(ASCA) Enology
16 Students
Profesor:
Marlene Amione
Profesor:
José Hernandez
Profesor:
André Otero
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) Food and Drinks Administration
3 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) Food Safety & Hygiene
ASSOCIATE IN CULINARY ARTS
26 Students
Profesor:
Marlene Amione
Profesor:
Antonio Rico Bragado
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) French I
ASSOCIATE IN CULINARY ARTS
16 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) French II
18 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) Gastronomic Management and Marketing II
19 Students
Profesor:
Antonio Rico Bragado
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) International Cuisine Lab
12 Students
Profesor:
Marlene Amione
Profesor:
Rassiel Gomez
Profesor:
José Hernandez
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) Managment and Marketing
21 Students
(ASCA) Nutrition
7 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) Sensorial Perception
8 Students
Profesor:
Antonio Rico Bragado
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(ASCA) Bakery and Pastry Techniques II
22 Students
Profesor:
Marlene Amione
Profesor:
Antonio Rico Bragado
Profesor:
Rassiel Gomez
Profesor:
Jose Hernandez
(DBP) B&P - Art Techniques I
DIPLOMA IN BAKERY AND PASTRY
4 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(DBP) Bakery and Pastry - Lab I
DIPLOMA IN BAKERY AND PASTRY
4 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(DBP) Food Safety & Hygiene
DIPLOMA IN BAKERY AND PASTRY
4 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(DBP) French I
DIPLOMA IN BAKERY AND PASTRY
4 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(DBP) French II
4 Students
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(DCA) Bakery and Pastry Lab I
12 Students
Profesor:
Antonio Rico Bragado
Profesor:
Lic. Brenda Zicarelli (Coordinadora Gral.)
(DCA) Cuisine Lab II
13 Students
(DCA) Bakery and Pastry Techniques II
14 Students
