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INTENSIVE CATALAN COOKING PROGRAM
This training program offers a comprehensive journey through Catalan gastronomic culture and the Mediterranean diet, combining tradition, territory, and creativity in a privileged learning environment in the heart of Catalonia—open and international.
Over the course of ten days, participants discover the essential flavors of Catalan cuisine—from its pantry and iconic products to contemporary techniques inspired by the culinary avant-garde—while practicing and sharing knowledge in three languages (Catalan, Spanish, and English).
Through guided tastings, hands-on preparations, visits, and spaces for cultural exchange, students gain a global and contemporary perspective on our gastronomy. An immersive experience that connects landscape, identity, and creativity, open to students from all over the world.
Teaching days
10 days
Schedule
Monday to Friday, 9:00 a.m. – 3:00 p.m. (lunch included)
Total duration
60 hours
Session index
Day 1 – Welcome and the Catalan Pantry (6 h)
- Introduction to Catalan cuisine and the Mediterranean diet
- Tasting of typical products: olive oils, bread, cheeses, and cured meats
Day 2 – Appetizers and Starters (6 h)
- Traditional dishes and basic sauces
- Preparation and tasting
Day 3 – Seafood, Shellfish, and Rice Dishes (6 h)
- Seafood and shellfish (products from the Ebro Delta)
- Theory and practice
- Preparation and tasting
Day 4 – Mountain Cuisine and Meats (6 h)
- Preparation of stews and traditional recipes
Day 5 – Desserts and Traditional Sweets (6 h)
- Preparation and guided tasting of Catalan sweets
Day 6 – Wines, Cavas, and Pairings (6 h)
- Session led by Josep Pelegrín (Best Sommelier of Catalonia 2014 and 2015; Best Sommelier of Spain 2016)
- Visit to the winery Oller del Mas
- Introduction to Catalan wines (Denominations of Origin – DO)
- Catalan olive oils: land, landscape, and identity
Day 7 – Modern and Creative Cuisine (6 h)
- Introduction to contemporary Catalan cuisine (influenced by El Bulli)
- Basic modern cooking techniques
- Creativity workshop
- Preparation of creative versions of traditional dishes
Day 8 – Cultural Exchange (6 h)
- Dialogue between flavors: fusion of ingredients from different origins
- Collaborative practice: creation of mixed dishes
- Participatory activity: tasting and evaluation
dishes
Day 9 – Final Practice (6 h)
- Preparation of a complete menu in groups
- Restaurant simulation (service and presentation)
- Tasting and evaluation
Day 10 – Field Visit + Closing (6 h)
- Visit to the Alícia Foundation (Food and Science Center)
- Cooking workshop at the Alícia Foundation
- Lunch at L’Ó Restaurant (1 Michelin star) 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.
What does the program include?
CUISINE – PRODUCT – TERRITORY – HEALTH – EDUCATION – SOCIETY – TRADITION – INNOVATION
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 ___ %
A unique experience in the heart of Catalonia
Manresa is a city with over 1,100 years of history. Commercial and cultural, with a university and significant industrial and technological activity, it is a dynamic and transformative city.
The school is located in the Central Catalonia Global Geopark, recognized by UNESCO as a site of global significance, at the foot of the Montserrat mountain range, 60 km from Barcelona.
The Bages region has a rich and extensive heritage rooted in the land, history and nature. Manresa, the capital of Bages, is surrounded by forests, vineyards, fields and orchards that allow us to work with fresh seasonal products while respecting the environment, animal welfare and human health.
We learn from winegrowers, livestock farmers, agricultural producers and distributors who are leaders on a global scale.
ADMISSION REQUIREMENTS:
