SYLLABUS

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.

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).

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.

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

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.

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

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.

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.

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

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