Stages in Germany, Spain and Canada

The students in the third year of the Gastronomic Sciences degree course are traveling through Europe and North America for their final regional stages.
The three groups will be in Germany, Spain and Canada respectively, from May 13–25.

The stage in Germany will focus on the areas of the Mosel, Franconia and Trier, looking particularly at the local wine production and native grape varieties. They will also have the chance to visit organic farms (producing cereals and potatoes) and to study typical confectionery, mustard and artisanal and industrial beer.

In Spain the students will visit the region of Aragon in the northeast, starting in Zaragoza and finishing in Navarra, studying traditional and organic productions along the way. Particular attention will be paid to typical markets and young chefs who are re-interpreting the local cuisine, as well as artisanal honey, beer, olive oil and sheep farming (and use of the meat), without forgetting the importance of the wine industry in the region.

Meanwhile on the other side of the Atlantic the students in Canada will be in Quebec and British Columbia. In these vast lands they will get to know the culture of farming, gastronomy and seafood. Apart from the culinary and ethnic richness of Montreal and Vancouver, the stage will also study bison farming, producers of preserved meats and game sausages, cheese-makers, microbreweries, maple syrup and ice cider. Visits are planned to farms, restaurants and centers for native cultures.

The detailed stage programs are available here.