Master in Culinary Innovation and Creative Catering

The programme covers a wide range of key areas, including:• Culinary Innovation: You will explore advanced culinary techniques and immerse yourself in culinary creativity, creating unique dishes.

• Creative Catering Management: You will learn to plan, organise and execute catering events that stand out for their originality and creativity.

• Experimental Gastronomy: You will gain knowledge about the latest trends in gastronomy, including molecular techniques and signature cuisine.

• Designing Culinary Experiences: You will learn to create gastronomic experiences that captivate the senses and excite diners.

• Business Management: You will develop business management skills specific to the creative gastronomy industry.

• Leadership in the Kitchen: You will learn to lead kitchen and service teams, inspiring excellence in the execution of dishes and events.

Curriculum:

Module 1: Fundamentals of culinary innovation

• Submodule 1.1: Introduction to innovation in gastronomy

• Submodule 1.2: Creativity and culinary trends

• Submodule 1.3: Inspiration in the kitchen

• Submodule 1.4: Recipe research and development

Module 2: Advanced cooking techniques

• Submodule 2.1: Cutting-edge culinary techniques

• Submodule 2.2: Signature cuisine and creativity in presentation

• Submodule 2.3: Use of unusual ingredients

• Submodule 2.4: Molecular cuisine and technology in the kitchen

Module 3: Innovative menu design

• Submodule 3.1: Creative menu design

• Submodule 3.2: Thematic menu planning

• Submodule 3.3: Menus for different types of events

• Submodule 3.4: Creative cocktail and beverage management

Module 4: Creative catering management

• Submodule 4.1: Creating creative catering companies

• Submodule 4.2: Marketing and sales in the culinary industry

• Submodule 4.3: Innovation in customer experience

• Submodule 4.4: Quality control in creative cuisine

Module 5: International catering and world cuisine

• Submodule 5.1: International cuisine and fusion of flavours

• Submodule 5.2: Ethnic and traditional cuisine

• Submodule 5.3: High-end and luxury catering

• Submodule 5.4: Sustainability in gastronomy

Module 6: Financial management in creative cuisine

• Submodule 6.1: Budgeting and financial planning

• Submodule 6.2: Pricing and profitability strategies

• Submodule 6.3: Negotiation and contracting with suppliers

• Submodule 6.4: Management of culinary staff and equipment

Module 7: Innovation in catering services

• Submodule 7.1: Customer experience at gastronomic events

• Submodule 7.2: Catering at themed and celebrity events

• Submodule 7.3: Food presentation and decoration

• Submodule 7.4: Technology and creative catering

Module 8: Creation and development of culinary projects

• Submodule 8.1: Research and development of recipes and dishes

• Submodule 8.2: Design of gastronomic experiences

• Submodule 8.3: Innovation in kitchen equipment

• Submodule 8.4: Creative catering and events Thematic

Module 9: Marketing and promotion of creative gastronomy

• Submodule 9.1: Marketing strategies for restaurants and catering

• Submodule 9.2: Branding and brand positioning in gastronomy

• Submodule 9.3: Content marketing for the culinary industry

• Submodule 9.4: Ethics and sustainability in creative cuisine

Module 10: Technological innovation in gastronomy

• Submodule 10.1: Use of technology in creative cuisine

• Submodule 10.2: Apps and digital tools for chefs

• Submodule 10.3: Innovation in catering through technology

• Submodule 10.4: Future trends in gastronomy

Module 11: Event management and creative catering

• Submodule 11.1: Coordination of gastronomic events

• Submodule 11.2: Catering for corporate events

• Submodule 11.3: Organisation of social and thematic events

• Submodule 11.4: Catering management for sporting events

Module 12: Master’s final project

• Submodule 12.1: Research and development of a final project

• Submodule 12.2: Presentation and defence of the project

• Submodule 12.3: Evaluation and conclusions

• Submodule 12.4: Preparation for a professional career

• Submodule 12.5: Ethics and responsibility in culinary management

• Submodule 12.6: Graduation and celebration of success