Benidorm collaborates with a new edition of the Master of Rice and Haute Mediterranean Cuisine of the UA

The City Council renews its commitment to training by offering 6 scholarships to city students
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Benidorm collaborates with a new edition of the Master of Rice and Haute Mediterranean Cuisine of the UA.
Benidorm collaborates with a new edition of the Master of Rice and Haute Mediterranean Cuisine of the UA.

One more year Benidorm City Council collaborates with the Master of Rice and Mediterranean Haute Cuisine at the University of Alicante (UA), which is in its third edition. The mayor, Toni Pérez, has participated today in the telematic press conference to present this new edition, reaffirming "Benidorm's commitment to training" that materializes in the award of 6 scholarships for students from the city who enroll in the master.

In addition to the mayor, the autonomous secretary of Tourism, Francesc Colomer; the director of the UA-Dénia Mediterranean Gastronomy Center, Josep Bernabeu-Mester; chefs Quique Dacosta and María José San Román; the mayors of Dénia and Pego, Vicent Grimalt and Enrique Moll; and the mayor of Agriculture of Altea, José Orozco.

Toni Pérez stressed that "Benidorm is committed to continually offering the reality of our cuisine as an instrument of tourism consolidation", and has encouraged interested people to register and participate in this master to "learn, improve, improve and master art culinary and the secrets of rice to give content and strength to the offer of restaurants in our cities and reference us in gastronomic tourism ”.

The pre-registration period for the 2020-2021 academic year will be open until September at https://cvnet.cpd.ua.es/preinsua/estudio.aspx?codest=9299&idioma=es. This course, due to epidemiological circumstances, the master's degree will be blended.

The UA's own study programs (Master in Rice and Mediterranean Haute cuisine (60 credits), Expert Course in History, Globalization and Tourism around Rice (20 credits) and Specialist in Culinary Science and Technology, Food Pairings, Rice and Mediterranean Haute Cuisine (30 Credits) offer multidisciplinary training, and are taught by highly qualified university teachers.

Likewise, many of the most qualified chefs and winners with all kinds of distinctions such as: Quique Dacosta (Quique Dacosta restaurant-Dénia), Kiko Moya (L'Escaleta Cocentaina), Alberto Ferrúz (Bon - Amb Xàbia), Susi Diaz (La Finca-Elche), María José San Román (Monastrell-Alicante), Cristina Figueira (El Xato- La Nucía), Jose Manuel Miguel (Beat-Calp) and Ferdinando Bernardi (Orobianco-Calp) , among others.