Summer School Summer School. Página 1 de 16

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1 Summer School 2016 Página 1 de 16

2 Introduction The University College of Hospitality Management Sant Pol de Mar (Barcelona) offers two summer courses to the students of Hospitality, Tourism Management, Business Management and Gastronomy. The two programs have the same structure but specific contents in each area of expertise. Certificates: (a) (b) Hotel and Restaurant Management Culinary Arts Structure and length: 2 weeks composed by: - 14 hotel nights - 8 school days - 2 field trips (approximately 12 hours) - 4 days off (weekends) Workload - 24 sessions of two hours each Monday through Thursday (48 teaching hours) - 12 hours of facultative trips on Fridays - Course overall: 60 teaching hours. Half of the classes will be common for the whole group, and the other half will be divided into two groups, according to the area of specialization (1) Hotel and Restaurant Management, and (2) Cuisine and Gastronomy Dates 1. June 5 to 19, 2016 (in Spanish) 2. June 19 to July 3, 2016 (in Spanish) 3. July 3 to 17, 2016 (in English) 4. July 17 to 31, 2016 (in Spanish) Página 2 de 16

3 Prospective students: Students of the bachelor in Hotel and Restaurant Management, Tourism, Business Admisitration and Culinary Arts. Other candidates/profiles can be accepted upon request and approval of EUHT StPOL. Number of Participants: In order to ensure the best quality of the teachings, the maximum number of students is of 25 comprising both groups (Hotel and Restaurant Management and Cuisine and Gastronomy) The number of students per class will be from 10 to 25 approximatively. Structure and Timetable of the Courses: Monday through Thursday: 3 sessions of 2 hours each: 9:00-11:00 first session 11:00-11:30 break 11:30-13:30 second session 13:45 lunch 15:00-17:00 third session Fridays: Facultative trips Saturdays and Sundays: Day off Página 3 de 16

4 Certificate in Hotel and Restaurant Management - Events Planning* 6 sessions of 2 hours each Theoretical class - Sommelierie* (introduction to wine tasting) 6 sessions of 2 hours each Theory demonstration class in our room especially designed for wine tasting (sensory room) - Destination Management 6 sessions of 2 hours each Theoretical class - Distribution Systems 6 sessions of 2 hours each Theoretical class Field Trips* (1) Visit to the Cellar Alta Alella Visit to the vineyards Introduction to their products Wine tasting (2) Visit to Barcelona Visit to the market La Boqueria Visit to the Museum of the Ham and tasting of Iberian hams. Lunch with wine pairing. Página 4 de 16

5 Certificate in Cuisine and Culinary Arts - Events Management* 6 sessions of 2 hours each Theoretical class - Sommelierie* (introduction to wine tasting) - 6 sessions of 2 hours each - Theory demonstration class in our room specially designed for wine tasting (sensory room) - Introduction to molecular cusine 6 sessions of 2 hours each Theory demonstration class with the participation in rotation of the students - European Gastronomical culture 6 sessions of 2 hours each Theoretical class Field Trips* (3) Visit to the Cellar Alta Alella Visit to the vineyards Introduction to their products Wine tasting (4) Visit to Barcelona Visit to the market La Boqueria Visit to the Museum of the Ham and tasting of Iberian hams. Lunch with wine pairing. *These classes and contents are common to both groups. Página 5 de 16

6 Fees: Tuition fee: 2050 Euros Includes: - 14 hotel nights in full board (3 daily meals) at the Hotel-School (Hotel Gran Sol *** ) starting with the dinner of the night before the beginning of the course, and ending with the breakfast the day after the accomplishment of the course. Please notice that July is peak season. - 8 class days with a total of 48 teaching hours - 2 facultative trips (see following details) - Transfer Barcelona Airport-Sant Pol (upon arrival) - Materials for the hands-on classes - Daily use of hat and apron (for the cuisine and gastronomy students) - Hand-outs - Certificate-diploma for the students who have been regularly present to the classes and who have satisfactorily passed the tests. - Farewell dinner consisting of a tasting menu of 5 dishes with wine pairing. - Access to the computer classes - Wi-Fi NOTE: 1. All students must be in possession of a valid health insurance policy that covers them in the case of illness or accident while staying at the university. 2. In case that the visit to the Cellar would not be possible for circumstances beyond the control of the School, the School will find another venue of the same level and quality. Página 6 de 16

