BACHELOR'S DEGREE

STUDY PROGRAMME

Gastronomy and Culinary Management

We prepare our students to develop at the highest level in the restaurant sector, a field that is constantly growing and that requires highly qualified professionals.

The educational model of the Bachelor’s Degree in Gastronomy is based on four pillars that come together to offer a professional profile for the future

GASTRONOMY

Studying gastronomy goes far beyond the theoretical approach. Our way of understanding gastronomy is through practice. To be the best,you can only learn by working, from the beginning, with the best in raw material, innovation and gastronomic technique.

BUSINESS MANAGEMENT

In this degree you will learn about management and strategic direction with a practical approach applied to hospitality and culinary companies. Because in addition to gastronomic knowledge and skills, the sector requires business strategy and business vision.

LANGUAGES

Given the rise of gastronomy on an international scale, a good level of additional languages is necessary. Studying this degree partly in English and Spanish with linguistic improvement sessions and extra Spanish language subjects within the study plan, will prepare you for a global labor market.

CREATIVITY

Gastronomy is an art, and all art should be able to move others. That is why this degree integrates subjects related to creativity and design that will allow you to conceive comprehensive gastronomic experiences, space design, event creation and generation of emotions.

Study Programme

FIRST YEAR: Building your knowledge base

First-year students acquire basic knowledge in relation to food handling and basic culinary processes. They will learn about marketing and the economic areas of the companies in the sector.

Subjects
ECTS
TYPE
SEMESTER
The Basics of Gastronomy
8
FB
History and Sociology of Food
6
FB
Kitchen Equipment and Machinery*
6
FB
Consumer Psychology
6
FB
Spanish Language (extracurricular subject)
6
Basics of Business Communication
6
FB
Production and culinary processes
8
FB
Spanish Language (extracurricular subject)
6
Raw Materials and Products in the Kitchen
8
FB
Market Economy and Society
6
FB
Introduction to Marketing
6
OB
TOTAL ECTS
60

FB Basic Training - OB Mandatory - OPT Optional - PR Internship - TFG Final Project - ECTS European Credit Transfer System
*Kitchen Equipment and Machinery (1st year subject) is taken later on in Spanish (on the 2nd year).

67% Gastronomy 33% Management

SECOND YEAR: Acquiring specific tools and techniques

Students learn about properties, food traceability and its chemical principles. They are introduced to the world of oenology and the culinary processes of foods.

Content on law, finance and health issues is introduced in management related subjects.

Subjects
ECTS
TYPE
SEMESTER
Languages - Advanced English
5
OB
Patisserie and Bread Making Techniques and Production
6
OB
Spanish Language II
Gastronomic Administration and Management
6
OB
Food Chemistry and biochemistry (taught in English)
6
OB
Management Systems in the Culinary Performance
6
OB
Innovation and Gastronomic Creations
5
OB
Mediterranean Gastronomy
6
OB
Applied Microbiology
3
OB
The Basics of Applied Law
5
OB
Wines and wine making
6
OB
Accounting and Financial Analysis
6
FB
TOTAL ECTS
66

FB Basic Training - OB Mandatory - OPT Optional - PR Internship - TFG Final Project - ECTS European Credit Transfer System

63% Gastronomy 37% Management

THIRD YEAR: Applying and perfecting your skills

Students learn about nutrition and dietetics. Creativity and innovation processes are reinforced. Students will also broaden their knowledge on oenology and wine-pairing.

In Culinary Management, students learn about business models and the use of cost control software. In English, students acquire practical knowledge related to the world of business and the restaurant industry.

The internships take place in top restaurants and high-level companies.

Subjects
ECTS
TYPE
SEMESTER
Wines and Wine Cellar Management
6
OB
The Basics of Nutrition and Dietetics
6
OB
Vanguard Culinary Techniques
8
OB
Business Models and ICTs in Gastronomy
6
OB
Cost Control applied to Gastronomy
6
OB
Event Design and Protocol
4
OB
Tourism and Hotel Management
6
OB
Internship
9
PR
Internship
9
PR
TOTAL ECTS
60

FB Basic Training - OB Mandatory - OPT Optional - PR Internship - TFG Final Project - ECTS European Credit Transfer System

62% Gastronomy 38% Management

FOURTH YEAR - Specialization

After completing the first three courses, students can choose one of the following specializations within the study programme:

Executive Chef. Innovation – Research in Gastronomy
For profiles that want to specialize in designing and executing real gastronomic experiences. This specialization teaches the most innovative culinary techniques. New gastronomic trends are studied and students are introduced to the field of research and creative processes.

Subjects
ECTS
TYPE
SEMESTER
R & D in Gastronomy and the Food Industry
4
OB
Entrepreneurship Applied to Gastronomy Start-ups
4
OB
Great Chefs and Haute Cuisine Dishes
5
OPT
Food Preparation Using Specific High Quality Products
5
OPT
Efficiency and Process Management
3
OPT
Work Placement I
6
PR
Work Placement II
18
PR
Work Placement III
9
PR
TFG – Final Project
6
TFG
TOTAL ECTS
60

FB Basic Training - OB Mandatory - OPT Optional - PR Internship - TFG Final Project - ECTS European Credit Transfer System

93% Gastronomy 7% Management

Gastronomic Business. Food & Beverage
For those who view 'gastronomy' as a business dimension. In this itinerary, the student acquires knowledge and develops skills in the field of management, entrepreneurship and leadership of culinary businesses.

Subjects
ECTS
TYPE
SEMESTER
R & D in Gastronomy and the Food Industry
4
OB
Entrepreneurship Applied to Gastronomy Start-ups
4
OB
Brand Strategic Management
5
OPT
Food & Beverage Supply Management
4
OPT
Purchasing and Identifying the Product
4
OPT
Work Placement I
6
PR
Work Placement II
18
PR
Work Placement III
9
PR
TFG – Final Project
6
TFG
TOTAL ECTS
60

FB Basic Training - OB Mandatory - OPT Optional - PR Internship - TFG Final Project - ECTS European Credit Transfer System

23% Gastronomy 77% Management

TFG - Final Project

The Bachelor's Degree Final Project (TFG) consists of a memory or original study carried out by each student. The TFG integrates and develops the training and skills acquired during the Bachelor’s Degree.
Its purpose is to train students in searching, managing, organizing and interpreting relevant data to make judgments that include reflection on important issues of social, scientific, technological or ethic nature. Its completion facilitates the development of critical thinking, logical and creative judgement. A teacher will supervise the TFG and its completion is needed to acquire the title of the Bachelor's Degree.

INTERNSHIPS AND EMPLOYMENTINTERNSHIPS AND EMPLOYMENT

Students have the opportunity to undertake work placements at local, national and international companies.
GASMA encourages a practical training. Apart from practical exercises on Campus, students have the opportunity to gain external academic work placements, thanks to several collaboration agreements between the UCH-CEU University and different companies.
From the first year of their degree course, students can begin to acquire professional experience by undertaking work placements in companies based nearby. As they acquire more knowledge and skills, students have the chance to apply for placements in increasingly competitive environments.