This course provides a unique opportunity to learn and contextualize Catalan Cuisine through its history since middle ages to nowadays, from traditional to avantgarde cuisine, and its relationship with culture and traditions of the region. This course pretends the understanding of how this traditional cuisine had been shaping the catalan landscape through time, creating a great and wide selection of catalan products. Included in this course content , is the understanding of taste physiology.

This course will introduce student to key local products and their application in traditional and modern recipes. Knowing local products and understanding local agriculture, visiting local sources of each group of products, and experiencing the process of growing and preparing them, the student will be able to integrate this product into the following key techniques with extended knowledge of each product.

This course will introduce the student to the basic and traditional cooking styles of Catalan Cuisine, from traditional stews to ancient sauces and condiments, like the famous allioli, or the catalan sofregit, all of them original from Catalunya. The student will be learning about “vermouth time”; a very established catalan tradition, a snack time before lunch, when people get together at the vermuteries or any restaurant to eat a small bite before lunch. The typical food that is eaten at that time, is tinned products (mussels in escabeche, sardines, cockles, clams), potato chips, olives, etc..paired of course with a glass of local vermouth.

Emphasis will be placed on sourcing, storage, cooking technique, and other uses.

This course includes an exploration of the process of designing, creating, and plating a dish or even a new food concept idea, utilizing a prototype and testing projects, introducing new products proposals. This course will give the student the capability of responding to future challenges of the culinary world.

The student will visit SOSA, the famous producer of new culinary products for modern cuisine, tasting and learning its uses.

The student will be involved in current innovative projects of the school, like the use of a 3D-Printer as a solution for dysphagia, a very common and demanding societal issue, as a way of giving back to the community project as well.

This course develops an expanded understanding of the Mediterranean Diet as a way of eating, living, and the importance of this diet as a prevention of health issues. The student will learn the fundamentals of organic farming and the plant based diet and the Plant-forward trends.
The student will learn the zero-waste concept as a new and innovative way of managing a restaurant, proving the system allows you to manage a modern and gastronomic restaurant following the zero-waste rules.

1 ECTS

3 ECTS