DegreePresential
Degree in Gastronomy: Your Programme
Discipline, imagination, and creativity. The Degree in Gastronomy gives you the ingredients to become the chef of the future.
Study plan
The Degree in Gastronomy has a four-year course worth 240 ECTS credits.
List of Assignments
Degree (spanish group)
Degree (english/spanish group)
Castellón
Year 1
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| History And Sociology Of Food | 6 | CO | 1 | Spanish |
| The Basics Of Gastronomy | 8 | CO | 1 | Spanish |
| Kitchen Equipment And Machinery | 6 | CO | 1 | Spanish |
| Consumption Psychology | 6 | CO | 1 | Spanish |
| Market Economy And Society | 6 | CO | 2 | Spanish |
| The Basics Of Business Communication | 6 | CO | 2 | Spanish |
| Marketing Introduction | 6 | CO | 2 | Spanish |
| Raw Materials And Products In The Kitchen | 8 | CO | 2 | Spanish |
| Culinary Production Processes | 8 | CC | 2 | Spanish |
| TOTAL ECTS | 60 |
Year 2
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| Química y Bioquímica de los Alimentos | 6 | CC | 1 | Spanish |
| Culinary Management Systems In International Cuisine | 6 | CC | 1 | Spanish |
| Patisserie And Bread Making Techniques And Production | 6 | CC | 1 | Spanish |
| Gastronomic Administration And Management | 6 | CC | 1 | Spanish |
| Advanced English | 5 | CC | 1 | Spanish |
| Accounting And Financial Analysis | 6 | CO | 2 | Spanish |
| Mediterranean Gastronomy | 6 | CC | 2 | Spanish |
| Applied Microbiology | 3 | CC | 2 | Spanish |
| Wines And Wine Tasting | 6 | CC | 2 | Spanish |
| Innovation Techniques | 5 | CC | 2 | Spanish |
| The Basics Of Applied Law | 5 | CC | 2 | Spanish |
| TOTAL ECTS | 60 |
Year 3
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| The Basics Of Nutrition And Dietetics | 6 | CC | 1 | Spanish |
| Tourism And Hotel Management | 6 | CC | 1 | Spanish |
| Cutting-Edge Techniques In International Cuisine And In The Industry | 8 | CC | 1 | Spanish |
| Cost Control Applied To Gastronomy | 6 | CC | 1 | Spanish |
| Wines And Wine Cellar Management | 6 | CC | 2 | Spanish |
| Event Design And Protocol | 4 | CC | 2 | Spanish |
| Business Models And Ict In Gastronomy | 6 | CC | 2 | Spanish |
| Internship | 18 | PR | 2 | Spanish |
| TOTAL ECTS | 60 |
Year 4
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| R&D in Gastronomy and the Food Industry | 4 | CC | 1 | Spanish |
| Entrepreneurship Applied to Gastronomy Start-up | 4 | CC | 1 | Spanish |
| Final Project (TFG) | 6 | TFG | 2 | Spanish |
| Track I / Track II | 46 | CC | - | Spanish |
| TOTAL ECTS | 60 |
Intensificación I. Executive Chef. Innovación-Investigación en Gastronomía
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| Cocina con Producto Específico | 5 | EL | 1 | Spanish |
| Accuracy and Efficiency in the Kitchen | 3 | EL | 1 | Spanish |
| Complex Techniques and Methods in Gastronomy | 5 | EL | 1 | Spanish |
| Internship I | 18 | EL | 2 | Spanish |
| Internship II | 6 | EL | 2 | Spanish |
| Prácticas Externas III | 9 | EL | 2 | Spanish |
| TOTAL ECTS | 58 |
Intensificación II. Gastronomic Business. Food and Beverage
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| Dirección Estratégica de Marcas de Gastronomía | 5 | EL | 1 | Spanish |
| Purchasing and Identifying the Product | 4 | EL | 1 | Spanish |
| Food & Beverage Supply Management | 5 | EL | 1 | Spanish |
| Internship I | 18 | EL | 2 | Spanish |
| Internship II | 6 | EL | 2 | Spanish |
| Prácticas Externas III | 9 | EL | 2 | Spanish |
| TOTAL ECTS | 41 |
Final Year Project
The TFG involves students completing their own original research projects that include and expand upon on topics studied on the course and require students to use the skills and abilities they have acquired throughout their degree. The aim of the dissertation is to teach students how to look for, structure, organise and evaluate relevant information in order to help them develop their own opinions, including how to approach topics with a social, scientific, technological or ethical nature, and how to develop their own thoughts, criticisms and logical and creative judgments.
