• GASTRONOMY AND BUSINESS AND ADMINISTRATION UNIVERSITY DUAL DEGREE SYLLABUS

UNIVERSITY DUAL DEGREE IN GASTRONOMY AND BUSINESS AND ADMINISTRATION

Syllabus

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Year groups from 2024-25

First year
Second Year
Third Year
Fourth Year
Fifth Year

First year year groups from 2024-25

BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
Fundamentals of Economics BT 1st SEM 1 6
Fundamentals of Business BT 1st SEM 1 6 of Business BT 1st SEM 1 6
Fundamentals of Government BT 1st SEM 1 6
Fundamentals and Theory of Law BT 1st SEM 1 6
Introduction to University Studies  BT 1st ANNUAL 6
Skills and Competences of the Individual BT 1st ANNUAL 6
Mathematics Applied to Business BT 1st SEM 2 6
History of Thought in the West OB 1st SEM 2 6
Applied Management Tools: Introduction to Finance BT 1st SEM 2 6
Applied Information Management Tools OB 1st SEM 2 6
GASTRONOMY
Culinary Techniques and Applications 1 OB 1st SEM 2 6
Food and Beverage Service OB 1st SEM 2 6

Second year year groups from 2024-25

BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
Financial Accounting OB 2nd SEM 1 6
Statistics BT 2nd SEM 1 6
Social Psychology OB 2nd SEM 1 6
Microeconomics OB 2nd SEM 1 3
Basic Digital Business Tools OB 2nd SEM 1 3
Anthropology OB 2nd ANNUAL 4.5
Education for Social Responsibility OB 2nd ANNUAL 4.5
Business Law OB 2nd SEM 2 4.5
Financial Markets OB 2nd SEM 2 4.5
Marketing in Business and Digital Communication OB 2nd SEM 2 6
GASTRONOMY
Introduction to the Hotel and Restaurant Industry OB 1st SEM 1 6
Techniques and Culinary Techniques and Applications 2 OB 2nd SEM 1 6
Cost Accounting BT 2nd SEM 2 6
Culinary Techniques and Applications 3 OB 2nd SEM 2 6
Physicochemistry for Gastronomy BT 2nd SEM 2 6

Third year groups from 2024-25

BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
Macroeconomics OB 2nd SEM 2 3
Taxation OB 3rd SEM 1 6
Strategic Management OB 3rd SEM 1 6
Introduction to Theology OB 3rd SEM 1 4,5
Great Books of Business Thought OB 3rd SEM 2 6
Financial Management OB 3rd SEM 2 6
GASTRONOMY
Product and Brand Policies BT 2nd SEM 1 6
Basics and Wine Culture OB 2nd SEM 1 3
Sommelier OB 2nd SEM 2 3
Consumer Behavior in the Hotel and Restaurant Industry OB 2nd SEM 2 3
Specialization: HAUTE CUISINE
Pastry 1 OP 3rd SEM 1 6
Pastry 2 OP 3rd SEM 1 6
Intermediate Cooking LCB 1 OP 3rd SEM 2 6
Intermediate Cooking LCB 2 OP 3rd SEM 2 6
Intermediate Cooking LCB 3 OP 3rd SEM 2 6
Specialization: HOTELS AND RESTAURANTS
Lodging Management OP 3rd SEM 1 6
Business Management: Hospitality OP 3rd SEM 2 6

