University Degree in Gastronomy
OFFICIAL UNIVERSITY DEGREE – IN-PERSON MODALITY
+ SPECIALIZATION TO CHOOSE FROM:
HAUTE CUISINE (TAUGHT AT LE CORDON BLEU MADRID SCHOOL)
HOTELS AND RESTAURANTS
Do you want to work in the gastronomic sector or become the chef of a great restaurant? At UFV, you will live a real dream because you will study part of your university degree at the prestigious Le Cordon Bleu Madrid School, internationally recognized, and whose only campus in Spain is located in our facilities. It is the most complete training available to lead a sector in full expansion.
Do you want to discover how gastronomy has evolved over the years and what are the latest trends in this industry?- Do you consider yourself a detail-oriented and creative person and enjoy working in a team?
- Would you like to run your own restaurant or manage a hotel?
- Do you dream of becoming an innovative chef who makes a mark in the kitchens?
If so... this is the university degree for you!
Want more information?
You will study part of the university degree at the prestigious Le Cordon Bleu Madrid School
ONLY at the UFV you will study part of the University Degree in Gastronomy at this prestigious Cooking School, internationally recognized, and whose only campus in Spain is located in our facilities. You will learn between stoves the most innovative techniques, contrasted by the best chefs in the world, in kitchens and rooms equipped with the latest means. Thanks to this agreement, unique in Spain, you will be able to finish the university degree with the Basic and Intermediate Certificateof Le Cordon Bleu Madrid and you will become an expert in business management in the sector and a chef sought after in kitchens around the world.
Do you have doubts about studying the University Degree in Gastronomy?
Why is UFV the best option to study Gastronomy?
You will fulfill a dream available to very few: study part of the university degree at the Le Cordon Bleu Madrid School, one of the best haute cuisine schools in the world. In its kitchens you will discover culinary processes, explore new trends and become a master of technique.
You will be able to carry out professional internships in restaurants and companies such as Ramsés, Diverxo, Coque, Eurostars Madrid Tower, Hotel Barceló, Mandarin Oriental Ritz, Heritage Madrid Hotel, Yakitoro and Santerra Restaurants, among many others.
You will specialize with a specialization to choose between Hotels and Restaurants or Haute Cuisine. If you choose the latter, you will finish your degree with the Basic and Intermediate Certificate in Cuisine and Pastry from the Le Cordon Bleu. Places in each specialization are limited and are awarded based on the student’s skills and performance.
You will study an innovative syllabus, endorsed by an advisory board of maximum prestige formed by chefs -many of them with Michelin Star- such as Mario Sandoval, María Marte, Toño Pérez, Ramón Freixa or Paco Torreblanca; as well as professionals of the sector such as the president of the Royal Spanish Academy of Gastronomy, Rafael Ansón or the director of the Hotel Ritz Madrid, Christian Tavelli, among others.
If once you finish your university degree, you want to continue your training as a chef, in only six more months, you can obtain the Gran Diplome with which you can apply for jobs in the best restaurants in Spain and around the world.
If you want to become an entrepreneur, you can set up your own business at UFV Entrepreneurship Center. In addition, you can enter the world of consulting with UFV Consulting or improve your public speaking skills with theDebating Society.
Your career can only be learned “hands-on”, so from the beginning you will be cooking in world-class facilities; you will discover how a business is run in the Business Simulation Center; and you will visit restaurants, hotels and companies to learn about marketing, management, sales and commercial management, nutrition, etc.
And the best part! You will live an unforgettable university experience at UFV campus, located in an unbeatable environment, where you will enjoy, share and learn with students from different faculties. You will be able to participate in sports teams, volunteering, conferences, missions, student societies and hundreds of other activities.
A university degree with 100% employability rate
UFV is one of the universities with the highest employability rate in Gastronomy, thanks to our innovative way of teaching and our alliance with Le Cordon Bleu Madrid. As a result, 100% of our students are currently working in companies in the sector.
Internships in restaurants and hotels
You will be able to do your professional internship in restaurants and hotels such as Ramsés, Diverxo, Coque, Eurostars Madrid Tower, Hotel Barceló, Catering La Chalota Mandarin Oriental Ritz, Heritage Madrid Hotel, Santerra Restaurants, Yakitoro, etc. An excellent opportunity to get a first job, since 85% of our students receive an offer from the same place where they have been working.
