Master's Program in Culinary Arts in Spain

View all Masters Programs in Culinary Arts in Spain 2017

Culinary Arts

A Masters degree gives you the opportunity to either further your understanding of a particular question or take off in a completely different way using skills you have gained from your previous undergraduate degree.

Spain, officially the Kingdom of Spain, is a sovereign state and a member state of the European Union. It is located on the Iberian Peninsula in southwestern Europe. Spanish universities regulate access to their own degrees and they fix the academic fees. They can also offer unofficial postgraduate degrees. The capital city Madrid has possibly the largest number of bars per capita of any European city and a very active nightlife.

Top Master Programs in Culinary Arts in Spain 2017

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Master in Culinary Arts and Kitchen Management

University College of Hotel Management and Culinary Arts StPOL
Campus Full time 8 - 14 months September 2017 Spain Barcelona

A qualification from EUHT StPOL and the “Gerona University Foundation: Innovation and Training” (a qualification recognised by both institutions and by the hotel sector thanks to its long [+]

Best Masters in Culinary Arts in Spain 2017. Qualification A qualification from EUHT StPOL and the “Gerona University Foundation: Innovation and Training” (a qualification recognised by both institutions and by the hotel sector thanks to its long background and great prestige). Duration Eight months in the hotel-school and 3-6 months doing practicals in the sector (60 ECTS). Teaching language The classes will be given in Spanish. Methodology The course is divided between theoretical classes, practical workshops, real practice in the Hotel-School and professional practicals in the sector. Entrance - Graduates or technical graduates in gastronomy, culinary arts or similar. - Persons qualified in cuisine and gastronomy schools. - Higher professional training grades and technical studies in cuisine, gastronomy and hostelry with at least two years' education complete, previously recognised by EUHT StPOL. - Professionals with sufficient demonstrable experience in the opinion of EUHT StPOL. Star lectures A series of master classes will be given by outstanding professionals working as guest teachers. These include: Ferran Adrià, Joan Roca, Xavier Pellicer, Jordi Cruz, up to around 7 chefs in possession of Michelin stars. [-]

Masters Degree In Gastronomy

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

This Masters in Gastronomy allow you develop professionally beyond the kitchen and dining rooms, both technical and humanistic knowledge, implicándote in the reality of the production processes, research and innovation, making you assume the responsibilities and commitments that today requires the business world ... [+]

Masters in Gastronomy Differentiate the use of imagination and innovation The great vocation that exists today gastronomy, in a country with such an extraordinary wealth of hospitality and tourism, should be brought to the professional field of a coherent, realistic and effective way, adapting to the current demands of specialization and competitiveness. As School of Hospitality in this master in gastronomy offer comprehensive training from elementary ethics of the profession, developing the ability to adapt to new trends and the use of imagination and innovation as differentiators. This Masters in Gastronomy allow you develop professionally beyond the kitchen and dining rooms, both technical and humanistic knowledge, implicándote in the reality of the production processes, research and innovation, making you assume the responsibilities and commitments that today requires the business world. Agenda The Introduction to the professional kitchen - Modern kitchen. Preliminary Operations in Modern Kitchen. Meet the Food Processing as: Vegetables, Eggs, Soups, Stews, Rice, Pasta, Vegetables, Seafood, Steaks, etc.. Management and Organization Department cuisine. Study and logistics on menus and cards. Advanced Professional Cookery - Pioneering in gastronomy. The culinary revolution. Advanced Cooking Equipment. New optimization tools. Advanced cooking techniques and conservation. The global pantry. Products, textures and spices. Catering and communities. Production and purchasing management. Research, development and innovation in the kitchen. The food industry and quality standards. Communication and marketing in the kitchen. New management models. Hygiene and Food Safety - Hygiene, food safety and public health. Food handlers. Good hygiene practice. Service and traceability. History of gastronomy - Birth of the kitchen. The Ancient Near East. The kitchen in the Classical World: Greece and Rome. The Arab and andasulí kitchen. European cuisine in the Middle Ages and the Renaissance. The kitchen of the seventeenth and eighteenth centuries. The nineteenth century French and Belle époque. The present and the "new kitchen". New Culinary Techniques - New Tools and Machines. Textures: thickeners, gelling agents and stabilizers. New Cooking Techniques. New ingredients. Cookbook. Pastry - Pastry: history and art. Installation and specific machinery. Knowledge of raw materials. Bodies bisque. Friable masses. Creams and derivatives. Mousses and families. Fermented doughs. Cold world. Mignardises. Pastry for coeliacs. Cakes. Trends and references. Get dining and links of interest. Chocolate and Pastry Arts - Study chocolate. Bombonería. Pastry restaurant. Chocolate pastry workshop. Sugar. Chocolate artistic. Salada Pastry - Introduction to the world of savory pastries. Tools. Pastry dough. Bodies scalded. Bodies of puff pastry. Liquid masses. Flatbreads. Mass breeze and orly dough. Cakes applying the studied masses. Sandwiches Workshop knowledge and tasting Spanish olive oils - The different types of olive oil and ranking. The main olive varieties and their geographical distribution. Oil processing. Benefits of its application in kitchen. Organoleptic analysis of virgin olive oils. Kitchens of the World - Introduction to international cuisine. French and Northern European cuisine. Italian cuisine. Mediterranean and Jewish cuisine. African and North African cuisine. Indian and Southeast Asian cuisine. Chinese and Japanese cuisine. South American and Caribbean cuisine. Mexican cuisine and the United States. vegetarian cuisine. GOALS With the Masters in Gastronomy we get that: Know Spanish cuisine and culture Learn the working methods and perfect your cooking techniques You obtain the basis for continuing professional development in the future Fomentes ongoing processes and personal renewal in this type of competition and innovation in hospitality companies Ocupes positions, which will head the various processes involved in catering companies Departures The Masters in Gastronomy is aimed at all people who want to make their profession gastronomy, as it is one of the most dynamic sectors. In this profession is essential to have an academic background in order to access the best gastronomic offers nationally and / or internationally, or to manage and run your own business. You will also have career opportunities as the chef and / or executive chef. Admission requirements Access to Masters in Gastronomy what can be done by one of two ways: Having a university degree or Have professional experience. In this case, a committee will assess your knowledge and experience. [-]

Master´s course in Culinary Techniques and Products

Basque Culinary Center
Campus Full time 6 months September 2017 Spain San Sebastian

Students look in greater depth at contemporary and traditional cookery techniques [+]

Master´s course in Culinary Techniques and Products

 

Students look in greater depth at contemporary and traditional cookery techniques that have moved the sector forwards over the years, working with products from all over the world, 5 hours a day, 5 days a week.

 

An intensive programme of 24 on-site weeks with a total of 920 hours of class, which can be completed with a 6-month stage at the end in prestigious restaurants. A syllabus that also includes Product and Culinary Technique Seminars, Master Classes with international chefs, gastronomic trips and a Master’s Final Project.

 

Become a highly valued professional, capable of adapting to different styles and creating personal yet differentiating culinary work.... [-]