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.