{"id":51235,"date":"2018-06-08T00:00:00","date_gmt":"2018-06-07T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/los-alumnos-de-los-masters-presentan-sus-proyectos-finales\/"},"modified":"2018-06-08T00:00:00","modified_gmt":"2018-06-07T22:00:00","slug":"los-alumnos-de-los-masters-presentan-sus-proyectos-finales","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/en\/blog\/los-alumnos-de-los-masters-presentan-sus-proyectos-finales\/","title":{"rendered":"The Master students present their final projects"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<\/p>\n<h3>This last week of May has been key for EUHT StPol\u2019s students. They have presented their thesis in front of an examination board set up by twelve active teachers among the field<\/h3>\n<p>The students of our <a href=\"http:\/\/santpol.edu.es\/en\/studies\/master-in-hospitality-management\/\"><strong>Master in Hospitality Management<\/strong><\/a> and <strong><a href=\"http:\/\/santpol.edu.es\/en\/master-in-culinary-arts-and-kitchen-management-english\/\">Master in Culinary Arts and Kitchen Management<\/a><\/strong> (alongside the <strong><a href=\"http:\/\/santpol.edu.es\/en\/studies\/master-in-culinary-arts-and-kitchen-management\/\">Spanish<\/a> <\/strong>version of the same studies) had been working all year long in their <strong>Master Final Project<\/strong>. During the last few weeks, they had to present themselves in front of the<strong> examination board<\/strong> to defend their projects.<\/p>\n<p>The students of the <strong>Master in Hospitality Management<\/strong> had been working to achieve their goal, to come up with an <strong>innovative<\/strong> <strong>idea<\/strong> that connected every single subject and <strong>concept<\/strong> learnt during this school year. They have immersed themselves in tasks such as <strong>diagnosis<\/strong> or viability of their business, using tools like <strong>creativity<\/strong>, analytics, <strong>entrepreneurship<\/strong>, etc. As a result, they exposed unique and relevant project regarding the areas of <strong>Hospitality<\/strong> and <strong>Food&amp;Beverage<\/strong>.<\/p>\n<p>Here you have the <strong>titles<\/strong> of the projects and its <strong>authors<\/strong>:<\/p>\n<ul>\n<li>Back 2 Basics is place where people can combine three of the greatest pleasures of life: eating, drinking and playing. It\u2019s more than a bar, it\u2019s more than a game room, it\u2019s an experience &#8211; <strong>Jimena Lejtreger &amp; Mar\u00eda Luc\u00eda Valera<\/strong><\/li>\n<li>Boma Home of African cuisine. It will be a casual fine dining restaurant with 100 seat offering a wide range of cuisine from African countries but infused with local flavour &#8211; <strong>Biko Luigi Molteni<\/strong><\/li>\n<li>\u00a1\u00d3rale! Cocina del Mar y Mezcal is a project of Mexican food fusion seafood cuisine located in El Born &#8211; <strong>Luc\u00eda R\u00edos Alvarez<\/strong><\/li>\n<li>Zure Hotel It is aimed to be a cultural hotel in which its visitors will gain the experience in deep of the Basque culture and traditions &#8211; <strong>Daniel Molina<\/strong><\/li>\n<li>Patat\u00e0 Restaurant &amp; V-LoungeBar\u00a0a new movement based on Restaurants specialized in a single ingredient with endless variations &#8211; <strong>Eleonora Esposito<\/strong><\/li>\n<li>The Tarene Cultural Hotel is 3* multi- diverse Asian hotel in the city center of Seville in the Santa Cruz &#8211; <strong>Tariro Stephanie Zindi<\/strong><\/li>\n<li>The Outback bubble\u00a0is a nomadic bubble lodge company is located in Lanzarote &#8211; <strong>Wendy Kerkers<\/strong><\/li>\n<li>Blau boutique-hostel is a Project located in\u00a0Carrer Nou 32, Sant Pol de Mar, Barcelona. The concept of creating a boutique-hostel (also known as poshtel) is to adapt to the different needs of modern travelers by offering accommodation that is the perfect combination between budget, luxury and style &#8211; <strong>Cristina Garcia &amp; Melanie Celada<\/strong><\/li>\n<li>Bubble Lodge Hotel in the Collserola park &#8211; <strong>Joaquin Acosta<\/strong><\/li>\n<li>Sabatika Thai Restaurant. Thai cuisine by trying to use a new concept of street food through a culinary development different from our competition, a different dish from the expectation of our consumers and an