Gastronomy by Cruzcampo Foundation Catering and Hospitality School arrives at Barceló Sevilla Renacimiento

[:es]La escuela de hostelería de la Fundación Cruzcampo en Barceló Sevilla Renacimiento[:en]Gastronomy by Cruzcampo Foundation Catering and Hospitality School arrives at Barceló Sevilla Renacimiento[:]

From past May and during the next academic year 2018-2019, the prestigious Hospitality and Catering School changes its official venue for our facilities, so students may accomplish both training and practice sessions.

The Catering and Hospitality School at Foundation Cruzcampo has become one of the flagships of this industry in Seville. Their creations are now to be tasted and enjoyed at lunch time at our gastrobar La Santa María.

The change of venue is temporary and due to the reforms being accomplished at the School former venue. “This new location provides our students with a practical experience of great value as it will allow them to learn in a space in continuous activity and multiple spaces such as the congress services or themed dinners, offering a 5-star service for an international clientele”, declared Jesús Barrio, director of the Hospitality School at Cruzcampo Foundation.

Our director, Marcos Otero, highlighted “the honor of welcoming at our hotel, even for a set period, this prestigious School of Hospitality, which performs such a valuable training labor of the highest quality, and that is nowadays forming a great number of Andalusian chefs adding value to our gastronomy at an international level.” Otero also declared that, this way, “Barceló will also contribute to build the future of hundreds of young people passionate about cooking while promoting our superb gastronomy, something we must thank to our regional director, Gaspar Sáenz, who bring this project to Barceló Sevilla Renacimiento while the Foundation finished the refurbishment. ”

La Santa María Gastrobar opens its door to both guests and visitors offering a selected variety of dishes and elaborations with the best products processed with the ultimate gastronomic techniques. All, created and served by the school members, who offer their best practice and knowledge. A young style of cooking, fresh and innovative, that is the previous step for these students to the most exclusive kitchens in the world.

With a rate of employment greater than 80%, the course of Expert Technician in Catering Services offers a full vision of hospitality industry. Through a mainly practical training, students acquire the basics principles of business management.

Addressed to young students between the ages of 17 and 25, with completed secondary education and catering service–driven, this exclusive course transform vocational aspiration into turns the vocation into a profession by giving them the chance to learn and accomplish professional practices in spaces of recognized prestige, 21 of them awarded with the prestigious Michelin’s Star as the one lead by chefs Dani García, Ángel León (Aponiente), or Andoni Luis Aduriz (Mugaritz).

Moreover, the Catering and Hospitality School by Foundation Cruzcampo of Seville offers a Superior course in Catering Management, designed and executed at professionals with a responsibility degree and entrepreneurs passionate about this industry.

The Cruzcampo Foundation Catering and Hospitality School has first class facilities in Jaén and Valencia for the practical training of its students, daily accomplished in restaurants open to the public, so this future chefs and entrepreneurs apply the acquired knowledge to real clients. A space devoted to modern gastronomy, where students develop their professional skills, both in the kitchens and venues dinning rooms, fostering the advance of the hotel, catering and restaurant industry, adapted to the ultimate trends and needs of the industry.

An example of the gastronomy of this prestigious School and the creativity and good work of its students can be enjoyed this June 12-15 at the Hotel, with themed dinners inspired by great Andalusian chefs and the eight wonders of the world, all designed and organized by the School members in the highest grade.

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