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Sant Pol School of Hospitality & Culinary Management (EUHT StPOL) introduces the new study plan for what was the first master’s degree in European haute cuisine 25 years ago. The new master’s degree, thus, adapts to the latest trends in the gastronomic sector, with transversal training in key areas such as sustainability and healthy cooking, and promoting innovation, under the name of “Master in Culinary Arts, Innovation and Kitchen Management”.
The new EUHT StPOL’s master’s degree in haute cuisine is divided in two semesters and offers two internships in kitchen service. The first semester will revolve around Culinary Arts and Kitchen Management while the second will delve into Haute Cuisine and Culinary Innovation. In addition, each student will be able to carry out an internship at EUHT StPOL Hotel-School and another longer internship in a leading Michelin-starred restaurant. Once again, the practical classes continue to be the hallmark of the EUHT StPOL methodology, since, in the new study plan of the Master in Culinary Arts, Innovation and Kitchen Management, ‘learning by doing’ takes on more importance than ever. With the hands-on sessions, the demonstrative classes and the workshops, the students will be cooking during 70% of the master’s degree time. In addition, all students will screen their knowledge at Restaurant L’Ermita, the school’s practical laboratory of gastronomic cuisine.
As soon as the first semester begins, the skills of the new students will be put to the test in a bootcamp in the kitchen service of L’Ermita, a gastronomic restaurant with a family atmosphere that is characterized by its local and seasonal cuisine with top-quality seafood and vegetables from the Maresme region. There will be three weeks to evaluate each student’s knowledge of European cuisine, their performance in kitchen service and their ability to work as a team. Its main purpose is for each student to get ready for the main subjects of the first semester, in which knowledge related to kitchen operations and management will be taught; such as raw material processing, executive chef training, or kitchen science, all of which always have practical applications.
From kitchen management to culinary innovation
Do you want to master the new technologies applied to gastronomy, such as molecular cooking? Liquid nitrogen, low-temperature cooking, spherifications, jellies, foams… The semester of Haute Cuisine and Culinary Innovation is designed to delve into avant-garde cooking, and discovering gastronomic research in R+D+I. Every year the master’s degree will feature master classes by great Michelin star chefs and other guests in fields such as gastro botany, neuro gastronomy, artificial intelligence applied to gastronomy, and gamification applied to culinary techniques such as molecular or liquid nitrogen cooking. Both the chefs conducting master classes and the seminar experts are benchmarks at a national and international level.
Sustainability and healthy cooking
Another novelty is the incorporation of two transversal subjects throughout the master’s degree. On the one hand, the contents of all the subjects will have an ecological perspective, taking into account the principles of sustainability and circular economy in kitchen management and in culinary creativity and innovation. Techniques such as the use of enzymes to promote zero waste will be the order of the day.
On the other hand, the study plan is strongly committed to healthy cooking, incorporating principles of nutrition and the basics of dietetics. The idea beyond this is to provide a wide range of tools to find solutions to different gastronomic challenges the student may encounter in their professional life, such as the ability to design a vegan menu or having sufficient flexibility in the face of intolerances and allergies, without compromising the gastronomic experience.