{"id":16831,"date":"2024-08-02T17:43:16","date_gmt":"2024-08-02T15:43:16","guid":{"rendered":"https:\/\/gatodumas.com.co\/bucaramanga\/?post_type=product&#038;p=16831"},"modified":"2026-09-08T14:25:54","modified_gmt":"2026-09-08T12:25:54","slug":"inmersion-a-la-cocina-profesional","status":"publish","type":"product","link":"https:\/\/gatodumas.com.co\/bucaramanga\/producto\/inmersion-a-la-cocina-profesional\/","title":{"rendered":"Inmersi\u00f3n a la cocina profesional"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row equal_height=\u00bbyes\u00bb el_class=\u00bbinfo-pro\u00bb][vc_column width=\u00bb1\/4&#8243;][vc_single_image image=\u00bb18867&#8243; img_size=\u00bbfull\u00bb el_class=\u00bbmt\u00bb][\/vc_column][vc_column width=\u00bb3\/4&#8243;][vc_column_text css=\u00bb\u00bb]<strong>Inversi\u00f3n: $4.500.000 por persona<\/strong><\/p>\n<p>Inicio: 2 de octubre de 2026<br \/>\nDuraci\u00f3n: 25 sesiones en 11 semanas<br \/>\nD\u00edas: viernes (cocina) y lunes (panader\u00eda)<br \/>\nModalidad: presencial, con un m\u00f3dulo virtual de nutrici\u00f3n[\/vc_column_text][vc_custom_heading text=\u00bbTemario\u00bb use_theme_fonts=\u00bbyes\u00bb el_class=\u00bblinea-titulos-principal mb mt\u00bb][vc_column_text css=\u00bb\u00bb]Un primer paso para adentrarse en los conocimientos b\u00e1sicos que todo cocinero debe dominar para continuar sus estudios con m\u00e1s claridad y seguridad del camino a seguir, y con la tranquilidad de tener unas bases fuertes con el sello de calidad Gato Dumas.[\/vc_column_text][vc_tta_tour][vc_tta_section title=\u00bbCortes de hortalizas y papa\u00bb tab_id=\u00bbinmersion-sesion1&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Cortes de hortalizas y papa<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbTeor\u00eda de las cocciones I\u00bb tab_id=\u00bbinmersion-sesion2&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Teor\u00eda de las cocciones I<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbTeor\u00eda de las cocciones II\u00bb tab_id=\u00bbinmersion-sesion3&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Teor\u00eda de las cocciones II<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbFondos y salsas madre\u00bb tab_id=\u00bbinmersion-sesion4&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Fondos y salsas madre<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbHuevos y ensaladas\u00bb tab_id=\u00bbinmersion-sesion5&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Huevos y ensaladas<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbParcial\u00bb tab_id=\u00bbinmersion-sesion6&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Parcial<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbGuarniciones\u00bb tab_id=\u00bbinmersion-sesion7&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Guarniciones<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbGuisos\u00bb tab_id=\u00bbinmersion-sesion8&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Guisos<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbFrituras\u00bb tab_id=\u00bbinmersion-sesion9&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Frituras<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbCereales y arroces\u00bb tab_id=\u00bbinmersion-sesion10&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Cereales y arroces<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbEvaluaci\u00f3n final\u00bb tab_id=\u00bbinmersion-sesion11&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Evaluaci\u00f3n final<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbPan franc\u00e9s y pan saborizado\u00bb tab_id=\u00bbinmersion-sesion12&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Pan franc\u00e9s y pan saborizado<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbM\u00e9todo esponja\u00bb tab_id=\u00bbinmersion-sesion13&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>M\u00e9todo esponja<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbPan pizza, fougasse, focaccia y ciabatta\u00bb tab_id=\u00bbinmersion-sesion14&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Pan pizza, fougasse, focaccia y ciabatta<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbPanader\u00eda francesa: croissant y brioche\u00bb tab_id=\u00bbinmersion-sesion15&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Panader\u00eda