The students, from Florida, Santa Cruz del Sur, Vertientes, Minas and the provincial capital, learned to prepare sauces of frequent use in the international kitchen.

The lessons were given by the international Chef Luis Alberto González Lezcano, while the BA Mireilys Rollán Pino evaluated general aspects of the office as the correct use of the uniform, oral expression and personal hygiene.

Due to their high qualifications the best graduates turned out to be Feline Abdiel Petit Reyes, Alexander Leyva Ávila, Adrián de la Concepción Cachinero, Anaidy Abreu Espino, Jorge Nicanor Rodríguez y Osbel Alpízar Pérez.

These actions of professional self improvement benefit the quality in the plates preparation, not only in hotel facilities of the international tourism, but also in the state and particular gastronomy.

The ACC now attends to enrollment requests for a next school year of Italian kitchen, as well as the participation in diverse workshops like those of candy and bakery, dependent, decoration and styling of plates.

Translated by BA in English Language, Manuel Barrera Téllez

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