| Name: | Intensive Catalan Cooking Program |
|---|---|
| Level: | Own degrees |
| Teaching days | 10 days |
| Total duration | 60 hours |
| Duration | June 8 – 19, 2026 |
| Location | Manresa |
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.
Schedules
Morning
from Monday to Friday, 9:00 a.m. – 3:00 p.m. (lunch included)
Session index
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
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.
Equipment and resources
Teaching staff
Carlos Muray
Winemaker Oller del Mas
Agustí Torello
Winemaker ATRoca
Michael Palau
Winemaker Abadal
Enric Bastardas
announcements Specialist in NLP, team building. Teacher at the FUB.
Esther Bachs
Sommelier and coordinator of the Vinari Awards. Author of several books on vermouth
Mariona Rendé
Sommelier and owner of the Rendé Masdéu winery
Hugo Moreno
Commercial Director Must of Wines
Hector Angulo
Sales Director Vila Viniteca
Andrew Ashurst
Director of the Academy St. Paul's English Academy in Vilafranca. Creator of English for Wine Aspects.
Jordi Pujol Altarriba
Senior technician in cooking, services and pastry Specialist in pastry and chocolate Spanish Pastry Champion MMAPE'95
Josep Pelegrin
Course coordinator. Best Sommelier of Catalonia 2014 and 2015 and Best Sommelier of Spain 2016
Sergi Figueras
Best Sommelier of Catalonia 2012 and Best Sommelier of Spain 2012
Ferran Centelles
Beverage Manager at ElBulli Founda-tion. Taster by Jancis Robinson
Antonio Lopo
ThunderWineMakers
