Culinary Arts and Gastronomy
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Culinary Arts and Gastronomy

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This course is available in more than one language; to enroll in the language of your preference, please click the flag above in the menu and change it before completing the enrollment process

Format

100% Online

Schedule

10 hours

Language

English, Spanish, French, Arabic, Chinese

Duration

4 weeks

Price

€0

Institution

Sommet
Description

Culinary Arts and Gastronomy is a course designed for policymakers and culinary professionals exploring this dynamic sector related to tourism. The global gastronomic market has grown remarkably due to rising tourist demand for unique experiences. With more than one-third of tourists’ spending devoted to food, gastronomy has become a primary travel motivator. This course delves into gastronomic history, value chains, market structures, sustainability, and destination planning and management.

Important Information:

  • Applications open: Anytime
  • Priority deadline: Anytime

If you would like to enroll multiple users or need more information about this course, please contact us!

toa@ie.edu
What you'll learn
  • ✔ Understand the history and heritage of gastronomy.
  • ✔ Explore the relationship between tourism and cuisine.
  • ✔ Learn about the components and value chain of gastronomic tourism.
  • ✔ Discover sustainable gastronomic tourism practices aligned with the UN's 2030 Agenda.
  • ✔ Gain skills in planning and managing gastronomic tourist destinations.
Course content
Module 1
History of Gastronomy: Introduction to History and Gastronomic Heritage
  • Explore the origins and evolution of gastronomy.
  • Study notable culinary traditions and their impact on modern cuisine.
Module 2
Gastronomy as a Tourist Attraction: Introduction to the Gastronomy-Tourism Binomial
  • Learn how gastronomy drives tourism and attracts visitors.
  • Analyze successful case studies of gastronomic tourism destinations.
Module 3
What is Gastronomic Tourism? Value Chain and Components
  • Study global tourism trends.
  • Explore the moving parts of the gastronomic tourism value chain.
Module 4
Gastronomic Tourism and the SDGs: Sustainability of Gastronomic Tourism
  • Examine sustainable practices aligned with the UN’s 2030 Agenda.
  • Get to know the evolving “sharing economy.”
  • Learn how gastronomy can promote social inclusion and economic empowerment.
Module 5
Planning, Management, and Development of Gastronomic Tourist Destinations: Gastronomic Tourism Planning
  • Explore strategies to enhance a destination’s culinary appeal.
  • Learn about modern practical concerns such as privacy and digital payment systems.

WHO IS THIS PROGRAM DESIGNED FOR?

Whether you are shaping industry policies or exploring the nuances of gastronomy, this course is designed for you. Participants range from policymakers aiming to develop the gastronomic sector to individuals enthusiastic about the culinary arts. It is also ideal for food and beverage management professionals, whether in kitchen operations or the vibrant gastronomic scene. Gain foundational knowledge and expand your expertise through a 100% online course featuring engaging videos, insightful readings, and practical assignments in each module. This course is an opportunity to join a community of learners passionate about transforming the world of culinary arts and gastronomy.

Meet our instructors
Silvio Patrucco

Silvio Patrucco

Head of kitchen practicals

As a Chef lecturer, Silvio teaches culinary arts and concepts. He is a Certified Hospitality Educator and is currently the Assistant Head of Kitchen Operations. Before joining Les Roches in 2007, he worked at the Dorchester Hotel and Le Meridien Hotel group.

Daniel Portero Navarrete

Daniel Portero Navarrete

Chef Lecturer

Having studied and worked in restaurants and hotels in Ecuador, England, Germany, and Spain, Daniel joined Les Roches in 2015. He teaches cooking techniques, knowledge, and experience to the students in Olivo, Bistro and Marché.

Luisa Campin Ramirez de Arellano

Luisa Campin Ramirez de Arellano

Environmental Waste Management Coordinator/ Senior Instructor/Nutritionist

From Madrid. Teaching in Les Roches Marbella since 2006. More than 20 years of experience in the F&B department, I for Michel Rostang (2 Michelin stars) in Le Meridien Piccadilly and Meliá Plaza de España. “The greatest source of motivation for teachers is shaping the professional futures of our students.”

Julio Lopez Gonzalez

Julio Lopez Gonzalez

Finance lecturer

Born in Marbella and lived and worked in several countries like Switzerland, UK, Sweden, Tanzania, Greece, Thailand, Cambodia, and Nicaragua as an operation manager for hotels and F&B companies. After, I opened several F&B businesses around the world. I hold a BBA in hospitality management specializing in Finance, a diploma in culinary arts, and a master’s in education. I joined Les Roches Marbella as a lecturer because I wanted to encourage young passionate hospitality professionals to follow their dreams similar of working for great hospitality companies or opening their businesses.