Through a cultural and culinary tour around the Spanish regions, the student will learn the diversity and richness of Spain’s gastronomical habits. This analysis will be completed by studing in depth a trait common to many regions: tapas and pintxos. The acquired knowledge will give a traditional yet modern application as an example of the development of Spanish gastronomy driven by the signature cuisine of Spain’s leading chefs. Students’ individual work to gain thorough command of the techniques will be combined with team work practicals.
Length: 138 hours
Intakes: January, April, July and October
Language: Spanish // English (simultaneous translation system through earphones)
Schedule available: standard and weekend