Food Event Design

Continuing Study Programs - Barcelona

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The Postgraduate Degree in Food Event Design teaches professionals how to organise and carry out unique sensory gastronomic events linked to a product or service presentation. 

Food Event Designers are becoming highly demanded by companies and private customers looking for a special, unique way to launch their ideas. These designers lead a multidisciplinary team of chefs, graphic designers, interior designers and other professionals who all contribute at different stages of the event. 

This Postgraduate follows a blended learning methodology that combines technology and digital (online) media with in‑class lessons. It also includes conferences by experts, visits to various venues and workshops. 

 

Complementary Module

Check the new Research & Publish Module course, a complementary module with a duration of 6 months, that provides an introduction to the main theoretical and practical tools for research and reflection that are generated in the field of communicating and disseminating projects in the field of design so that students can acquire the skills to document their work correctly, communicate it properly to their target audience and disseminate it through the most appropriate channels. Request more information to your advisor.
  • Credits
    30*
  • Start date
    January 2021
  • Duration
    6 months
  • Attendance
    evening
  • Language
    Spanish

Methodology

The Master in Brand Design and Management is divided into two operational modules that have an individual study path related to the city they are in. Each module will end with an exam and a final project. The courses are partly carried through the entirety of the Masters and partly specific to the different locations.

The Master’s objective is to lead its students on a unique educational process which includes hands-on experiences in the field working with expert professors and contexts in order to define the many facets of this sector’s “know how”.

Objectives

The Master’s main goal is to encourage the development of professional proficiency by implementing an active approach based on “Learning by doing” that blends expertise and listening skills through both practical and theoretical methods related to “Design Thinking”. The aim is to train strategy and communication experts in identity-building and values related to brands in the food, wine and tourism industry.

Student profile

The Master is open to post-graduates from diverse majors that have a particular interest for the food, wine or tourism world’s dynamics: Graduates in Marketing, Communication, Management, Business/ Economics, Hospitality, Service or product Design, Architecture, Tourism and Branding We also accept candidates that have significant professional experience in the field.

Job opportunities

Tourism, Food and Wine Brand Manager.

Brand Manager.

Brand City Manager.

Tourism Brand Manager.

Service Designer for Tourism, Food and Wine.

Community Manager for Tourism, Food and Wine.

Event planning and management.

Innovative Service development for Food, Wine and Tourism industries.

PR and Press Office professionals.

*Credits

The educational planning for all IED Master courses is aligned with the criteria established by the European Higher Education Area (EHEA). The IED Master program adopts a credit structure that follows the European Credit Transfer System (ECTS). IED Master only awards its own private degrees.

Remarkable is that teacher who accomplishes himself what he teaches to others.
(Italian proverb)

IED faculty are professionals that daily face the market. Here you can read their bios.

Sergi Freixes

Sergi Freixes
Researcher and graphic designer. His work is backed by a number of years as a copywriter in Enric Satué’s studio (National Design Prize). He is the co-author of several books He currently manages his own studio where he works with the country’s leading publishers and is editorial director of Beta Editorial. He has curated a number of exhibitions for the Catalonia Museum of History. He is also the art director of the Fundación Institut Català de la Cuina i de la Cultura Gastronòmica. Coordinator of the CSP in Food Event Design and the CSP in Graphic Design. 

Labs