banner proceso admision grado



Karma Zaru

Jordan flag jordan

"Gasma is a wonderful university and it provides many opportunities"


Yasmine ElMekati

Egypt flag E

"Gasma is not like other universities"


more testimonials


It encompasses all skills on food product and culinary techniques. Learning everything about the nature of food and how to apply the best cooking techniques at all times, for each service, for each style, for each project. That implies (yes) stepping into the kitchen, but also entering the chemistry and nutrition laboratories. This means getting your hands dirty and trying again and again what you learn every week. If you think that gastronomy is learned only by studying, this degree is not for you. Our way of understanding gastronomy is by making it and doing it for real.

This means that, for example, from what a student pays as academic fees, we invest about 2,000 euros on average every year for the purchase of raw materials that he/she will need to prepare the dishes, so that they can make a mistake cooking, for instance, with most expensive tuna in the world, or perhaps would you prefer to cook it for the first time when customers are already waiting at the table? By the way, do you think that in all universities you learn to cook like this? Take a look around, because you will discover that the answer is no. You might just discover that in some universities gastronomy is based primarily on classrooms and paper notes. We think that to be the best you can only learn by working with the best from the beginning. The best on origin and food traceability, the best on food safety, the best on gastronomic innovation, the best on nutrition and health.


In this Bachelor’s Degree you will learn management and strategic direction with a practical approach applied to catering companies. We say companies because we do not just talk about restaurants, right? Catering companies refer also to hotel chains, cruise ships, catering services… and the food industry that is always launching new prepared food products, a market trend that is growing exponentially. A growing sector that not only needs chefs and labor, it also needs business and brains.


Amidst the rise of international cuisine, you cannot be a professional in the sector without a good level of specialized English. That is why we offer complementary English sessions for level improvement, subjects on specific English within the program and even the possibility of studying most of the first year entirely in English. You choose, but do not forget that you cannot stop choosing to have the right professional English skills. Remember that the first year will be in English and the following years will be in Spanish which and additional opportunity.


This Bachelor’s Degree integrates subjects related to creativity, design and artistic trends. This knowledge will give the student the ability to generate complete gastronomic experiences through the design of spaces, the creation of events and the generation of emotions. Because in a way, gastronomy is also an art, and art must move us, right?


Executive Chef Innovation – Research in Gastronomy. This itinerary teaches the most innovative culinary techniques. You will learn about new gastronomic trends and be initiated in the field of research. The purpose is for the student to reach the highest culinary level, knowing how to adapt to culinary trends and applying creative and research processes in the kitchen. An itinerary that trains you to be one of the best gastronomy professionals.

Gastronomic Business Food & Beverage With this itinerary, students acquire advanced skills in the field of management in order to work as Manager or Food and Beverages Director. A highly specialized profession to manage the F&B department of large catering and tourism companies. An itinerary that trains you to be one of the best food management professionals.

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.

Content Distribution Gastronomy 67% Management 33%
The Basics of Gastronomy8FB
History and Sociology of Food6FB
Kitchen Equipment and Machinery6FB
Spanish Language (extracurricular subject)6
Basics of Business Communication6FB
Production and culinary processes8FB
Spanish Language (extracurricular subject) 6
Raw Materials and Products in the Kitchen8FB
Market Economy and Society6FB
Total ECTS60

FB Basic Training – OB Mandatory – OPT Optional – PR Internship – TFG Final Project – ECTS European Credit Transfer System

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 Distribution Gastronomy 63% Management 37%
Languages: Advanced English5OB
Patisserie and Bread Making Techniques and Production6OB
Innovation and gastronomic creations5OB
Food Chemistry and biochemistry6OB
Management Systems in the Culinary Performance6OB
Introduction to Marketing6FB
Gastronomic Administration and Management6OB
Mediterranean Gastronomy6OB
Applied Microbiology3OB
The Basics of Applied Law5OB

Accounting and Financial Analysis
Total ECTS66

FB Basic Training – OB Mandatory – OPT Optional – PR Internship – TFG Final 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 Distribution Gastronomy 62% Management 38%
Languages: Applied English5OB
Psichology of Consumption6FB
The Basics of Nutrition and Dietetics6OB
Vanguard Culinary Techniques8OB
Business Models and IT in Gastronomy 6OB
Cost Control Applied to Gastronomy6OB
Event Design and Protocol8OB
Wines and Wine Cellar Management6OB
Tourism and Hotel Management 6OB
Total ECTS66

FB Basic Training – OB Mandatory – OPT Optional – PR Internship – TFG Final Project – ECTS European Credit Transfer System

FOURTH YEAR: Path to 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

In this specialization, students will learn the latest culinary techniques and trends in Gastronomy and will be introduced to the fields of research and creative processes.

Content Distribution Gastronomy 93% Management 7%
R & D in Gastronomy and the Food Industry4OB
Entrepreneurship Applied to Gastronomy Start-ups 4OB
Creating Spaces for gastronomy4OPT
Great Chefs and Haute Cuisine Dishes 6OTP
Food Preparation Using Specific High Quality Products6OPT
Efficiency and Process Management 6OPT
Work Placement I18OPT
Work Placement II6OPT
TFG – Final Project6TFG
Total ECTS60

FB Basic Training – OB Mandatory – OPT Optional – PR Internship – TFG Final Project – ECTS European Credit Transfer System

Gastronomic Business. Food & Beverage

With this specialization, students acquire knowledge and develop skills in the Management field while fostering entrepreneurship and leadership.

Content Distribution Gastronomía 23% Management 77%
R & D in Gastronomy and the Food Industry 4OB
Entrepreneurship Applied to Gastronomy Start-ups 4OB
Strategic Management in Gastronomy Companies4OPT
Financial Analysis and Planning5OPT
Food & Beverage Supply Management 5OPT
Purchasing and Identifying the Product 4OPT
Brand Management and Added Value Creation4OPT
Work Placement I 18OPT
Work Placement II 6OPT
TFG – Final Project 6TFG
Total ECTS60

FB Basic Training – OB Mandatory – OPT Optional – PR Internship – TFG Final 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.

General Regulations of the TFG


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.