Culinary Experimentation

This phase is developed through an Intermodular Project in which the school’s Gastrolab becomes a space for culinary experimentation. Students explore new flavours and textures in a creative way, working with surplus products provided by suppliers and strengthening their skills in environmentally conscious cooking.

The phase also includes collaboration with external organisations such as Gastrocultura Mediterránea, which contribute by experimenting with innovative methods to reuse food surplus, including the application of technologies such as enzymes.