Barbequing Courses

SUPER INTENSIVE COURSE FOR FOREIGNERS

IF YOU NEED TO KNOW ABOUT DIFFERENT BREEDS, QUALITY OF BEEF, CONFINEMENT TO CORRAL, PASTURES, OR OPEN FIELDS; DIET; TRACEABILITY; SLAUGHTERHOUSE; ANIMAL AUCTIONS; AND HOW TO COOK A GREAT BARBECUE; THIS COURSE IS IDEAL.

Advice for this course: before your arrival to Buenos Aires it is recommended to come well-rested, eat as little as possible, and to come with an open mind ready to receive a lot of information.

 

SPECIAL DISCOUNTS FOR GROUPS

 

 

First day, Monday

 

10:00am Cordial welcome, fill in forms, pay the course fee of USD $3,000 – paid at the school in USD cash, handing out of manuals, notebooks, aprons, and the full course program.

3:30pm to 7:00pm theory and hands-on barbecue practice.
Class 1, fire, temperatures, practice with skirt steak, lunch with accompaniments and drinks.
Class 2, devices, clothes, tools, practice with rump cap and tri-tip.

8:00pm to 12:00am direct practice with the public. For dinner you dine on the cuts you prepared in the 2nd class along with accompaniments and drinks.

 

 

 

Second day, Tuesday

 

8:00am Tour of Argentinian countryside with free-range cows. Tour of a ranch and pastures with guide and transportation to more than 100 Km (60 mi) from the City of Buenos Aires. Brunch at the ranch or upon return.

3:30pm to 7:00pm theory and hands-on barbecue practice.
Class 3, Safety and hygiene, preparation of produce, practice with short ribs, lunch with accompaniments and drinks. .
Class 4, raw materials, knowledge of the products, practice with flank steak..

8:00pm to 12:00am direct practice with the public. For dinner you dine on the cuts you prepared in the 4th class along with accompaniments and drinks.

 

 

 

Third day, Wednesday.

 

8:00am Visit to the cattle market of Liniers, the only one of its kind in the world, market with auctioning of animals, a copy of a documentary CD will be given, guide and transportation included. This is within the city of Buenos Aires. Brunch upon return.

3:30pm to 7:00pm theory and hands-on barbecue practice.
Class 5, loin butchering, practice with sirloin, tenderloin, t-bone, tomahawk and rib eye.  Lunch with accompaniments and drinks.
Class 6, practice with offal, barbecues, and barbecues for events.

8:00pm to 12:00am direct practice with the public. . For dinner you dine on the cuts you prepared in the 6th class along with accompaniments and drinks.

 

 

 

Fourth day, Thursday

 

8:00am Tour of feed lot pens. Viewing of the confinement of animals and restriction to a grain diet, types of food, etc. With guide and transportation to more than 100 Km (60 mi) from the City of Buenos Aires. Brunch upon return.

3:30pm to 7:00pm theory and hands-on barbecue practice.
Class 7, theory and hands-on practice with pork. Lunch with accompaniments and drinks.
Class 8, theory and hands-on practice with stake grill barbecuing (lamb, goat, whole ribs).

8:00pm to 12:00am direct practice with the public. For dinner you dine on the cuts you prepared in the 8th class along with accompaniments and drinks.

 

 

 

Fifth day, Friday.

 

6:00am Visit to a slaughterhouse. Viewing of the slaughterhouse facilities. Brunch upon return.

3:30pm to 7:00pm theory and hands-on barbecue practice.
Class 9, theory and hands-on practice with fish and seafood. Lunch with accompaniments and drinks.
Class 10, theory and hands-on practice with beef roulade/stuffed rolled beef.

8:00pm to 12:00am direct practice with the public. For dinner you dine on the cuts you prepared in the 10th class along with accompaniments and drinks.

 

 

 

Sixth day, Saturday.

 

6:00am Visit to a slaughterhouse. See the butchering process for half of a whole cow. Brunch upon return. .

