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BASIC
General issues on healthy and low-impact food
Module 1
Module 2
Module 3
Module 4
Module 5
Unit 1:
The role of the diet in a healthy lifestyle
Unit 2:
Mediterranean food pyramid composition
Unit 3:
Olive oil, the core of the Mediterranean diet
Unit 4:
Traditional and local food
Unit 5:
Environmental concerns of food consumption
Unit 1:
Grains, bread, potatoes, legumes, nuts and seeds.
Unit 2:
Fruits, vegetables, aromatic herbs, vegetarian, vegan, daily consumption
Unit 3:
Fish and sea food in a healthy diet
Unit 4:
Poultry, eggs, milk, cheese & yogurt
Unit 5:
Meat and Sweets
Unit 1:
Cooling, Refrigerating, Freezing
Unit 2:
Vacuum conservation
Unit 3:
Salting and seasoning
Unit 4:
Sterilization, pasteurization, canning and preserving
Unit 5:
Pickling and vinegar preservation
Unit 1:
Water bathing, boiling, steaming
Unit 2:
Braising and sauté
Unit 3:
Cooking on the grill
Unit 4:
Baking
Unit 5:
Battering, breading, frying, battering, crunchy, fish, chicken
Unit 1:
Rumtopf: a one-year recipe
Unit 2:
Pesto Trapanese
Unit 3:
Pisto Manchego – Ratatouille - Ciabotto
Unit 4:
Legume soups
Unit 5:
Tarte au sucre
ADVANCED
General issues on healthy and low-impact food
Module 1
Module 2
Module 3
Module 4
Module 5
Unit 1:
Traditional food as a cultural heritage
Unit 2:
Mediterranean food pyramid: composition and consumption
Unit 3:
Olive oil, the core of the Mediterranean diet
Unit 4:
''We are that we eat'': food as source of health
Unit 5:
Environmental concerns of food management
Unit 1:
Bread, potatoes, pasta, rice
Unit 2:
Vegetables and fruits, olive oil and dairy products.
Unit 3:
Legumes, fish, eggs and cured cheese
Unit 4:
Shellfish and white meat
Unit 5:
Sweets, red meat and fats
Unit 1:
Maceration, marinade
Unit 2:
Jellification, Preserve in Jellies, Jams and Compotes
Unit 3:
Salting, Curing, Smoking
Unit 4:
Fermentation
Unit 5:
Drying, dehidration, lyophilization
Unit 1:
Slow cooking, confit and reducing
Unit 2:
Low temperature cooking
Unit 3:
Scalding and poaching
Unit 4:
Kneading
Unit 5:
Flambé
Unit 1:
Confit de Canard (Duck confit)
Unit 2:
Migas
Unit 3:
Tiella pugliese
Unit 4:
Salmorejo, Gazpacho, Pappa al pomodoro
Unit 5:
Pork Alentejana
Module 1: General issues on healthy and low-impact food
BASIC
Unit 1:
The role of the diet in a healthy lifestyle
Unit 2:
Mediterranean food pyramid composition
Unit 3:
Olive oil, the core of the Mediterranean diet
Unit 4:
Traditional and local food
Unit 5:
Environmental concerns of food consumption
ADVANCED
Unit 1:
Traditional food as a cultural heritage
Unit 2:
Mediterranean food pyramid: composition and consumption
Unit 3:
Olive oil, the core of the Mediterranean diet
Unit 4:
''We are that we eat'': food as source of health
Unit 5:
Environmental concerns of food management
Module 2: Typical local products and varieties
BASIC
Unit 1:
Grains, bread, potatoes, legumes, nuts and seeds.
Unit 2:
Fruits, vegetables, aromatic herbs, vegetarian, vegan, daily consumption
Unit 3:
Fish and sea food in a healthy diet
Unit 4:
Poultry, eggs, milk, cheese & yogurt
Unit 5:
Meat and Sweets
ADVANCED
Unit 1:
Bread, potatoes, pasta, rice
Unit 2:
Vegetables and fruits, olive oil and dairy products.
Unit 3:
Legumes, fish, eggs and cured cheese
Unit 4:
Shellfish and white meat
Unit 5:
Sweets, red meat and fats
Module 3: Traditional food preservation/conservation techniques
BASIC
Unit 1:
Cooling, Refrigerating, Freezing
Unit 2:
Vacuum conservation
Unit 3:
Salting and seasoning
Unit 4:
Sterilization, pasteurization, canning and preserving
Unit 5:
Pickling and vinegar preservation
ADVANCED
Unit 1:
Maceration, marinade
Unit 2:
Jellification, Preserve in Jellies, Jams and Compotes
Unit 3:
Salting, Curing, Smoking
Unit 4:
Fermentation
Unit 5:
Drying, dehidration, lyophilization
Module 4: Food elaboration/consumption techniques
BASIC
Unit 1:
Water bathing, boiling, steaming
Unit 2:
Braising and sauté
Unit 3:
Cooking on the grill
Unit 4:
Baking
Unit 5:
Battering, breading, frying, battering, crunchy, fish, chicken
ADVANCED
Unit 1:
Slow cooking, confit and reducing
Unit 2:
Low temperature cooking
Unit 3:
Scalding and poaching
Unit 4:
Kneading
Unit 5:
Flambé
Module 5: Traditional, local and heritage related recipes
BASIC
Unit 1:
Rumtopf: a one-year recipe
Unit 2:
Pesto Trapanese
Unit 3:
Pisto Manchego – Ratatouille - Ciabotto
Unit 4:
Legume soups
Unit 5:
Tarte au sucre
ADVANCED
Unit 1:
Confit de Canard (Duck confit)
Unit 2:
Migas
Unit 3:
Tiella pugliese
Unit 4:
Salmorejo, Gazpacho, Pappa al pomodoro
Unit 5:
Pork Alentejana
Help us improve in 2 minutes
Feedback for trainers
Feedback for students
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I.E.S. La Rosaleda
