STUDY PROGRAMME
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.
The Basics of Gastronomy
History and Sociology of FoodKitchen Equipment and Machinery*Consumer Psychology
Spanish Language (extracurricular subject)Basics of Business CommunicationProduction and culinary processesSpanish Language (extracurricular subject)Raw Materials and Products in the KitchenMarket Economy and SocietyIntroduction to MarketingFB 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.
Languages - Advanced English
Patisserie and Bread Making Techniques and ProductionSpanish Language IIGastronomic Administration and ManagementFood Chemistry and biochemistry (taught in English)Management Systems in the Culinary PerformanceInnovation and Gastronomic CreationsMediterranean GastronomyApplied MicrobiologyThe Basics of Applied LawWines and wine makingAccounting and Financial AnalysisFB 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.
Wines and Wine Cellar Management
The Basics of Nutrition and DieteticsVanguard Culinary TechniquesBusiness Models and ICTs in GastronomyCost Control applied to GastronomyEvent Design and ProtocolTourism and Hotel ManagementInternshipInternshipFB 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.
R & D in Gastronomy and the Food Industry
Entrepreneurship Applied to Gastronomy Start-upsGreat Chefs and Haute Cuisine DishesFood Preparation Using Specific High Quality ProductsEfficiency and Process Management Work Placement I Work Placement II Work Placement III TFG – Final ProjectFB 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.
R & D in Gastronomy and the Food Industry
Entrepreneurship Applied to Gastronomy Start-upsBrand Strategic ManagementFood & Beverage Supply ManagementPurchasing and Identifying the ProductWork Placement IWork Placement IIWork Placement III TFG – Final Project 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.