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More than 50 people discovered the art of baking and pastry in Chocó

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Strategic public-private alliance between the National Learning Service (SENA), the Mayor’s Office of Quibdó, Team Foods and the company Disqueso allowed a theoretical-practical seminar to be held.

​For two days, more than 50 people had the opportunity to participate in a refresher workshop on pastries, bakeries and fried products at the Center for Natural Resources, Industry and Biodiversity of the Chocó Regional of SENA.

Attendees explored various topics such as the structure of bread, the magic of ingredients and the frying technique in the seminar led by food engineer Yhon Brayan Gómez and instructors from the entity most loved by Colombians.

They also made semi-flaky products such as croissants, crescents, breads with seasoned dough, cheese churros with arequipe and coconut lemonade, among others. In addition, they discovered culinary secrets such as the recipe for fried chicken breaded with Fry Super oil.

«More than anything, they take the initiative to grow as entrepreneurs, to contribute their grain of sand to keep the economy flowing. We teach them techniques, we encourage them to make good manufacturing, frying, baking and pastry products. “We are interested in sowing that little seed in them so that creativity is born.”said Gómez, who is also a technical advisor to Alianza Team.

On the other hand, they acquired knowledge about the correct way to fry, such as the use and filtering of oil.

«Fried foods are important and even more so considering that they are part of our Chocó gastronomy. “It is essential that apprentices can use elements such as oil and the way they make various types of preparations very well, so that they can properly deliver them to clients.”stated instructor Javier Vargas Morales.

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This workshop allowed the apprentices of the cooking and baking training programs to develop their skills and expand their knowledge about new types of products and processes that they can put into practice in different companies.

«The truth is, it was a day to learn about different brands, especially the one that the company gave us to do all these projects and to be able to learn, among other things, the texture of the dough, also the decoration on the cakes and even what “type of margarine is good for making cheese breads”said apprentice Xioleth Soto.

This space becomes the driving platform for the development of training programs focused on the area that leverages gastronomy and tourism in the region, and that boosts employability and entrepreneurship in the territory.

The event was attended by the coordinator of Corporate Relations of SENA, Jorge Iván Blandón; the social manager of the capital of Chocó, Yancy Andrade, and the ICT coordinator of the Mayor’s Office of Quibdó, Jimmy García.

Attendees to the seminar that included the coordination of SENA and other public and private entities.

​For two days, more than 50 people had the opportunity to participate in a refresher workshop on pastries, bakeries and fried products at the Center for Natural Resources, Industry and Biodiversity of the Chocó Regional of SENA.

Attendees explored various topics such as the structure of bread, the magic of ingredients and the frying technique in the seminar led by food engineer Yhon Brayan Gómez and instructors from the entity most loved by Colombians.

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They also made semi-flaky products such as croissants, crescents, breads with seasoned dough, cheese churros with arequipe and coconut lemonade, among others. In addition, they discovered culinary secrets such as the recipe for fried chicken breaded with Fry Super oil.

«More than anything, they take the initiative to grow as entrepreneurs, to contribute their grain of sand to keep the economy flowing. We teach them techniques, we encourage them to make good manufacturing, frying, baking and pastry products. We are interested in sowing that little seed in them so that creativity is born in them,” said Gómez, who is also a technical advisor for Alianza Team.

On the other hand, they acquired knowledge about the correct way to fry, such as the use and filtering of oil.

«Fried foods are important and even more so considering that they are part of our Chocó gastronomy. It is essential that apprentices can use elements such as oil and the way they make various types of preparations very well, so that they can properly deliver them to clients,” said instructor Javier Vargas Morales.

This workshop allowed the apprentices of the cooking and baking training programs to develop their skills and expand their knowledge about new types of products and processes that they can put into practice in different companies.

Officials from the Mayor’s Office of Quibdó, representatives of SENA and the Alianza Team, instructors and assistants, gathered after the end of the workshop.

«The truth is, it was a day to learn about different brands, especially the one that the company gave us to do all these projects and to be able to learn, among other things, the texture of the dough, also the decoration on the cakes and even what type of margarine is good for making cheese breads,” said apprentice Xioleth Soto.

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This space becomes the driving platform for the development of training programs focused on the area that leverages gastronomy and tourism in the region, and that boosts employability and entrepreneurship in the territory.

The event was attended by the coordinator of Corporate Relations of SENA, Jorge Iván Blandón; the social manager of the capital of Chocó, Yancy Andrade, and the ICT coordinator of the Mayor’s Office of Quibdó, Jimmy García.

The post More than 50 people discovered the art of baking and pastry in Chocó appeared first on Chocó7días.com.

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