International Agreements
We have more than 200 exchange agreements with universities in Europe, America and Asia so you can study abroad and discover other culinary traditions. In addition, you will live on campus with students of different nationalities and have access to the Language Center.
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Working in a restaurant or hotel is similar to working in an orchestra. Each member of the team is an essential instrument and human training becomes the key to managing people, understanding their needs and creating perfect culinary experiences. For this reason, you will study humanities subjects, essential to become a leader who revolutionizes – by his or her way of being, looking and managing – the kitchens and hotels you visit.
Thanks to the UFV I got a scholarship to study Gastronomy. My experience has been great because I am learning in incredible kitchens and with great professors.
At the UFV I have the opportunity to study a university degree in Gastronomy and at the same time study a university degree in Nutrition in blended modality in order to have a comprehensive training in the world of catering.
— TITLE OF UNIVERSITY DEGREE
UNIVERSITY DEGREE IN GASTRONOMY
INITIAL FEE
€1,500
MONTHLY FEE
€950
TOTAL
€11,000
Scholarships and Grants
UFV is one of the universities with the highest percentage of scholarship students. We are committed to supporting our students and value academic excellence, talents, and the particular circumstances of each student. Our Study Grants Service offers an ambitious scholarship and grant program to ensure that financial considerations do not prevent students from pursuing their studies at our university.
Career Opportunities
With this university degree, you will acquire a profile trained in culinary techniques with solid knowledge of management and you will be able to work as:
- Hotel chain general manager or hotel manager
- Hotel chef or chef-owner of restaurant
- Purchasing and supply manager in hotel
- Restaurant chain logistics manager
- Hospitality franchise chain manager
- Food service manager in restaurant chains on route
- Director in collective catering, leisure and/or theme park companies
- Director of food quality in food consumption companies
- Sales manager in companies of the food sector
- Commercial and marketing manager in consumer food companies targeting the hotel and catering market
- Regional or local development project manage
- Research and academic career: master and PhD
Name
University Degree in Gastronomy
Centers where the University Degree is taught
Faculty of Law, Business and Government
Branch of knowledge
Social and Legal Sciences
Field of knowledge
Economic sciences, business administration and management, marketing, commerce, accounting and tourism
Modality
In person
Language
Spanish
Total number of credits
240
Specializations
Haute cuisine
Hotels and restaurants
Number of new admission places offered:
60
Ángel Barahona Plaza
Doctor en Filosofía UCM. Licenciado en Ciencias de la Educación U. de Valencia. Licenciado en Teología U. de San Dámaso. Evaluación positiva de la ANECA en todas las figuras del profesorado. Sexenio de investigación. Investigador principal del grupo de investigación Xiphias gladius de la UFV. Línea de investigación en teoría mimética.
Marta Garcés Rimón
Diplomada en Nutrición Humana y Dietética (UAM), Licenciada en Ciencia y Tecnología de los Alimentos (UAM), Master en PRL, Master en alimentación funcional, Doctorado en Ciencias de la Alimentación, sobresaliente cum laude con mención internacional (CSIC-UAM). Investigadora Principal del GEI Biotecnología Alimentaria (UFV), centrado en I+D+i de nuevos ingredientes alimentarios con propiedades funcionales y sensoriales mejoradas. Profesora en los Grados de Gastronomía y Farmacia (UFV). Co-fundadora de la spinoff iLike Food Innovation S.L (UFV-CSIC).
Rocío Estévez Santiago
Licenciada en Farmacia. Doctora en Nutrición. Máster Universitario en Educación Secundaria. Acreditación ANECA como Profesor Ayudante Doctor. Investigación ICTAN-CSIC: proyectos de investigación en el campo de la nutrición y ciencia y tecnología de los alimentos. PUBLICACIONES: orcid.org/0000-0001-6121-7703. LÍNEAS DE INTERÉS: Nutrición, alimentos, digestión in vitro, biomarcadores, carotenoides, vitaminas liposolubles.
José Angel Agejas
Catedrático de Ética y Deontología en la Facultad de Comunicación. Director de la Revista Relectiones. Ha publicado varios libros y artículos sobre ética y deontología, así como sobre teoría de la educación. Dirige la línea de investigación doctoral sobre fundamentos antropológicos de la educación.
UNIVERSITY DEGREE IN GASTRONOMY ADVISORY BOARD
HAUTE CUISINE
Mario Sandoval
The chef is in charge of the culinary side of the two-Michelin-starred restaurant Coque, an establishment founded by his grandparents in 1956 as “La ola”, which his parents renamed Coque 20 years later. In addition, he is also president of Facyre.
