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Academic Offer > New Trends in Gastronomy & Cooking > Program Structure

General information

Modality: Presencial

Lasting: 3 or 4 weeks (4/10 ECTS)

1ª edition: from 06/07/2020 to 30/07/2020

Languages: Spanish, English

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New Trends in Gastronomy & Cooking

General information

Modality: Presencial

Lasting: 3 or 4 weeks (4/10 ECTS)

1ª edition: from 06/07/2020 to 30/07/2020

Languages: Spanish, English

Application Form

New Trends in Gastronomy & Cooking

Presentation
Program Structure
Program Structure

Objectives

Become acquainted with the history of European cuisine.

Investigate new culinary techniques applied in haute cuisine.

Analyze the catering sector in Spain.

Learn about the culinary trends and the regional traditions of Spanish cuisine.

Acquire the technical skills necessary to develop from a cuisine based on traditional methods to cutting-edge cooking. Consequently intending to modernize the offer while at the same time adapting innovative technology developments.

Analyze new culinary techniques applied in haute cuisine.

Become familiar with classical yet renovated recipes and new interpretations representing current baking trends, so as to aid interested professionals in the analysis, design, and practical application in the field of catering.

Modality

GENERAL STRUCTURE

Gastronomy: Spanish vs Global Perspectives

Gastronomy - the Global Tourism Ambassador

Traditional Spanish Gastronomy

Culinary Innovation

Technical Applications and Innovative Culinary Technologies

Avant-garde Pastry Workshop

3 Week Modality 4 Week Modality
+FINAL PROJECT
75 hours of instruction 90 hours of instruction
July 06 - July 23 July 06 - July 30
Curriculum
Enrollment