Photography from: Program Structure | New Trends in Gastronomy & Cooking
Universidad de Barcelona
Academic Offer
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 05 - July 22 July 05 - July 29