{"id":985,"date":"2023-07-05T16:02:32","date_gmt":"2023-07-05T14:02:32","guid":{"rendered":"https:\/\/www.bak.hr\/?page_id=985"},"modified":"2025-02-14T08:46:10","modified_gmt":"2025-02-14T07:46:10","slug":"gastro-pro","status":"publish","type":"page","link":"https:\/\/www.bak.hr\/en\/cjelozivotno-obrazovanje\/suvremeni-trendovi-u-gastronomiji\/gastro-pro\/","title":{"rendered":"Gastro-PRO"},"content":{"rendered":"
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University of Applied Sciences Baltazar Zapresic<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gastro-PRO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gastro-PRO<\/strong>\u00a0is an intensive advanced gastronomy seminar that will provide participants with new knowledge while learning from top experts and enable them to further professional development.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Why Gastro-PRO?<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Today, gastronomy is more than food; it becomes the art of living. The combination of taste, smell and visual experience acquires an artistic component and creates a supernatural pleasure.
New trends in gastronomy expand the boundaries of cooking and develop a holistic approach, providing additional pleasures and creating powerful experiences for all senses.<\/p>

In the circumstances of increasingly strong competition, the enrichment and additional profiling of the gastronomic offer of hospitality and tourism businesses is a condition that can no longer be avoided. As a rule, the development stagnation of gastronomy results in lagging behind the market leaders, and therefore it is necessary to continuously improve, grow and develop in accordance with new requirements and trends on the gastronomic scene.<\/p>

By the end of this seminar, participants will raise their existing knowledge and competences to a higher level, bringing their culinary skills closer to skills.\u00a0chefs<\/em>\u00a0of world reach<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Description of the seminar<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gastro-PRO<\/strong>\u00a0is an intensive advanced gastronomy seminar that will provide participants with new knowledge while learning from top experts and enable them to further professional development.<\/p>

The acquired practical knowledge will enable the participants to adapt the indigenous gastronomic offer to the requirements of tourist demand.\u00a0<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Objectives of the seminar<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Attendees\u00a0Gastro-PRO<\/strong>\u00a0participants of the seminar will gain practical knowledge on ways to adapt the gastronomic offer to the new requirements of contemporary demand by preparing meals using indigenous and ecological ingredients, serving them according to courses and choosing the corresponding drinks.<\/p>

By improving their gastronomic offer in this way, business entities in the hotel, catering and tourism sectors can significantly improve their business and thereby improve their competitive advantage.<\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Learning outcomes\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After completed\u00a0Gastro-PRO<\/strong>\u00a0seminar participants will be able to:<\/p>

  1. Categorize foods according to thematic units<\/li>
  2. Manage food in a rational and optimal way<\/li>
  3. Apply techniques for storing and processing selected foods<\/li>
  4. Create menus according to user needs<\/li>
  5. Connect and present appropriate dishes and drinks according to menu requirements<\/li>
  6. Create dishes according to the menu.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Teaching topics<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Teaching topics\u00a0Gastro-PRO<\/strong>\u00a0seminars are selected according to the needs and requirements of the teaching group,
    for example: the week of asparagus, shellfish and other seafood, Slavonian black pig, the world of truffles, game delicacies and other exotic dishes, etc. (TBA)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Obligations of participants<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Attending lectures and workshops and participating in the preparation of planned menus in a modern gastro-laboratory.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Number of participants<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Up to 18 participants.
    In the end\u00a0Gastro-PRO<\/strong>\u00a0seminar, each participant will receive a confirmation (certificate) with the name of the seminar, the names of the program presenters, a list of topics and the number of teaching hours held.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Who is the Gastro-PRO seminar intended for?\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Heads of kitchens, chefs of certain kitchen lines, chefs, assistant chefs, owners and managers of hotels, managers of restaurants and other catering establishments that prepare and serve food, and all those who want to learn more about top culinary.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Duration, time and place of the seminar<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Program duration\u00a0Gastro-PRO<\/strong>\u00a0seminar is determined according to the individual topics of the seminar, and according to the specifics of the education.<\/p>

    Venue of the seminar: premises of the Dislocated Studio of the Baltazar Zapre\u0161i\u0107 Polytechnic in Biograd na Moru (Knez Branimir Promenade no. 52 - above the city library).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    The price of the seminar<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    The price of the seminar depends on the type of education.<\/p>

    Participants from the same legal entity:<\/p>