The Master students present their final projects

Publicado por administrador on 8 June, 2018

Categorias

This last week of May has been key for EUHT StPol’s students. They have presented their thesis in front of an examination board set up by twelve active teachers among the field

The students of our Master in Hospitality Management and Master in Culinary Arts and Kitchen Management (alongside the Spanish version of the same studies) had been working all year long in their Master Final Project. During the last few weeks, they had to present themselves in front of the examination board to defend their projects.

The students of the Master in Hospitality Management had been working to achieve their goal, to come up with an innovative idea that connected every single subject and concept learnt during this school year. They have immersed themselves in tasks such as diagnosis or viability of their business, using tools like creativity, analytics, entrepreneurship, etc. As a result, they exposed unique and relevant project regarding the areas of Hospitality and Food&Beverage.

Here you have the titles of the projects and its authors:

Back 2 Basics is place where people can combine three of the greatest pleasures of life: eating, drinking and playing. It’s more than a bar, it’s more than a game room, it’s an experience – Jimena Lejtreger & María Lucía Valera
Boma Home of African cuisine. It will be a casual fine dining restaurant with 100 seat offering a wide range of cuisine from African countries but infused with local flavour – Biko Luigi Molteni
¡Órale! Cocina del Mar y Mezcal is a project of Mexican food fusion seafood cuisine located in El Born – Lucía Ríos Alvarez
Zure Hotel It is aimed to be a cultural hotel in which its visitors will gain the experience in deep of the Basque culture and traditions – Daniel Molina
Patatà Restaurant & V-LoungeBar a new movement based on Restaurants specialized in a single ingredient with endless variations – Eleonora Esposito
The Tarene Cultural Hotel is 3* multi- diverse Asian hotel in the city center of Seville in the Santa Cruz – Tariro Stephanie Zindi
The Outback bubble is a nomadic bubble lodge company is located in Lanzarote – Wendy Kerkers
Blau boutique-hostel is a Project located in Carrer Nou 32, Sant Pol de Mar, Barcelona. The concept of creating a boutique-hostel (also known as poshtel) is to adapt to the different needs of modern travelers by offering accommodation that is the perfect combination between budget, luxury and style – Cristina Garcia & Melanie Celada
Bubble Lodge Hotel in the Collserola park – Joaquin Acosta
Sabatika Thai Restaurant. Thai cuisine by trying to use a new concept of street food through a culinary development different from our competition, a different dish from the expectation of our consumers and an authentic and out-of-the-ordinary experience to other restaurants – Mateo Ceciliano
Solaris Mar Boutique Hotel” (4 star) boutique hotel located in San Sebastian. Main focuses of the hotel are wedding organizations and wedding hosting – Iva Djordjevic

The students of the Máster en Artes Culinarias y Dirección de Cocina also have been developing and defining their projects during the year. All of them managed to finish their thesis and use them as an excellent source of knowledge that, besides being thorough, can be understandable and attractive to the readers.

Among them, there have been research projects, business analysis plans, projects to develop gastronomic menus or focused on easing nutritional needs, they even told us why we should be opening ourselves to eating insects.

Here you have the titles of the projects and its authors:

China y Japón como influencia gastronómica para la cocina peruana – Sandra Emilia Amau Pautrat (China and Japan as a gastronomic influence in the Peruvian cuisine)
Desarrollo del cultivo urbano durante los últimos cinco años y su evolución hacia un producto de proximidad en la zona centro de Bogotá, Colombia – David Ricardo Campos Rentería (Development of urban farming during the last five years and its evolution towards a proximity product in the central area of Bogotá, Colombia)
Influencia de la esclavitud en la cocina del Caribe Colombiano – Sergio Daniel Cepeda Díaz (Influence of the slavery in the cuisine of the Colombian Caribe)
Creación de un menú atractivo para un deportista celíaco de elite en natación – Maximilien Cochaud Nonet (Creation of an appealing menu for a gluten intolerant top swimmer)
Comparativa de resultados de técnicas tradicionales versus técnicas modernas en la preparación de diferentes cortes de res – Felipe Collazos Aguilar (Comparison of the results of traditional techniques versus modern techniques in the making of different beef cuts)
El por qué de la gran calidad del embutido en España y las variedades más importantes en sus regiones – Sangjun Choi (The reason behind the great quality of Spanish cold meat and its most important varieties depending on the region)
Creación de un plan de negocio para la apertura del restaurante “El Tribi” – Carlos E. Estribi Martínez (Creation of a business plan for the opening of the restaurant “El Tribi”)
Aplicación de la cocina saludable en las escuelas panameñas en los últimos 10 años – Eynar A. Fanovich Avila (Implementation of the healthy cuisine in the Panamanian schoold during the last 10 years)
La discapacidad en el mundo culinario – Nitzeida Gálvez Orozco (Disabilities in the culinary world)
Raíces y tubérculos sembrados en la cordillera de los Andes – Camilo Alberto Galvis López (Roots and tubers sowed in the Mountain Range of the Andes)
Productos gastronómicos sostenibles y ecológicos de Perú y su aporte para la cocina internacional – Treace Ross Guevara Candiotti (Sustainable and ecologic gastronomic products in Peru and its contribution to the international cuisine)
La crisis económica actual y su repercusión en los restaurantes de estrella Michelin – Jooyoung Lee (The present economic crisis and its effects in the Michelin-starred restaurants)
La fermentación y sus usos y características de los alimentos fermentados en cocina – Soomin Park (Fermentation and its uses and features of the fermented fodder in the kitchen)
Ventajas y desventajas de tener un huerto propio para el autoconsumo de un restaurante – Sonia Prat Maqueda (Pros and cons of having a kitchen garden for a restaurant own consumption)
Entomofagia, una mirada al pasado y su reflejo en el futuro – Carla Romero Fresno (Entomophagy, a look into the past and its reflection into the future)
Creación de un menú inspirado en las 3 regiones del Ecuador, utilizando productos representativos de cada una de las regiones – Marco Daniel Salazar Sánchez (Creating a menu inspired in the 3 regions of Ecuador, using representative products of each area)
La evolución de la cocina de Nueva York – Bertha Vega Braga (The evolution of New York’s cuisine)
Diagnóstico de procesos en Hoteles-Boutique colombianos y aplicación de planes de mejoramiento continuo en cocina y sala – Sebastián Velásquez Ortiz (Process diagnosis in Colombian Hotels-Boutique and rollout of continuous improvement plans in the kitchen and waiting areas)

On the other hand, the students of the Master in Culinary Arts and Kitchen Management, also based their projects in analysis and comparatives. They addressed the catering services in Chile and France and its possible improvements, a restaurant’s key to success or the reason of the poor diet of hospitality students.

Here you have the titles of the projects and its authors:

Success and failure in restaurant – Arjun Sathia Pradeep
Hibiscus Sabdariffa and the new applications in the culinary field – Armando Bramwell
A Dendê dessert – Camila Hita
Catering services – Felipe Collazos
An analysis of culinary students choice, motivation and satisfaction – Shin (Henry) Seung Hwan
Food trucks – Jack Kane
Nutritional intake of training chefs in a tertiary level school in Spain – Sabrina Wallace
Cooking with salt – Scott Arn
Diabetic patry offer in Mexico – Ana Cristina Chávez
Historical evolution of kitchen ovens – Rajlxami Datta