{"id":1101,"date":"2018-08-31T16:49:43","date_gmt":"2018-08-31T19:49:43","guid":{"rendered":"https:\/\/iesfa-tuc.infd.edu.ar\/sitio\/formacion-tecnica-superior-en-gastronomia-2\/"},"modified":"2018-08-31T16:49:43","modified_gmt":"2018-08-31T19:49:43","slug":"formacion-tecnica-superior-en-gastronomia-2","status":"publish","type":"page","link":"https:\/\/iesfa-tuc.infd.edu.ar\/sitio\/formacion-tecnica-superior-en-gastronomia-2\/","title":{"rendered":"Formaci\u00f3n T\u00e9cnica Superior en Gastronom\u00eda"},"content":{"rendered":"\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Fecha<\/span><\/strong><\/td>\nCurso<\/span><\/strong><\/td>\nAsignatura<\/span><\/strong><\/td>\nTribunal<\/span><\/strong><\/td>\n<\/tr>\n
Miércoles 18\/02<\/span><\/td>\n1°<\/span><\/td>\nPanadería y Pastelería<\/span><\/td>\nSarralde-Sequeira<\/span><\/td>\n<\/tr>\n
2°<\/span><\/td>\nAlimentación y Bebidas<\/span><\/td>\nJaime-Morales<\/span><\/td>\n<\/tr>\n
Jueves 19\/02<\/span><\/td>\n1°<\/span><\/td>\nCocina I<\/span><\/td>\nSarralde-Morales<\/span><\/td>\n<\/tr>\n
2°<\/span><\/td>\nInglés I<\/span><\/td>\nA.Coronel-S.Peral<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nEtica<\/span><\/td>\nDíaz-Peral-Coronel<\/span><\/td>\n<\/tr>\n
Viernes 20\/02<\/span><\/td>\n1°<\/span><\/td>\nHigiene y Seguridad<\/span><\/td>\nVallejos-Sarralde<\/span><\/td>\n<\/tr>\n
2°<\/span><\/td>\nCoctelería<\/span><\/td>\nVallejos-Sarralde<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nCeremonial y Protocolo<\/span><\/td>\nMartínez-Gaggioti-Augier<\/span><\/td>\n<\/tr>\n
Lunes 23\/02<\/span><\/td>\n1°<\/span><\/td>\nFrancés I<\/span><\/td>\nA.Sánchez<\/span><\/td>\n<\/tr>\n
2°<\/span><\/td>\nFrancés II<\/span><\/td>\nP.Sánchez-A.Zarsetti<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nMarkenting<\/span><\/td>\n <\/span><\/td>\n<\/tr>\n
Martes 24\/02<\/span><\/td>\n1°<\/span><\/td>\nBromatología<\/span><\/td>\nC.Vallejos-R.Zelarayán<\/span><\/td>\n<\/tr>\n
2°<\/span><\/td>\nCocina II<\/span><\/td>\nSequeira-L.Medina<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nCostos<\/span><\/td>\nE.Van Nieuwenhove-Campos<\/span><\/td>\n<\/tr>\n
Miércoles 25\/02<\/span><\/td>\n1°<\/span><\/td>\nPráctica Profesionalizante I<\/span><\/td>\nMorales-Jaime<\/span><\/td>\n<\/tr>\n
2°<\/span><\/td>\nRepostería y Decoración<\/span><\/td>\nSequeira-Sarralde<\/span><\/td>\n<\/tr>\n
Jueves 26\/02<\/span><\/td>\n2°<\/span><\/td>\nPráctica Profesionalizante II<\/span><\/td>\nMorales-N.Díaz-A.Coronel<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nGestión de Personal<\/span><\/td>\nS.Peral-Morales-Sarralde<\/span><\/td>\n<\/tr>\n
Viernes 27\/02<\/span><\/td>\n1°<\/span><\/td>\nInformática<\/span><\/td>\nGaggiotti<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nOrganización de Eventos y Catering<\/span><\/td>\nAugier-Martínez-Gaggiotti<\/span><\/td>\n<\/tr>\n
Lunes 02\/03<\/span><\/td>\n2°<\/span><\/td>\nTurismo Cultural<\/span><\/td>\nZarsetti-P.Sánchez<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nInglés Técnico<\/span><\/td>\nL.Medina-A.Sánchez<\/span><\/td>\n<\/tr>\n
Martes 03\/03<\/span><\/td>\n1°<\/span><\/td>\nIntroducción a la Gastronomía<\/span><\/td>\nSequeira-Zelarayán-Vallejos<\/span><\/td>\n<\/tr>\n
2°<\/span><\/td>\nConservas y Embutidos<\/span><\/td>\nZelarayán-Sequeira-Vallejos<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nContabilidad<\/span><\/td>\nC.Campos-E.Van Nieuwenhove-L-Medina<\/span><\/td>\n<\/tr>\n
Miércoles 04\/03<\/span><\/td>\n1°<\/span><\/td>\nNutrición<\/span><\/td>\nJaime-Morales<\/span><\/td>\n<\/tr>\n
2°<\/span><\/td>\nEnología<\/span><\/td>\nSarralde-Filgueira<\/span><\/td>\n<\/tr>\n
3°<\/span><\/td>\nCocina III<\/span><\/td>\nSequeira<\/span><\/td>\n<\/tr>\n
Viernes 06\/03<\/span><\/td>\n3°<\/span><\/td>\nEnología<\/span><\/td>\nSarralde-Augier-Gaggiotti<\/span><\/td>\n<\/tr>\n
Miércoles 11\/03<\/span><\/td>\n3°<\/span><\/td>\nPráctica Profesionalizante III<\/span><\/td>\nJaime-A.Sánchez-P.Sánchez<\/span><\/td>\n<\/tr>\n<\/tbody>\n

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Importante:<\/span><\/p>\n

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Fechas de inscripción Mesas de Examen Febrero – Marzo 2015 únicamente<\/strong> los días:<\/span><\/p>\n

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