Fourth year year groups from 2024-25

BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
Work and Organizational Psychology Organizations OB 3rd SEM 1 6
Entrepreneurial Mentality OB 3rd SEM 1 3
History of Economic Ideas OB 3rd SEM 2 4,5
Management Control OB 3rd SEM 2 6
E-Commerce OB 3rd SEM 2 4.5
Ethics OB 4th SEM 1 4.5
Data Philosophy OB 4th SEM 1 3
Business Data Analysis and Visualization Tools OB 4th SEM 2 3
Internationalization and Global Markets OB 4th SEM 2 3
GASTRONOMY
Nutrition BT 2nd SEM 1 6
Human Resources Management OB 3rd SEM 1 6
Food Hygiene and Quality OB 3rd SEM 2 6
External Academic Internship I.EXT. 4th SEM 2 7.5
Specialization: HAUTE CUISINE
Internship in Haute Cuisine OP 3rd SEM 2 6
Intermediate Pastry I OP 4th SEM 1 6
Intermediate Pastry 2 OP 4th SEM 2 6
Specialization: HOTELS AND RESTAURANTS
Hotel and Restaurant Internship OP 3rd SEM 2 6
Advanced Marketing OP 4th SEM 1 6
Performance Management OP 4th SEM 2 6

Fifth year year groups from 2024-25

BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
Changing Business Paradigms OB 3rd SEM 2 3
Sustainable Enterprise OB 4th SEM 1 3
Operations Management OB 4th SEM 1 4.5
Business Management OB 4th SEM 1 3
Data Driven Business and Entrepreneurship OB 4th SEM 1 3
Integrated Analysis in the Enterprise OB 4th SEM 1 3
Cross Cultural Relation OB 4th SEM 2 3
Risk Control and Contingency Planning OB 4th SEM 2 3
External Academic Internship I.EXT 4th SEM 2 6
End of Degree Project EDP 4th SEM 2 6
Complementary Training Activities 1 OP 4th SEM 2 3
Actividades Complementary Training Activities 2 OP 4th SEM 2 3
GASTRONOMY
Integral Communication Strategies OB 3rd SEM 1 4.5
Labor Law and Regulations OB 4th SEM 1 3
Healthy Gastronomy and Smart Nutrition OB 4th SEM 1 6
Management and Leadership Applied OB 4th SEM 1 3
Design of Food Options OB 4th SEM 2 3
Culinary Innovation OB 4th SEM 2 6
End of Degree Project EDP 4th SEM 2 6

Year groups before 2024-25

First year
Second Year
Third Year
Fourth Year
Fifth Year

First year Year groups before 2024-25

GASTRONOMY
SUBJECT TYPOLOGY YEAR SEM ECTS
Fundamentals of Marketing BT 1st SEM 1 6
Business Organization and Administration BT 1st SEM 1 6
Microeconomics BT 1st SEM 1 6
Introduction to the Hotel and Restaurant Industry OB 1st SEM 1 6
Communication: Leadership Skills and Competencies BT 1st Annual 6
Introduction to College Studies BT 1st Annual 6
Financial Accounting BT 1st SEM 2 6
Physical Chemistry for Gastronomy BT 1st SEM 2 6
Culinary Techniques and Applications 1 OB 1st SEM 2 6
Food & Beverage Service OB 1st SEM 2 6
BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
Economic and Business History BT 1st SEM 1 6
Mathematics Applied to Business OB 1st SEM 1 6
Introduction to Statistics for Business Decision Making BT 1st SEM 2 6

Second year year groups before 2024-25

GASTRONOMY
SUBJECT TYPOLOGY YEAR SEM ECTS
Product and Brand Policies BT 2nd SEM 1 6
Nutrition BT 2nd SEM 1 6
Consumer Behavior in the Hotel and Restaurant Industry OB 2nd SEM 1 3
Core Anthropology 1 OB 2nd SEM 1 3
Education for Social Responsibility 1 OB 2nd SEM 1 3
History of the West 1 OB 2nd SEM 1 3
Culinary Techniques and Applications 2 OB 2nd SEM 1 6
Cost Accounting BT 2nd SEM 2 6
Core Anthropology 2 OB SEM 2 3
Education for Social Responsibility 2 OB 2nd SEM 2 3
History of the West 2 OB 2nd SEM 2 3
Fundamentals and Culture of Wine OB 2nd SEM 2 3
Culinary Techniques and Applications 3 OB 2nd SEM 2 6
Pastry 1 OB 2nd SEM 2 6
BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
Organization and Business Administration 2 OB 1st SEM 1 6
Macroeconomics for Entrepreneurs OB 1st SEM 2 6
Business Law BT 2nd SEM 1 6

