Bachelor's Degree in Gastronomy

First Year: Building your knowledge base

• The Basics of Gastronomy
• History and Sociology of Food
• Kitchen Equipment and Machinery*
• Consumer Psychology
• Spanish Language (extracurricular subject)
• Basics of Business Communication
• Production and culinary processes
• Spanish Language (extracurricular subject)
• Raw Materials and Products in the Kitchen
• Market Economy and Society
• Introduction to Marketing

Second Year: Acquiring specific tools and techniques

• Languages: Advanced English
• Patisserie and Bread Making Techniques and Production
• Spanish Language II
• Gastronomic Administration and Management
• Food Chemistry and biochemistry (taught in English)
• Management Systems in the Culinary Performance
• Innovation and Gastronomic Creations
• Mediterranean Gastronomy
• Applied Microbiology
• The Basics of Applied Law
• Wines and wine making
• Accounting and Financial Analysis

Third Year: Applying and perfecting your skills

• Wines and Wine Cellar Management
• The Basics of Nutrition and Dietetics
• Vanguard Culinary Techniques
• Business Models and IT in Gastronomy
• Cost Control Applied to Gastronomy
• Event Design and Protocol
• Tourism and Hotel Management
• Internship

Fourth Year: Path to specialization

Executive Chef. Innovation – Research in Gastronomy

• R & D in Gastronomy and the Food Industry
• Entrepreneurship Applied to Gastronomy Start-ups
• Great Chefs and Haute Cuisine Dishes
• Food Preparation Using Specific High Quality Products
• Efficiency and Process Management
• Work Placement I
• Work Placement II
• Work Placement III
• TFG – Final Project

Gastronomic Business. Food & Beverage

• R & D in Gastronomy and the Food Industry
• Entrepreneurship Applied to Gastronomy Start-ups
• Brand Strategic Management
• Food & Beverage Supply Management
• Purchasing and Identifying the Product
• Work Placement I
• Work Placement II
• Work Placement III
• TFG – Final Project

TFG - Final Project

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.

The many career opportunities open to them enables graduates in Gastronomy to practice their profession in positions of responsibility, such as:

• Chef
• Director of Food & Beverage
• Gastronomy Consultant
• Events and Gastronomic Activities Manager
• Food Sector Research and Innovation Manager
• Restaurant and Catering Company Manager
• Food Quality and Safety Officer
• Culinary Operations and Projects Manager

Additionally, our graduates will be able to apply their professional skills in the teaching and consulting sectors, including:

• Culinary and gastronomic managers, consultants or advisers.
• Teachers in areas related to gastronomy. There is demand and a strong possibility of employment, owing to the current growth in centres dedicated to teaching within the sphere of Gastronomy: master classes, course delivery, work placement supervision, etc
• Teaching adviser in gastronomic training centres; providing support to teaching centres by intervening to resolve problems and overcome difficulties in gastronomic education.