SYLLABUS

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

Gastronomy is the field of competences and skills about food and culinary techniques: in other words, here you will learn everything about the nature of food products and the best cooking techniques for every moment, service, style and project.

ADMISSION PROCESS

UNIVERSITY DEGREE TESTIMONIALS

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“An unforgettable experience.”

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

GASTRONOMY

You will be in front of the stove, but you will also go through the chemistry lab and the nutrition lab. You will try again and again what you learn every week. Studying cooking goes far beyond the theoretical.

Our way of understanding gastronomy is through practice. Thus, of the fees paid by the student, we invest each course an average of 2,000 euros in the raw materials needed to prepare their dishes. In this way, the student will be able to experiment (and make mistakes) with the most expensive tuna in the world, for example. We believe that, to be the best, you can only learn by working, from the beginning, with the best in terms of product origin and traceability, food safety, gastronomic innovation, nutrition and health, etc.

CORPORATE MANAGEMENT

In this degree you will learn about management and strategic direction with a practical and applied approach to catering companies. These include not only restaurants, but also hotel chains, cruise ships, catering agencies, etc. Then there is the food industry with its convenience food products: a growing market trend that, in addition to gastronomic knowledge and skill, also requires business strategy and entrepreneurial vision.

LANGUAGES

In view of the international gastronomy boom, it is necessary to have a good level of specialized English to become a good professional. For this reason, we offer complementary language improvement sessions, culinary English subjects within the curriculum and even the possibility of studying most of the first year entirely in English. We will prepare you to practice your profession in English.

CREATIVITY

This degree integrates subjects related to creativity, design and artistic trends. With this knowledge, you will be able to conceive integral gastronomic experiences through the design of spaces, the creation of events and the generation of emotions. Because gastronomy is also an art, and all art must excite.

SPECIALIZATIONS

Executive Chef. Innovation – Research in Gastronomy. The latest gastronomic techniques and trends in the field of food are taught here, and students are introduced to the field of research. The purpose is to reach the highest culinary level through the combination of knowledge, creativity and research in the kitchen. An itinerary that trains you to become one of the best professionals in gastronomy.

Gastronomic Business. Food & Beverage. In this pathway, the student acquires advanced skills in the field of management to work as a food & beverage manager. A highly specialized profession to manage the food and beverage department of large catering and tourism companies. Upon completion, you will stand out as an expert in food management.

Fundamental notions for food handling and culinary processes are acquired. In addition, the knowledge base of marketing and economics necessary for companies in the sector is transmitted.
Content Distribution Gastronomy 67% Management 33%
MATERIALS ECTS TYPE SEMESTER
Gastronomy Fundamentals 8 FB
History and Sociology of Food 6 FB
Installations and Machinery in the Kitchen 6 FB
Consumer Psychology 6 FB
Fundamentals of Business Communication 6 FB
Culinary Production Processes 8 FB
Introduction to Marketing 6 FB
Raw Materials and Products in the Kitchen 8 FB
Economy and Market Society 6 FB
Total ECTS 60

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

Students learn about properties, food traceability and chemical principles. They are introduced to the world of sommelier and culinary food processes. Knowledge of law, financing and health issues are introduced. Continued training in English language and English communication skills.
Content Distribution Gastronomy 63%. Management 37%
MATERIALS ECTS TYPE SEMESTER
Languages – Advanced English 5 OB
Gastronomic Administration and Management 6 OB
Food Chemistry and Biochemistry 6 OB
Culinary Labor Management Systems 6 OB
Pastry and Baking Production and Techniques 6 OB
Innovation and Gastronomic Creation 5 OB
Mediterranean Gastronomy 6 OB
Applied Microbiology 3 OB
Fundamentals of Applied Law 5 OB
Sommelier 6 OB
Accounting and Financial Analysis 6 FB
Total ECTS 60

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

Knowledge of nutrition and dietetics is acquired, and students’ skills are reinforced with creative and innovative processes in gastronomy. The training on sommelier training is deepened, business models are studied and computer tools are used for cost control. The training on sommelier training is deepened, business models are studied and computer tools are used for cost control. Internships are carried out in high-level companies and restaurants.
Content Distribution Gastronomy 62%. Management 38%
MATERIALS ECTS TYPE SEMESTER
Sommelier and Wine Cellar Management 6 OB
Fundamentals of Nutrition and Dietetics 6 OB
Avant-garde techniques in gastronomy 8 OB
Business Models and ICT’s in Gastronomy 6 OB
Cost Control applied to Gastronomy 6 OB
Event Design and Protocol 4 OB
Tourism and Hotel Management 6 OB
Practices 9 PR
Practices 9 PR
Total ECTS 60

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

After completing the first three courses, the student will be able to choose between two itineraries within the training plan: Executive Chef. Innovation – Research in Gastronomy In this specialization, the latest culinary techniques are taught. New gastronomic trends are studied and students are introduced to the field of research and creative processes.
Content Distribution Gastronomy 93%. Management 7%
MATERIALS ECTS TYPE SEMESTER
R&D in Gastronomy and Food Industry 4 OB
Entrepreneurship applied to Gastronomy. Start-Up 4 OB
Masters and Plates 5 OTP
Cooking with Specific Products 5 OPT
Efficiency and Process Management 3 OPT
Internship I 6 PR
Internship II 18 PR
Internships III 9 PR
Final Degree Project 6 TFG
Total ECTS 60

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 Distribution Gastronomy 23% Management 77%
MATERIALS ECTS TYPE SEMESTER
R&D in Gastronomy and Food Industry 4 OB
Entrepreneurship applied to Gastronomy. Start-Up 4 OB
Strategic Brand Management 5 OPT
Supply and Food Management 4 OPT
Purchase and Product Identification 4 OPT
Internship I 6 PR
Internship II 18 PR
Internships III 9 PR
Final Degree Project 6 TFG
Total ECTS 60

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

Each student’s Final Degree Project (TFG) consists of a report or original study that integrates and develops the subjects, abilities, competencies and skills acquired during their training.

The objective is to enable students to search for, manage, organize and interpret relevant data; to make judgments that include a reflection on important social, scientific, technological or ethical issues; and to facilitate the development of critical, logical and creative thinking and judgment. A tutor is in charge of supervising the student’s work, who must complete it in order to acquire the degree.

Download TFG General Regulations

Students can do internships in local, national and international companies.

Gasma promotes an eminently practical training. In addition to the exercises that take place on campus, each student is eligible for external academic internships thanks to the collaboration agreements between the UCH-CEU and different companies.

From the first year, students can increase their professional experience through internships. As they progress in the acquisition of knowledge and thanks to the progressive introduction of English, students are also eligible for international internships.

SCHOLARSHIPS AND GRANTS

ACCOMMODATION

FAQS

CULINARY TEAM