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CSTI-1890-4195 - Técn. Culinarias Avanzadas I
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RECETARIO GAC-243-2025
CRONOGRAMA GAC 243-2025
COMPENDIO 1 GAC 243-EUROPA
COMPENDIO 2 GAC 243 - LAS AMERICAS
COMPENDIO 3 GAC 243 - MEDIO ORIENTE
COMPENDIO 4 GAC 243 - ASIA
FRANCIA
HOW THE FRENCH REVOLUTION CHANGED FRENCH CUISINE
THE iNNOVATION OF FRENCH RENAISSANCE COOKING
ESPAÑA
HISTORIA DE LA GASTRONOMIA ESPANOLA
HISTORIA DE LA COMIDA ESPAÑOLA-EL NUEVO MUNDO
ITALIA
HISTORIA DE LA GASTRONOMIA ITALIANA 1 DE 6
HISTORIA DE LA GASTRONOMIA ITALIANA 2 DE 6
HISTORIA DE LA GASTRONOMIA ITALIANA 3 DE 6
HISTORIA DE LA GASTRONOMIA ITALIANA 4 DE 6
HISTORIA DE LA GASTRONOMIA ITALIANA 5 DE 6
HISTORIA DE LA GASTRONOMIA ITALIANA 6 DE 6
NORTEAMERICA
WHAT IS CANADIAN CUISINE?
WHAT IS AMERICAN FOOD?
WHAT IS MEXICAN FOOD?
A BRIEF HISTORY OF THE AMERICAN WAY OF EATING
INDIA
THE SURPRISING HISTORY OF INDIAN FOOD
THE HISTORY OF FOOD IN INDIA
THE HISTORY OF CURRY
CHINA
63 CHINESE CUISINES
CHINESE GASTRONOMY
A BITE OF CHINA
KOREAN/THAILANDIA
THE KOREAN WAR AND KOREAN FOOD PART 1
THE KOREAN WAR AND THE KOREAN FOOD PART 2
WHAT IS THAI FOOD?
JAPON/VIETNAM
JAPAN'S MOST POPULAR FOODS EXPLAINED
CULTURE AND HISTORY OF JAPANESE CUISINE
CLASSIC VIETNAMISE DISHES
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CSTI-1890-4195
Summary
CSTI-1890-4195 - Técn. Culinarias Avanzadas I
Teacher:
Thelma Minoru Yokoyama Kunhardt
Student:
GERSY DARIANA ALVAREZ RAMOS
Student:
ALEXANDE RAFAEL BETANCES ESPINAL
Student:
CRISTIAN DE JESÚS COLLADO RODRÍGUEZ
Student:
YARET DE JESÚS CORNIEL MEZÓN
Student:
NATHALIA DÍAZ BORBÓN
Student:
ASHLEY GARCÍA PEÑA
Student:
SIHARA GASTON ROJAS
Student:
ENYA GABRIELA GONELL MORILLA
Student:
MONSERRAT ISABEL HERNÁNDEZ DÍAZ
Student:
BRENDA LÓPEZ TORIBIO
Student:
BRAULIO ARTURO MARÍA CASTAÑOS
Student:
JUNIOR RAFAEL MARTÍNEZ RAMÍREZ
Student:
MIRTHA MUÑOZ MOREL
Student:
DHYSMEL RODRÍGUEZ NÚÑEZ
Student:
JOSÉ DANIEL SOSA PLACENCIO
Student:
NAHOMY CAMILA TAVERA MARÍA
Skill Level
:
Beginner