The work in the kitchen is a constant investigation. Dates: 13/02/17 – 24/03/17.
Theoretical – practical course comprised by four work areas: concept and characteristics of creativity, experiences and innovation and creativity trends, knowledge and practice of the techniques of new technologies and molecular cuisine, and introduction to the research in the cuisine by institutions and persons with experience in the field of R&D+i.
The course Creativity and Innovation in the Kitchen is the Module 3 of the Master in Culinary Arts and Kitchen Management (English).
Duration: 6 weeks, from February13th to March 24th, 2017.
Language: The classes will be given in English.
Schedule: From Monday to Friday from 15:00 to 20:30. Additionally, some classes might be in the mornings. Fridays from 9:00 to 14:00.