APAC has a comprehensive academic offer of two diploma courses: Professional Culinary Arts Diploma and Professional Pastry and Bakery Diploma whose methodology consists of 30% theory and 70% practical training. Both diploma courses are divided into three levels: basic, intermediate and advanced. They are focused on techniques, developing the creativity of the students and are complemented by a wide array of express courses in which techniques are for those interested in learning a specific gastronomic derivation.
This level shows the historic and practical side of the culinary world. After this level the student will know the main tools that every chef must have to develop their profession.
Theoretical contents: You will study culinary history from different administrative, technical, scientific and cultural angles.
Practical contents: Posture, knife handling, vegetable cuts, elaboration of stocks, elaboration of sauces, use of thickening agents, reductions, elaboration of soups and creams and how to plate them.
Students will learn more difficult techniques in this level, they will develop more skill and confidence.
Theoretical contents: Elaboration of salads and appetizers. How to elaborate and bake, bread doughs, baked breads, elaboration of fresh pasta and sauces and how to cook the variety of eggs and elaborate homemade sausages.
Practical contents: Elaborate salads from around the world, vinaigrettes and learn many Garde Manger techniques. We will teach you to cook the main varieties or rice from basmati to sushi and more. Fresh pasta techniques will also be covered, you will learn to make short, long and stuffed pasta. Classic pastry techniques are also part of this level, basic doughs, sponge method doughs and many others. Egg cooking techniques and basic charcuterie are also included.
This level allows us to teach and prepare students in the complex and broad gastronomic world since this level contains the main skills that a professional chef must possess in order to succeed.
Theoretical contents: You will obtain technical knowledge of poultry, beef, game meats as well as seafood and pastry.
Practical contents: You will learn to process and handle poultry and wild game birds while learning techniques such as deboning, braising, sous-vide as well as both dry and moist cooking methods. You will also learn the main cuts of beef, lamb and pork meat. You will learn to work with flat and round fish varieties, cephalopods, bivalves, crustaceans, and a variety cooking techniques according to each gender. You will also obtain knowledge on the basics of pastry such as meringues, pastries and biscuits.
This level teaches the historical and practical part of the pastry profession. We will give you the main tools that every pastry chef must have to develop their profession.
Theoretical contents: You will get to know the professional pastry chef profession from different administrative, technical, scientific and cultural angles.
Practical contents: Introduction to baking, understanding and elaborating doughs, study fermentation and bread proofing techniques and basic pastry batters such as laminated doughs, cookies and biscuits.
This level will allow you to acquire skills in sweet and salty pastry development.
Theoretical contents: You will obtain knowledge of geleés and their derivatives, meringue batters, desserts, soufflés and salty pastry along with their main elaboration and handling techniques.
Practical contents: You will learn jam and jelly preparation techniques, the three main types of pastry meringues. You will also develop the ability to prepare different desserts such as crepes, fritters as well as desserts based on baked and cold creams. Salty pastry elaboration techniques such as Beef Wellington, pizza, quiches and much more.
This level allows us to teach and prepare students in the complex and broad gastronomic world since this level contains the main skills that a professional pastry chef must possess in order to succeed.
Theoretical contents: You will obtain technical and etymological historical knowledge of different branches of confectionary and pastry.
Practical contents: We prepare you in the development of techniques to elaborate mousses and temper chocolate. You will learn to elaborate ice cream and sorbets using liquid nitrogen and dry ice techniques. You will also learn how to make aerated and creamed cakes.