Iii. As Part Of The Order, The Contractor Is Obliged To: The Subject Of The Order Is To Organize And Conduct Training: Culinary Workshops For Students Target Group: Students Of The Complex Of General And Vocational Schools In Mo ki. Place Of Implementation: Mo ki, Mo ki Poviat Or Bia ystok Poviat Or Bia ystok Poviat. Implementation Date: From December 11 To 22, 2023. Number Of Participants: 7 Workshops In Total; An Average Of 13-17 People In Each Workshop; (1 Molecular Gastronomy Workshop 13-17 People, 1 French Cuisine Workshop 13-17 People, 1 Spanish Cuisine Workshop 13-17 People, 1 Food Pairing Workshop 13-17 People, 1 Beef Dishes Workshop 13-17 People, 1 Workshop - Flavors Of The World Of Tea - 13-17 People, 1 Workshop - Fish And Seafood Dishes - 13-17 People) Total 91-119 People. Hourly Dimension: 52 Training Hours For All Workshops, Divided Into: 6 Hours Training - Molecular Gastronomy, 6 Training Hours - French Cuisine, 6 Training Hours - Spanish Cuisine, 6 Training Hours - Foodpairing Workshops, 6 Training Hours - Beef Dishes, 6 Training Hours - Flavors Of The World Of Tea, 16 Training Hours - Fish And Seafood. The Minimum Workshop Program Should Include: - Molecular Gastronomy: Knowledge And Practical Use Of Products Used In Molecular Gastronomy (Agar, Xanthan, Lecithin, Maltodextrin, Etc.), Preparation Of Modern Dishes Using The Sous Vide Method, Practical Use Of Techniques: Foaming, Gelling , Deconstruction, Etc.;- French Cuisine: History Of French Cuisine, Various Types Of Cheese And Their Tasting, Learning About Products And Making Dishes Typical Of French Cuisine In The Form Of A Menu, E.G. Foie Gras, Onion Soup, Ratatouille, Tarts;- Spanish Cuisine: Performance And The Use Of Products Typical Of The Cuisine Of The Iberian Peninsula. Preparation Of 3 Examples Of Tapas, Preparation Of A Seafood-Based Menu And A Dessert Together With The Workshop Participants; - Foodpairing Workshops: The Art Of Combining Flavors And Unusual Combinations. The History Of The Art Of Foodpairing And Its Initiator, Heston Blumenthal. Presenting Classic And At The Same Time Non-Obvious Flavor Combinations And Preparing Them In The Form Of A Menu With Workshop Participants; - Beef Dishes: (Theoretical Part) Discussion Of Culinary Parts Of Beef And Their Best Use In Gastronomy. Dry And Wet Seasoning. Organoleptic Assessment Of Meat Freshness. (Practical Part) Preparation Of A Beef-Based Menu With Workshop Participants (E.G. Tartare, Steaks, Stroganoff, Etc.); - Flavors Of The World Of Tea: Species And Varieties Of Tea, Methods Of Brewing And Serving In Catering Establishments, Using Infusions And Essences In Dishes, - Fish And Seafood Dishes: Methods Of Processing Seafood And Fish, Preparation Of Seafood Dishes (E.G. Shrimp, Octopus) And Fish (E.G. Cod, Salmon). Practical Classes Should Constitute At Least 80% Of The Time Allocated For Each Workshop . The Ordering Party Requires That Each Workshop Participant Actively Participates In Preparing The Dishes - Each Participant Is Required To Have A Separate Workstation Along With The Products And Equipment Needed To Prepare The Dishes. The Price Should Include: The Cost Of Conducting The Workshops, Personal Accident Insurance, Room Rental For The Workshops, Lunch For Participants, The Cost Of Products Guaranteeing The Appropriate Level Of Training, Possible Transport From Mo ki To The Training Destination And Back. The Contractor Should Provide Rooms For The Training. Course. Practical Classes Should Take Place In Catering Establishments, Restaurants Or A Suitably Adapted And Equipped Catering Room.
