This unit allows students to learn the fundamentals of gastronomy at a global level plus the techniques and creative tools capable of making it evolve. From classic elaborations like stocks, jus, sauces and traditional stews, to those that set trends around the world: contemporary tapas, Japanese cuisine, Peruvian cuisine, Nikkei cuisine, Mexican cuisine, Fusion cuisine, signature cuisine, classic techniques, classicism’s modernization, re-evolutionary cuisine, restaurant desserts, etc.
Change has come to high gastronomic value kitchens around the world. Ingredients that went unnoticed before, take prominence nowadays to kick start an evolution with much development ahead. Side dishes take the leading role, and staging becomes a fundamental part of each menu, making the customer both a participant and main actor.
MANAGEMENT AND STAGING
The Master’s Degree Final Project allows students to implement all the skills acquired during their training. It reflects the ideal business model that combines excellence in Gastronomy with guidelines for a more sustainable management.
In this project, which will be carried out at the end of the internship, students will develop a new concept whose key element will be the presentation of a tasting menu integrating everything they learned in the program. Staging and service for this menu will be taken into account as well.
The internships will be held at some of the most prestigious gastronomic restaurants in Spain allowing students to enhance their knowledge and have a global vision.