News | Jan 11 2019

The Escuela Superior de Hostelería in Seville Kicks Off its Spanish Gastronomy and Culture Course

The 10-month course will teach students about every aspect of Spanish gastronomy and provides them with practical training at restaurants

The Escuela Superior de Hostelería in Seville Kicks Off its Spanish Gastronomy and Culture Course / @Escuela Superior de Hostelería

Seville’s Escuela Superior de Hostelería is about to kick off its popular Spanish Gastronomy and Culture Course on January 28th. This course has been given 29 times and, over the years, 360 students from countries all over the world have participated.

The course, which lasts for 10 months, is for tourism and hospitality students as well as experienced professionals and is limited to 15 students. For the first month, they remain in Seville and receive training while participating in tastings, workshops and seminars as well as cultural visits. For the next nine months (organized into two blocks of four and a half months each), students receive practical training by interning at Grupo Lezama restaurants, Taberna del Alabardero and other restaurants and hotels. They will also participate in activities at sector companies by leading wine tastings and tours.

Topics covered in the course include the history of Spanish gastronomy from the Middle Ages until today; the foundation of Spanish gastronomy, including products, the Mediterranean diet, tapas and current-day chefs; regional cuisine, including topics such as ham carving, paella, game, stews, cooking with Ibérico pork, egg and vegetable dishes, legumes, and cod; nutrition and chemistry in culinary processes, as well as healthy eating, chemical additives in haute cuisine, new culinary processes, molecular gastronomy, and the nutritional optimization of menus; and Spanish pastry making, including new chocolate creations.

The Escuela Superior de Hostelería in Seville Kicks Off its Spanish Gastronomy and Culture Course / @Escuela Superior de Hostelería
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