The subjects in this Diploma offer the student a complete training in the most innovative culinary techniques and trends.
TECHNIQUE AND CREATIVITY
Innovation in these two disciplines makes the difference in current gastronomic proposals. We will provide you with creativity management mechanisms, as well as the most appropriate techniques to foster innovation.
THE TECHNIFICATION OF CLASSICISM
Contemporary cuisine and the tendency to go back to the origins makes it necessary to have a deep knowledge of classical academicism within each gastronomic aspect.
GREEN CUISINE
The “green revolution” is changing the role that vegetables have in the kitchen. You will study the product, its treatment and self-supply systems..
TRENDS
Japanese, Ibero-American, Southeast Asian cuisines, etc. All of them are part of the current gastronomic panorama. Students will discover the techniques and raw materials of the trending world cuisines.
DIPLOMA FINAL PROJECT (TFD)
The TFD is a project that all students are required to work on. In it, students will put into practice all the knowledge and skills acquired during the programme.
INTERSHIPS
Complete your training in gourmet restaurants and prestigious businesses. Learn from the experience of the best professionals and through teamwork at the highest level. Experience the day-to-day of the culinary profession.
Our participants take their internships in restaurants that are acknowledged in the best international guides: Michelin, Repsol & 50 Best.
