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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.
“An unforgettable experience.”
“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 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 Distribution | Gastronomy 67% | Management 33% |
| MATERIALS | ECTS | TYPE | SEMESTER |
| The Basics of Gastronomy | 8 | FB | 1st |
| History and Sociology of Food | 6 | FB | 1st |
| Kitchen Equipment and Machinery* | 6 | FB | 1st |
| Consumer Psychology | 6 | FB | 1st |
| Fundamentals of Business Communication | 6 | FB | 2nd |
| Culinary Production Processes | 8 | FB | 2nd |
| Introduction to Marketing | 6 | FB | 2nd |
| Raw Materials and Products in the Kitchen | 8 | FB | 2nd |
| Economy and Market Society | 6 | FB | 2nd |
| Spanish Language (extracurricular subject) | 6 | 1st | |
| Spanish Language (extracurricular subject) | 6 | 2nd | |
| Total ECTS | 60 |
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.
| Content Distribution | Gastronomy 63%. | Management 37% |
| MATERIALS | ECTS | TYPE | SEMESTER |
| Languages – Advanced English | 5 | OB | 1st |
| Spanish Language II | |||
| Gastronomic Administration and Management | 6 | OB | 1st |
| Food Chemistry and Biochemistry (taught in English) | 6 | OB | 1st |
| Management Systems in Culinary Performance | 6 | OB | 1st |
| Patisserie and Bread Making Techniques and Production | 6 | OB | 1st |
| Innovation and Gastronomic Creation | 5 | OB | 1st |
| Mediterranean Gastronomy | 6 | OB | 2nd |
| Applied Microbiology | 3 | OB | 2nd |
| The Basics of Applied Law | 5 | OB | 2nd |
| Wines and wine making | 6 | OB | 2nd |
| Accounting and Financial Analysis | 6 | FB | 2nd |
| Total ECTS | 60 |
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.
| Content Distribution | Gastronomy 62%. | Management 38% |
| MATERIALS | ECTS | TYPE | SEMESTER |
| Wines and Wine Cellar Management | 6 | OB | 1st |
| Fundamentals of Nutrition and Dietetics | 6 | OB | 1st |
| Vanguard Culinary Techniques | 8 | OB | 1st |
| Business Models and ICT’s in Gastronomy | 6 | OB | 1st |
| Cost Control applied to Gastronomy | 6 | OB | 1st |
| Event Design and Protocol | 4 | OB | 2nd |
| Tourism and Hotel Management | 6 | OB | 2nd |
| Internships | 9 | PR | 2nd |
| Internships | 9 | PR | 2nd |
| 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, 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 Distribution | Gastronomy 93%. | Management 7% |
| MATERIALS | ECTS | TYPE | SEMESTER |
| R&D in Gastronomy and Food Industry | 4 | OB | 1st |
| Entrepreneurship applied to Gastronomy. Start-Up | 4 | OB | 1st |
| Great Chefs and Haute Cuisine Dishes | 5 | OTP | 1º |
| Food Preparation using High Quality Products | 5 | OPT | 1º |
| Efficiency and Process Management | 3 | OPT | 1º |
| Internships I | 6 | PR | 2º |
| Internships II | 18 | PR | 2º |
| Internships III | 9 | PR | 2º |
| Final Degree Project | 6 | TFG | 2º |
| 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 | 1º | |
| Entrepreneurship applied to Gastronomy. Start-Up | 4 | OB | 1º | |
| Strategic Brand Management | 5 | OPT | 1º | |
| Food and Beverage Supply Management | 4 | OPT | 1º | |
| Purchase and Product Identification | 4 | OPT | 1º | |
| Internships I | 6 | PR | 2º | |
| Internships II | 18 | PR | 2º | |
| Internships III | 9 | PR | 2º | |
| Final Degree Project | 6 | TFG | 2º | |
| Total ECTS | 60 |
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
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.
