Name:Postgraduate in Culinary Arts
Level:Own degrees
Duration of the training cycle:462 hours
Training in the educational center:
Training in workplaces:

The Postgraduate Diploma in Culinary Arts 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.

The program includes specific training in traditional and modern cuisine, presentation techniques and food pairing, preparing students for highly demanding gastronomic environments.

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.

Schedules

Afternoon

1st Course: Mondays and Wednesdays from 5:30 p.m. to 8:30 p.m.

2nd Course: Mondays and Tuesdays from 5:30 p.m. to 8:30 p.m.

Curriculum

Objectives: Understand historical roots, local ingredients, traditional techniques, cultural context, regional diversity, international influence, sustainability and innovation.

Contents: History of Catalan cuisine, local products, traditional Catalan cuisine, Km0 – closing the circle.

Objectives: Learn product recognition, safe and hygienic handling, preparation and cutting techniques, cooking methods, innovation in the kitchen and environmental responsibility.

Contents: From the field, with fish, with meat, from the pantry.

Objectives: Understand and compare traditional and avant-garde Spanish cuisine, regional diversity, emblematic dishes and modern techniques.

Contents: Traditional Spanish cuisine (Galicia, Basque Country, Andalusia), avant-garde cuisine (modern tapas).

Objectives: Master the traditional preparations of Catalan desserts, understand their history and culture, innovate with traditional techniques.

Contents: Creams and custards, traditional cakes, meringues, choux pastry, mousses, sweet and savory puff pastry, brioches, canapés, traditional breads, tea cakes, casseroles, puff pastry, ice cream, panellets, classic and modern restaurant desserts, chocolate.

Objectives: Learn the technical and transversal skills related to the work of a sommelier, understanding the production and tasting of various drinks.

Contents: History and evolution of viticulture, morphology of tasting, wine regions of Catalonia, vermouth, beer, sweet wines, vinegar.

Objectives: To ensure that students demonstrate the skills learned through the development and presentation of a culinary project.

Contents: Development and presentation of a culinary project.

Objectives: To provide comprehensive practical experience in a real work environment, applying the knowledge acquired during the course.

Contents: Practical training in collaborating establishments.

Project work

Link to the University of Vic – Central University of Catalonia (UVic-UCC)

This project highlights the close collaboration with UVic-UCC , offering students an opportunity to expand their studies and professional perspectives within the university world.

International Projection and Erasmus+ Program

It highlights the importance of international experience , allowing students to participate in the Erasmus+ 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.

Open Innovation: Own Methodological Seal

It reflects the school’s commitment to educational innovation through the development of its own methodological stamp that integrates innovative pedagogical techniques and approaches, promoting active learning and creativity among students.

SOC Collaborating Center

Continuing and Occupational Training : 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.

#2be

Personal Growth, Leadership and Transformation 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.

Equipment and resources

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.

Teaching staff

Màrius Ferrer Gendrau

Senior technician in cooking, services and pastry Gastronomist Expert in cuisine with classical roots

Daniel Pons Simon

Senior technician in cooking, services and pastry Expert in product and gastronomic innovation

Cristian Nova Martinez

Senior technician in cooking, services and pastry Restaurateur Entrepreneur and purchasing manager

Oriol Margalef Viladoms

Senior technician in cooking, services and pastry Expert in world cuisines

Jordi Sola Bonet

Senior technician in cooking, services and pastry Cooking specialist and tutorial advisor

Jordi Pujol Altarriba

Senior technician in cooking, services and pastry Specialist in pastry and chocolate Spanish Pastry Champion MMAPE'95

Montserrat Abelaira Castells

Higher technician in cooking, services and pastry Pastry specialist

Sandra Jo Sola

Higher technician in cooking, services and pastry. Specialist in room and customer management.

Mr. Josep Serrano Jiménez

Higher technician in cooking, services and pastry Specialist in dining room, barista techniques and cocktail making

Josep Pelegrin

Course coordinator. Best Sommelier of Catalonia 2014 and 2015 and Best Sommelier of Spain 2016

Carlos Muray

Winemaker Oller del Mas

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

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A pioneering and innovative program for high school and vocational training

This project focuses on growth, leadership and personal transformation. A life subject around personal autonomy and social skills.

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At JOVIAT we understand learning as a full, conscious and vital experience. An experience that marks our paths of professional and personal growth, and that leaves an impact on society.

The program offers a Diploma in Sommelier as its own qualification with university academic recognition.

The course is aimed at graduates with intermediate or higher degrees in Professional Hospitality Training, Hospitality students, dining professionals, restaurant workers, wine and gourmet product stores, and people generally interested in the world of wine.

Entry requirements include knowledge of the sector, proof of a mid-level or higher level hotel technician qualification, professional experience in restaurants and other establishments, or a general interest in the world of wine.

Detailed information about internships has not been specified in the document provided. Typically, this type of program includes professional internships to apply the knowledge acquired in real environments.

The diploma can provide a solid foundation for more advanced studies in sommeliering, oenology, restaurant management, and other areas related to hospitality and tourism.

Graduates can work in various fields such as sommeliers in restaurants and hotels, advisors in wine stores, educators in the field of wine, among other positions related to the wine and catering sector.

Recognized by the Universities of Manresa, Vic and Central de Catalunya.