Summer Course in Creative Cuisine
Bilbao, Spain
DURATION
2 Weeks
LANGUAGES
English
PACE
Part time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
30 Jun 2025
TUITION FEES
EUR 1,900 *
STUDY FORMAT
On-Campus
* total fee for UE and total fee extra UE: EUR 1,900| fee and fee extra UE: EUR 1,400 | enrolment fee: EUR 500
Key Summary
Introduction
A course in which you’ll use avant-garde culinary processes, tools and techniques to design creative gastronomic proposals with a sound concept.
In this Summer Course in Creative Cuisine, taught in English, we’ll explore the various phases of a gastronomic project: analysing the context of avant-garde cuisine, investigating the concept to be developed, designing and creating a culinary experience from start to finish, and the menu to go with it.
In the 2-week course, you’ll learn the processes, the latest techniques and skills needed to develop innovative gastronomic proposals. You’ll also study the history of cooking, its evolution and trends.
A course in which cooking and design techniques converge, taking a creative approach to the culinary tradition of the Basque Country.
Ideal Students
Who is it for?
- Cooking enthusiasts who want to take their hobby to the next level by learning professional techniques and exploring their creative talent.
- Cooking graduates (recent or not) who want to specialize in culinary experience management.
- Gastronomic advisors who want to complete their training and offer more coherent and consistent projects.
- Professional chefs and cooks who want to develop their skills, explore new techniques and convey a deeper message with their dishes.
- People who want to open or promote their own gastronomic business, innovate their menus, improve customer experience or stand out from the crowd by proposing unique culinary solutions.
- Cooking and gastronomy lecturers and educators who want to enrich the teaching they offer with design processes, developing concepts for their gastronomic proposals.
- Professionals from other areas related to gastronomy, food critics, product photographers or culinary stylist who want a deeper understanding of what goes into the creative cuisine process to improve their own work.
- Prior cooking knowledge and experience (tools, techniques, ingredients, preparation, cooking, etc.) is essential to get the most out of the course.
Admissions
Curriculum
Context
- Trends in gastronomy
- Design thinking
- Avant-garde cuisine
- Tasting and guided degustation
Pre-Project
- Research on a concept
- Selection and elaboration of key issues
- Narrative and storytelling
- Development of a conceptual product
Project – Concept Food Event
- Topic assignment
- Research and in-depth investigation
- Screening and definition of the final concept
- Experience and menu design
- Production and logistics
- Development and execution
Program Outcome
- The objectives of the course are innovation and gastronomic creativity, giving you the foundations you need to develop your own culinary projects.
- It’s a practice-based course in which you’ll learn the latest techniques, processes, ingredients and skills needed to design menus and experiences with a difference.
- You’ll put what you’ve learned into practice designing a gastronomic event: research, concept selection, experience design, production, logistics and execution.