Postgraduate in Food Event Design
The Postgraduate in Food Event Design provides the foundations so the future professionals can conceive an original catering with an innovative experience where not only taste stimuli are involved, but every sense, through contrasts in temperatures and textures, plays of colours ans forms, and visual illusions. Students learn to work using provocation, irony, decontextualization, performances or shows, always aligned with a gastronomical reflection, the starting point to create new experiences for all the participants in the event.
The aims of the postgraduate course are: to generate experiences by designs, to create one’s own language in the relation of gastronomic culture with arts and design, to recover traditions (gastronomic memory) and blend them with the latest aesthetic canons, to work in multidisciplinar teams and to give the necessary tools and theoretical knowledge to students so they can develop their project from beginning to end. Resources on negotiation techniques, gastronomic coolhunting, photography, representation techniques, among others, are learnt.
The course starts with a theoretical segment in which previous concepts, design processes, generic event types and history of gastronomy are taught. By this, the student acquires a solid foundation for a better gastronomic proposal, contextualizing it in accordance to the corresponding event.
The second segment focuses on the planning area, where students perform several practical exercises. Edible materials are at the heart of they all, taken as the main vehicle to communicate and achieve a successful event.
There is a third optional segment, composed of educational visits outside the course schedule to broaden the students’ knowledge.
The course is for industrial, graphic and interior designers, with at least two years of professional experience in their field, who are passionate about gastronomy in events and want to focus their professional profile on this world.
Creative directors from any field who are interested in the culinary world and particularly in offering and managing new experiences within the field of catering.
There will be a previous interview to assess the candidate’s interest and motivation.
This course prepares specialists to plan the gastronomic moment of an event. Therefore, the student can be part of the team of an event organisation agency or also manage a catering company.
The master coordinator is Pep Pujol. Interior designer, specialized in the creation of spaces for catering and commercial businesses.
In the late nineties he studied at the Escola d’Hosteleria de Barcelona ESHOB majoring in cookery. For seven years, this has been the field in which he has developed his career, in outstanding businesses such as El Bulli Catering, Catering Casanovas and Ca n’Elobre, where he became kitchen manager.
His professional activity as interior designer developing housing projects at D’Interiors, Granollers. After that he joined the staff of Joan Batlles i Pi’s studio, designing and executing projects for hotels, housing and commercial spaces.
He has been guest lecturer in five occasions at the Escola Superior d’Hosteleria de Barcelona on the concept of design and the foundations for the development of projects in restaurants and hotels.
In 2008 he joined the team of Ramon Malvar Arquitectes. In 2009, he founded Auditgourmet Consulting with Daniel Orobitg, with the aim of continuing his professional trajectory in fields of design and hotel management.
Nowadays he continues developing projects at international level with Auditgourmet consulting. He also collaborates on a weekly basis with Gastro Radio, recording the program “Solucions per a problemes diaris”.
The educational planning for all IED Master courses is aligned with the criteria established by the European Higher Education Area (EHEA). The IED Master program has adopted a credit structure that follows the European Credit Transfer System (ECTS). The IED Master is a private degree.
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