CETT - Barcelona School of Tourism, Hospitality and Gastronomy

Degree in Culinary and Gastronomic Sciences

The Tourism Degree program develops, during the first two years, the subjects common to all specialties. Starting in the third year, you will be able to take the specific credits of the specialty you choose. To finish, you must complete your Final Degree Project.

First Course

• 051101 History of cooking and gastronomy (6 Credits)
• 051102 Principles of Physiology and Biochemistry (6 Credits)
• 051103 Food Chemistry (6 Credits)
• 051104 Tourism, gastronomy, and communication (6 Credits)
• 051105 Anthropology and psychology of food and gastronomy (6 Credits)
• 051106 Fundamentals of Economic and Financial Management (6 Credits)
• 051207 Kitchen production systems and processes (6 Credits)
• 051208 Culinary techniques and preparations (6 Credits)
• 051209 Principles of Nutrition and Dietetics (3 Credits)
• 051210 Applied economics and sustainability (3 Credits)
• 051211 Physical and physicochemical bases of culinary products and processes (6 Credits)

Second Course

• 052109 Art and cooking (6 Credits)
• 052108 Marketing and merchandising (6 Credits)
• 052110 Products of animal origin: processed and unprocessed (6 Credits)
• 052107 Products of plant origin: processed and unprocessed (6 Credits)
• 052111 Mediterranean cuisine and world cuisines (6 Credits)
• 052214 Sweet cuisine: techniques and formulas (6 Credits)
• 052213 Genetic evolution and improvement of culinary crops (3 Credits)
• 052216 Agrosystems of the world (3 Credits)
• 052212 Food safety and legislation (3 Credits)
• 052215 Applied technical English (9 Credits)
• 052300 Initiation practices (6 Credits)

Third Course

• 053220 Business and environmental legal framework (3 Credits)
• 053219 Management and development of people and teams (3 Credits)
• 053223 Preparation and tasting of drinks (6 Credits)
• 053218 Traditional cuisine: From local to global (6 Credits)
• 053224 Planning and design of culinary spaces (3 Credits)
• 053222 Certified production and quality brands (3 Credits)
• 053221 Fishing and gastronomy (3 Credits)
• 053225 Food and Health (3 Credits)
• 053217 Culinary experimentation (6 Credits)

Fourth Grade

• 054229 Creative Process and Contemporary Culinary Technology (6 Credits)
• 054230 Sensory analysis (6 Credits)
• 054227 Culinary and Gastronomic Research (6 Credits)
• 054228 Innovation and Product Development (6 Credits)
• 054226 Business Strategy and Entrepreneurship (6 Credits)
• 054900 Final Degree Project (12 Credits)

What objectives will you achieve with the Degree in Culinary and Gastronomic Sciences?

The fundamental objective is to train professionals with the necessary management skills to occupy positions of responsibility in commercial, collective, and food industry catering companies and institutions. Profiles that know how to innovate in the face of the challenges posed by globalization, sustainability, and technological evolution.

More specifically, we are looking for:

• Train professionals with knowledge in culinary and gastronomic sciences that allows them to understand and view the culinary and gastronomic phenomenon from a scientific, technological, social, cultural, and business management perspective.
• Provide the necessary skills to innovate, design, produce, and manage services in the fields of haute cuisine, commercial and collective catering, and the food industry.
• Carry out research and development projects in the field of culinary and gastronomic sciences.
• Empower students through the work of both personal and professional skills.

What skills will you acquire with the Degree in Culinary and Gastronomic Sciences?

The main soft skills and hard skills that are developed throughout the degree are:

• Acquire scientific methods in basic aspects of culinary products and processes.
• Know the composition of food (chemical, physical, biological), its modifications, and alterations.
• Know how to identify products (origin, characteristics, and gastronomic interest).
• Understand ingredients, their functional properties, processes, techniques, and trends.
• Learn the fundamentals of the main food transformation and preparation processes.
• Study the relationships between food and health.
• Know the physiological processes involved in the sensory perception of food.
• Work on the economic and financial management of culinary and gastronomic projects in culinary spaces.
• Train in commercialization and marketing.
• Possess gastronomic culture (historical, social, geographical, anthropological).
• Cultivate respect for traditional gastronomic culture.
• Obtain a global vision of the gastronomic process.
• Lead and integrate multidisciplinary teams.
• Possess consumer ethics.

At CETT-UB you have a whole team of expert professionals who will ensure your professional career from the moment you become part of our community.

We want you to be informed and prepared to achieve the professional goals you have set for yourself. With this motivation, you will find a team of people who will accompany you during the process in a personalized way.

Thanks to the collaboration of the main companies in the tourism sector * you will be able to learn and put into practice the most useful tools to access and develop in the labor market.

The service that we put at your disposal is based on 3 fundamental pillars:

• Professional guidance continues to focus on you, identifying the strengths of your profile, analyzing your experience and previous training, and supporting your main motivations for growth.
• A close relationship with the main players in the tourism sector, built during more than 50 years of presence in the market, training professionals with skills and values ​​highly appreciated by the business community.
• Design and development of a whole range of activities, discussion spaces, and tools that we put at your disposal and that enable you to face any challenge you encounter throughout your professional career.

In this way, we invite you to participate in a dynamic process adapted to your expectations that includes the following phases:

Defining Your Professional Milestones

• Deep analysis of your entry profile.
• Establishing realistic goals and monitoring your roadmap.
• Guidance in the design and development of your personalized Career Plan.

Design and Development of the main tools for Relations with the Labor Market

• Review and correction of resumes and cover letters, adapting the professional objective to the demands of the market.
• Letter of recommendation. Students who are in the selection process will be able to count on CETT-UB references.
• Access to the main research channels and access to internship and work opportunities.
• Management of offers and self-nominations. We support you in making your profile more visible to companies and headhunters, giving you references for your candidacy.
• Follow-up of candidatures. We help you know where your selection process is.

Personalized Training

• Guidance on searching for professional opportunities.
• Simulation of job interviews and feedback on aspects that can be improved.
• Interviews by competencies and mentoring for those profiles with difficulties when following the job search process and/or at risk of social exclusion.
• Preparation of presentations so that you know first-hand the needs of companies, so that you can analyze the possibilities of linking in the short and medium term with an organization, and exchange concerns with reference professionals

Networking and Dynamization of Activities

• Corporate presentations during your training period
• Master Classes aimed at learning about strategic sectors
• Corporate dynamics and challenges incorporated into your training sessions
• Marketplaces and in-person and virtual employment fairs in which more than a hundred companies participate annually on the Campus in the personalized recruitment of talent.

Exclusive Access to Job Center

• Management of more than 900 internship opportunities annually
• Management of more than 1,500 job opportunities annually
• Monitoring of submitted applications
• Adaptation of personalized curricular models and cover letters