The next month of October will start at the Universitat d'Alacant, the second edition of the Master of Rice and Applied Mediterranean High Cuisine that coordinates the Center of Gastronomy of the UA, Gasterra. A second edition that comes expanding the training that is taught in Dénia through experiential visits and the subjects taught in the CDT.
In particular, Dénia will host the subjects Sumilleria, Origin and evolution of rice cultivation throughout history y Origin and evolution of Mediterranean haute cuisine. To these subjects will be added the visits to emblematic places of Mediterranean gastronomy such as Marjal Pego-Oliva, vineyards or agri-food production spaces.
Likewise, and as it happened in the last edition, the students will be able to carry out their practices in the hands of chefs awarded with Michelin stars as Quique Dacosta, Kiko Moya, Alberto Ferruz, Susi Diaz, Maria Jose San Roman, Nazario Cano and Cristina Figueira, many of them with their restaurants in the Marina Alta.
The presentation of the second edition of this master's degree has coincided with the Day of Sustainable Gastronomy, as highlighted by the director of Gasterra, Josep Bernabeu. And is that this master is closely linked to the promotion of eating habits that include the production, preparation and consumption of food more respectful of the environment and local traditions.
In this sense, the master's degree in rice communes with the foundations of the UNESCO's Creative City of Gastronomy project, as the mayor of Dénia recalled, Vicent Grimalt, during the presentation of the master.
20 seats for quality training
El Master of Rice and Mediterranean Cuisine offer 20 places with the aim of promoting quality training. The studies are aimed at graduates in catering with concerns to renew, chefs with training in cooking, students of training courses related to cooking or chefs with extensive professional experience.
More than 50 reference professional chefs, recognized with all kinds of distinctions and specialized in haute cuisine and in the preparation of paellas and rice dishes, will give master classes, practical sessions and training visits.
The Master will be taught between the months of October and April in blended format, with a total of 400 hours of practice. For its realization, Gasterra has a grant from Turisme Comunitat Valenciana that will vary depending on the students enrolled. The director of the master, Ana Zaragoza, explained that the average price of the training is 6.000 euros.
To help finance these studies, there are several municipalities in the province of Alicante that offer scholarships to their students. This is the case of the City of Dénia, which offers two scholarships of 4.000 euros for a junior student and a senior student.