Cooking as an activity and as a system of knowledge and techniques applied in the field of catering, and gastronomy as a complex cultural construction, have both become in recent years the object of interdisciplinary study.
Today's society requires professionals who understand the gastronomic phenomenon as an opportunity for innovation and creativity, people trained to respond to changes taking place in the world of food, the perception of cooking and consumption patterns, and in leisure and tourism activities associated with them.
And all of this, in a context of strengthening the concept of "gastronomic heritage" and that of increasing the economic and social importance of gastronomy as a resource for regional development and tourism.
The Master's Degree in Culinary and Gastronomic Heritage is an approach to the study of these phenomena from a multidisciplinary perspective. This approach involves the knowledge of the environment, social sciences as well as the technical and scientific disciplines that can help understand the basics of the cooking practice as a body of techniques and expertise, and those of gastronomy in their broadest social and cultural dimension.
The contents are organized around two main axes, complementary and instrumental to one another, which in turn are related to the training needs described above, and to the expected professional opportunities: on the one hand, the technical and cultural aspects of food and cooking, and on the other hand, the upgrade and the tourism promotion of the gastronomic heritage.