CETT Tourism, Hospitality & Gastronomy
Spring Semester Gastronomy 2020
15 credits

The CETT Food Culture and Culinary Arts in the Mediterranean semester program offers a hands-on approach that allows students to develop their technical cooking skills while theoretical elements push students to investigate the profound interplay between food and culture. Two program tracks allow options for students with or without previous experience in the field. Students enroll in three mandatory Gastronomy courses and also select two electives from a range of courses offered in Spanish language, culinary arts, tourism, and business for a total of 15 credits.


Application Deadline
October 1, 2019
Apps accepted after deadline as space permits

Application Requirements
Complete online application
Personal statement (300-500 words)
Official transcript
Passport scan (photo page)
Digital photo (passport style)
EU privacy consent form

Highlights

  • State of the art facilities, including a student-run restaurant.
  • Specialize in culinary arts in a culinary capital of the world.
  • Study alongside local students.

Program Dates
January 16, 2020 – May 16, 2020


Eligibility Requirements

Age: 18+

Academic Year: Sophomore (2nd year) or above.

Cumulative GPA:* 2.75 (on a 4.0 scale)

*contact SAI if you don’t meet requirements



Business
Gastronomy Program
Hospitality

Business

3.0 Credits
Hospitality & Tourism | Course #: CETT 064431 | Section: OM2 | Open
Thursday 12:30 pm - 2:30 pm
Marketing is one of the relevant areas within the business management which, together with the other areas: finance, human resources, production (or servuction), management control, etc., constitute the mechanisms that allow an organization to achieve their objectives.
Today, marketing strategies and actions are opting for their on-line implementation, but without forgetting the traditional off-line system, two methods which coexist coherently. This is a reality which is confirmed by the fact that more budget is assigned for the on-line system in comparison to the off-line option in order to respond to the new behaviors of users, who are regularly and increasingly using tools such as mobile devices, searching on the internet (Google), websites, social media, etc.

This subject aims at giving students the key competencies and skills necessary to understand and put into practice this specific field of online marketing (eMarketing).
Contact Hours: 45
3.0 Credits
Hospitality & Tourism | Course #: CETT 064437 | Section: OT2 | Open
Thursday 3:00 pm - 5:00 pm
Protocol has existed for as long as human beings have been around, as it is a part of our lives and it is present everywhere. The major objective of this course is to identify all the important aspects related to protocol and etiquette both in social and professional environments and to take them into account at every workplace.
Contact Hours: 45
3.0 Credits
Hospitality & Tourism | Course #: CETT 064437 | Section: OM2 | Open
Thursday 8:30 am - 10:15 am
Protocol has existed for as long as human beings have been around, as it is a part of our lives and it is present everywhere. The major objective of this course is to identify all the important aspects related to protocol and etiquette both in social and professional environments and to take them into account at every workplace.
Contact Hours: 45
3.0 Credits
Management | Course #: CETT 064534 | Open
This course aims to foster students' entrepreneurial spirit, which will enable them to develop and run a business in the current context and in the tourism sector. Students will have the opportunity to apply theoretical/ practical knowledge to both start up a new business and to develop entrepreneurship within an existing company.
Contact Hours: 45

Gastronomy Program

3.0 Credits
Gastronomy | Course #: CETT 051104 | Open
Pre-requisite: Mandatory course for Gastronomy Track 1 and Track 2 (spring).
The aim of this course is to provide students with the knowledge they need to understand and analyse the tourism activity globally and in the field of gastronomy; as well as understand the potential and importance of ICTs as gastronomic and wine tourism communication and promotion tools.

Gastronomy is increasingly playing a major role in the tourism experience either as a complement that provides added value to the trip or as the main reason or experience of the tourism activity. Therefore, in this course students will study, know and identify the motivations and profiles of the gastronomic traveler. Knowing what they look for, what they want and what they value will allow students to design an offer to satisfy their expectations.

