New Trends in Gastronomy & Cooking
Modality: Presencial
Lasting: 3 or 4 weeks (Summer School)
Languages: Spanish, English

Program Essentials

Type of Course: Summer

Area of Study

Gastronomy, Enogastronomy

Year: 2018


As far as the Tourism Business is concerned, gastronomy has become an asset and a reference over the last few years. At present, Spain has ascended towards a landmark of global trends, predominantly thanks to the awareness and leadership of its chefs. At the same time the food service sector has been targeting the optimization of its processes and the intensification of customer loyalty. The program intends to train students to be able to permanently adapt to market demands through new methods of catering and originality, quality, and rapid adaptation of culinary delights. Students will participate in lecture style classes as well as workshops in order to develop skills in theoretical, practical and applicable ways.

Key words: trends, service, innovation, catering, consumer, tastes.


Monday 02 July 2018 (with lodging: arrival on Sunday 01 July 2018)


Thursday 19 July 2018 (3 weeks option) / 26 July 2018 (4 weeks option) (with lodging: departure either on Friday 20 July or Friday 27 July)

Deadline for Application: 31 May 2018

(10% Early Bird Discount for payments done before 15 May 2018)


Undergraduate Students, Graduate Students or Young Professionals

Accreditation of Languages: Level of English or Spanish - Intermediate (B1-B2)


4 ECTS (3 weeks option) / 10 ECTS (4 weeks option)

Language: English/ Spanish

Hours of Instruction

75 (3 weeks option) / 90 (4 weeks option), including lectures, professional activities.

Other Sessions Available: Summer School 2019

Related Courses: Innovative Design Concepts for Services in Gastronomy and Culinary Businesses

Remarks: Courses are subject to change.