Laboratory of kitchen_I ‒ Hospitality and Tourism

Verse of the Day

“And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.”

Verse of the Day

Kitchen I

In these laboratories the students are taught how to perform the most basic tasks in the kitchen, such as the most emblematic dishes of our national gastronomy and also representative of different countries.

Capacity

25 Students

Operation hours

Monday to Friday: 7:00 to 14:00 Saturday: 7:00 to 18:00 hours

Lab rules

Find the rules for the safe and efficient operation of the laboratory

In case that the laboratory equipment is damaged by a student, the chef or teacher in charge must report the incident to the Director of the School of Hotel Management, Tourism and Gastronomy, in order to designate the responsibility for the damage and to assume the cost of the repair or cleaning.
The chef or teacher must check that the student, at the end of the course, does not leave any perishable product or food inside the refrigerators or freezers, otherwise at the end of the activity any food will be discarded.
If blenders and mixers are to be used, the teacher will be in charge of requesting them at the reception of the laboratories and must be registered in the form that will be given and must be responsible for them once they have been used, clean and dry (please disassemble them to wash and dry them).
No items from outside the laboratory should be found inside the laboratory, otherwise they will be discarded.
At the end of the class, the teacher must ask for the laboratory to be checked at the reception desk and may not leave without doing so, otherwise a warning will be issued by the school administration.
The teacher cannot allow the students to be left alone after the end of the class; they should remain until the students have left the laboratory and have finished the clean-up.
Persons not attending the course are not allowed to access the laboratory.
All students, without exception, must be properly uniformed, otherwise they will not be allowed to enter the laboratory. (Appropriate uniform: non-slip closed shoes, cap and capris of the university uniform, black uniform pants. Not allowed: canvas pants, tube pants or leggings. All uniforms must be clean and ironed).
Students will not be permitted to enter the kitchen in the following cases:
1. Students with beards, except when wearing a mask inside the laboratory and presentations.
2. Long hair, which cannot be covered with a cap.
3. Long or painted fingernails.
4. Earrings in the ear, eyebrow, lip or any part of the face.
5. Rings, bracelets and watches.