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

◼ 4th October to 21st December 2022.

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)

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.