Gastronomic Journalism Program

03 months

We propose the development of the following professional skills:

  • Cooking: the science, the art
  • History and culinary stars
  • The gourmet professional: skills and techniques
  • Culinary narrative: the gastronomic journalist professional profile
  • The savoir vivre style of living
  • Regional gastronomy literature
  • The difference between the art and technique of writing in gastronomy
  • Due diligence and official regulations
  • À la carte or menu: food and beverage sales
  • Au de gamme dining sequence
  • Food and beverage main products: sweet and salty
  • Beverages menu
  • Dinning room and kitchen structures
  • Gastronomic events and elements of surprise
  • Inspiration sources and creative drive
  • Market segmentation
  • Research, writing and styleediting
  • Multimedia
  • Study cases and writing exercises
  • Leadand pseudonym

* Intellectual Property
N. 11.723 - File 137125 - 27.06.01 (Ferreyra y Marcovecchio Lawyers – Buenos Aires, Argentina) All right reserved

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