Master in Culinary Arts and Kitchen Management
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- University:
- EUHT StPol
- City:
- Barcelona
- Types of study:
- Postgraduate
- Knowledge area:
- Gastronomy
- Start:
- October
- Modality:
- On Campus
- Language:
- Spanish, English
- Credits:
- 60 ECTS
- Hours:
- 5 daily hours
- Duration:
- 8 months, from October to June, besides from 3 to 6 professional internship in the industry.
- Price:
- 14.920 €
- Requirements:
-
European student
Non European student
The Master is addressed to graduates and professionals of gastronomy with experience in the culinary industry, wishing to expand and deepen their knowledge in this field.
The course is divided between theoretical classes, practical work-shops and professional internship in a real, high quality restau-rant.The master is made of five independent modules whose content is explained in the following pages.The candidates can choose to study the five modules in an aca-demic year or to study any single module independently. To obtain the Master’s Diploma, the student needs to attend successfully the five modules, the thesis, and professional internship. There is the possibility to study each of the modules independently, ob-taining a Certificate Diploma.
Objectives:
- Acquire knowledge of the administration and kitchen management of a cooking department.
- Learn how to apply different cooking techniques depending on the type of traditional cuisine, modern, on the cutting edge and thematic.
- Learn how to apply the newest culinary techniques: vacuum cooking, molecular cooking, cooking with nitrogen, etc.
- Know and analyse the experiences and trends in creativity and innovation in cooking.
- Be informed on the culinary trends, apply creative processes in the kitchen and constant research.- Be in command of document processes planning cuisine of any category of events and control costs.
- Apply systematization and standardization processes in the development of the cuisine for different types of events.
The course is divided between theoretical classes, practical work-shops and professional internship in a real, high quality restau-rant.The master is made of five independent modules whose content is explained in the following pages.The candidates can choose to study the five modules in an aca-demic year or to study any single module independently. To obtain the Master’s Diploma, the student needs to attend successfully the five modules, the thesis, and professional internship. There is the possibility to study each of the modules independently, ob-taining a Certificate Diploma.
Objectives:
- Acquire knowledge of the administration and kitchen management of a cooking department.
- Learn how to apply different cooking techniques depending on the type of traditional cuisine, modern, on the cutting edge and thematic.
- Learn how to apply the newest culinary techniques: vacuum cooking, molecular cooking, cooking with nitrogen, etc.
- Know and analyse the experiences and trends in creativity and innovation in cooking.
- Be informed on the culinary trends, apply creative processes in the kitchen and constant research.- Be in command of document processes planning cuisine of any category of events and control costs.
- Apply systematization and standardization processes in the development of the cuisine for different types of events.
Cooking is a language by which you can express harmony, happiness, beauty, poetry, complexity, magic, humor, provocation & culture
