Mente Argentine invites you to become the wine expert you always wanted to be, with a chance to visit the different wine-producing regions of Argentina, seeing the vineyards, wineries, meet winemakers, and of course, taste a wide variety of wines.

In recent years, developments in the gourmet food and restaurant industry as well as an increase in demand for high-quality service have triggered a need for trained professional chefs internationally

The focus of the first-year culinary lab classes is the development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition, and sensory analysis. In addition to this curriculum, the students will learn dining room procedures, etiquette, and communication skills in order to cultivate and master the art of serving and presenting their creations. The second year focuses on courses emphasizing advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food, and beverage control, bartending, and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers. General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace. The focus of this program is to cross-train students in cooking and baking and to introduce students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.

Become a Professional Baker of excellence with the most complete program in Latin America in an accelerated way in just 5 months. You will learn to make all kinds of variety of national and international bread, as well as modern and avant-garde creations. The course should be complemented with our book "Professional Bakery Techniques" written by Paulo Sebess, our director, an expert in international bakery and winner of international awards. The classes are 100% online, with step-by-step explanations and recorded in high-definition videos so you don't miss a single detail of the preparations and techniques. You will also complement your learning with the Safety and Hygiene courses in the workplace and food handling, Nutrition, Pizzas, and Empanadas. Mausi Sebess is the only institute to deliver MasterChef Certificates.

This program includes hands-on teaching of techniques such as different pastry dough elaborations, basic pastry creams, basic cake production, and bread production. As students grow more confident, they build upon skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus. The program is complemented with qualitative aspects of food preparation, including sanitation, identification of products, purchasing, and cost control. The Institute offers a comprehensive sequential course of study of the baking and pastry arts fundamentals needed to enter the industry in entry to mid-level positions. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute's own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers. Upon completion of the Certificate in Pâtisserie and Baking, students will be prepared and qualified to enter the foodservice industry or to pursue an Associate of Applied Science Degree in Pâtisserie and Baking, furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.

In the first year of the program, students will create pastry dough elaborations, basic pastry creams, basic cake production, and bread production. As students grow more confident, they build upon skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus. During the second year, students will develop their artistry by creating sugar and chocolate confections, special cakes, showpieces for competitions and events and finally exploring the vanguard trend of different parts of the world. The completion of the program will culminate with an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institutes own restaurant L'Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers. General Education, an important aspect of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace. The focus of this program is to cross-train students in the art of pâtisserie and baking, introducing students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. This program prepares students for entry to mid-level employment opportunities in the professional foodservice industry and management areas including pastry chef, assistant pastry chef, retail cake decorator, retail pastry chef, and baker. After completion of the degree in Professional Baking and Pastry, students are welcome to take the American Culinary Federations Certified Baking Examination.

The ubiquity in the world of food journalism demands objectivity and style. The recent trend of blogs and specialized publications to promote and document a competitive and innovative industry requires a documentary filmmaker profile that goes beyond the everyday reporter or correspondent. Unit 1: Gastronomic journalism The science and art of cooking History and its culinary protagonists The profession of the gourmet: techniques and skills The culinary narrative: profile of the gastronomic journalist The style and ability of Savoir vivre The essential literature of regional gastronomy The difference between technique and art when writing about gastronomy

Become a Professional Pastry Chef of excellence mastering all the necessary techniques to work in the best pastry shops in the world in just 5 months. The classes are 100% online, with step-by-step explanations, recorded in high-definition videos, showing you every detail, so that you learn how to make classic and modern sweet preparations, cakes, petits gâteaux, petits fours and desserts on the plate, like no other side. You will also complement your learning with courses on Safety and hygiene in the workplace and food handling, Nutrition, Beverages and Spirits, and Introduction to the world of wine. Mausi Sebess is the only institute to offer MasterChef Certificates.

Become a true MasterChef of excellence mastering all the techniques of Pastry, Kitchen, Bakery, and management of gastronomic ventures. The classes are 100% online, with step-by-step explanations, recorded in high-definition videos, showing you every detail, so that you can master all branches of Gastronomy. You will also complement your learning with the courses on Safety and hygiene in the workplace and food handling, Nutrition, Beverages and Spirits, Introduction to the world of wine, Gastronomic Marketing, Costing of dishes, Organization of events, and Financial analysis so that your project or venture is successful. Mausi Sebess is the only institute to offer MasterChef Certificates.

The Master's Degree in Viticulture and Oenology arises from the full conviction that the optimization of the processes of production, conservation, and transformation of agricultural products, in our case grapes and wine and other viticultural products, constitute an essential requirement for the development and competitiveness at the internal and external level of the wine industry.

This career offers you the professional knowledge to provide services in the gastronomic and wine sectors. A professional training up to the demands, mainly, of the wine world so that you can attend to every detail and provide a quality service. The art of the Sommellerie is the quality of providing excellence to each event with ethical values ​​of respect and passion. What are you going to learn during the race? You will know everything related to the organization and development of the gastronomic service, especially that of the tourist circuits of hotels and restaurants. You are going to learn to communicate and market products from the area, meeting consumer demand. You will acquire skills for the writing of menu cards distinguishing varietals, vintages, styles of wines, prices, geographical regions, or continents. You are going to learn how to manage a cellar and supervise the correct service of the wine at all events. How is the race? The degree course is face-to-face and lasts 3 years. The study plan is made up of 28 subjects. The academic training includes activities outside the classroom and a supervised internship path that will allow you to develop yourself by applying your knowledge of enology, ceremonial, languages, among others, in gastronomic and wine-growing activities in the region and throughout the country.