Universidad Gastronómica Gasma

SYLLABUS

To be the best, you have to train with the best

We prepare our students to develop at the highest level in the hospitality and culinary arts 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.

 

ADMISSION PROCESS

UNIVERSITY DEGREE TESTIMONIALS

previa-vid-fatima-figueroa

“An unforgettable experience.”

previa-vid-Marvin-Ardila

“At Gasma we can learn the techniques to achieve our dreams.”

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.

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.

Content DistributionGastronomy 67%Management 33%
MATERIALSECTSTYPESEMESTER
The Basics of Gastronomy8FB1st
History and Sociology of Food6FB1st
Kitchen Equipment and Machinery*6FB1st
Consumer Psychology6FB1st
Fundamentals of Business Communication6FB2nd
Culinary Production Processes8FB2nd
Introduction to Marketing6FB2nd
Raw Materials and Products in the Kitchen8FB2nd
Economy and Market Society6FB2nd
Spanish Language (extracurricular subject)6 1st
Spanish Language (extracurricular subject)6 2nd
Total ECTS60  

FB Basic Training – OB Compulsory – OPT Elective – PR practical – TFG Final Degree Project – ECTS European Credit Transfer System

*Kitchen Equipment and Machinery (1st year subject) is taken later on in Spanish (on the 2nd year).

 
SECOND YEAR: Acquiring specific tools and techniques

Students learn about properties, food traceability and 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.

Content DistributionGastronomy 63%.Management 37%
MATERIALSECTSTYPESEMESTER
Languages – Advanced English5OB1st
Spanish Language II   
Gastronomic Administration and Management6OB1st
Food Chemistry and Biochemistry (taught in English)6OB1st
Management Systems in Culinary Performance6OB1st
Patisserie and Bread Making Techniques and Production6OB1st
Innovation and Gastronomic Creation5OB1st
Mediterranean Gastronomy6OB2nd
Applied Microbiology3OB2nd
The Basics of Applied Law5OB2nd
Wines and wine making6OB2nd
Accounting and Financial Analysis6FB2nd
Total ECTS60  

FB Basic Training – OB Compulsory – OPT Optional – PR practical – TFG Final Degree Project – ECTS European Credit Transfer System

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.

Content DistributionGastronomy 62%.Management 38%
MATERIALSECTSTYPESEMESTER
Wines and Wine Cellar Management6OB1st
Fundamentals of Nutrition and Dietetics6OB1st
Vanguard Culinary Techniques8OB1st
Business Models and ICT’s in Gastronomy6OB1st
Cost Control applied to Gastronomy6OB1st
Event Design and Protocol4OB2nd
Tourism and Hotel Management6OB2nd
Internships9PR2nd
Internships9PR2nd
Total ECTS60  

FB Basic Training – OB Compulsory – OPT Optional – PR practical – TFG Final Degree Project – ECTS European Credit Transfer System

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.

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.

Content DistributionGastronomy 93%.Management 7%
MATERIALSECTSTYPESEMESTER
R&D in Gastronomy and Food Industry4OB1st
Entrepreneurship applied to Gastronomy. Start-Up4OB1st
Great Chefs and Haute Cuisine Dishes5OTP
Food Preparation using High Quality Products5OPT
Efficiency and Process Management3OPT
Internships I6PR
Internships II18PR
Internships III9PR
Final Degree Project6TFG
Total ECTS60  

FB Basic Training – OB Compulsory – OPT Optional – PR practical – TFG Final Degree Project – ECTS European Credit Transfer System

 

Gastronomic Business. Food & Beverage

With this itinerary, the student acquires knowledge and develops skills in the field of management, entrepreneurship and business leadership.

Content DistributionGastronomy 23%Management 77%
 MATERIALSECTSTYPESEMESTER
 R&D in Gastronomy and Food Industry4OB
 Entrepreneurship applied to Gastronomy. Start-Up4OB
 Strategic Brand Management5OPT
 Food and Beverage Supply Management4OPT
 Purchase and Product Identification4OPT
 Internships I6PR
 Internships II18PR
 Internships III9PR
 Final Degree Project6TFG
 Total ECTS60  

FB Basic Training – OB Compulsory – OPT Optional – PR practical – TFG Final Degree Project – ECTS European Credit Transfer System

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.

 

Download TFG General Regulations

INTERNSHIPS 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.

SCHOLARSHIPS AND GRANTS

ACCOMMODATION

FAQS

CULINARY TEAM