Universidad CEU Cardenal Herrera
Degree in Gastronomy
Valencia, Spain
Bachelor's degree
DURATION
4 years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
Sep 2026
TUITION FEES
EUR 13,590 / per year
STUDY FORMAT
On-Campus
Key Summary
The Gastronomy and Culinary Management University Centre (Gasma) is a university training, research, and innovation center that aims to develop the gastronomy sector with a unique approach. Gasma will be opening its doors in September 2014 as the first educational institution in Spain to combine Gastronomy and Culinary Management.
The Gasma campus has a dynamic international outlook and is keen to foster a gastronomic environment that is not confined by the physical boundaries of the classroom. The campus welcomes applicants from abroad and encourages students to undertake placements in international companies. The English language is an essential part of the degree qualification.
Gasma has the academic backing of CEU-Cardenal Herrera University, an institution with more than 40 years of experience and with a series of campuses throughout the Comunidad Valenciana region.
The Bachelor's Degree in Gastronomy is the result of an in-depth social, cultural, and business study on the current situation of culinary practice and how it has developed in both gastronomic and commercial terms. The main conclusions drawn from the study were as follows:
- There is an increasing trend towards the requirement for professional qualifications in the gastronomy sector. This professional approach means that training is now required in a series of related technical areas.
- Nowadays gastronomy needs to be seen from a perspective that goes beyond the practice of food preparation. This means that there is now a need for suitable learning environments that can successfully combine gastronomy and business, cooking, and return on investment.
- The development of gastronomy has resulted in the involvement of a series of scientific and technical issues that only a few years ago had nothing to do with cooking as a profession. We need to broaden training horizons for future professionals so we can equip them with the tools and knowledge they need to bring R&D+i into the gastronomy equation as a competitive factor in their practice.