Gastronomy is the cultural expression of a community and the know-how of the local people and understanding and assimilating the interrelationship between food, land and cultural heritage is the main purpose of this course. In addition, students will learn how highlighting the cultural and gastronomic resources of a place can create tourism mobility.
Students will understand the importance of gastronomy as a tool for tourism promotion and territorial development by means of case studies. Moreover, students will know and analyse the main enogastronomic tourism destinations as well as the most appropriate communication tools to be applied to the enogastronomic tourism sector.
Contact Hours: 60
3.0 Credits
Mandatory Subjects | Course #: CETT 051207 | Open
Pre-requisite: This is a mandatory course for Track 1 Gastronomy Program students.
The aim of this course is to be the students' first contact with the world of cooking. The contents of this course are laid out combining theory and practice. Students will be in contact with the basic ingredients and techniques for handling them.
Contact Hours: 45
3.0 Credits
Mandatory Subjects | Course #: CETT 051208 | Open
Pre-requisite: This is a mandatory course for Track 1 Gastronomy Program students (spring).
The aim of this course is to complement the Systems and Processes of Cooking Production course. The contents of this course are laid out combining theory and practice. Students will learn the basic cooking techniques for the different ingredients and their presentation.
Contents are divided in 3 blocks. In the first block students will acquire the necessary theoretical and practical knowledge in order to carry out the different cooking techniques and the process to follow in order to make basic culinary preparations. In order to do so, traditional methods will be combined with the latter innovations in processes and machinery. In the second block students will learn how to plate and garnish the dishes to serve them and how to pair food with wine. In the third block students will learn about the nutritional determinants and the assistance to groups with special needs.
Contact Hours: 60
3.0 Credits
Mandatory Subjects | Course #: CETT 052111 | Section: 2A2 | Open
Monday 1:00 pm - 6:00 pm
Tuesday 10:40 am - 12:30 pm
Pre-requisite: Mandatory course for Gastronomy Track 2 (spring).
In this course students will learn about international cooking. The cultural and geographic Mediterranean environment will be this course starting point; students will learn about other world regions in order to explore different food patterns and culinary and gastronomic cultures.
Lectures will pay special attention to the analysis of contextual aspects – geographic, anthropologic, historical, religious, economic and sociological- which will allow students to interpret the different cuisines around the world. In the practical lessons students will learn the ingredients, the terminology and the cooking techniques and processes typical of the various international cuisines seen in throughout the course.
Contact Hours: 90
3.0 Credits
Mandatory Subjects | Course #: CETT 052214 | Open
Pre-requisite: This is a mandatory course for Track 1 & 2 Gastronomy Program students.
Sweet Cooking: techniques and formulas, aims to bring students to the world of pastries based on the classic techniques of baking and dessert cuisines.

It aims to provide the student with an overview of the functioning and organization of the production of confectionery creations. To do so, first there will be an introduction explaining the principal processed and unprocessed ingredients used, as well as the use of the basic and advanced techniques in dessert cuisine.

Space, allocations, organizational charts and safety standards will also be analyzed to ensure the proper organization of work.

The course also consists of practice sessions. They represent the first contact the student has with bakery products and techniques. In these sessions, students will have the possibility of performing the principal bases and preparations, which will serve as a starting point for the development of later dishes.
Contact Hours: 60
3.0 Credits
Mandatory Subjects | Course #: CETT 053218 | Open
Pre-requisite: This is a mandatory course for Track 2 Gastronomy Program students.
This course is focused on the study of Catalan and Spanish cooking traditions; their technical basics and productions.

On the basis of local gastronomy culture, students will learn the relations with other regions of the world by analyzing the influences among different cultures, the communication channels and the factors that can affect changes in the demand of products.
Contact Hours: 60
3.0 Credits
Mandatory Subjects | Course #: CETT 053223 | Section: 3EM | Open
Monday 10:40 am - 12:30 pm
Wednesday 10:40 am - 12:30 pm
Pre-requisite: Mandatory course for Gastronomy Track 1 and Track 2 (spring).
The aim of this course is to a introduce students to the main beverages found in gastronomy. It focuses on the study of the distinct features of each drink such as history; raw materials used in their production; origin or production processes. These distinct features will be identified by means of organolpetic analysis.

