This year the Service and kitchen workshop took place at the NH Málaga Hotel, this real experience helps our students understand the area of day-to-day work of service and kitchen.

SERVICE

The students have practiced the formal and informal setting of a table, of the different types of services, such as American, English, French and Russian. The importance of the gueridon. How to serve the table, the wine, how to order a table and the balance of the tray among other activities.

They learned to fold napkins, which develops creativity in their work environment. We also did a "play a long" activity in which our students online and in presence had different roles such as being a client, host, server, maitre d '.

This workshop is a great example to make theory studies come true.

Together with thir teacher: Ramón Esteban Diaz Arocha

KITCHEN

IN THE KITCHEN WORKSHOP, THEY LEARNED FROM THE MISE IN THE PLACE OF THEIR STATION, CUTTING A CHICKEN AND MAKING A BROWN CHICKEN WITH THE BONES, CUTTING A ROUND FISH AND A FLAT FISH AND APPLYING THE CORRECT KNIFE TECHNIQUE, CUTTING THE FILLET CUT INTO CUBES FOR THE RATATOUILLE, MIREPOIX FOR THE BROTH AND BATONET OF POTATOES FOR FRYING.

TOGETHER WITH THEIR TEACHERS: Chef Luis Vazquez

Service and Kitchen Workshop 2021

In the first year of the Bachelor in International Hotel Management at Vatel Malaga, students carry out a Kitchen and Service Workshop in a hotel, in order to prepare for their first internships in the A&B Department of a hotel.

SERVICE

KITCHEN