Entrevista curta com o Chef Luis Angel Vicente Zaldivar
Outra entrevista curta com o Chef Luis Angel Vicente Zaldivar foi conduzida pela GastroAlianza. Tendo mais de 30 anos de trabalho no setor de artes culinárias, dono de um restaurante e professor de master classes em cozinha, ele partilhou algumas dicas sobre quais são as competências e os traços que…
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Chef do “Restaurante 505”, José Faria
O Chef convidado do projeto CULINART, desta vez, é o Chef do “Restaurante 505”, José Faria. O restaurante está localizado na cidade de Póvoa de Varzim, Portugal e o menu é da assinatura do Chef Vítor Matos, que já tem uma estrela Michelin.O parceiro português Proandi entrevistou o Chef, compartilhando…
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Interviews with International Chefs
Roberto Baquero is a Spanish International chef who stresses the importance of a good training but also the influence of the work based learning. He emphasizes that the most important thing a chef should do, in addition to knowing how to cook, is to know how to communicate with his…
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Should You Work in a Restaurant Before Attending Culinary School?
Many of those interested in becoming a chef, or pursuing some type of culinary career, become interested in food, and perhaps develop a passion for cooking, at home. Then, they decide to enroll in cooking school, and pursue their dream job: Becoming the head chef at a big-time restaurant!
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Advantages and Disadvanages of Being a Culinary Artist
A culinary artist is someone educated in the preparation of food for restaurants. As a professional, he is more commonly referred to as a chef or head cook. Some achieve this level with a diploma and hands-on training, but many chefs complete two- or four-year culinary programs.
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Empirical Research in Vocational Education and Training
In Springer you can read Empirical Research in Vocational Education and Training witch is with open access. The title of that specific material is "Supporting change in VET: teachers’ professional development and ECVET learner mobility".
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© Copyright 2018
Project Ref. No. 597848-EPP-1-2018-1-BG-EPPKA3-VET-JQ
CULINART: Desenho de uma Qualificação Conjunta de Ensino e Formação Profissional em Artes Culinárias e Percursos Piloto para a Formação Contínua.
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