Spanish Culinary Heritage

Description

Spanish Culinary Heritage is an intensive, practice-oriented culinary training programme exploring the diversity and gastronomic identity of Spanish cuisine. Combining regional food traditions with chef-led demonstrations and guided kitchen practice, the programme focuses on tapas and shared-plate culture, olive oil cookery, rice and paella techniques, seafood preparation, regional meat dishes and traditional Spanish desserts.

Over five training days, participants explore culinary traditions from Andalusia, Valencia, the Basque Country and Catalonia, with a foundation in the social role of tapas and Mediterranean ingredients. Training develops practical skills in ingredient evaluation, professional mise-en-place, sauce work, paprika and garlic applications, stock management, rice absorption, heat and texture control, emulsification, braising, portioning and professional presentation. Each day includes the preparation of three representative dishes, followed by tasting, technical feedback and discussion.

The course is aimed at gastronomy and culinary arts instructors, vocational education and training (VET) trainers, professional chefs, restaurant professionals, culinary arts students, gastronomy academics, chef trainers and professionals interested in Spanish regional cuisine, tapas culture, rice dishes, seafood and classic Spanish desserts. The programme supports professional development through individual and team-based practical work, recipe standardisation, sensory evaluation and the transfer of regional culinary skills into gastronomy education and the workplace.

MAIN TOPICS OF THE COURSE
Regional diversity, tapas culture and the role of shared dishes in Spanish gastronomy.
Olive oil, paprika, garlic, tomatoes and other key ingredients that define Spanish flavour profiles.
Rice cooking, stock management and traditional paella production techniques.
Seafood preparation, heat control, emulsification and texture management in coastal Spanish cuisine.
Regional dishes from Andalusia, Valencia, the Basque Country and Catalonia, with professional plating and service evaluation.

COURSE FEE AND PRACTICAL ARRANGEMENTS
The programme takes place in Ankara, Türkiye, from 14 to 18 June 2027 and comprises five training days and 30 instructional hours. The course fee is EUR 400 per participant. Ingredients and standard professional kitchen equipment required for practical training are provided. Participants must bring suitable professional kitchen clothing and non-slip footwear.

Accommodation and meal options, local transportation and the precise training venue will be communicated following registration and course confirmation. Assistance with accommodation arrangements and local organisational information may be provided. Optional gastronomy or cultural activities may be arranged according to the course schedule; any related transportation or entrance costs will be communicated in advance.

Eligible education and training professionals may use Erasmus+ mobility funding in accordance with the rules and budget conditions of their approved projects. Participants should confirm eligible costs with their sending organisation.

TRAINING TEAM AND QUALITY STANDARDS
Training is delivered by experienced culinary professionals and trainers with expertise in Spanish and Mediterranean cuisine, tapas production, rice and paella cookery, seafood preparation, braising, sauce work, recipe standardisation, professional plating, vocational education and training (VET), and adult education. Practical sessions combine demonstrations, guided individual and team production, tasting and technical evaluation.

The programme follows Erasmus Quality Standards and principles of inclusive, high-quality, practice-oriented education through clear learning outcomes, supervised professional kitchen practice, participant feedback, sensory evaluation and structured practical assessment.

PROGRAM OF THE COURSE
Spanish Culinary Heritage
Course Dates: 14–18 June 2027
Duration: 5 Training Days / 30 Instructional Hours
Daily Schedule: 10:00–17:00 | Training: 6 instructional hours per day, excluding breaks
Breaks: 15-minute coffee break and 45-minute lunch break daily

DAY 1: TAPAS & OLIVE OIL CULTURE
10:00–10:30 | Welcome and introduction to Spanish culinary heritage, tapas and shared-plate culture.
10:30–11:15 | Olive oil, small-plate preparation, ingredient evaluation and professional mise-en-place.
11:15–12:15 | Practical Session: Pan con Tomate
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Patatas Bravas
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Pulpo a la Gallega
16:15–17:00 | Tasting, tapas presentation and daily technical evaluation.

