Barcelona Culinary HUB

Master in Sustainable Gastronomic Product and Creativity

L'Hospitalet de Llobregat, Spain

DURATION

12 Months

LANGUAGES

Spanish

PACE

Full time

APPLICATION DEADLINE

Request application deadline

EARLIEST START DATE

Oct 2024

TUITION FEES

EUR 8,600

STUDY FORMAT

Distance Learning

Introduction

Objectives of the Master in Sustainable Gastronomic Product and Creativity

The main objective of the master's degree in Product Innovation and Sustainable Gastronomic Creativity is to offer growth and/or specialization to professionals in the sector in the creation, design, development and implementation of current and future cooking models through the three main gastronomic products. : meat, fish and vegetables. Know the various innovative forms of gastronomic product management in haute cuisine linked to sustainable, circular and ecological production, distribution and marketing models.

Specific objectives

The Master in Sustainable Gastronomic Product and Creativity will equip the student with:

Train the student in the creation of creative processes in cooking
Be knowledgeable about the latest trends in cooking techniques and innovation
Develop knowledge in cutting-edge cuisine
Master the three main gastronomic products and their applications
Know how to apply sustainable techniques with concepts such as zero waste, km 0, local commerce and circular economy.
Understand gastronomy beyond cooking; technical design applications and customer experiences.
Generate a brand and/or comprehensive haute cuisine project based on sustainable values.
Become professional in the three main gastronomic products: meat, fish and vegetables.
Enhance creative skills
Generate a comprehensive haute cuisine brand and communication project based on sustainable values.

Presentation

In a constantly changing gastronomic panorama where tradition and the avant-garde aim to revolutionize cuisine, with a sustainable vision and through high-quality products to create unforgettable taste experiences, the master's degree in sustainable gastronomic product and creativity addresses all these aspects in technique based on innovating. in a sustainable way in the selection of the product and the techniques applied, with the help of 3 renowned chefs specialized in the three basic gastronomic products:

Xavier Pellicer, chef and specialist in plant products
Rafa Zafra, chef and marine product specialist
Oriol Rovira, chef and specialist in meat products

On the other hand, the sector is increasingly looking for kitchen specialists with a transversal vision and great management, development and customer experience-focused skills to know how to meet the new challenges of the restaurant world.

Addressed to

The master's degree is preferably focused on executive chefs, cooks or personnel dedicated to gastronomy with more than four years of experience in the sector, who want to take a leap in their professional career and/or specialize in product innovation and gastronomic technique.

Teaching team

The teaching team of the master's degree in Sustainable Gastronomic Product and Creativity is made up of professionals who are in the fields of cuisine, creation of gastronomic projects, food anthropologists, processes and sustainable management.

Why study at BCH?

International and Professional Recognition
Barcelona, city of origin
Connection point between kitchen and management
Global vision
International network of contacts
Collaboration with companies in the sector

Admissions

Curriculum

Obtain a total of 60 ECTS credits.

Block 1

Gastronomic Environment

History, Techniques and Gastronomic Trends

In this subject, students will learn how culinary techniques and trends in food consumption have varied throughout history and will understand the changing trends towards a diet with greater weight of vegetables in advanced societies. It will be discussed how the perceptions, representations and values associated with food depend on the context and the historical moment.

Sustainability Applied to the Gastronomic Field

In this subject you will learn what the circular economy means, how it is linked to sustainability and its practical application through real examples. The basic principle on which it is based is the production of food, avoiding the generation of waste during its production and consumption.

Healthy Eating and Sustainable Gastronomy

In this subject you will see the bases of healthy and sustainable nutrition. The objective is to understand how to carry out a balanced diet, taking into account the daily recommendations for the consumption of different products and foods, as well as knowing how to select the product, being aware of the environmental impact that our diet can generate (local product, km 0 , ecological etc.)

Block 2

Creative Processes in Gastronomy

Essential Characteristics of Foods and Gastronomic Products

In this subject you will focus on the classification of foods and gastronomic products according to their different dimensions: nutritional, textures, origin, forms of marketing, etc.

Cultural Empowerments and Local Products

In this subject you will discover what and how we work to recover and be able to introduce forgotten vegetables and other products to the market. We will talk about the traditional agricultural varieties that the environment offers us to be able to grow, market and consume in an ethical and sustainable way. The Eixarcolant collective will explain to us how to recover a heritage that seems from the past but is essential to transform the future, given the need to create a new agri-food model.

Product Selection and Culinary Techniques Linked to Meat

In this subject, Oriol Rovira will show through his project - Els Casals - and his philosophy - farmers and chefs - how own production, careful selection and certain cooking techniques allow the generation of a sustainable haute cuisine project.

Product Selection and Culinary Techniques Linked to Vegetables

In this subject Xavier Pellicer will first show what his philosophy is regarding food and how from it he has generated gastronomic experiences where vegetables occupy a prominent place. Likewise, the subject will explain the importance of the selection process and the most avant-garde culinary techniques in the cooking of vegetables that have led Xavier Pellicer to occupy a prominent place internationally.

Product Selection and Culinary Techniques Linked to Fish

Rafael Zafra will explain how he has generated a gastronomic experience around fish from the Mediterranean through careful selection based on knowledge of local species and building a network of trusted suppliers. This subject also addresses the techniques most used by the chef in the preparation of fish and seafood.

Block 3

Conceptualization and Gastronomic Experience

Development of Sustainable Gastronomic Experiences

In this subject you will learn to understand gastronomy as an experience that goes beyond food, using the theoretical applications of design to enrich and add value to the customer experience. This involves learning to develop the concept and narrative design linked to specific values such as sustainability, local products...

Brand and Reputation Management in Sustainable Gastronomic Projects

In this subject, students will learn how to generate a brand and a comprehensive communication project for haute cuisine based on sustainability values. The basic concepts in the generation of brands and those specific to the gastronomy sector will be addressed. It also explains how to generate and maintain reputation within the world of haute cuisine when its distinctive element is sustainability.

Master's Thesis

In the TFM the student will develop an innovative gastronomic proposal that is economically viable. The student will be able to choose from the idea of a new product to the reformulation of an existing proposal with the use of innovative culinary techniques. The students must make a proposal that fits into the global context in which we live and is one hundred percent sustainable.