Master in Culinary Arts and Kitchen Management

General

Program Description

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 of Industry Internship in the sector (60 ECTS).

Teaching language

The Master has an English edition and Spanish edition so the student can choose depending on its language preference.

Methodology

The course is divided between theoretical classes, practical workshops, real practice in the Hotel-School and industry internship in some of the best restaurants in the world (including Michelin Star Restaurant).

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, Mauro Colagreco, up to around 7 chefs in possession of Michelin stars.

Last updated Dec 2019

About the School

University College of Hotel Management and Culinary Arts StPOL Since it was founded, StPOL has always had a very clear idea: the ideal environment for hotel training is that of a University Hotel-Scho ... Read More

University College of Hotel Management and Culinary Arts StPOL Since it was founded, StPOL has always had a very clear idea: the ideal environment for hotel training is that of a University Hotel-School, pioneering this trend in Europe. Therefore in 1966 a training program was created, formed by a hotel-school with a restaurant in which university hospitality students could do their practice immediately with real customers under the supervision and direct assessment of professional teaching staff. Read less