7 DISTRIBUTION SYSTEMS ANNEX 1: CONTENTS OF THE CLASSES Summer School 2016 Structure and components of the systems of intermediation in the tourism industry. New managing trends in the intermediation and the role played by the new technologies. Possible business and professional relations between the hotel business and the systems of intermediation. Traditional systems of intermediation (travel agencies and tour operators). The role of the internet in the global touristic marketing. Marketing for hotels. SOMMELIERIE (INTRODUCTION TO WINE TASTING) Tasting technique and acquirement of real knowledge of the products (Sensorial room, an innovative space at the school for sensory experiences) Origins and evolution of the viticulture until the present moment Identifying the different wine varieties, the cycles of the vine and the influence of the soil and the climate in the fruit. Tasting methodology, involving the senses in all the different stages, and usage of the specific terminology. Key competences for a sommelier of the XXI century, and its practical application in the pairing with the different dishes at the restaurant. INTRODUCTION TO MOLECULAR COOKING Techniques used in haute gastronomy to texturize food, understanding the reason of each reaction Groups of additives used in molecular cooking for modifications Emulsifiers: explanation and application of the most common emulsifiers in the haute cuisine to elaborate cold and hot airs with a base of dairy, alcohol, etc.. Fat texturizers to create semi solid fats at room temperature Direct, inverse and mechanical specification, acid reaction and the most advisable products to be able to create the spheres Hot gelatins with a spectrum of gellings (agar, gellan glue, iota, kappa, etc ) Guidelines of usage for each of them Fundamental theory of the practical session to follow Teacher s demonstrative confection with the assistance of the students Página 7 de 16

8 GASTRONOMIC CULTURE Key elements which contribute to configure the gastronomy of a territory. Evolution of the human nourishment through the history. Influence of the gastronomy on human sociability. Gastronomy as a touristic resource. To know and differentiate the main world gastronomical areas. Culture and art applied to the gastronomy and its increasing influence in today s societies and touristic demand. TOURISTIC DESTINATIONS MANAGEMENT. Definitions, components, functions and destination agents Typology of the touristic destinations according to different factors (nature, special offers, specialization, provenance and tourists motivation) Life cycle of a tourist destination (Plog & Butler, phases in the lifecycle) Sustainability of a tourist destination and new perspectives Management of the destination: land, population, resources Development of the destinations, services and infrastructure Policies and strategies: planning, administration, marketing, sales Image and branding of a destination Internet and a tourist destination Management of a tourist destination based upon sustainability Control of the destination management. Application of the model Kaplan y Norton EVENT PLANNING Concepts and definitions. Principles ruling the planning of events Tourism of meetings and conventions: introduction to the model. Types of de events: assemblies, conferences, congresses, conventions, seminars, fairs, incentive trips, courses and others Companies organizing events Catering ceremonial protocol: types, norms, symbology System of quality management applied to the Events department EUHT StPOL reserves itself the right to modify academicals contents and activities with the objective to improve the quality of the course Página 8 de 16

9 ANNEX 2: FIELD TRIPS 1. Visit to the Cellar Alta Alella-PRIVAT (D.O.Alella) Includes the bus with driver and the visit to the cellar with a teacher. To keep the costs low, lunch will be taken at the Hotel-School. - Departure: 9:30-3 hour long visit and wine tasting - Return to Sant Pol: 14: Fuente: Alta Alella - Privat Página 9 de 16

10 2. Professional visit to Barcelona: Departure from Sant Pol s train station: 10:00 Arrival to Barcelona: 11:00 Visit to the Market La Boquería and Jamon Experience Lunch: 15:00 Return to Sant Pol: free, after 17:00 Visit to the Market of Sant Antoni La Boqueria It is one of the more emblematic European markets and one of the best assorted. ( ) Visit to Jamón Experience This is a unique museum exclusively focused in the Iberian sausages of high quality. Includes the museum admission, the tasting of 6 different hams and a glass of wine. ( ) Lunch with wine pairing Lunch consisting of Catalan and Spanish gastronomy with its wine pairing. Página 10 de 16

11 More information about EUHT StPOL Sant Pol University School of Hospitality Management (Barcelona) it is a private institution specialized in hospitality Management and culinary arts. Founded in 1966, it is the pioneer university hotel management degree in Europe with its own real training hotel. It is a member of the very prestigious network Hotel Schools of Distinction, together with some of the best hotel schools of the world. It takes the form of a Hotel-Escuela / Hotel-École. It operates full service hotel open to the public with its facilities adapted for training and teaching. The students combine theory classes with hands-on workshops and real practice services with real guests. The school offers bachelor degrees, technical degrees and masters in hotel management, food and beverage management, and culinary arts. For further information: Página 11 de 16

