Close 
Get your brochure
Fill personal data to receive the brochure
DISCOVERY CATALAN CUISINE AND GASTRONOMY
A 10-day practical and cultural course that introduces students to traditional and modern Catalan
cuisine, combining recipe preparation, product tastings, and activities to explore the territory and
Catalan gastronomic culture. Designed especially for a Chinese audience, the course emphasizes
sensory discovery and cultural exchange.
Teaching days
10 days (Monday to Friday over two weeks)
Hours per day
6 hours (3h morning + 3h afternoon, with a break)
Total duration
60 hours
Session index
Day 1 – Welcome and Catalan pantry (6h)
- Introduction to Catalan cuisine and the Mediterranean diet
- Tasting of typical products: olive oils, bread, cheeses, cured meats
- Preparation: pa amb tomàquet, escalivada, omelette, coca de recapte
Day 2 – Sauces and vegetable dishes (6h)
- Basic sauces: sofregit, picada, romesco, allioli
- Traditional vegetable dishes: samfaina, Catalanstyle spinach
- Preparation: cod salad, omelette with samfaina,
spinach with raisins and pine nuts
Day 3 – Seafood and rice dishes (6h)
- Seafood and products from the Ebro Delta
- Theory and practice: fish suquet, fideuà,
black rice
- Preparation and tasting
Day 4 – Mountain cuisine and meats (6h)
- Cured meats and stews: botifarra, rabbit,
chicken with scampi
- Preparation: fricandó, chicken with prawns,
patates emmascarades
Day 5 – Traditional desserts and sweets (6h)
- Guided tasting of Catalan sweets: mel i mató,
neules, crema catalana
- Preparation: crema catalana, panellets,
coca de llardons
Day 6 – Field visit + tasting (6h)
- Visit to a local producer (cheese dairy or winery)
- Guided activity + product tasting
- Cooking with local products: salads with cheese, jams, desserts
Day 7 – Wines, cavas and pairings (6h)
- Introduction to Catalan wines (DO)
- Guided tasting of wines and cavas
- Pairing with cheeses and typical dishes
Day 8 – Modern and creative cuisine (6h)
- Introduction to contemporary Catalan cuisine (influence of El Bulli)
- Basic techniques of modern cuisine
- Preparation of creative versions of traditional
dishes
Day 9 – Cultural exchange: Catalan-Chinese
- Dialogue between flavors: how to fuse Chinese
and Catalan ingredients
- Collaborative practice: creation of mixed dishes
- Participatory activity: tasting and evaluation
- Day 10 – Final practice and closing (6h)
- Preparation of a complete menu by groups
- Restaurant simulation (with service and presentation)
- Tasting, evaluation and diploma ceremony
Methodology
This program combines learning about traditional and modern cooking methods, local products, practical hands-on learning experiences to elaborate recipes including a wide range of ingredients and techniques to achieve a good knowledge of the Mediterranean gastronomy.
Course Materials
– Bilingual recipe booklet (Catalan/Chinese)
– Apron and diploma
– Basic Catalan-Chinese culinary vocabulary
– Photos and videos of the sessions
Asstesment system
The competence and training evaluation focuses on the students’ process to learn, How they performtheir performance and their doing.
The quality of their process will be assessed evaluated day in and day out day after day, including their attendance, creativity, communication skills, adaptability, and respect.
Their learning improvements when in front of their own mistakes will also be evaluated, as well their attitude towards their mates and teachers, towards possible challenges and how they face and solve them.
Their learning progress, in the face of their own mistakes, will also be assessed, as well as their attitudes towards their mates and teachers, toward possible challenges, and how they confront and resolve them.
Last week of the Program the students will work out a final project challenge to check all they have learned. refrased
In the final week of the program, students will complete a final project challenge, to check everything they had learned.
Individual activities ___ %
Team work ___ %
Final project ___%
Attendance and attitude ___ %
