New Trends in Gastronomy & Cooking

In
Modality: Presencial
Lasting: 3 or 4 weeks (Summer School)
Start date: 01/07/2019
Languages: Spanish, English

Program Essentials

Type of Course: Summer

Area of Study

Gastronomy, Enogastronomy

Year: 2019

Overview

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.


Start

Monday 01 July 2019 (with lodging: arrival on Sunday 30 June 2019)

End

Thursday 18 July 2019 (3 weeks option) / 25 July 2019 (4 weeks option) (with lodging: departure either on Friday 19 July or Friday 26 July)

Deadline for Application: 31 May 2019

(10% Early Bird Discount for payments done before 15 May 2019)

Eligibility

Undergraduate Students, Graduate Students or Young Professionals

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

Credits

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 2020

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

Remarks: Courses are subject to change.