Castellón
Year 1
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| History And Sociology Of Food | 6 | CO | 1 | English |
| Fundamentals Of Gastronomy | 8 | CO | 1 | English |
| Instalaciones y Maquinaria en la Cocina | 6 | CO | 1 | Spanish |
| Consumption Psychology | 6 | CO | 1 | English |
| Market Economy And Society | 6 | CO | 2 | English |
| Introduction To Business Communications | 6 | CO | 2 | English |
| Marketing Introduction | 6 | CO | 2 | English |
| Raw Materials And Products In The Kitchen | 8 | CO | 2 | English |
| Culinary Production Processes | 8 | CO | 2 | English |
| TOTAL ECTS | 60 |
Year 2
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| Food Chemistry and Biochemistry | 6 | CC | 1 | Spanish |
| Sistemas de gestión del trabajo culinario | 6 | CC | 1 | Spanish |
| Técnicas y Producción en Repostería y Panificación | 6 | CC | 1 | Spanish |
| Administración y gestión Gastronómica | 6 | CC | 1 | Spanish |
| Inglés Avanzado | 5 | CC | 1 | Spanish |
| Contabilidad y Análisis financiero | 6 | CO | 2 | Spanish |
| Gastronomía Mediterránea. | 6 | CC | 2 | Spanish |
| Microbiología aplicada | 3 | CC | 2 | Spanish |
| Sumillería | 6 | CC | 2 | Spanish |
| Innovación y Creación Gastronómica | 5 | CC | 2 | Spanish |
| Fundamentos del Derecho Aplicado | 5 | CC | 2 | Spanish |
| TOTAL ECTS | 60 |
Year 3
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| Fundamentos de Nutrición y Dietética | 6 | CC | 1 | Spanish |
| Gestión Turística y Hotelera | 6 | CC | 1 | Spanish |
| Técnicas de vanguardia en gastronomía | 8 | CC | 1 | Spanish |
| Sumillería y Gestión de Bodega | 6 | CC | 1 | Spanish |
| Diseño de Eventos y Protocolo | 4 | CC | 1 | Spanish |
| Modelos de Negocio y TIC’s en Gastronómica | 6 | CC | 1 | Spanish |
| Control de Costes aplicado a la Gastronomía | 6 | CC | 2 | Spanish |
| Prácticas | 18 | PR | 2 | Spanish |
| TOTAL ECTS | 60 |
Year 4
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| I+D en Ciencias Gastronómicas | 4 | CC | 1 | Spanish |
| Emprendimiento Aplicado a la Gastronomía. Start Up | 4 | CC | 1 | Spanish |
| Trabajo Fin de Grado | 6 | TFG | 2 | Spanish |
| Itinerario I Itinerario II | 46 | CC | - | Spanish |
| TOTAL ECTS | 60 |
Intensificación I. Executive Chef. Innovación-Investigación en Gastronomía
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| Cocina con Producto Específico | 5 | EL | 1 | Spanish |
| Eficiencia y Gestión de Procesos | 3 | EL | 1 | Spanish |
| Maestros y Platos | 5 | EL | 1 | Spanish |
| Prácticas Externas I | 18 | EL | 2 | Spanish |
| Prácticas Externas II | 6 | EL | 2 | Spanish |
| Prácticas Externas III | 9 | EL | 2 | Spanish |
| TOTAL ECTS | 58 |
Intensificación II. Gastronomic Business. Food and Beverage
| Subject | ECTS | Type | Sem | Language |
|---|---|---|---|---|
Subject | ECTS | Type | Sem | Language |
| Dirección Estratégica de Marcas de Gastronomía | 5 | EL | 1 | Spanish |
| Purchasing and Identifying the Product | 4 | EL | 1 | Spanish |
| Food & Beverage Supply Management | 5 | EL | 1 | Spanish |
| Internship I | 18 | EL | 2 | Spanish |
| Internship II | 6 | EL | 2 | Spanish |
| Prácticas Externas III | 9 | EL | 2 | Spanish |
| TOTAL ECTS | 41 |
Final Year Project
The TFG involves students completing their own original research projects that include and expand upon on topics studied on the course and require students to use the skills and abilities they have acquired throughout their degree. The aim of the dissertation is to teach students how to look for, structure, organise and evaluate relevant information in order to help them develop their own opinions, including how to approach topics with a social, scientific, technological or ethical nature, and how to develop their own thoughts, criticisms and logical and creative judgments.
