THIS PROGRAM IS TAUGHT IN ENGLISH
The course is divided into two blocks: the first one lasts 3 weeks, from July 4th to July 22nd. Last block, from July 25th to July 29th will include a trip to the Spanish region La Rioja, famous for its wine.
Aim: the Design in Gastronomy summer course is devised so that anyone linked to the world of design and/or gastronomy can acquire the basic knowledge to understand the relationship between them and move more comfortably and professionally between the two.
From the interior design of a restaurant to the label on a bottle of wine or a tin of preserves, as well as tableware, the presentation of a recipe blog or the uniform worn by waiting staff. Anything encompassed by the vast term of gastronomy is included in the wide-ranging approach of design.
This area of study and work is as wide as the professional opportunities it offers. In a short period of time, the Design in Gastronomy summer course aims to:
- Provide a view of the issues linked to these two fields: gastronomy and design.
- Provide a theoretical-practical introduction to the general knowledge on the relationship between gastronomy and design, from the perspective of debate, dialogue and the exhibition of a range of views.
- To learn, through lessons, lectures, examples and the viewing of audiovisual and graphic material, how to identify trends, point out their protagonists and master the keys of good design.
- To carry out visits to prestigious restaurants to enjoy master lessons on design applications by the chefs.
All of this will help students create a comprehensive final project featuring all the branches of design applied to gastronomy.
The professional opportunities offered by this course are very wide, ranging from:
- Generating new ideas for an entrepreneur or businessperson.
- Providing new knowledge to journalists and communication professionals.
- Acquiring greater knowledge of the field of public relations.
THE COURSE IS HELD IN ENGLISH LANGUAGE
This school offers programs in:
- Spanish (Spain)
Last updated November 29, 2016