TOURISM MANAGER’S PROFESSIONAL DEVELOPMENT IN TENERIFE with Liepaja University from Latvia

15th – 19th April 2024

DETAILED PROGRAMME:

WELCOME + PRESENTATION

Visit to Hotel Mynd Adeje https://www.myndhotels.com/es/hoteles/tenerife/mynd-adeje/

• Presentation and introduction to Tenerife Job Training
• Training programme overview
• Breakfast at the hotel, with an 80% of local products from Tenerife
• Tour through the hotel with the Manager

This modern eco-resort nestled on the most enviable stretch of Tenerife’s coastline. Locally sourced vegan food, cocktails by the pool and an eclectic choice of events await those seeking a greener, slower-paced brand of hedonism.

Hotel Mynd Adeje is the first eco resort of its kind on the island. The hotel boasts 165 rooms spread across six floors as well as an open plan dining hall with a show kitchen, three bars, two pools as well as a vast array of sporting facilities. Inside, the floor to ceiling windows frame the picture-postcard vistas beyond from the pool area to the crystal clear ocean. Drenched in Canarian sunshine, Mynd invites guests to feel at home and become a part of the local culture. They even welcome four-legged travellers thanks to the growing demand for pet-friendly destinations for the millennial market.

Day 2: TEIDE TOUR

Teide Tour excursion in shared bus, with an Official Canarian Government Tour Guide.

Day 3: HIKING PUNTA DE RASCA LIGHTHOUSE

CONSCIOUS TOURISM:

7 km hike along the volcanic coastline including a mindfullness activity in Nature: Malpaís de Rasca

The Malpaís de Rasca nature reserve with its volcanic cones that dominate the area create a striking and unique coastal landscape. The other-worldly landscape is created by tongues of lava known as malpaís (meaning "bad country" because of its rough ground). The area is home to inland and coastal species of Canary Island spurges and euphorbia, as well as a number of native plant species.

We will participate in a mindfulness tour with a Canary Islands Official Tour Guide.

https://www.birdingplaces.eu/en/birdingplaces/spain/malpais-de-rasca

https://www.webtenerife.co.uk/what-see/outdoor-attractions/malpais-rasca/

Day 4 : CULINARY SESSION 

Tourism Development Center Costa Adeje by Adeje townhall.

Coach: Pablo Pastor, President of ACYRE Canarian Asociation of Chefs. 

Pablo will lead our team to a practical culinary session where all participants will have the opportunity to go into action at a professional kitchen. Divided in teams we will cook a typical canarian menu of three courses.

As future professionals of the tourism industry, students need to get a close look into the different areas of a hotel; the kitchen is an unknown world, too far away from the academic learning that students find during the studies at university. Let’s immerse ourselves for a short time in this world, do some team working, and learn how to move around.

THE MENU TODAY: 

• Papas arrugadas - Crumpled potatoes

Coloured potatoes/potatoes of Andean origin (Perú): in Tenerife we have 29 potatoes varieties originating in the Peru, which are cultivating for over 400 years up to now.

We will wrinkle them with water and salt, ancestral technique that is used on the island of Tenerife.

Ingredients:

• Potatoes of 2 varieties: 2 kilos of each
• 2 kilos of salt from the palm

Mojos sauce, red and green:  ¡¡BEST MOJO COMPETITION TODAY!!

Mojo is a type of salsa typical of the Canary Islands, essential side dish from some typical meals of the archipelago. Because of its pepper content, many types of mojos are spicy.

¿Ready to be the winner?

Mojos can be classified into two large families, according to the ingredients used: green mojos (mojos verdes) and red mojos (mojos rojos).

• The green mojo is most used for fish, prepared with green peppers, coriander and parsley,
• The red mojo consists of paprika from La Palma island (or «picona») and usually accompanies the meat.

• Mojo rojo

• La Palma pepper: 20 pieces
• Garlic 6 large heads
• Soft olive oil 2 liters
• Wine vinegar 1 litre
• Cumin in grain
• Salt

• Mojo verde

• La Palma pepper
• Garlic
• Cumin
• Salt
• Soft olive oil
• Fresh coriander
• Vinegar

• ALMOGROTE Queso Curado Canario (Canary Islands cured cheese)

-  1 kilo (preferably goat cheese from Adeje)

This cheese will be the main ingredient of Almogrote, native to the island of La Gomera.

• Seasonal Tuna Fish

Taking advantage of the mojo rojo (red mojo) and the Atlantic Tuna through our canarian coasts, the largest tuna in the world, we will prepare a marinated tuna.

• Batata’s trout (dessert)

• Red sweet potato: 2 kilos
• Cinnamon powder
• Fresh lemon to grate: 10 units

For the trout:

• Almonds from Santiago del Teide ( local village)
• Flour
• Water
• Sugar
• Salt

• Fresh goat cheese (typical white cheese characteristic of the island)

• 5 litres of goat milk
• 5 lemons
• Salt

• A little bit of Canarian wine tasting:

• Dry white wine from the south of Tenerife
• Red wine from the northern area Tenerife (Tacoronte)

Day 5: WHALES & DOLPHINS WATCHING

WHALES & DOLPHINS WATCHING CATAMARAN in Costa Adeje

3 hours excursion by boat through the coastline of Costa Adeje, to have the opportunity to see dolphins and whales in wild nature.

You will learn about their customs, food, migrations, etc. Once we have been able to contemplate free species of cetaceans such as pilot whales, bottlenose dolphins, spotted dolphins, amongst others, you can relax, sunbathe and enjoy a swim in the sea. Finally you will return to Puerto Colon.