Third year year groups before 2024-25

GASTRONOMY
SUBJECT TYPOLOGY YEAR SEM ECTS
Human Resources Management OB 3rd SEM 1 6
Sales and Marketing Management OB 3rd SEM 1 6
Comprehensive Communication Strategies OB 3rd SEM 1 6
Ethics OB 3rd SEM 1 6
Wine and Spirits Production and Marketing OB 3rd SEM 2 6
Food Hygiene and Quality OB 3rd SEM 2 6
Subjects to be enrolled in the Specialization: HAUTE CUISINE
Pastry 2 OP 3rd SEM 1 6
Intermediate Cooking LCB 1 OP 3rd SEM 2 6
Intermediate Cooking LCB 2 OP 3rd SEM 2 6
Intermediate Cooking LCB 3 OP 3rd SEM 2 6
Subjects to be enrolled in the Specialization: HOTELS AND RESTAURANTS
Food and Beverage Management OP 3rd SEM 1 6
Service Quality Assurance OP 3rd SEM 2 6
Hotels & Events International OP 3rd SEM 2 6
Accommodation Management OP 3rd SEM 2 6
From the list of optionals that make up the syllabus, students will be able to choose among the subjects offered by the University each academic year, which will be published in the Syllabus book for enrolment. Likewise, the University, once the enrolment period is over, reserves the right to open these optional subjects depending on the number of students enrolled.
BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
History of Thought in the West BT 1st SEM 2 6
Financial Accounting 2 OB 2nd SEM 1 6
Introduction to Theology OB 4th SEM 1 6
Professional Deontology OB 4th SEM 2 6

Fourth year year groups before 2024-25

GASTRONOMY
SUBJECT TYPOLOGY YEAR SEM ECTS
Labor Legislation and Regulations OB 4th SEM 1 3
Applied Management and Leadership OB 4th SEM 1 3
Healthy Gastronomy and Smart Nutrition OB 4th SEM 1 6
Complementary Training Activities 1 OP 4th SEM 1 3
Complementary Training Activities 2 OP 4th SEM 1 3
Internship PEXT 4th SEM 2 18
End of Degree Project EDP 4th SEM 2 6
Subjects to be enrolled in the Specialization: HAUTE CUISINE
Intermediate Pastry 1 OP 4th SEM 1 6
Intermediate Pastry 2 OP 4th SEM 2 6
Subjects to be enrolled in the Specialization: HOTELS AND RESTAURANTS
Advanced Marketing OP 4th SEM 1 6
Results Management OP 4th SEM 2 6
From the list of optional subjects that make up the syllabus, students may choose among the subjects that the University offers each academic year and that will be published in the Syllabus book for enrolment. Likewise, the University, once the enrolment period is over, reserves the right to open these optional subjects depending on the number of students enrolled.
BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
The Value of Money over Time OB 2nd SEM 1 6
Innovation and Digital Transformation BT 2nd SEM 2 6
Modern Language OB 2nd SEM 2 6
Spanish and World Economy for Entrepreneurs OB 3rd SEM 1 6

Fifth year year groups before 2024-25

BUSINESS ADMINISTRATION AND MANAGEMENT
SUBJECT TYPOLOGY YEAR SEM ECTS
Fiscal System BT 2nd SEM 2 6
Management Control OB 3rd SEM 1 6
Financial Management 1 OB 3rd SEM 1 6
Financial Management 2 OB 3rd SEM 2 6
Optional 3 OP 3rd SEM 2 3
Optional 4 OP 3rd SEM 2 3
Company Strategy and Structure OB 4th SEM 1 6
Advanced Language OB 4th SEM 1 6
Quantitative Analysis for Decision Making OB 4th SEM 1 6
Stock Exchange and Capital Markets OB 4th SEM 2 6
Internship PEXT 4th SEM 2 12
End of Degree Project EDP 4th SEM 2 6

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