MASTER'S DEGREE IN GASTRONOMY

PRIVATE ADVANCED LEVEL
POSTGRADUATE COURSE.

INTENDED FOR:

Postgraduate course intended for anyone with prior catering studies such as
vocational training diplomas or degree level courses. It is also open to people with
proven work experience in the world of cookery although the school reserves the
right to set a theoretical-practical test to evaluate the candidate's general level.

Syllabus:

· Product technology: staging, practical applications, documentation and recipes.

 

· Master Classes: Given by renowned national and international professionals in the sector, working with the School. Minimum 15 during the course.

 

· Professional visits to companies and organisations in the gastro-food sector. Minimum 5 during the course.

 

· Basque cuisine. History and roots of current cuisine. Theoretical-practical demonstrations. Recipes.

 

· Hygiene, dietetics and nutrition. HACCP self-checking system. Obtaining the food handling licence. Dietetics. Microbiology.

 

· Administration and cost management. Labour issues, payroll and trade union agreements. Managing a restaurant, administration and accounting. Management programme. Project to set up a hospitality company.

 

· Baking – desserts. From traditional to modern. Restaurant desserts. Processing products and techniques.

 

· Cold meat. Quartering products. Stuffed meats. Cold and hot terrines. Ham cutting technique.

 

· Product technology. Each year there is a focus study on products such as: rice, foie-gras, cheese, vacuum cooking, vegetarian cooking, pulses, coffee, game, pasta, fish, seafood, preservation systems, seaweed, cookery anthropology, gastro-culture, truffles, vegetables, oysters, etc.

 

· Basic European cuisine. Italy, Spain and France.

 

· Work experience in the Aiala restaurant. During the last term (March-May), students undertake all types of tasks in our pedagogic restaurant. They produce a complete menu every day based on 16 dishes (4 starters, 4 main courses and 4 desserts), changing each day so that students can acquire a fine range of skills.

 

· Voluntary work experience in companies. From February to the end of the May, at the weekend.

This is a training work placement in well-known, high end restaurants. Students will receive an attestation on completing the placement.

TEACHING STAFF:

· Manuel Piñeiro, Head Chef at the School.

· Lordi Etxeondo, Head of baking-desserts, Master's tutor.

· Thierry Vallespir, Sous Chef.

· Jose Miguel Larrañaga, Master Butcher.

· Jesús Galárraga, expert in accounting, management and business administration.

· Lidia Martín, expert in accounting, management and business administration.

· Ana Isabel Pérez, expert in bromatology, dietetics and nutrition.

 

Within the teachers/collaborators section we will have experts and chefs who will develop theoretical and practical classes and which are announced promptly each month of the course, with a minimum of 3 each month.

 

· Enrique Fleischmann, cook and manager Fleischmann cooking group.

· Yon Gallardo, master ice cream maker.

· Roberto Ruiz, Hika Restaurant.

· Patxi Troitiño, cocktail master.

· Gorka Txapartegi, Alameda Restaurant.

· SSgastronomika, congressman.

· Marc Balagher, Catalan pastry chef.

· José Ramón Aguiriano, expert sommelier and member of the Idiazábal cheese regulatory council.

· Mala Gissona, brewers.

· Echebastar Alakrana, cutting and preparations with tuna.

· Gaizka Barañano, Barañano liquors.

· Mikel Garaizabal, Hazi winemaker.

· Lain Montes, gastronomic advisor.

· Pepe Paz, culinary advisor Foie-gras Rougié.

· Alex Pirla (“Prabhu Sukh”), vegetarian and vegan chef.

 

*The school reserves the right to modify this list according to availability.