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Postgraduate in Food Event Design

Edition: 7th

Language: Spanish

Duration: 6 months

Start Date: Online 21/01/19 + on site 24/04/19

Schedule: Monday to Thursday from 18.30h to 22.40h

Credits: 30*

Biada 11; 08012 Barcelona, España

Introduction

Food Event Design means conceptualising a gastronomic event by generating experiences for the senses and taste buds that appeal to people’s emotions and create bonds and memories.

The design professionals who take care of conceptualising and creating an event represented by gastronomic elements and objects designed to create unique and unforgettable experiences are known as Food Event Designers. Their target audience are companies and individuals who need to present their clients with a service or product that is special and different. The Postgraduate Course in Food Event Design has been conceived to train these professionals.

Objectives

– For students to develop their own language linked to gastronomic culture, art and design.

– To work in multi-disciplinary teams with the different professionals that take part in culinary events.

– To become equipped with the tools and know-how needed to develop a project throughout its various stages.

Methodology

The Postgraduate Course in Food Event Design is taught according to the blended methodology, meaning it is imparted partly via the connectIED campus and partly in the classroom.

Online Content

The online content invites students to gain specific insight linked to the Events and Creativity modules.

The course follows a methodology based on overcoming challenges, which consists in students completing a series of activities that stem from a made-up scenario using the resources they are given. Work is done on an individual basis according to a set delivery schedule.

A specialist in each of the modules guides students through the learning process via the connectIED platform.

Classroom content

The content students are taught in-class links the Events and Creativity modules with the rest of the course: cooking techniques, edible products, what it means to be a Food Event Designer and a final assignment.

This is done by means of:

– Theoretical/practical lessons that firmly consolidate everything they have learned to ensure they can successfully bring projects to fruition. Theory classes involve solving practical problems based on real-life examples or developing specific projects linked to a given topic so as to enhance the course content.

– Conferences that enable them to hear experiences from some of the most outstanding sector professionals, offering them insight into the real world and a taste of how to solve problems, as well as being a wonderful networking opportunity.

– Outings to discover the different types of scenarios that the professionals in related sectors work in.

– Workshops where students can apply their newly acquired knowledge and experiment using a variety of work tools.

Student Profile

The course is geared towards graduates in various design disciplines (such as industrial, graphic, interior, fashion and architectural designers) and fine arts wishing to broaden their knowledge of a specific sector and enhance their qualifications.

Access to the course will be conditional upon doing an interview to consider the student’s prospects and drive.

The programme is open to students with university qualifications or equivalent studies. Those who lack the required studies may be able to access certain programmes depending on their professional achievements. This will be up to the discretion of IED Barcelona, who will decide on the qualification these candidates would obtain.

Job Opportunities

The Postgraduate Course in Food Event Design shapes a new professional profile. Students will be able to lead a team of specialists (cooks, graphic designers, interior designers, etc.) and create all kinds of gastronomic experiences for any event. They will become experts in conveying the magic of an event’s gastronomic moments.

This means Food Event Designers may have to work as part of a team for an event management agency or as directors of a catering firm.

COORDINATOR

SERGI FREIXES

Researcher and graphic designer. He studied graphic design in La Massana. His work is backed by a number of years as a copywriter in Enric Satué’s studio (National Design Prize).

He is the co-author of the books “Libros Prohibidos” and “Revistas Prohibidas” (Viena Editorial) and “El mundo de la cerveza artesanal” (Larousse Editorial). He currently manages his own studio where he works with the country’s leading publishers and is editorial director of Beta Editorial.

He has curated a number of exhibitions such as “Cuentos de guerra. Literatura infantil en tiempos de guerra” and “Menús de Guerra, cocina de vanguardia y supervivencia” for the Catalonia Museum of History. He is also the art director of the Fundación Institut Català de la Cuina i de la Cultura Gastronòmica.

Credits

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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