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MASTER’S DEGREE IN RICE - PAELLA & A P P L I E D MED I T E R R A N E A N H A U T E C U I S I N E A

RICE - paella AND APPLIED MEDITER

RANEAN

HAUTE CUISINE

UA MASTER’S DEGREE

MASTER’S DEGREE IN RICE - PAELLA AND APPLIED MEDITERRANEAN HAUTE CUISINEUNIVERSITY OF ALICANTE DEGREE

This Master’s Degree comprises the following:

- Expert Course in History, Globalisation and Tourism around Rice - Paella and Mediterranean Haute Cuisine

- Specialisation Course in Culinary Science and Technology, Wine Pairing, Rice - Paella and Mediterranean Haute Cuisine

The Master’s Degree is made up of the Expert Course, the Specialisation Course and the master’s �nal project.

This Master's Degree provides students with exclusive training in a �eld offering a wide range of professional opportunities.

Students will specialise in Mediterranean haute cuisine, paella and rice dishes, with a focus on their essential role in Spanish gastronomy. They will also gain basic knowledge about traditional rice-based cuisine and the main elements involved in rice dishes, products, production areas, distinctive features, cooking methods and techniques, etc.

Finally, students will apply the latest haute cuisine techniques when cooking rice and develop their creative and sensory skills to create contemporary rice dishes, acquiring extensive knowledge on the physico-chemical processes involved.


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FIRST-RATE TEACHERSOver 50 renowned, award-winning professional chefs specialising in haute cuisine, paella and rice dishes, who will deliver masterclasses, lessons, practical sessions or training visits.

INTERNSHIPS IN HIGHLY PRESTIGIOUS RESTAURANTS

RICE - paella AND APPLIED MEDITERRAN

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• Graduates in hotel management and gastronomy willing to retrain and gain new knowledge• Chefs with cooking training (level 2 or higher professional certi�cates)• Lower or upper-secondary vocational education programmes in cooking• Cooks with extensive professional experience willing to retrain and gain new knowledge

STUDENT PROFILE

ADMISSION REQUIREMENTS FOR UNIVERSITY GRADUATES

4. Holding an of�cial higher education degree (�rst-cycle undergraduate degree, engineering technology, architectural technology, second-cycle undergraduate degree, engineering, architecture, undergraduate degree, master's degree, PhD degree).

5. Meeting the admission requirements for European Higher Education Area (EHEA) of�cial university degrees.

6. Those taking an of�cial higher education degree and having fewer than 18 credits left to complete it may also apply.

FOR PROFESSIONALS:

1. Special admission test

2. Proven professional experience (at least 2 years)

3. Updated CV (particularly regarding courses, professional experienceor knowledge gained in the �eld of this Master's Degree)

RICE - paella AND APPLIED MEDITERRAN

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HAUTE CUISINE



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The master's �nal project + practical sessions3.

20

30

10

2.Specialisation course in culinary science and technology,wine pairing, rice - paella and mediterranean haute cuisine

MASTER’S DEGREE STUDY PROGRAMMEThe Master’s Degree in Rice - Paella and Applied Mediterranean Haute Cuisine (60 ECTS credits) comprises an Expert Course and a Specialisation Course, each of which can be taken independently. Students will obtain the Master’s Degree only after completion of both Courses and an eminently practical master’s �nal project (10 ECTS credits).


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SUBJECTCREDITS

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Expert course in history, globalisation and turist around rice - paella and Mediterranean haute cuisine

1.

EXPERT COURSE IN HISTORY, GLOBALISATION AND TURIST AROUND RICE - PAELLA AND MEDITERRANEAN HAUTE CUISINE


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SUBJECTCREDITS

Origin and evolution of rice growing throughout history1.

Rice growing, production systems and rice varieties2.

Origin and evolution of Mediterranean haute cuisine3.

Mediterranean culture: food and health4.

Albufera, marjal, mills and sustainable crops5.

Mediterranean gastronomy-based tourism 6.

New food cultures: globalisation7.

20

05

CREDITS SUBJECT

Products related to rice cooking and Mediterranean haute cuisine8.

Gastronomic science applied to rice - paella and Mediterranean haute cuisine9.

Sensory analysis and wine pairing10.

Laboratory sessions11.

Practical cooking sessions 212.

Innovation in traditional rice dishes15.

Sommellerie14.

Characteristics and classi�cation of traditional rice 13.

Products and techniques not traditionally related to rice: auteur cuisine and innovation in applied Mediterranean high cuisine 16.

Characteristics of Mediterranean haute cuisine 17.

Techno-emotional cuisine, food and happiness18.

30

SPECIALISATION COURSE IN CULINARY SCIENCE AND TECHNOLOGY, WINE PAIRING, RICE - PAELLA AND MEDITERRANEAN HAUTE CUISINE

06

METHODOLOGY

The master's �nal project will be related to a research line in gastronomy, food, health, tourism or culinary sciences, among many others. This mostly practical subject, comprising a 400-hour internship in the best restaurants in the province, must be taken only after all others have been completed.

The teaching-learning process involves the following (70% practical content, 30% theoretical content).

Sessions where leading professionals will explain their cooking models and experiences.

Masterclasses

Gastronomic activities to experiment and delve into the degree contents.

Training visits

Theoretical-practical sessions, allowing debate and group discussions for an improved teaching-learning process.

ClassworkTheoretical sessions

The basic content of each module will be explained by means of audiovisual media and graphic material. These will be blended theoretical sessions, with both attendance-based and on-line teaching.

Practical sessions

These sessions comprise 70% of the master’s

teaching. It will also involve an internship in prestigious

Michelin star-winning restaurants in the Alicante

province.

Teaching period: October-April - Number of places: 20Blended degree - Internship hours: 400 hours

Price: 7,500, with grant 5.800€ / Credit facilities/ Access to grantsThe classes will be taught at the University of Alicante and Dénia

Accommodation and transportation will be provided


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Partner institutions:

Partner institutions:

Town councils:

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www.masterdearrocesyaltacocina.ua.es+34 965 145 952 [email protected]

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MASTER S DEGREE IN RICE PAELLA › wp-content › ... · 3. Updated CV (particularly regarding courses, professional experience or knowledge gained in the ˜eld of this Master's Degree)