DAY 2: ANDALUSIAN CUISINE
10:00–10:30 | Introduction to Andalusian culinary identity and regional ingredients.
10:30–11:15 | Cold soup, garlic, olive oil, sauce work and braising techniques; mise-en-place.
11:15–12:15 | Practical Session: Gazpacho Andaluz
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Gambas al Ajillo
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Rabo de Toro
16:15–17:00 | Tasting, sauce review and daily technical evaluation.

DAY 3: VALENCIA RICE CULTURE
10:00–10:30 | Introduction to Valencian rice traditions and regional culinary culture.
10:30–11:15 | Stock preparation, rice absorption, paella technique and station planning.
11:15–12:15 | Practical Session: Ensalada Valenciana
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Paella Valenciana
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Calamares a la Romana
16:15–17:00 | Rice doneness, tasting and daily technical evaluation.

DAY 4: BASQUE SEAFOOD CUISINE
10:00–10:30 | Introduction to Basque coastal cuisine and regional ingredients.
10:30–11:15 | Seafood preparation, emulsification, heat control and sauce techniques.
11:15–12:15 | Practical Session: Pimientos de Padrón
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Bacalao al Pil Pil
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Marmitako
16:15–17:00 | Texture, emulsion and daily technical evaluation.

DAY 5: CATALAN CUISINE
10:00–10:30 | Introduction to Catalan culinary identity and Mediterranean produce.
10:30–11:15 | Roasting, pepper and tomato flavours, and custard techniques; mise-en-place.
11:15–12:15 | Practical Session: Escalivada
12:15–12:30 | Coffee break
12:30–13:45 | Practical Session: Pollo al Chilindrón
13:45–14:30 | Lunch break
14:30–16:15 | Practical Session: Crema Catalana
16:15–17:00 | Final tasting, overall practical assessment and certificate ceremony.

IMPORTANT NOTES
Participants must wear professional kitchen clothing and non-slip footwear during practical sessions. All ingredients and standard professional kitchen equipment required for the scheduled training are provided.
Optional local gastronomy or cultural activities may be organised depending on the course schedule; any additional transportation or entrance costs will be communicated in advance.
Total Programme Duration: 5 Days / 30 Instructional Hours.

Learning objectives

Participants will be able to:

• Explain the regional diversity of Spanish gastronomy and the social role of tapas and shared dishes.
• Identify the role of olive oil, paprika, garlic, tomatoes and regional ingredients in Spanish flavour profiles.
• Apply professional mise-en-place and individual or team-based kitchen production techniques.
• Prepare tapas, cold soups, regional vegetable preparations and Spanish meat dishes using appropriate methods.
• Demonstrate stock management, rice absorption and traditional paella preparation techniques.
• Apply seafood handling, heat control, emulsification and texture-management skills.
• Prepare and present the 15 named dishes in the five-day training programme.
• Evaluate flavour harmony, doneness, portioning, sensory qualities and shared-plate presentation.
• Transfer Spanish culinary traditions and practical methods into professional gastronomy and VET contexts.

Methodology & assessment

The course follows an intensive, practice-oriented methodology combining short regional and technical briefings, ingredient evaluation, mise-en-place planning, chef-led demonstrations and guided individual and team-based culinary production. Participants prepare three representative dishes per day, covering tapas, olive oil applications, cold soup production, sauces, braising, rice and paella techniques, seafood preparation, emulsification, regional stews and traditional desserts.

Assessment is continuous and practice-based. Trainers observe ingredient handling, technical accuracy, flavour balance, heat and texture control, rice doneness, seafood preparation, sauce consistency, portioning and presentation. Daily tasting, sensory evaluation and technical discussions provide formative feedback. The programme concludes with an overall practical assessment and certificate ceremony on Day 5.

Certification details

Participants receive a Certificate of Participation and a Declaration of Attendance. A Europass Mobility document may also be provided where applicable.

Additional information

Upcoming sessions