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Around 25% of the global population, which amounts to approximately 8 billion people, are Muslims. Over 100 million Muslims travel abroad each year, spending a total of $154 billion globally. In Spain, the number of Muslim tourists is increasing, and they tend to spend around $2,000 for a four- to seven-day stay, nearly double the amount spent by the average tourist.
Due to cultural and religious considerations, Muslim tourists seek halal accommodation, food, and services. As a result, they prefer to plan their family holidays or leisure trips in countries that can provide them with these facilities.
With this in mind, the Escuela Hostelería Salamanca will launch courses in September that offer students a dual qualification as Higher Technicians in Kitchen Management and Halal Chefs. The announcement was made at a presentation ceremony held at Casa Árabe in Madrid, with the support of the Malaysian Embassy, which enthusiastically endorsed the initiative. Luqman Zhulkepli, the chef de cuisine at Casa Árabe, along with the school’s director, Ricardo Gómez Marcos, provided a practical demonstration of preparing halal dishes.
Halal encompasses a lawful lifestyle in accordance with Islam, influencing various aspects of daily life such as food, hygiene, health, economy, fashion, trade, and tourism. It is regulated by Sharia (Islamic law), rooted in the Quran and the Sunna (Prophet’s heritage). With 1.5 to 2 billion potential users in over 150 countries, the halal market presents significant opportunities.
The newly established qualification in Salamanca will be endorsed by the Halal Institute based in Cordoba, led by its director general, Muhammad Escudero Uribe, who issues the corresponding certificates. Already, 520 Spanish companies have subscribed to the Institute. In collaboration with Escuela Hostelería, they have introduced the Muslim Friendly label, accrediting establishments that comply with Islamic law in terms of facilities, production processes, and services.
The two-year course to obtain the dual qualification will initially admit a maximum of twenty students, ensuring personalized training and work experience in Spanish companies that have already expressed interest in hiring professionals from the school.
According to Ricardo Gómez Marcos, the director, this new qualification positions Salamanca as a hub for halal and Muslim-friendly practices. Graduates can secure jobs in the city, which combines its prestigious university with a thriving tourism industry. These professionals can then explore opportunities both nationally and internationally, as the demand for their expertise is increasing, particularly in hotels, restaurants, catering, and airlines where halal catering is already well-established.
The goal is not to replace Spanish cuisine or products for Muslims but to provide halal preparation options that allow Muslim visitors to experience and consume traditional Spanish dishes without any restrictions or discomfort. For example, the preparation of oxtail, a popular dish in many Spanish restaurants, often involves the use of wine, which contributes to its distinctive flavor. In the Salamanca School, students will learn to introduce alternative ingredients that maintain the dish’s flavor while ensuring it adheres to Islamic dietary laws.
In summary, the aim is not to substitute Spanish gastronomy or cosmetics for Muslims, but to offer Spanish food and services tailored to their needs. By doing so, in addition to upholding Spain’s reputation for hospitality, it creates an undeniable niche for job opportunities and businesses that have remained largely untapped thus far.