12 Instructions: ANNEX 3: APPLICATION FORM In order to be admitted on the programs of the University school of Hospitality Management of Sant Pol (EUHT StPOL), as a future student, you must present this form duly completed along with the required documentation. These documents may be handed in to the school in person or be sent by post, courier or electronic mail to admissions@santpol.edu.es : Admissions Department EUHT StPOL Ctra. N-II Km Sant Pol de Mar, Barcelona, Spain Tel From other countries: Fax ( ) E- mail (admissions@santpol.edu.es ) In order to apply for the course, the candidate must complete/attach the following documents: 1. Application Form 2. Documents to be attached to the Application Form Candidates will receive a contirmation (receipt) of the documentation received and the Admissions Department will advise them on the admission process at all times. ALL DOCUMENTATION MUST BE DELIVERED AT THE SAME TIME. THE ADMISSIONS DEPARTMENT WILL NOT ACCEPT CANDIDATURES WITH INCOMPLETE FILES. Página 12 de 16

13 1. Documentation to be attached *All documents bust be clearly visible in English Fully completed application form Copy of passport or European Union identification card Curriculum Vitae (Resume). Página 13 de 16

14 2. Summer Course Admission Form: (Must be filled by hand in capital letters) Summer Course Certificate in Culinary Arts Certificate in Hotel and Restaurant Management June 5 to 19 June 19 to July 3 July 3 to 17 July 17 to 31 Personal Information First name: Last name: Date and place of birth: Man Woman E.U. ID/Passport: Nationality: Contact Details Address: Street name: Nº Flat City: Province/State: Country: PC/ZIP: Fixed phone: Cell phone: (other): Previous Studies Finished studies/qualifications Duration Year of Graduation University City/Country Studies in Couse Year Started Expected End University/School City/Country The undersigned hereby certifies the truth of the details given above and accepts the conditions and regulations of internal use stipulated by EUHT StPOL. Signed in on, Signature LEGAL NOTICE: In compliance with articles 5 and 11 of the Spanish LOPD, we hereby inform you that your personal data will be included in our files for the effects of maintaining and developing the activities of EUHT StPOL, and may be passed on to all public bodies that might legally correspond and to the bank institutions with which we work for the payment and/or receipt of monetary amounts when this might proceed due to the needs of the service (page 7). However, EUHT StPOL guarantees the holder of the data the exercise of all rights of access, rectification, cancellation and opposition to the data concerning them, by writing to the following address: EUHT StPOL Ctra. N-II s/n km Sant Pol de Mar (Barcelona) FAO Marketing and communication department. The holder of the data is informed of the communication and treatment of said data under due conditions of security and professional secrecy for the period which might be necessary for the purpose for which they are collected, treated and granted. Página 14 de 16

15 2. Course Fees The course fee is This amount must be paid in one payment by bank transfer or credit card charge. (Credit Card charges have a supplement of 30 ) 3. Payment: (1) Bank wire transfer The wire transfer must be made to: Bank: Banc de Sabadell Office: 0102 Carrer de l Esgésia Calella Account: Reference: Student s name + Summer School + Course *(Transfer fees will be paid by the student) **EUHT StPOL must receive a receipt of the payment (2) Credit Card Authorization (includes 30 surcharge) Amount: VISA Mastercard Diners Bank Name: Name of the Credit Card Holder: Address: Expiration date: Credit Card Number: Date: I hereby authorize EUHT StPOL to charge to my Credit Card. Signature: Página 15 de 16

16 TOURIST VISA (If needed) In order to ensure correct receipt of the letter of acceptance for students to get their visas, the letter will be sent to the following countries by courier (UPS), and must be paid for by the candidate along with the admission fees: Europe: 65 Russia: 110 Remaining countries: 75 NOTES The place in the course will be reserved only after the full payment has been done and all the documentation has been received. In the case there is not a minimum number of students the school will reserve the right to cancel the course. In this case EUHT StPOL will inform the student with a phone call or before 1 June 2015 and will give the student the possibility to register for another course or the whole payment will be refunded. In the case of a cancellation by the student with less than 30 days before the beginning of the course s notice, there will be no refund. I have read and accepted the conditions: Signature: Date: Página 16 de 16