3:30pm to 7:00pm theory and hands-on barbecue practice.
Class 11, theory and hands-on practice with other foods that can be grilled: pizza, vegetables, and provolone cheese. Lunch with accompaniments and drinks.
Class 12, theory and hands-on practice with chicken and deboning chicken.

8:00pm to 12:00am direct practice with the public.Final exam, handing out of certificates, farewell dinner.

 

 
 

DOLLAR

 

Dólares $ 3000

book your spot now

SIGN UP

 

INTENSIVE COURSE FOR FOREIGNERS

STARTS EVERY MONDAY OF THE YEAR
DEPENDING ON AVAILABILITY

 

SPECIAL DISCOUNTS FOR GROUPS

 

First day, Monday, 3:30pm .

Cordial welcome, fill in forms, pay the course fee of USD $1,200 – paid at the school in USD cash, handing out of manuals, notebooks, and aprons.
Class 1, fire, temperatures, practice with skirt steak, lunch with accompaniments and drinks.
Class 2, devices, clothes, tools, practice with rump cap and tri-tip, dinner with accompaniments and drinks.

Second day, Tuesday, 3:30pm.

Class 3, Safety and hygiene, preparation of produce, practice with short ribs, lunch with accompaniments and drinks.
Class 4, raw materials, knowledge of the products, practice with flank steak, dinner with accompaniments and drinks.

Third day, Wednesday, 3:30pm.

Class 5, loin butchering, practice with sirloin, tenderloin, t-bone, tomahawk and rib eye. Lunch with accompaniments and drinks.
Class 6, practice with offal, barbecues, and barbecues for events, dinner with accompaniments and drinks.

Fourth day, Thursday, 3:30pm.

Class 7, theory and hands-on practice with pork. Lunch with accompaniments and drinks.
Class 8, theory and hands-on practice with stake grill barbecuing (lamb, goat, whole ribs), dinner with accompaniments and drinks.

Fifth day, Friday, 3:30pm.

Class 9, theory and hands-on practice with fish and seafood. Lunch with accompaniments and drinks.
Class 10, theory and hands-on practice with beef roulade/stuffed rolled beef, dinner with accompaniments and drinks.

Sixth day, Saturday, 3:30pm.

Class 11, theory and hands-on practice with other foods that can be grilled: pizza, vegetables, and provolone cheese. Lunch with accompaniments and drinks.
Class 12, theory and hands-on practice with chicken and deboning chicken. Final exam, handing out of certificates, farewell dinner.

 
 

DOLLAR

 

Dólares $ 1200

book your spot now

SIGN UP

 

12 CLASS COURSE

 

BEGINS ON MONDAY, MARCH 5!
LIMITED SPACE, CHECK AVAILABILITY

 

Monday, Wednesday, and Friday from 9am to 12pm

1st CLASS

Fire and temperatures. Theory and hands-on practice. Skirt steak.

2nd CLASS

Devices and tools. Theory and hands-on practice. Rump cap/tri tip.

3rd CLASS

Safety and hygiene methods. Theory and hands-on practice. Short ribs.

4th CLASS

Raw materials. Theory and hands-on practice. Flank steak.

5th CLASS

Loin butchering. Hands-on practice with sirloin and tenderloin.

6th CLASS

Offal, barbecues, and barbecues for events. Theory and hands-on practice.

7th CLASS

Pork. Theory and hands-on practice.

8th CLASS

Stake grill barbecuing. Theory.

9th CLASS

Fish and seafood. Theory and hands-on practice.

10th CLASS

Sauces and condiments. Theory and hands-on practice with beef roulade/stuffed rolled beef.

11th CLASS

Other foods that can be grilled: pizza, vegetables.

12th CLASS

Chicken. Exam and evaluation. Theory and hands-on practice.

Price of the 12-class professional course for 4 weeks

Arg. $ 12500

book your spot now

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8 CLASS COURSE

 

DISCONTINUED

 

Martes y Jueves de 9 a 12 hs

1° CLASE

El fuego y temperaturas. Teórico y práctico. Entraña

2° CLASE

Dispositivos y herramientas. Medidas de higiene y seguridad. Teórico y práctico; Colita de cuadril, Vacío.