The application of theoretical contents about origin, production method or raw materials will allow students to understand their importance when defining texture and aromatic and gustatory characteristics of beverages.
Contact Hours: 60
3.0 Credits
Tourism, Society, and Business | Course #: CETT 052108 | Open
Pre-requisite: This is an elective course for Track 1 & 2 Gastronomy Program students.
Marketing is one of the important areas in company management together with finances, human resources, production, management control, etc. They all make up the mechanics that allow the company to achieve its goals. Each and every of these areas plays a specific role. The impact in the final result depends on the business model of each activity. Marketing basic function is to maintain the relationship between the company and its market. Therefore, gathering market information to analyse it and discover new needs, its evolution and the competitors behaviour along with informing about the company’s services, making the access to them easy and knowing to which extend they meet the expectations become essential. The aim of this subject is to provide students with the key skills to understand and implement this marketing philosophy.
Contact Hours: 90
3.0 Credits
Tourism, Society, and Business | Course #: CETT 064523 | Open
In this course, students learn first-hand the characteristics of a new type of tourism that meets the needs of the tourist of the XXI century. The gastronomic tourism is a new form of tourism that emerged from the interest in travel demand from the motivation generated by food from one place, food and drink products and everything linked with the culinary culture of a destination. Wine, as one of the most tourist products development, plays an important role in this course.
The course is divided into four themes. The item 1 is devoted to better understanding of the tourism around the wine and gastronomy, starting from the separate analysis of the evolution and influence it has had wine and food in our society and the revolution that has brought tourism as social and economic activity in the recent decades in our leisure time. Under item 2, the student will know the definitions and characteristics of gastronomy & wine tourism, the actors involved, the operation of the business and its value as tangible and intangible tourist resort in wine & gastronomy regions.
With this knowledge acquired in the first two issues, item 3 will be used to work the way how they are created and products and best-known wine, food and gastronomy tourism activities occur. The last item (item 4) will reveal how developed this type of tourism in the world, what the differences between the activities proposed in different regions worldwide and further analyse the phenomenon at nationwide.
Contact Hours: 45

Hospitality

3.0 Credits
Management | Course #: CETT 063402 | Section: 3BM | Open
Monday 10:35 am - 12:30 pm
Wednesday 10:35 am - 12:30 pm
Pre-requisite: Students currently studying hospitality management
The importance of the restaurant and catering industry within the tourism sector demands specific knowledge to understand and manage the different types of establishments and subsectors that make up this industry.

This subject gives the students the opportunity to know, gain and practice the necessary competencies to manage professionally the different establishments offering food and beverage services.
This sector is in constant evolution and what is valid today may no longer be so tomorrow ; this is why the subject aims at providing the students with the knowledge and tools that will enable them to manage restaurants and run operations successfully and to offer innovative solutions to restaurant businesses.

The learning methodology will allow the students to identify the organizational needs, to know about the operational logistics since the moment guests enter the restaurant until they leave as well as to master management tools like budgeting, income statements, so that they can understand the importance of any restaurant business ultimate goal: customer satisfaction.

This course is compulsory for the Hotel Management specialization in the Tourism degree and is a mandatory subject to progress in the chosen academic specialization.
Contact Hours: 45
3.0 Credits
Management | Course #: CETT 064412 | Open
Pre-requisite: Students currently studying hospitality management
The main objective of the course is to explain the process that goes into designing and building tourist facilities, including hotels. The course will analyse the entire planning process, from initial concept, through the opening of the facility. Students will study various current models and types of hotel and will examine trends that will shape such establishments in the future.
Contact Hours: 45

Program Options
SAI students at CETT choose from the following two program tracks:

Track 1 (for students with no background in culinary studies): Students enroll in three mandatory courses (below), and select an additional two elective courses for a total of 15 US credits.

  • Tourism, Gastronomy and Communication
  • Production and Tasting of Beverages
  • Culinary Techniques and Preparations

Track 2 (for students with at least one year of study in a culinary program, or with comparable professional experience): Students enroll in three mandatory courses (below), and select an additional two elective courses for a total of 15 US credits.

  • Tourism, Gastronomy and Communication
  • Production and Tasting of Beverages
  • Mediterranean Cuisine and Cuisines from Around the World

Please note that there are two types of elective courses offered: Theoretical and Practical. Practical electives increase the overall program cost, since such courses include the use of kitchen facilities and the hands-on preparation of food/beverages. The additional costs for enrolling in one or two Practical elective courses are outlined in the Fees & Budgeting section below.

Required Uniform & Knife Kit
All students in this program are required to have knives and a uniform. Students are welcome to bring these items from home or to purchase them from CETT.

Course Registration
After being accepted into the program, students fill out an SAI Course Approval Form. This online form requires students to list their first and alternate-choice courses and to affirm the approval of the Study Abroad Advisor at their home school. SAI’s Barcelona Admissions Counselor will help guide students through this process.


