Closing event of the Cuisine Campus addressed to young people from Ciutat Meridiana organised by the Centre Cruïlla and the UB
On Tuesday 7 July at the Centre Cruïlla, the young people from Ciutat Meridiana who participated in the Jornades pràctiques del Campus de Cuina (Practical sessions of the cuisine campus), which took place in May and June, were given the certificates by the vice-rector for Administration and Organization of the UB, Carme Panchón. These practical sessions have been organised by the Food and Nutrition Torribera Campus of the UB for the second consecutive year.
Within the social intervention project that the UB is developing in Torre Baró, set up by the UB Solidarity Foundation in the three neighbourhoods that compose the area Zona Nord in Barcelona, a collaboration agreement between the Food and Nutrition Torribera Campus of the UB and the Centre Cruïlla of Ciutat Meridiana was set up in 2014 in order to contribute to train young people in the field of food and cuisine. In order to fulfil this objective, the facilities of the campus located in Santa Coloma de Gramenet have hosted six training sessions conducted by prestigious professionals from the restaurant industry. The experts who participated in this year's sessions were: Georgina Regàs, Xavier Torrado, Rubén Casado, Àngel Castell, Elena Camprubí and Pere Castells. Sessions dealt with very different aspects: products and cooking processes; nutrition and cuisine; gastronomy as an opportunity for social change; preserves, jams and jellies; cooking times, and pastry-making and cakes. These sessions complement the training in hotel management and cuisine that the Centre Cruïlla offers to young people.
On Tuesday 7 July at the Centre Cruïlla, the young people from Ciutat Meridiana who participated in the Jornades pràctiques del Campus de Cuina (Practical sessions of the cuisine campus), which took place in May and June, were given the certificates by the vice-rector for Administration and Organization of the UB, Carme Panchón. These practical sessions have been organised by the Food and Nutrition Torribera Campus of the UB for the second consecutive year.
Within the social intervention project that the UB is developing in Torre Baró, set up by the UB Solidarity Foundation in the three neighbourhoods that compose the area Zona Nord in Barcelona, a collaboration agreement between the Food and Nutrition Torribera Campus of the UB and the Centre Cruïlla of Ciutat Meridiana was set up in 2014 in order to contribute to train young people in the field of food and cuisine. In order to fulfil this objective, the facilities of the campus located in Santa Coloma de Gramenet have hosted six training sessions conducted by prestigious professionals from the restaurant industry. The experts who participated in this year's sessions were: Georgina Regàs, Xavier Torrado, Rubén Casado, Àngel Castell, Elena Camprubí and Pere Castells. Sessions dealt with very different aspects: products and cooking processes; nutrition and cuisine; gastronomy as an opportunity for social change; preserves, jams and jellies; cooking times, and pastry-making and cakes. These sessions complement the training in hotel management and cuisine that the Centre Cruïlla offers to young people.