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 7th
  • 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

Who is it directed to?

  • People interested in cuisine
  • People interested in Spanish gastronomic culture.

The superior course in Spanish gastronomy and culture, imparted at ESHS, has a duration of ten months and is classroom-based. The students will learn to elaborate the most representative dishes of the Spanish´s regional cuisines, to identify its ingredients and to get a deeper understanding about the necessary elaboration techniques. In addition to this, the students will get more insight on the study of the historical roots of our cuisine through seminars, workshops and gastronomic routes.

Planes de estudio

1ª Fase: Formación teórico-práctica
 

Historia de la gastronomía (2,5 créditos)

Gastronomía Española y su Historia a través de los textos.

Evolución Histórica de los recetarios desde la Edad Media hasta la actualidad.

Análisis de los recetarios antiguos.

 

Las bases de la cocina española (10 créditos)

Raíces y diversidad. Los productos españoles de calidad. Gastronomía Española y Dieta Mediterránea.

La cocina de hoy: grandes Chefs. Una tradición: la tapa.

 

Cocina regional española (10 créditos)

Cocina Andaluza, Vasca, Aragonesa, Canaria, Asturiana, Valenciana, Gallega, Castellana, Extremeña.

Corte de jamón.

Un símbolo: La paella.

Cocina con bacalao.

Caza.

Guisos. Cocina de casquería.

La cocina con cerdo ibérico.

Platos con huevos y verduras.

Legumbres.

 

Nutrición y química de los procesos culinarios (2,5 créditos)

Alimentación saludable.

Optimización nutricional de menús.

Bases moleculares de la cocina.

Aditivos Químicos aplicados a la alta cocina.

Nuevos procesos culinarios: Tecnología y aplicación.

 

Pastelería española (5 créditos)

Pastelería andaluza.

Tradición y modernidad.

Nuevas Elaboraciones en Chocolate.

 

Seminarios y catas técnicas (5 créditos)

 

Visitas técnico – profesionales (5 créditos)

2ª fase: Formación práctica
Se desarrollará en los restaurantes del Grupo Lezama y en otras empresas colaboradoras que en ese momento tengan disponibilidad de plaza y siempre que sus condiciones se adapten al perfil del alumno.

Internship Program

Nuestro ambicioso programa de prácticas (Programa Worlwide Career),  así como los numerosos acuerdos alcanzados con las mejores empresas turísticas y hosteleras nacionales e internacionales, posibilitan que los alumnos de la Escuela Superior de Hostelería de Sevilla realicen cada año sus stages en los hoteles y restaurantes más prestigiosos del mundo, facilitando su inserción definitiva en el mercado laboral con un alto nivel de capacitación.

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Other Formative Programs

University Training

  • Hotel and touristic business management
  • Kitchen and nutrition management
  • Master in Hospitality business management and administration (MADEH)
  • Master in Hospitality Management

Technical Training

  • Superior Diploma in Cuisine and Gastronomy
  • Superior Diploma in Patisserie and Confectionery
  • Superior Diploma in Restaurant Services and Sommelier
  • Specialist Technical Diploma in Cuisine and Gastronomy
  • Specialist Technical Diploma in Patisserie and Confectionery
  • Specialist Technical Diploma in Restaurant Services and Sommelier

Specialised Training

  • Restaurant Services Expert
  • Cuisine Expert
  • Patisserie Expert
  • Professional Course in Cuisine for Restaurants
  • Professional Course in Patisserie and Confectionery
  • Superior Course in Spanish Gastronomy and Culture
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