Pre-Departure Calendar
October 1 2019
Application Deadline
Applications accepted after deadline as space permits.
Within 1 week of acceptance
SAI Deposits Due
$500 Confirmation Deposit (applied toward program fee)
$300 Security Deposit (refundable)
October 1 2019
50% of Total Program Fee Due
Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date.
October 15 2019
SAI Scholarship Application Deadline
Students wishing to apply for an SAI scholarship must have all application items submitted by 11:59pm Pacific Time on this date.
November 15 2019
SAI Financial Aid Verification Deadline
Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date.
December 1 2019
Balance of Total Program Fee Due
December 1 2019
SAI Pre-Departure Form Due

On-Site Calendar
January 16 2020
Arrival & Housing Check-in
Students arrive into El Prat Barcelona (BCN) airport. SAI airport pickup is provided between 10:00am and 3:00pm, and students are transferred to SAI housing.
January 17 2020
SAI Orientation
Mandatory SAI orientation is held at the SAI Barcelona office and introduces students to their city while covering safety, policies, housing, and culture.
January 20 2020
CETT Academic Orientation
CETT orientation provides details on academic policies, and allows students to meet one another and their professors.
May 15 2020
Final Exams End
May 16 2020
Program End & Housing Check-out
Students must move out of SAI housing by 10:00am to return home or pursue independent travel.
SAI Program Fees* USD
Application Fee $100
Security Deposit
Refundable at the end of the term.
$300
Program Fee
Includes tuition, standard housing and SAI Signature Services (see What’s Included).
$13,940
Program Fee with 1 Practical Elective
Includes tuition with 1 practical elective course, standard housing and SAI Signature Services (see What’s Included).
$14,610
Program Fee with 2 Practical Electives
Includes tuition with 2 practical elective courses, standard housing and SAI Signature Services (see What’s Included).
$15,290
Optional / Additional Fees:  
Required Course Materials
Students can purchase the required knives and uniform from CETT.
Euro 400
Optional Private Room Housing Supplement
Private room in a shared apartment, with a shared bathroom.
$1,100
Optional Visa Processing Service
Available for some jurisdictions.
$200
International Mailing Supplement
Students residing outside the U.S. are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner.
$85

*prices are subject to change

Note: certain SAI-affiliated US universities require specific payment arrangements. These may require that some fees are paid by the student directly to SAI, and other fees are paid to SAI by the affiliated university on behalf of the student. If you attend an SAI-affiliated university please contact your study abroad office or speak with your SAI Admissions Counselor for details.

Budget Low Est. High Est.
Airfare to/from Barcelona
$950 $1,500
Visa
Cost depends on travel to Consulate.
$160 $360
Books, Supplies & Course Fees
$150 / course $500 / course
Meals
Includes groceries and eating out.
$700 / month $1,000 / month
Personal Expenses $300 / month $350 / month
Transportation within Barcelona
Public transportation with some taxi rides.
$100 / month $150 / month
Weekend Travel
Cost varies greatly by student.
$300 / month $1,000 / month

This is an SAI Signature Services Program; it includes our full services!

  • Program tuition and U.S. academic credit
  • Accommodation in carefully selected student housing
  • Airport pickup and transportation on arrival day
  • Welcome reception and events
  • SAI orientation to the host city and school
  • SAI staff on-site dedicated to providing personal assistance
  • Student health insurance providing full coverage and medical emergency evacuation
  • Access to and assistance with international cell phone plans
  • SAI weekend excursion
  • Frequent SAI cultural activities and day trips
  • 24-hour on-site emergency support
  • Farewell event with all students

Pre-departure and Re-entry services

  • US-based admissions counselor assigned to you, providing friendly assistance
  • Helpful pre-departure tools and resources
  • Online student groups to acquaint you with other SAI students
  • Assistance with student visa application
  • Assistance with financial aid processing
  • Need-based SAI scholarships
  • Paid registration fees for national re-entry conferences
  • SAI Ambassador Program for SAI alumni, with paid internship opportunities
  • SAI alumni network

SAI offers activities, at no extra cost, for students to get to know their community, city and country. Following is a sample of the activities included in this program. Please note that actual activities may differ.

Welcome Lunch
Students are welcomed to their new city over a traditional 3 course Spanish lunch to mingle and get to know each other.

Discovering Barcelona: Born walking tour and Picasso Museum
Students enjoy a walk through the old Born neighborhood, going back to the old Medieval times in Barcelona, and discover one of the jewels of the city: Santa Maria del Mar church, in pure 14th century Catalan Gothic style. The group finishes the tour at the famous Picasso Museum.

