Diploma in Gastronomy and Creativity in Catering

Submodule 1.1. History of the banquet and catering

Trace how food service at celebrations and events has evolved.

Submodule 1.2. World cuisines applied to events

Bring international culinary influences into catering menus.

Submodule 1.3. Current food trends

Analyze local sourcing, plant-based, fusion and fermented foods.

Submodule 1.4. Sensory analysis

Evaluate the flavor, aroma, texture and appearance of dishes.

Submodule 1.5. Seasonal and local produce

Plan menus around the local produce calendar.

Submodule 1.6. Gastronomy and sustainability

Link ingredient choices to their environmental impact.

Submodule 1.7. Leading creative caterers

Study outstanding signature catering concepts.

Submodule 2.1. Large-scale cooking techniques

Apply controlled cooking methods to produce quality at volume.

Submodule 2.2. Sous vide and low-temperature cooking

Use vacuum and low-temperature methods for precision and preservation.

Submodule 2.3. Avant-garde cooking techniques

Use spherification, foams and gels with good judgment.

Submodule 2.4. Stocks, sauces and dressings

Prepare bases that bring flavor and consistency to menus.

Submodule 2.5. Bread and doughs for events

Produce breads, bases and doughs suited to cocktail receptions and banquets.

Submodule 2.6. Pastry and desserts for catering

Make individual desserts and sweet pieces for volume service.

Submodule 2.7. Preservation and regeneration

Maintain product quality between production and service.

Submodule 3.1. Creative processes in the kitchen

Apply ideation methods to dish development.

Submodule 3.2. From event concept to menu

Translate the event theme into a coherent culinary proposal.

Submodule 3.3. Food storytelling

Build narratives that give meaning to each dish and to the menu.

Submodule 3.4. Pairing flavors and textures

Design contrasts and harmonies that surprise diners.

Submodule 3.5. Prototyping and testing dishes

Develop, test and refine new dishes before service.

Submodule 3.6. Themed and signature menus

Create menus with their own identity for one-of-a-kind events.

Submodule 3.7. Creative cooking for special diets

Innovate with vegan, gluten-free and allergen-free options.

Submodule 4.1. Designing welcome receptions

Plan pieces, timings and service pace for a cocktail reception.

Submodule 4.2. Finger food and canapés

Create bites that are easy to eat standing up in one or two mouthfuls.

Submodule 4.3. Food stations

Design themed stations with live cooking and service.

Submodule 4.4. Food trucks and street food at events

Bring street food formats into informal events.

Submodule 4.5. Brunch, coffee breaks and afternoon snacks

Design appealing breaks and light meals for daytime events.

Submodule 4.6. Dessert tables and event-style desserts

Create dessert tables and standing desserts with strong visual impact.

Submodule 4.7. Cheese, charcuterie and raw bars

Set up produce stations with careful presentation and replenishment.

Submodule 5.1. Plating principles

Apply color, height, balance and negative space in presentation.

Submodule 5.2. Creative tableware and serving pieces

Select serving pieces and tableware that reinforce the dish concept.

Submodule 5.3. Food photography

Photograph dishes for proposals, social media and your portfolio.

Submodule 5.4. Buffet and table styling

Set up attractive, orderly and functional buffets.

Submodule 5.5. Experiential gastronomy

Bring sensory and participatory elements into the service.

Submodule 5.6. Aesthetic consistency with the event

Align presentation with the event's decoration and identity.

Submodule 5.7. Plating at volume

Reproduce plating quickly and consistently for large services.

Submodule 6.1. Pairing fundamentals

Match dishes and drinks by intensity, acidity and texture.

Submodule 6.2. Cocktails for events

Design signature cocktails and themed cocktail bars.

Submodule 6.3. Alcohol-free mixology

Create non-alcoholic alternatives with the same level of creativity.

Submodule 6.4. Coffee, tea and infusions

Plan hot drinks service with quality and variety.

Submodule 6.5. Locally produced drinks

Include local wines, beers and spirits in the offering.

Submodule 6.6. Calculating drink consumption

Estimate quantities per guest by format and duration.

Submodule 6.7. Presenting the drinks service

Design attractive, functional bars and drink stations.

Submodule 7.1. Costing creative concepts

Calculate the cost of innovative dishes and adjust their profitability.

Submodule 7.2. Standardized recipe spec sheets

Document recipes so they can be reproduced accurately at any service.

Submodule 7.3. Operational feasibility of a menu

Check that the menu can be produced and served under real conditions.

Submodule 7.4. Food safety in creative techniques

Apply hygiene controls to techniques such as raw preparations and low-temperature cooking.

Submodule 7.5. Allergen declaration

Communicate allergens correctly on menus and signage.

Submodule 7.6. Whole-product use

Reduce waste by using trimmings and surplus creatively.

Submodule 7.7. Specialty produce suppliers

Find producers and suppliers of distinctive ingredients.

Submodule 8.1. Presenting proposals to clients

Communicate the culinary concept with images, descriptions and prices.

Submodule 8.2. Creative tastings

Plan menu tastings that build trust and win sales.

Submodule 8.3. Culinary communication and branding

Build a recognizable identity for the catering offering.

Submodule 8.4. Gathering diner feedback

Assess how well dishes are received and adjust the offering.

Submodule 8.5. Continuous menu innovation

Regularly refresh the offering with new dishes and formats.

Submodule 8.6. Analysis of benchmark concepts

Study creative caterers and draw out good practices.

Submodule 8.7. Developing the final project

Design the complete culinary proposal for an event.

Design of a creative culinary proposal for an event, including the concept, menu, recipe spec sheets, costings, pairings and the client presentation.