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POSTGRADUATE DEGREE IN CULINARY ARTS

Discover the prestigious Postgraduate Degree in Culinary Arts, a program offered in collaboration between JOVIAT and Universitat VIC – Universitat Catalunya Central. Designed to cultivate world-class culinary professionals, this program combines traditional techniques with modern innovations to prepare you for success in the dynamic culinary industry. Join us and elevate your culinary expertise to new heights.

Summary

Duration

7 month (462h)

Location

Manresa (Barcelona)

Dates

October – April 2025

Price

12,800 €

Register before July 26th and get 15% off!

Discounted Price: 11,200 €

Opening of applications

June 15, 2024

Deadline

September 15, 2024

Other services

Visa management (approximately €300) and help in booking accommodation.

Curriculum

MODULE 1

General Knowledge of Catalan Cuisine


Credits: 1,20 ECTS

Objectives: Understand historical roots, local ingredients, traditional techniques, cultural context, regional diversity, international influence, sustainability and innovation.

Contents: History of Catalan cuisine, local products, traditional Catalan cuisine, Km0 – closing the circle.

Faculty: Cristian Nova, Daniel Pons, Jordi Solà, Màrius Ferrer, Oriol Margalef.

Locations: Fundació Alicia, Prodeca, Restaurant 7 Portes, Restaurant El Casals.

MODULE 2

Recognition, Handling, and Cooking of Products

Credits: 11,62 ECTS

Objectives: Learn product recognition, safe and hygienic handling, preparation and cutting techniques, cooking methods, innovation in cooking and environmental responsibility.

Contents: From the field, with fish, with meat, from the pantry.

Faculty: Cristian Nova, Daniel Pons, Jordi Solà, Màrius Ferrer, Oriol Margalef.

Locations: Joviat, Horts del Bages, Mas Portell, Celler Collbaix, La Tofonera.

MODULE 3

Traditional Spanish Cuisine vs. Avant-Garde Cuisine


Credits: 1,50 ECTS

Objectives: Understand and compare traditional and avant-garde Spanish cuisine, regional diversity, emblematic dishes and modern techniques.

Contents: Traditional Spanish cuisine (Galicia, Basque Country, Andalusia), avant-garde cuisine (modern tapas).

Faculty: Cristian Nova, Daniel Pons, Jordi Solà, Màrius Ferrer, Oriol Margalef.

Locations: Joviat.

MODULE 4

Traditional Catalan Desserts and Preparations

Credits: 8,00 ECTS

Objectives: Master traditional Catalan dessert preparations, understand their history and culture, innovate with traditional techniques.

Contents: creams and flames, traditional cakes, meringues, pâte à choux, mousses, sweet and savory puff pastries, brioches, canapés, traditional breads, tea cakes, tartlets, shortcrust pastry, ice cream, panellets, classic and modern restaurant desserts, decorations of chocolate.

Faculty: Cristian Nova, Jordi Pujol, Jordi Solà, Montserrat Abelaira, Oriol Margalef.

Locations: Joviat, Torrons Vicenç.

MODULE 5

Beverages

Credits: 2,40 ECTS

Objectives: Learn the technical and transversal skills related to the work of a sommelier, understanding the production and tasting of various beverages.

Contents: History and evolution of viticulture, morphology of tasting, wine regions of Catalonia, vermouth, beer, sweet wines, vinegar.

Faculty: Carles Muray, Sergi Figueras, Ferran Centelles, Josep Pelegrín.

Locations: Oller del Mas, Celler Abadal.

MODULE 6

Validation Project

Credits: 1,60 ECTS

Objectives: Ensure students demonstrate the competencies learned, through the development and presentation of a culinary project.

Contents: Development and presentation of a culinary project.

Faculty: Daniel Pons, Jordi Pujol, Josep Pelegrín, Màrius Ferrer.

Locations: Joviat.

MODULE 7

Practicum

Credits: 6,40 ECTS

Objectives: Provide comprehensive practical experience in a real work environment, applying knowledge acquired during the course.

Contents: Practical training in collaborating establishments.

Faculty: Daniel Pons (Practicum tutor).

Locations: Partner establishments.

Methodology

Classroom Sessions: Most sessions will be conducted with the entire class group from Monday to Friday focusing on guided learning. This setup facilitates constant interaction between students and instructors, promoting a collaborative learning environment.

Training at Work Centers: This part of the program is designed to help students acquire technical and cross-functional competencies related to each module. The “learning by doing” approach in real work environments is crucial for developing practical skills and applying theoretical knowledge.

Learning Activities and Assessment:

  • Content Introduction and Master Classes.
  • Practical Exercises.
  • Document Analysis.
  • Reading and Viewing Material.
  • Teamwork.
  • Oral Presentations.
  • Validation of competencies through rubrics and minimum evaluation standards.

Learning and evaluation activities

  • Content Introduction and Master Classes.
  • Practical Exercises.
  • Document Analysis.
  • Reading and Viewing Material.
  • Teamwork.
  • Oral Presentations.
  • Validation of competencies through rubrics and minimum evaluation standards.
  • Josep Pelegrín impartiendo clase de cata de vino en Oller del Mas
  • Alumnos haciendo cata de vino individualizada en Oller del Mas
  • Josep Pelegrín descorchando botella de vino en viñedo Oller del Mas
  • Estudiantes en sala de experimentación en Oller del Mas
  • Bodega de Oller del Mas