This course is organized jointly between IED Barcelona and the CETT Group (UB, University of Barcelona).
The objective of the Food Event Design course is to train professionals to be attentive to new gastronomic and event trends, capable of reinterpreting the eating experience. New combinations are born by creating harmony between products and flavours, recuperating tradition and culinary memory. Fused with the latest aesthetic canons we encourage an innovative way of serving food. The Food Event Designer creates their own vocabulary relating gastronomic culture with the world and language of art and design.
Programme
The course begins with the theoretical introduction to concepts and types of events, as well as the history of culinary arts. This provides the necessary tools to contextualize a culinary proposal into various types of events. The second portion presents, through different practical exercises, the ‘edible materials’ understood as a fundamental vehicle of communication, to obtain the desired results at an event. The conceptualization, interpretation, contextualization, inspiration and relation, are some of the tools used to reach the desired objective.
Target
The course is aimed at students and professionals from the design, public relations, and communication fields who wish to specialize in the culinary design related to events. It is also aimed at chefs and professionals of the gastronomy sector who wish to acquire different points of views based on design and communication.
3rd EDITION
General Information
This course is taught in Spanish
Dates: January 16, 2012 to end of June, 2012
Hours: 120
Credits: 15
Timetable: Tuesday and Thursday from 7:30pm to 10:30pm
Cost
Total cost: 2.600 €
Enrolment fee: 900 €
Tuition fee: 1.700 €
