Superior Course in Spanish Gastronomy and Culture

Classroom-based education

Spanish gastronomy, one of the most recognised gastronomies worldwide, has its roots engraved in the history and tradition of our country and the way it was enriched by a great variety of cultures, landscapes, the clime and customs and traditions. Although, throughout many years it was unknown in Europe being only by the end of the XIX century when it gains a national identity based on a variety of dishes, the way of presenting them, the different culinary techniques and in the many products it uses. That is why the Spanish cuisine is known as “Las cocinas de España”

Based on an insightful study of the elements that unify these cuisines, ESHS, takes on the labour of spreading Spanish gastronomy and culture through a formative program in which culinary techniques, investigation and the knowledge of the Spanish gastronomic traditions will be the base of the theoretical-practical training.

The aim of the course

• Directed to: Hospitality and tourism students or professionals with experience
• Limited Places: 15 students per course
• Methodology: Theoretical-practical course
• Duration: 10 months-starts May 7^th
• Organisation
• Phase: Headquarters: Seville Period: 1 Month
  • Theoretical-practical training in the ESHS headquarters
  • Workshops and seminars
  • Tastings
  • Technical and cultural trips
• Phase: Headquarters: Partner establishments Period: 9 months
• Practical training: This phase will be developed in two blocks of 4 months and a half each: In Grupo Lezama restaurants and other partner companies that are available at the moment and which conditions adapt to the student´s profile.
• Degree: In order to obtain the degree, at least 80% of assistance is necessary

TITULACIÓN: Para la obtención del diploma el alumno debe haber superado el 80% de los créditos del programa