{"id":16285,"date":"2024-10-31T15:27:59","date_gmt":"2024-10-31T15:27:59","guid":{"rendered":"https:\/\/www.joviat.com\/oferta-formativa\/%oferta%\/postgraduate-in-culinary-arts\/"},"modified":"2026-01-02T10:34:43","modified_gmt":"2026-01-02T10:34:43","slug":"postgraduate-in-culinary-arts","status":"publish","type":"oferta-formativa","link":"https:\/\/joviat.com\/en\/educational-offer\/culinary-studies\/postgraduate-in-culinary-arts\/","title":{"rendered":"Postgraduate in Culinary Arts"},"content":{"rendered":"

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Name:<\/th>\nPostgraduate in Culinary Arts<\/th>\n<\/tr>\n<\/thead>\n
Level:<\/td>\nOwn degrees<\/td>\n<\/tr>\n
Duration of the training cycle:<\/td>\n462 hours<\/td>\n<\/tr>\n
Training in the educational center:<\/td>\n<\/td>\n<\/tr>\n
Training in workplaces:<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

The Postgraduate Diploma in Culinary Arts<\/strong> offers a complete immersion in the culinary arts, spanning from the cultural roots of cooking to excellence in its execution. Participants delve into advanced techniques, explore different gastronomic regions, and acquire skills to create and innovate with local and international ingredients. <\/p>\n

The program includes specific training in traditional and modern cuisine, presentation techniques and food pairing, preparing students for highly demanding gastronomic environments.<\/p>\n

With a combination of theory, practice and immersive experiences with professionals in the sector, this postgraduate degree is a unique opportunity for those passionate about the culinary arts.<\/p>\n<\/div><\/div><\/div>

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Schedules<\/h2><\/div><\/div><\/div>
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Afternoon<\/h3><\/div>

1st Course: Mondays and Wednesdays from 5:30 p.m. to 8:30 p.m.<\/span><\/p>\n

2nd Course: Mondays and Tuesdays from 5:30 p.m. to 8:30 p.m.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

Curriculum<\/h2><\/div><\/div><\/div>

<\/i><\/i><\/span>General Knowledge of Catalan Cuisine<\/span><\/a><\/h4><\/div>
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Objectives: Understand historical roots, local ingredients, traditional techniques, cultural context, regional diversity, international influence, sustainability and innovation.<\/p>\n

Contents: History of Catalan cuisine, local products, traditional Catalan cuisine, Km0 \u2013 closing the circle.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Product Recognition, Handling and Cooking<\/span><\/a><\/h4><\/div>
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Objectives: Learn product recognition, safe and hygienic handling, preparation and cutting techniques, cooking methods, kitchen innovation, and environmental responsibility.<\/p>\n

Contents: From the farm, with fish, with meat, from the pantry.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Traditional Spanish Cuisine vs. Avant-garde Cuisine<\/span><\/a><\/h4><\/div>
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Objectives: Understand and compare traditional and avant-garde Spanish cuisine, regional diversity, emblematic dishes, and modern techniques.<\/p>\n

Contents: Traditional Spanish cuisine (Galicia, Basque Country, Andalusia), avant-garde cuisine (modern tapas).<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Traditional Catalan desserts and preparations<\/span><\/a><\/h4><\/div>
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Objectives: Master traditional Catalan dessert preparations, understand their history and culture, and innovate using traditional techniques.<\/p>\n

Contents: Creams and flans, traditional cakes, meringues, p\u00e2te \u00e0 choux, mousses, sweet and savory puff pastry, brioche, canap\u00e9s, traditional breads, tea cakes, small casseroles, shortcrust pastry, ice creams, panellets, classic and modern restaurant desserts, chocolate desserts.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Drinks<\/span><\/a><\/h4><\/div>
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Objectives: Learn the technical and transversal skills related to the work of a sommelier, understanding the production and tasting of various beverages.<\/p>\n

Contents: History and evolution of viticulture, tasting morphology, wine regions of Catalonia, vermouth, beer, sweet wines, vinegar.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Validation project<\/span><\/a><\/h4><\/div>
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Objectives: Ensure that students demonstrate the skills they have learned through the development and presentation of a culinary project.<\/p>\n

Contents: Development and presentation of a culinary project.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Practicum<\/span><\/a><\/h4><\/div>
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Objectives: Provide comprehensive practical experience in a real work environment, applying the knowledge acquired during the course.<\/p>\n

Contents: Practical training in collaborating establishments.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Project work<\/h2><\/div>

Link to the University of Vic \u2013 Central University of Catalonia (UVic-UCC)<\/h3><\/div>

This project highlights the close collaboration with UVic-UCC<\/strong> , offering students an opportunity to expand their studies<\/strong> and professional perspectives within the university world.<\/span><\/p>\n<\/div><\/div><\/div>

International Projection and Erasmus+ Program<\/h3><\/div>

It highlights the importance of international experience<\/strong> , allowing students to participate in the Erasmus+<\/strong><\/a> program to carry out academic stays or professional internships in other countries of the European Union, thus enriching their training and global vision of the wine sector.<\/span><\/p>\n<\/div><\/div><\/div><\/div>

Open Innovation: Own Methodological Seal<\/h3><\/div>

It reflects the school’s commitment to educational innovation through the development of its<\/strong> own methodological stamp that integrates innovative pedagogical techniques and approaches, promoting active learning and creativity among students.<\/span><\/p>\n<\/div><\/div><\/div>

SOC Collaborating Center<\/h3><\/div>

Continuing and Occupational Training<\/strong> : shows the collaboration with the Employment Service of Catalonia (SOC) to offer continuing and occupational training that responds to the needs of the labor market, ensuring that students acquire updated and relevant skills for their professional future.<\/span><\/p>\n<\/div><\/div><\/div><\/div>

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Personal Growth, Leadership and Transformation<\/strong> Project: Focused on the personal and professional development of students, this project promotes leadership, creativity, and the capacity for transformation, key skills for their success in the professional world of sommeliering.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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Equipment and resources<\/h2><\/div>

The Postgraduate Diploma in Culinary Arts has a wide range of equipment and resources provided by collaborations with renowned companies and institutions in the gastronomic and wine sector, as well as in areas of research and technological innovation.<\/span><\/p>\n<\/div><\/div><\/div>