3° CLASE
Materias primas. Teórico y práctico; Vacío

4° CLASE

Materias primas, Carne vacuna. Teórico y práctico; Bife de chorizo y lomo

5° CLASE

Achuras, parrilladas y para eventos. Teórico y práctico

6° CLASE

Porcinos; Asador criollo, cruz o estaca; Teórico y práctico.

7° CLASE

Pescados y mariscos; Salsas y condimentos; Teórico y práctico de Matambres.

8° CLASE

Otros alimentos p/ asar; Teórico y práctico. Pizza, parrillada de vegetales,  Pollos; Examen y evaluación

price of 8-class enthusiast course for 4 weeks

Arg. $ 7200

book your spot now

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4 CLASS COURSE

 

¡BEGINS ON SATURDAY, APRIL 7, FROM 9AM TO 12PM!
LIMITED SPACE, CHECK AVAILABILITY

 

Saturdays from 9 a.m. to 12 p.m.

 

FIRST CLASS

Fire and temperatures. Devices and tools. Safety and hygiene methods. Raw materials. Theory and hands-on practice. Short ribs and flank steak.

 

SECOND CLASS

Loin butchering. Theory and hands-on practice. Sirloin and tenderloin. Offal, barbecues, and barbecues for events.

 

THIRD CLASS

Pork. Theory and hands-on practice. Stake grill barbecuing.

 

FOURTH CLASS

Sauces and condiments. Theory and hands-on practice with beef roulade/stuffed rolled beef. Other foods that can be grilled: pizza, vegetables. Chicken. Exam and evaluation. Theory and hands-on practice.

price of 4-class intensive course for 4 weeks with 2 to 3 hour classes

Arg. $ 6000

book your spot now

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TOURIST COURSE

 

CHECK AVAILABILITY, LIMITED SPACE

ONE CLASS.
Days and times to be arranged.
Includes: Escuela Argentina de Parrilleros (Argentinian School of Barbecue) complete manual and apron General theory about fire and temperatures, raw materials, and loin butchering/cuts. Hands-on practice barbecuing.
Tasting menu with beverages and accompaniments.

price of tourist course of one, 4-hour class

Arg. $ 4200

book your spot now

SIGN UP
 

Course Dynamics

The courses are given in small groups from 1 to 10 students maximum. They are in a real work environment at the traditional “Checho” Barbeque and performed by Carlos “Paty” Lopez, director of The Argentine Barbeque School.

All the raw material, cooking utensils and beverages are included in the course.

The student will receive the “Barbeque Chef’s Manual”, a 12 installment guide plus an evaluation sheet in colour. Additionally, there are special colour guides for certain topics that will be given out.

When the course ends a lunch will be prepared where the students and teacher will be able to taste the prepared foods and any remaining questions can be answered.
      If the student misses a class there will be no opportunity to re-take it as other classes will be given during the week. Classes are given on the specified days including holidays.

The payment of the course can be done online, or when starting the course in cash or via credit card.

 

 

Students who have already taken the course...

 

 
CHILE

Cristian Cabrera
CHILE

BRASIL

Diego Chagas
BRASIL

SUIZA

George Buechel
SUIZA

BRASIL

José Luis Ataide
BRASIL

BOLIVIA

Justo Suarez
BOLIVIA

NICARAGUA

Lucho Enrique
NICARAGUA

ALEMANIA

Luka Friederich
ALEMANIA

VENEZUELA

Marcial Capella
VENEZUELA

COLOMBIA

Maria E. Canoal
COLOMBIA

VENEZUELA

Maria Gazacha
VENEZUELA

ARGENTINA

Martin Gomez
ARGENTINA

COLOMBIA

Miguel López
COLOMBIA

HONDURAS

Nelson
HONDURAS

COLOMBIA

Rafael Rubiano
COLOMBIA

MEXICO

Roberto Novas
MEXICO

 

Ramallo 1781 - Nuñez
1429 Ciudad de Buenos Aires República Argentina
info@escueladeparrilleros.com

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