Gaudí Modernism Architecture Walking Tour
Students join a walking tour to visit some of the best-known works of the world-renowned Catalan architect, Antoni Gaudí. The Gaudí Modernist tour begins with an appreciation of the exterior of the Sagrada Familia, then on to Casa Batllò and Casa Milà.

Volunteering in a Primary School
Students visit a local primary school to participate in English classroom activities with children between the ages of 3 and 12. This enriching activity is available for students to continue throughout their term if they wish.

Weekend Excursion to Seville
Students take a weekend trip to enjoy the beauty of the city of Seville, which represents the Southern Spanish way of life, in its purest and most intense form. Seville is known for its narrow, winding, medieval lanes and romantic hidden plazas, as well as for its two traditions: flamenco and bullfighting. Students explore the city, eat great food, see beautiful art, and take a fun bike tour.

The Spanish Family Experience
Semester students are invited to participate in a unique volunteer activity in Barcelona. Under the guidance of SAI’s on-site Program Coordinator, students are introduced to a local family with the goal of facilitating cultural exchange. Students typically meet with their “families” once a week and spend time chatting with the children in English, followed by a family dinner. This allows students to get a glimpse of family life in Barcelona and to create lasting friendships. Additional cultural enrichment activities include language exchanges with young locals (19 to 30 years old).

Dalí and Girona Day Trip
Students take a day trip to visit the Dalí Theatre-Museum in Salvador Dalí’s hometown of Figueres, followed by a visit to the beautiful capital city of the province: Girona. Girona has more than 2000 years of history, and its highlights include the old Jewish quarter, its historical fortified enclosures, as well as the Palanques Vermelles Bridge, built by the Eiffel Company in 1827.

Spanish Cooking Lesson
Students take a cooking lesson designed to teach typical Spanish (mostly Catalan) dishes that are easy to make again independently. Dishes are prepared according to the season and include appetizer, main course and dessert.

Castellers “Human Castles” Workshop
The origins of the Catalan tradition of building human towers, or “castles” as they are called in Catalan, date back to the 18th century. Small town groups (colles) compete around the tallest and strongest castles. Students join one of the groups (colles) of Barcelona, where they are invited to join a training session to discover how the spectacular “human castles” are created!

Sitges Beach Day
Students visit the town of Sitges, which is a paradise of sun, sea and mild temperatures year-round, and a venue for international film and music festivals. Beautiful views and long beaches make Sitges a wonderful day trip.

Montserrat & Cava Cellar Day Trip
Students take a day trip to Montserrat, a spectacularly beautiful Benedictine mountain retreat. Its unusual rock formations and its natural beauty have made it a Catalonian icon. Students take the cable train up the mountain to visit the monastery and wander the mountain paths, with amazing views of the Catalonian countryside. After this, students visit a Cava cellar where the prestigious sparkling wine is made and exported around the world.

Farewell Dinner
Students celebrate the end of a successful semester abroad and say their goodbyes over a delicious Spanish meal.

Standard Housing: Student apartment
SAI student apartments are convenient and well equipped, with shared occupancy bedrooms (option to upgrade to private bedroom, if available). Typical residences house 2 – 8 students and contain a combination of private and shared bedrooms, kitchen, bathroom and living areas. Furnishings, a washing machine, basic kitchen supplies, bed linens and towels are provided. All apartments are equipped with wireless Internet. Housing assignments are single gender; other housing configurations may be available under limited circumstances. SAI on-site staff is available to respond to any maintenance needs that may arise.

Passports
Passports should be valid for 6 months after planned departure from Spain.

Student Visas
In accordance with Spanish law students studying in Spain for 91 or more days are required to obtain a student visa. Those with Spanish/EU citizenship are exempted. Non-US nationals should consult their local Consulate for details on student visa requirements.

Students must appear in person at the Spanish Consulate to present their visa application. SAI is able to process visa applications (no trip to the Consulate required!) for students who live or attend school in some jurisdictions. Students who wish to use this optional service should contact SAI directly to confirm that they are eligible.

For those who prefer to present their visa application in person, SAI provides student visa consulting at no cost.

About SAI

SAI is dedicated to providing academic and cultural learning experiences abroad that enhance global awareness, professional development and social responsibility. We concentrate our programs in Europe, with a focus on in-depth learning of individual European countries and their unique global role in the geopolitical economy, humanities, and in the arts.