With a clear international vocation, the International School of Culinary Arts (EIC) is an initiative of the Valladolid Chamber of Commerce and Industry which opened its doors in 2011. The entity seeks excellence, work ethics and respect for cultural diversity through culinary education. Specialised in culinary programmes for foreign students, institutions and schools who want to discover Spanish cuisine, the entity is defined as a space to create, develop and share new trends and knowledge that offer added value to the sector.
As an open, modern and dynamic training centre, the EIC is a benchmark for professional development that respects culinary tradition whilst seeking constant innovation and excellence.
With a surface area of 3,000 m2 on three floors, the EIC fosters teamwork and communication thanks to the functional layout of its modern facilities in which there is visual connection with all areas.
Aware of the needs of the catering sector, the EIC trains highly qualified professionals in its classrooms and promotes research and knowledge transfer between haute cuisine professionals and business sectors. To do so, it boasts an exclusive job pool for students of its Higher Courses, with offers from home and abroad.
An education based on excellence, the quality of its programmes and a rigorous student selection process places the EIC as one of the most innovative institutions in the training of professionals of the sector.
It has a wide range of culinary courses for both amateurs and professionals. For the former, the school offers cookery courses for beginners as well as a tasting and wine club. For the latter, the EIC offers a full range of specialised courses and Master Programmes in certain fields. Namely: International Master Fromelier Course, training in the world of cheese, International Professional Sommelier Course, Assistant Chef Course, Master Degree in Culinary Techniques and Nutrition in the Kitchen, Head Chef Course, Restaurant and Bar Service Course and Assistant Pastry Chef Course. The institution also develops international programmes.
Among these international programmes, the Training in Spanish Cuisine by ICEX Spain Exports and Investments can be highlighted. The programme is now in its seventh edition, in which 13 young participants from all over the world are being trained.
The programme consists of intense training in Spanish cuisine which is complemented with a Spanish language module. Once students have finished the classes, they are sent to different parts of Spain to do a 3-month placement in first rate restaurants, such as Akelarre, Aponiente, Atrio, Casa Marcial, Casa Solla, Celler de Can Roca, Cenador de Amós, Compartir/Miramar, Dani García, Echaurren, La Botica de Matapozuelos, Le Domaine de Abadía Retuerta and Monastrell. To round off the training programme, students go on a culinary tour of Spain which includes visits to producers from the agri-food sector, markets, restaurants… Finally, students will have the opportunity to put everything they have learned into practice by competing for the best tapa concept in the International Tapas Competition which is held in Valladolid each year and adds the finishing touch to the programme.
In this way, the EIC helps to raise awareness of Spanish cuisine at home and abroad. The idea is to foster the development and creation of innovative culinary trends and support gastronomy in all of its spheres, fostering the international projection of Spanish cuisine through respect for our traditions, products and history.
Further information at: www.escuelainternacionaldecocina.com