MCEU Hospitality: Advancing Towards the Future of Micro-Credentials in the European Hospitality Sector
10 July, 2026
A group of students from Guatemala, Mexico, Colombia, the Dominican Republic and the United States took part in the International Summer Course at Sant Pol Hospitality & Culinary Business School last June, enjoying an immersive experience that allowed them to discover the hospitality sector from an academic, professional and cultural perspective.
Over the course of two weeks, students combined specialised training with unique experiences both on and off campus. These included excursions to Barcelona to visit iconic locations such as Mercat de la Boqueria, as well as a gastronomic experience at the historic 7 Portes restaurant, one of the city's most emblematic and long-standing establishments. In addition, they had the opportunity to discover and taste some of the most representative products of the Mediterranean diet, including extra virgin olive oils and organic wines.
Two specialisations, two theoretical and practical learning pathways
Participants were able to choose between two specialisations: Hotel Management or Culinary Arts. During the two-week programme, they took part in a learning experience tailored to their chosen field, with subjects designed to provide an understanding of the hospitality sector from a global and international perspective.
The course methodology combined theoretical sessions with practical activities that enabled students to immediately apply the knowledge acquired in the classroom. From sommelier workshops and hotel management classes to sessions focused on healthy cooking and Mediterranean gastronomy, participants worked with local and seasonal products to gain first-hand insight into the trends and values that define today's restaurant and hospitality industries.
Professional visits: learning first-hand
Throughout their stay at St.Pol HC, students had the opportunity to take part in different immersive experiences directly linked to the industry.
One of these was a visit to Art Laietà d'Alta Alella, a family-run wine project located in the Serralada de Marina Natural Park and recognised for its commitment to organic production and respect for the Mediterranean environment. During the visit, students toured the vineyards and production facilities to learn first-hand about the process of producing organic wines and cavas.
Likewise, during the excursion to Barcelona, students participated in a specialised training session organised by La Chinata, a leading producer of extra virgin olive oil, where they discovered the characteristics, varieties and culinary applications of this essential product of Mediterranean cuisine through a guided tasting.
The day in the Catalan capital concluded with a visit to the emblematic 7 Portes restaurant, where students enjoyed a gastronomic experience at one of Barcelona's oldest and most representative restaurants, closely linked to the city's culinary history.
Much more than a summer course
The experience of this international group at St.Pol HC concluded with a farewell gala dinner that brought to a close two intensive weeks of learning, discovery and shared experiences. Beyond the knowledge acquired about the hospitality and gastronomy sectors, the programme created shared memories, international connections and friendships that will continue to accompany participants throughout their future professional careers.
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