francesa: croissant y brioche<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbEvaluaci\u00f3n\u00bb tab_id=\u00bbinmersion-sesion16&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Evaluaci\u00f3n<\/strong>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbNutrici\u00f3n\u00bb tab_id=\u00bbinmersion-sesion17&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text css=\u00bb\u00bb]<strong>Nutrici\u00f3n<\/strong>[\/vc_column_text][\/vc_tta_section][\/vc_tta_tour][\/vc_column][\/vc_row][vc_row el_class=\u00bbnotas\u00bb][vc_column]\n\t\t\t<h4 id=\"nota\" class=\"nota\">Nota<\/h4>\n\t\t\t<ul>\n\t\t\t\t<li>Se entregan Constancia de asistencia siempre y cuando se asista al 80% de las clases.<\/li>\n\t\t\t\t<li>Las clases perdidas por inasistencia del alumno no se recuperan y son personales e intransferibles. En caso de no poder asistir al inicio del curso deber\u00e1 avisar con 48 hs h\u00e1biles de antelaci\u00f3n para canjear el pago por un nuevo curso.<\/li>\n\t\t\t\t<li>El plazo para realizar el cambio por un nuevo curso es de 3 meses a partir de la fecha del inicio del curso.<\/li>\n\t\t\t\t<li>Para canjear el pago por un nuevo curso se tomar\u00e1 el valor abonado y no el valor actual del curso.<\/li>\n\t\t\t\t<li>Gato Dumas se reserva el derecho de suspender el curso con 48 hrs de anticipaci\u00f3n de no cumplir con el cupo m\u00ednimo.<\/li>\n\t\t\t\t<li>Los cupos se asignan en el orden en el que sea reportado y confirmado el pago (ya sea presentando en recibo o enviado por mail) de lo contrario la instituci\u00f3n no se har\u00e1 responsable del cupo.<\/li>\n\t\t\t<\/ul>\n\t\t\t<h4>Departamento Comercial Gato Dumas.<\/h4>\n\n\t\t[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row equal_height=\u00bbyes\u00bb el_class=\u00bbinfo-pro\u00bb][vc_column width=\u00bb1\/4&#8243;][vc_single_image image=\u00bb18867&#8243; img_size=\u00bbfull\u00bb el_class=\u00bbmt\u00bb][\/vc_column][vc_column width=\u00bb3\/4&#8243;][vc_column_text css=\u00bb\u00bb]Inversi\u00f3n: $4.500.000 por persona Inicio: 2 de octubre de 2026 Duraci\u00f3n: 25 sesiones en 11 semanas D\u00edas: viernes (cocina) y lunes (panader\u00eda) Modalidad: presencial, con un m\u00f3dulo virtual de nutrici\u00f3n[\/vc_column_text][vc_custom_heading text=\u00bbTemario\u00bb use_theme_fonts=\u00bbyes\u00bb el_class=\u00bblinea-titulos-principal mb mt\u00bb][vc_column_text css=\u00bb\u00bb]Un primer paso para adentrarse en los conocimientos b\u00e1sicos que todo cocinero &#8230; <a title=\"Inmersi\u00f3n a la cocina profesional\" class=\"read-more\" href=\"https:\/\/gatodumas.com.co\/bucaramanga\/producto\/inmersion-a-la-cocina-profesional\/\" aria-label=\"Leer m\u00e1s sobre Inmersi\u00f3n a la cocina profesional\">Leer m\u00e1s<\/a><\/p>\n","protected":false},"featured_media":18877,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[94,95],"product_tag":[],"class_list":{"0":"post-16831","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cursos-cocina","7":"product_cat-cursos-cortos","9":"first","10":"instock","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Inmersi\u00f3n a la cocina profesional - Gato Dumas Bucaramanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gatodumas.com.co\/bucaramanga\/producto\/inmersion-a-la-cocina-profesional\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inmersi\u00f3n a la cocina profesional - Gato Dumas Bucaramanga\" \/>\n<meta property=\"og:description\" content=\"[vc_row equal_height=\u00bbyes\u00bb el_class=\u00bbinfo-pro\u00bb][vc_column width=\u00bb1\/4&#8243;][vc_single_image image=\u00bb18867&#8243; img_size=\u00bbfull\u00bb el_class=\u00bbmt\u00bb][\/vc_column][vc_column width=\u00bb3\/4&#8243;][vc_column_text css=\u00bb\u00bb]Inversi\u00f3n: $4.500.000 por persona Inicio: 2 de octubre de 2026 Duraci\u00f3n: 25 sesiones en 11 semanas D\u00edas: viernes (cocina) y lunes (panader\u00eda) Modalidad: presencial, con un m\u00f3dulo virtual de nutrici\u00f3n[\/vc_column_text][vc_custom_heading text=\u00bbTemario\u00bb use_theme_fonts=\u00bbyes\u00bb el_class=\u00bblinea-titulos-principal mb mt\u00bb][vc_column_text css=\u00bb\u00bb]Un primer paso para adentrarse en los conocimientos b\u00e1sicos que todo cocinero ... 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