* Students must choose 2 elective courses from the same track
CO Core Courses | CC Compulsory Courses | EL Electives | PR External Practical Training / Placements | TFG End-Of-Degree Project
Competencies
General
- Students should be able to relate gastronomy to other multidisciplinary areas.
- Students should be able to demonstrate knowledge and understanding of the concepts, principles, and main processes in the gastronomic area and applied management.
- The student will know the limits of the profession and its competencies, identifying when referral to another professional is necessary.
- The student will recognize the need to maintain and update professional competence, placing special importance on autonomous and continuous learning of new knowledge.
Specific
- The student will know the theoretical bases that allow them to identify the economic-financial variables of a company, with special emphasis on culinary management.
- The student will understand the different theoretical models as a basis to describe the functioning at macro and micro levels of the economy.
- The student will know the economic and organizational foundations of a company: structures and processes, as well as their specificity in a gastronomic company.
- The student will understand the fundamentals of communication theories.
- The student will know the techniques and processes of business communication and their specific application in gastronomic business models.
- The student will understand the basic concepts of message structure in advertising communication.
- The student will understand the theoretical principles of marketing and its tools and particularities for a company in the field of gastronomy.
- The student will know the main commercial research techniques.
- The student will understand the main theories about consumer purchasing processes and comprehend their impact on the purchase of services/products from gastronomy companies.
- The student will be able to understand and analyze consumer purchasing decision processes.
- The student will identify raw materials for gastronomy, know their components and properties, and be able to determine the techniques and procedures for preservation, storage, handling, and preparation in the kitchen.
- The student will understand the concept of traceability applied to food: its elements, processes, and implications.
- The student will know and be able to apply food safety standards, regulations, and procedures.
- The student will identify gastronomy as a cultural expression, with a history linked to different peoples, with special emphasis on the gastronomic and cultural history of the Mediterranean.
- The student will understand the kitchen as a physical space where gastronomic action occurs, differentiating the specific machinery for its development.
- The student will understand the theoretical principles for preparing financial statements of economic units and will be able to interpret Spanish accounting regulations.
- The student classifies economic-financial information and uses it for decision-making in control, management, and business administration operations.
- The student will understand the characteristics of different culinary processes and will use them for resource allocation in professional kitchen activities.
- The student will identify the varieties and trends of production and management existing in national and international cuisine.
- The student will understand the organizational and management models present in companies in the field of gastronomy and will relate them to business models in this sector.
- The student understands the concept of business strategy and its methods and uses them to formulate proposals applicable to companies in the gastronomic field.
- The student understands the fundamental principles of labor law and commercial law that influence the activity of companies in the field of gastronomy.
- The student understands the legal framework regulating tourism activity and will comprehend its influence on the activity of companies in the field of gastronomy.
- The student understands the concept of "Mediterranean Diet" and describes its raw materials and processes in the kitchen.
- The student identifies key dietary guidelines in the Mediterranean diet, applies them in the kitchen, and contrasts their beneficial effects on health.
- The student knows culinary innovation techniques in the context of Mediterranean gastronomy and applies them to create new products within the concept of "Mediterranean Diet."
- The student understands texts and oral discourses in English related to gastronomy.
- The student will construct clear and coherent texts in English and will be able to communicate them orally.
- The student understands the fundamentals of microbiology, parasitology, and toxicology that influence food preparation.
- The student understands the physical-chemical transformation processes of food during handling and storage processes, applies this knowledge in food handling and storage activities.