authentic and out-of-the-ordinary experience to other restaurants &#8211; <strong>Mateo Ceciliano<\/strong><\/li>\n<li>Solaris Mar Boutique Hotel\u201d\u00a0(4 star) boutique hotel located in San Sebastian. Main focuses of the hotel are wedding organizations and wedding hosting &#8211; <strong>Iva Djordjevic<\/strong><\/li>\n<\/ul>\n<p>The students of the <strong>M\u00e1ster en Artes Culinarias y Direcci\u00f3n de Cocina<\/strong> also have been developing and defining their projects during the year. All of them managed to finish their thesis and use them as an excellent source of <strong>knowledge<\/strong> that, besides being thorough, can be understandable and <strong>attractive to the readers<\/strong>.<\/p>\n<p>Among them, there have been research projects, business <strong>analysis<\/strong> plans, projects to develop <strong>gastronomic<\/strong> <strong>menus<\/strong> or focused on easing nutritional needs, they even told us why we should be opening ourselves to eating <strong>insects<\/strong>.<\/p>\n<p>Here you have the <strong>titles<\/strong> of the projects and its <strong>authors<\/strong>:<\/p>\n<ul>\n<li>China y Jap\u00f3n como influencia gastron\u00f3mica para la cocina peruana &#8211; <strong>Sandra Emilia Amau Pautrat <\/strong>(China and Japan as a gastronomic influence in the Peruvian cuisine)<\/li>\n<li>Desarrollo del cultivo urbano durante los \u00faltimos cinco a\u00f1os y su evoluci\u00f3n hacia un producto de proximidad en la zona centro de Bogot\u00e1, Colombia &#8211; <strong>David Ricardo Campos Renter\u00eda <\/strong>(Development of urban farming during the last five years and its evolution towards a proximity product in the central area of Bogot\u00e1, Colombia)<\/li>\n<li>Influencia de la esclavitud en la cocina del Caribe Colombiano &#8211; <strong>Sergio Daniel Cepeda D\u00edaz <\/strong>(Influence of the slavery in the cuisine of the Colombian Caribe)<\/li>\n<li>Creaci\u00f3n de un men\u00fa atractivo para un deportista cel\u00edaco de elite en nataci\u00f3n &#8211; <strong>Maximilien Cochaud Nonet <\/strong>(Creation of an appealing menu for a gluten intolerant top swimmer)<\/li>\n<li>Comparativa de resultados de t\u00e9cnicas tradicionales versus t\u00e9cnicas modernas en la preparaci\u00f3n de diferentes cortes de res &#8211; <strong>Felipe Collazos Aguilar <\/strong>(Comparison of the results of traditional techniques versus modern techniques in the making of different beef cuts)<\/li>\n<li>El por qu\u00e9 de la gran calidad del embutido en Espa\u00f1a y las variedades m\u00e1s importantes en sus regiones &#8211; <strong>Sangjun Choi <\/strong>(The reason behind the great quality of Spanish cold meat and its most important varieties depending on the region)<\/li>\n<li>Creaci\u00f3n de un plan de negocio para la apertura del restaurante \u201cEl Tribi\u201d &#8211; <strong>Carlos E. Estribi Mart\u00ednez <\/strong>(Creation of a business plan for the opening of the restaurant \u201cEl Tribi\u201d)<\/li>\n<li>Aplicaci\u00f3n de la cocina saludable en las escuelas paname\u00f1as en los \u00faltimos 10 a\u00f1os &#8211; <strong>Eynar A. Fanovich Avila <\/strong>(Implementation of the healthy cuisine in the Panamanian schoold during the last 10 years)<\/li>\n<li>La discapacidad en el mundo culinario &#8211; <strong>Nitzeida G\u00e1lvez Orozco <\/strong>(Disabilities in the culinary world)<\/li>\n<li>Ra\u00edces y tub\u00e9rculos sembrados en la cordillera de los Andes &#8211; <strong>Camilo Alberto Galvis L\u00f3pez <\/strong>(Roots and tubers sowed in the Mountain Range of the Andes)<\/li>\n<li>Productos gastron\u00f3micos sostenibles y ecol\u00f3gicos de Per\u00fa y su aporte para la cocina internacional &#8211; <strong>Treace Ross Guevara Candiotti <\/strong>(Sustainable and ecologic gastronomic products in Peru and its contribution to the international cuisine)<\/li>\n<li>La crisis econ\u00f3mica actual y su repercusi\u00f3n en los restaurantes de estrella Michelin &#8211; <strong>Jooyoung Lee <\/strong>(The present economic crisis and its effects in the Michelin-starred restaurants)<\/li>\n<li>La fermentaci\u00f3n y sus usos y caracter\u00edsticas de los alimentos fermentados en cocina &#8211; <strong>Soomin Park <\/strong>(Fermentation and its uses and features of the fermented fodder in the kitchen)<\/li>\n<li>Ventajas