Master in Culinary Arts and Kitchen Management en Barcelona en EUHT StPol, Escuela universitaria Hostelería y Turismo

Dirigido a:

Industry professional and students with previous studies in gastronomy.

Comentarios:

Study Scholarships and Financing:

EUHT StPOL has a study Help Fund for studies in its school. The aim of this fund is to facilitate the access to the educational programs to those candidates that, due to economic reasons, have difficulties to enroll. They are granted in a percentage basis of the total basic or academic cost of the course up to a 50% with basis in the academic record and the economic power of the candidate and of those who finance his studies.

Beneficiaries of Grup Serhs scholarship:

The maximum amount of the aid together with the Serhs scholarship shall not be more than the 50% of the academic basic amount.

Non Beneficiaries of Grup Serhs scholarship:

The maximum amount to be received is the 50% of the academic basic amount

Some public agencies offer other aids:

MAE-AECI Scholarship (for students who are not members of the European Union)
Beca Conpeht

Financing:

There is an agreement with different financing agencies to obtain a special financing for the students of EUHT StPOL:

Sabadell Bank

“La Caixa”


Internship periods:

Internships in the industry once the Master’s classes are completed. They are professional incorporation internships and can be from 3 to 6 months. The school is in charge of coordinating costumized internships for the students both nationally and internationally.


Proffessional outlets:

Leer más Head of kitchen, head of section, kitchen executive manager, gastronomic adviser, events executive manager, R+D manager, etc.

Lugar de impartición:

en Barcelona

Titulación que se obtiene:

Master in Culinary Arts and Kitchen Management by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar and the Universitat de Girona.

Duration: 8 months, from October to June, besides from 3 to 6 professional internship in the industry.

Schedules: From Monday to Thursday from 15h to 20h. Additonally, there might be some classes during the mornings. Fridays from 8h to 14h.

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The study plan includes theoretical classes, practical classes and master classes given by renowned chefs of gastronomy.


Semester 1:
• Induction
- Bootcamp in Professional Kitchen Service
• Culinary Theory I
- Fundamentals of European Haute-Cuisine
- Healthy Cooking
- Nutrition and Science in the Kitchen Leer más
• Kitchen Management
- Executive Kitchen Training
- Sustainability and Circular Economy in the Kitchen
• Operative Kitchen
- Culinary Techniques
- Products and Raw Materials

Semester 2:
• Innovation
- Creativity, Innovation and Avant-Garde Cuisine
- Experience Creation and Sensory Analisis
- Technology, Facilities and Equipment
- Menu Design and Architecture
• Culinary Theory II
- Sommelier and Pairing in the Kitchen
• Communication
- Gastromarketing, Communication and Knowledge Transfer
• Internships
- Cooking Internship in l'Ermita Restaurant
- Internship in Haute-Cuisine
• Final Master ProjectLeer menos