- The student identifies and compares the characteristics of professional kitchen management and production systems of reference worldwide.
- The student will understand and be able to apply to professional activity the typologies, processes, and characteristics of oenological products, distilled beverages, and caffeinated drinks.
- The student will understand and be able to apply creative thinking and innovation techniques adaptable to different areas of gastronomy and culinary management.
- The student understands the raw materials in pastry and classifies products based on their organoleptic and nutritional qualities.
- The student identifies the specific processes and machinery of pastry and baking and uses them in production activities.
- The student understands the techniques and tools for cost calculation and control in the company, and also demonstrates the ability to analyze data to make decisions about them in companies in the culinary field.
- The student understands the theoretical bases of public relations and is able to apply them to event design.
- The student understands the principles of protocol and its regulatory references, is able to apply these principles in public relations activities.
- The student understands the fundamentals, tools, and processes for cellar management in culinary companies, and is also able to apply this knowledge in practical management scenarios.
- The student understands the nutritional foundations of human nutrition and is able to apply them to the culinary process.
- The student understands the fundamentals of bromatology and dietetics and is able to apply them for the improvement of professional gastronomy.
- The student understands the structure of tourism as a sector, the typology, organization, and management processes of tourism companies.
- The student is able to differentiate and understand the parameters for defining gastronomic business models and knows how to apply them to the design of new value proposals for the market.
- The student understands the functioning of information and communication technology tools and knows how to apply them to contribute to the development of business models, with special application in gastronomic management.
- The student will understand and interpret cutting-edge techniques applied in the field of food technology and will be able to apply them in the preparation of gastronomic products and culinary processes for hospitality and the food industry.
- The student will identify and assess the processes for launching new businesses, being able to develop a business plan in the gastronomic field.
- The student will value innovation as a source of competitive advantage and a mechanism for strategic adaptation to environmental changes, will be able to propose proactive initiatives towards change and avant-garde in gastronomy and food.
- The student will understand the conceptual bases of work in the kitchen: concepts, values, and terminology specific to the profession.
- The student will understand the bases of customer service in the gastronomic company: concepts, values, terminology, organization.
- The student will integrate the theoretical/practical knowledge acquired and apply it in the development of a project in the field of gastronomy.
- The student will apply in the workplace the theoretical/practical knowledge acquired, endowing them with specificity.
- The student will understand the most common food intolerances and allergies, as well as the correct production practices for this type of consumers.
- The student will understand the different hierarchies and responsibilities inherent to the professional profiles of the human team working in the kitchen.
- The student understands the structure of the hotel and gastronomic business, its management tools, and is able to interpret the operational relationships between gastronomy and hotel companies and the elements of influence towards new trends in catering.
Advanced Course I: Gastronomy
- The student will identify and interpret the quality of raw materials in food and will be able to develop innovative products.
- Ability to configure spaces by providing innovative and sustainable conceptual, aesthetic, and constructive solutions.
- The student will identify the processes and resources involved in the design and construction of spaces intended for gastronomic professional uses.
- The student will identify and plan the operational resources necessary for the start-up of a specific gastronomic service activity.
- The student will identify the factors that impact the improvement of the efficiency of the operation of a given gastronomy service.
- The student understands the concepts and methods used for decision-making in business financial planning, understands how to apply them to the field of gastronomy businesses, knows how to analyze scenarios based on these concepts and methods, and applies them in decision-making.
Advanced Course II: Restaurant Management
- The student will acquire the necessary knowledge to manage supply, logistics, and production processes for gastronomic services for large groups.
- The student will distinguish the principles of strategic brand management and will be able to apply them to products and services related to gastronomy.
- The student will understand the different techniques for creating added value and will be able to apply them in the development of gastronomic products.
- The student is capable of developing a strategic management plan for a gastronomy company.
- The student identifies the different elements of a "servuction" system and is able to apply them in a company within the field of gastronomy.
- The student will be able to plan various gastronomic offerings based on the type of gastronomic business and its technical and human resources.
- The student will be familiar with the great masters of gastronomy as well as their main contributions to the development of gastronomy as a discipline.