Language and Culture Courses
Spanish Gastronomy Course: Cuisine, Culture and Language

Program aimed at catering students or anyone who, through devotion or vocation, has a special interest in learning the secrets of Spanish cuisine and discovering the culture from which it originates.

Dates

◼ 1st February to 25th May 2023.

Levels

◼ Minimum level of Spanish is required: B1

Price

◼ 2300€

Timetable

◼ THEORY CLASSES: 12 hours per week, morning schedule.

◼ COOKING CLASSES: Monday to Thursday, 17:30 to 20:30

Duration

◼ 225 hours

UGR Credits

◼ 22,5 credits (ECTS)

REGISTRATION

Spanish Gastronomy Course: Cuisine, Culture and Language

Spanish (45 hours)

Food and Culture (45 hours)

Topic 1: Introduction
Topic 2: Diet and Culture
Topic 3: Factors conditioning food.
Topic 4: Religion and food.
Topic 5: Socio-cultural functions of food.
Topic 6: Historical background of food I.
Topic 7: Historical background of food II.
Topic 8: Scientific developments and food.
Topic 9: The Mediterranean diet.

Gastronomy and Enology (45 hours)

Topic 1: Concepts and definition of oenology and wine
Topic 2: The vineyard and its irrigation systems.
Topic 3: The grape harvest.
Topic 4: Alcoholic fermentation. The yeasts.
Topic 5: Definition of wine fermentation.
Topic 6: Ripening and Aging of Wines.
Topic 7: Designations of Wine Origin in Andalusia.
Topic 8: Denominations of Wine Origins in Spain
Topic 9: Principal wines of the world.
Topic 10: Basic Principals of Wine Analysis Methods
Topic 11: Sensory analysis in wine.
Topic 12: Basic concepts: food and nutrition.
Topic 13: Nutritional Needs
Topic 14: The bio-cultural dimensions of human nutrition.
Topic 15: Gastronomy
Topic 16: The Mediterranean diet.
Topic 17: Andalusian gastronomy.
Topic 18: Gastronomic features of the different autonomous regions in Spain.
Topic 19: International Gastronomy.

Days and Schedule of Cooking Classes:

The cooking classes will be three hours a day from Monday to Thursday in the Centro de Formacion Profesional La Inmaculada, from 17:30 – 20:30.

Objectives:

To learn and practice the basic techniques used in the kitchen.
To acquire the knowledge and abilities necessary to develop creativity in the kitchen

Topics

Basic Culinary Concepts
Culinary Techniques
Spanish Cuisine

Visit to Winery

Tasting Menu

Wine Tasting

Visit to Olive Oil Mill

Places available: 20.
Minimum level of Spanish required: B1.
All materials included.
Subjects focusing on Nutrition will be taught by two faculty members from the Department of Nutrition at the University of Granada.