Critic of Food and Wine Journalist

Here we explain the main parts of the syllabus:

• Description, definition and history of the gastronomic critic: history, birth and formative process.
• History of food and food classes: vegetables, legumes, fruit, cereals, fish, crustaceans, molluscs, meats, aromatic herbs and spices.
• Nutritional values of foods.
• International cuisine: Europe, Asia, America, Africa and Oceania.
• Sensorial analysis of wines and aromas: types of wines, clarity, color, smell, taste, practice in tasting.
• Alteration of wines: alteration factors and precautions to avoid them.
• Dialectics and journalism: history of dialectics, principles to follow, rule of 5 W, the profession of the critic, the importance of the title, the interview, limits of criticism and principles of dialectics.
• Food writing.
• The profession of the gastronomic critic: quality of food, presentation, table service, waiting times, care of the environment and hygiene, courtesy of the staff, evaluation of the restaurant and consumer rights.