y desventajas de tener un huerto propio para el autoconsumo de un restaurante &#8211; <strong>Sonia Prat Maqueda <\/strong>(Pros and cons of having a kitchen garden for a restaurant own consumption)<\/li>\n<li>Entomofagia, una mirada al pasado y su reflejo en el futuro &#8211; <strong>Carla Romero Fresno <\/strong>(Entomophagy, a look into the past and its reflection into the future)<\/li>\n<li>Creaci\u00f3n de un men\u00fa inspirado en las 3 regiones del Ecuador, utilizando productos representativos de cada una de las regiones &#8211; <strong>Marco Daniel Salazar S\u00e1nchez <\/strong>(Creating a menu inspired in the 3 regions of Ecuador, using representative products of each area)<\/li>\n<li>La evoluci\u00f3n de la cocina de Nueva York &#8211; <strong>Bertha Vega Braga <\/strong>(The evolution of New York\u2019s cuisine)<\/li>\n<li>Diagn\u00f3stico de procesos en Hoteles-Boutique colombianos y aplicaci\u00f3n de planes de mejoramiento continuo en cocina y sala &#8211; <strong>Sebasti\u00e1n Vel\u00e1squez Ortiz <\/strong>(Process diagnosis in Colombian Hotels-Boutique and rollout of continuous improvement plans in the kitchen and waiting areas)<\/li>\n<\/ul>\n<p>On the other hand, the students of the <strong>Master in Culinary Arts and Kitchen Management<\/strong>, also based their projects in analysis and <strong>comparatives<\/strong>. They addressed the <strong>catering<\/strong> services in Chile and France and its possible improvements, a <strong>restaurant\u2019s<\/strong> key to success or the reason of the poor diet of hospitality students.<\/p>\n<p>Here you have the <strong>titles<\/strong> of the projects and its <strong>authors<\/strong>:<\/p>\n<ul>\n<li>Success and failure in restaurant \u2013 <strong>Arjun Sathia Pradeep<\/strong><\/li>\n<li>Hibiscus Sabdariffa and the new applications in the culinary field \u2013 <strong>Armando Bramwell<\/strong><\/li>\n<li>A\u00a0 Dend\u00ea dessert &#8211; <strong>Camila Hita<\/strong><\/li>\n<li>Catering services \u2013 <strong>Felipe Collazos<\/strong><\/li>\n<li>An analysis of culinary students choice, motivation and satisfaction \u2013 <strong>Shin (Henry) Seung Hwan <\/strong><\/li>\n<li>Food trucks \u2013 <strong>Jack Kane<\/strong><\/li>\n<li>Nutritional intake of training chefs in a tertiary level school in Spain \u2013 <strong>Sabrina Wallace<\/strong><\/li>\n<li>Cooking with salt \u2013 <strong>Scott Arn<\/strong><\/li>\n<li>Diabetic patry offer in Mexico &#8211; <strong>Ana Cristina Ch\u00e1vez<\/strong><\/li>\n<li>Historical evolution of kitchen ovens \u2013 <strong>Rajlxami Datta<\/strong><\/li>\n<\/ul>\n<p><strong>Congratulations<\/strong> on the fine job and we hope you enjoy your job and your internships!<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_gallery interval=&#8221;3&#8243; images=&#8221;18224,18225,18264,18265,18266,18267&#8243; img_size=&#8221;1200&#215;674&#8243;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] This last week of May has been key for EUHT StPol\u2019s students. They have presented their thesis in front of an examination board set up<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":4177,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2436,2434,1934],"tags":[4007,3912,2965,3932,3353,3763,2441,3554,1966],"class_list":["post-51235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-home","category-notices","category-noticias-euht-stpol","tag-creativity","tag-gastronomy","tag-innovacion","tag-innovation","tag-master-en-artes-culinarias-y-direccion-de-cocina","tag-master-in-culinary-arts-and-kitchen-management","tag-master-in-hospitality-management","tag-proyectos-final-de-master","tag-restaurante"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Master students present their final projects - St. POL Hospitality &amp; Culinary Business School - Barcelona<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.santpol.edu.es\/en\/blog\/los-alumnos-de-los-masters-presentan-sus-proyectos-finales\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Master students present their final projects - St. POL Hospitality &amp; Culinary Business School - Barcelona\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text] This last week of May has been key for EUHT StPol\u2019s students. 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