Professional Training & Masterclasses in Spanish Gastronomy
Our training programmes are structured into clearly defined packages tailored to different professional and educational contexts. Each programme combines technical expertise, cultural depth and practical standards in Spanish gastronomy, designed to meet the needs of chefs, students, educational partners and institutional collaborators.
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All training programmes are developed upon request and adapted
to the specific needs of each partner.
Training for culinary professionals
Advanced training programmes focused on deepening technical skills, product knowledge and professional execution in Spanish gastronomy. Ideal for chefs, kitchen teams and hospitality professionals seeking structured and practical learning with real industry relevance.
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Key focus areas:
– Paella and traditional rice techniques
– Spanish regional cuisines
– Product quality, sourcing and authenticity
– Professional execution and consistency
Training programmes for culinary
students and schools
Educational programmes designed for culinary schools, vocational training centres and hospitality education partners. These programmes combine theory, demonstrations and practical sessions to provide students with a solid foundation in Spanish gastronomy as both cultural heritage and professional discipline.
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Key focus areas:
– Foundations of Spanish gastronomy
– Core techniques and traditional dishes
– Cultural and regional diversity
– Professional pathways and standards
Introduction to Spanish gastronomy
Introductory courses designed for institutions, organisations and cultural entities seeking a structured and professional overview of Spanish gastronomy. These sessions focus on culinary context, history, regional diversity and key cultural concepts rather than advanced technical training.
Key focus areas:
– Spanish gastronomy as cultural heritage
– Regional cuisines and identity
– Products, traditions and context
– Gastronomy and culture in contemporary Spain
Product presentations and professional brand education
Professional product presentations and educational sessions developed in collaboration with producers, brands and institutional partners. These sessions explore product origin, quality criteria and culinary context within Spanish gastronomy, helping position products strategically in educational or professional settings.
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Key focus areas:
– Product origin and authenticity
– Quality standards and certification
– Culinary applications
– Cultural and gastronomic context
