Executive and Creative Haute cuisine

FC
Modality: Presencial
Lasting: 165h (30 ECTS)
Languages: Spanish

Introduction

The Restaurant and Catering business and specifically cuisine have experienced both a strong change in its positioning and a progressive acknowledgment of the profession. This new scenario demands new chefs qualified to apply the competitive advantages which will enable them to develop their personal project of creative cuisine by incorporating forefront techniques.

This university extension course wants to respond to the demand of overall training in haute cuisine and also acknowledge the pedagogical value of the professionals’ experience, with the participation of highly reputed chefs in the sector, such as Carles Gaig (Restaurante Gaig), Nandu Jubany (Restaurante Can Jubany), Jorge Muñoz (Restaurante Pakta), Albert Raurich (Restaurantes Dos Palillos y Dos Pebrots ), and other collaborators of great stature such as Pere Castells (Head of Alicia Foundation Science Department) or Pau Arenòs. Sector related companies as well as Martí Lippo or CETT’s teaching staff specialised in the restaurant business area also participate in the course.