CULINARY TRAINING PROGRAM FOR FOREIGN PROFESSIONALS IN SPANISH GASTRONOMY Program

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CULINARY TRAINING PROGRAM FOR

FOREIGN PROFESSIONALS IN SPANISH

GASTRONOMY

2009 Program

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CONTENTS 1. Objectives and general characteristics of the program……… 1 2. Program Eligibility Requirements………. 2 3. Program Content………. 2

4. Training Course on Spanish Gastronomy and

Culture……… 3

5. Candidate Application

Process……… 3 6. Candidate Selection and Assignment to participating

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TRANIING PROGRAM IN SPANISH GASTRONOMY

PROGRAMS 2009 - 1 -DIRECTORATE GENERAL FOR INFORMATION AND INVESTMENTS

CULINARY TRAINING PROGRAM IN SPANISH GASTRONOMY

OBJECTIVES AND GENERAL CHARACTERISTICS OF THE PROGRAM 1.

1.1 OBJECTIVES

The primary obj ective of the program is to train foreign professionals *

from the restaurant trade in Spanish high cuisine, providing them at the same time with an integral knowledge of our culture, language, history and the new reality of Spain in the 21st century.

This program is designed to consolidate the international image of our *

cuisine and thus promote the image of Spain abroad. The program is in response to the widespread international recognition that Spanish

gastronomy has generated, consolidating itself as a l eader in creativity with the ability to be innovative in its cooking techniques and fuse its culinary origins.

At the same time, the Institute seeks to take advantage of the training *

capabilities it has demonstrated in the development of it s different internship programs and the business training program that spans all facets of the internationalization process.

In 2009 ICEX is offering the possibility to train 12 foreign professionals, *

primarily nationals and residents from China, Brazil, Denmark, Germany, India, Japan, Mexico, Norway, Switzerland, United Arab Emirates, United Kingdom and United States.

1.2 GENERAL CHARACTERISTICS OF THE PROGRAM

The training program in the company will h ave a maximum duration of *

fourteen months and a minimum dura tion of eight months. It comprises the following stages:

A training period in Spanish language, gastronomic history and a)

culture:

An intensive one month Spanish course which foreign *

professionals will take in Madrid.

As an alternative, in the event of not being feasible to travel to *

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to be followed in the candidate’s countries of origin, prior to their arrival in Spain.

A three weeks training course in Spain given by ICEX at the CECO *

Foundation about the current Spanish economy and Spanish society, with a special focus on gastronomy and food.

A training phase in Spanish restaurants and pastry shops b)

internationally renowned (i.e. hold ing a minimum of one Michelin star) in order to learn a nd practice the gastronomic techniques of the restaurant.

The training process will end with a juried competition among those c)

participants in the eleven month training course, as described in section 4 of this program.

PROGRAM ELIGIBILITY REQUIREMENTS 2.

Foreign candidates must fulfill the following minimum requirements to be accepted into the program:

To have a diploma from a restaurant trade school of recognized status in *

any of those countries, (minimum, three courses ) or t o have at least three year s certified experience in well established and renowned restaurants.

Candidates younger than 30 years of age will be given priority *

Fluent knowledge of English *

Knowledge of Spanish or other languages would be a further advantage *

for the candidates.

Not to have previously participated in a program of the same or similar *

content and objectives in Spain.

PROGRAM CONTENT 3.

The training program will have a maximum duration of fourteen months. ICEX will pay the following costs associated with the program:

The costs of ob taining and processing the visa for work/training in

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Spain, where needed.

Intensive training course in Spanish in Madrid, for a month period.

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Alternatively, an intensive two months Spanish course, prior to arriving

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in Spain

Three weeks training course in Spanish culture and gastronomy given by

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the CECO Foundation.

Round-trip travel expenses to Spain for the selected candidate. These

*

expenses will only be reimbursed to those candidates who successfully complete the entire training process in Spain.

Support in finding accommodation and housing expenses in Spain

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when housing is not provided by the restaurant- in a monthly amount to be determined according to the cost of housing at the place of

destination in Spain, for the duration of the program. A gross monthly allowance of €200.

*

Accident and travel insurance will be organized and paid for by ICEX.

*

The restaurants will cover the following items:

Training the young professionals in the customary culinary techniques of

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their cuisine during the six or eleven month period.

During this time the restaurant will provide daily meals for program

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participants. Those following th e program in pastry s hops will receive vouchers worth 250€ per month.

Professionals may participate in a maxim um of three possible activities

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of a two day duration that ICEX may organize during the restaurant training period.

TRAINING COURSE IN SPANISH GASTRONOMY AND CULTURE 4.

The course is designed to raise awareness of Spain’s culture and gastronomy as an intr oduction to the practical training that the young professional s will subsequently receive during their stays at the different participating

restaurants.

The content of the course is defined by the philosophy that ICEX has already consolidated in other ins truments, in which culture and gastronomy are carefully combined to convey a more accurate image of Spain, as well as in the training courses given to foreign professionals that are recruited for Spanish companies to work abroad.

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The CECO Foundation is the training center of the S tate Secretariat for Trade that specializes in programs for Spanish and foreign civil servants in the area of internationalization and the international economy. ICEX is the organization responsible for promoting the international ization of Spanish companies and the image of Spain abroad.

The course will include tastings of various typically Spanish product s such as olive oil, wine or Ib érico ham, as well as visits to wineries, o live mills and artisan producers of gourmet products , retail markets and traditional yearly festivals such as the grape harvest or annual pig slaughter. Cultural trips to various locations in Spain will also form an important element in the content of the program to be designed.

Some of the visits of gastr onomic or cultural interest may take place after the CECO course, depending on the dates in which they take place (harvest,

slaughter,…)

At the end of the training period a competition will be held for all students participating in the program during which their proposals and creations will be evaluated and a prize will be awarde d. The jury will include restaurateurs not involved in training the young professionals of the program and Spanish and foreign food critics.

CANDIDATE APPLICATION PROCESS 5.

The submission period will run from March 25 to May 6 2009. *

Applications must be endorsed by letters of recommendation from a *

culinary school and restaurants where the candidate has worked. A cover letter explaining the reasons to apply to the Program, must also be included

Applications must be made before May 6 2009, by completing the *

form (in electronic format) available through The Spanish Commercial Offices (OFECOMES) in the countries of origin of the candidates . The OFECOMES will send the forms to ICEX Headquarters in Madrid.

All questions during the registration process should be sent by e-*

mail to the Department of Services to Companies at ICEX ([email protected]).

CANDIDATE SELECTION AND ASSIGNMENT TO PARTICIPATING 6.

RESTAURANTS

The Selection Committee chaired by the Director General of Information *

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The Director of the Services to Companies Department *

The Director of the Promotion of Agrifood Department *

The Associate Director of the Services to Companies Department *

Independent representatives of the training sector and food critics *

The selection process will be based on the evaluation of the curriculum

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vitae of the applicants. Their certified knowledge of Spanish will also be taken into account.

The committee will issue a list of selected candidates and of substitutes

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that may participate in the program should selected candidates decline participation.

The list of the selected candidates will be available at the OFECOMES by

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June 2 2009. The course at the CECO Foundation will start on September 14 2009.

Madrid, March 23, 2009

Mario Buisán García