María Marte
She is part of the solidarity project Escuela Serranía, in the Dominican Republic. The chef was, until early 2018, in charge of the kitchens at Club Allard, which has 2 Michelin stars.
Toño Pérez
One of the most outstanding chefs at national level: in 1986 the chef opened Atrio, which has 2 Michelin stars. He was the Spanish representative in the Bocusse d’Or Competition in 1993 and won the National Gastronomy Award in 1995.
Javier Olleros
One of the standard bearers of the new Galician cuisine. In the restaurant Culler de Pau, (1 Michelin star and two Soles Repsol) he has sought to enhance the traditional flavors of his land through the use of local products.
Rafael Ansón
One of the great scholars of Spanish gastronomy. President of the Royal Spanish Academy of Gastronomy for more than 30 years, he has fought to place our cuisine as a world gastronomic reference, confronting the monopoly of French cuisine.
Paco Torreblanca
Considered one of the most relevant pastry chefs in Europe, Paco Torreblanca is Doctor Honoris Causa (twice), director and professor of his own school, artist in his workshop and businessman with several stores.
Ramón Freixa
Two Michelin stars and three soles Repsol distinguish his cuisine: a daring, innovative and sensible proposal, which is reflected in each of the stories he tells in his dishes.
Jesús Sánchez
He is the greatest ambassador of Cantabrian cuisine since 1993, when he opened Cenador de Amós in Cantabria, with his wife Marián Martínez at the head of the dining room, which today has 2 Michelin stars. He stands out for his commitment to placing value on the person in the kitchen, creating solid teams in which everyone shares the same objective.
Juan Antonio Medina
During his studies, he showed extraordinary skills that led him, in 1996, to join the legendary Madrid restaurant Zalacaín for 20 years. Medina is executive chef of the Michelin-starred restaurant A’Barra. The restaurant won Restaurant of the Year at the 2017 Metrópoli Awards.
José Carlos Fuentes
A chef with extensive experience in haute cuisine, both national and international. He is currently the executive chef of the Madrid restaurant El Club Allard, which has two Michelin stars, a position he has held since the beginning of 2018.
HIGH HOTELS
Alfonso del Poyo
Regional Vice President of Meliá Hotels International, one of the most relevant figures in the hotel industry in the capital of Spain, where he is frequently seen representing the group in all kinds of institutional events.
José Rodríguez Tarín
He has developed his higher education in the Armed Forces and has served for 20 years in the house of the King Juan Carlos. He is currently General Manager of the Hotel Wellington and 1st Vice President of the Hotel Business Association of Madrid.
Norberto León
General Manager of the Eurostars chain after more than 32 years in general hotel management in different chains such as NH AC, Meliá, Hospes and Confortel. He is currently a member of the board of directors of the Hotel Business Association of Madrid in the 5 star hotels.
Iñigo Arruti
General Manager of the Hilton Hotel in Madrid since 2014, after developing his career in different international environments for 18 years in Chile, Portugal, Czech Republic, France, Turkey and Russia.
Carmen Domínguez
General Manager of Hotel Emperatriz since 2016 after 20 years of experience in openings and launching 4 and 5 star hotels in the Barceló chain such as Barceló Torre Arias or Barceló Castellana Norte.
Javier Polo
General Manager of the Gran Hotel Inglés, after having developed his professional career as Director of Operations at the Hotel Villamagna and General Manager at the Ibersol chain in Mallorca.
Christian Tavelli
General Manager of the Hotel Ritz in Madrid, whose remodeling and launch he is currently managing, after extensive international experience as General Manager of the Rosewood chain in countries such as France, Germany, Spain, Mexico and the USA.
Amaia Echeverría
She has developed her professional career in AC HOTELS by MARRIOTT for 15 years, being director in several of its hotels. She currently assumes the general management of Hotel Santo Mauro in Madrid.
Pablo Flores
General Manager of the emblematic Hotel The Westin Palace, Madrid, a position he has held since 2014. Pablo has more than 20 years of experience as General Manager in Starwood hotels, now Marriott, in Argentina, Brazil and Mexico. He has developed his career in the areas of Operations and Sales & Marketing.
HOTEL AND CATERING
Pablo Mazo
Regional Director of Institutional Relations of HEINEKEN Spain where he develops the strategies and actions of Public Affairs in the different regions where the company operates, and leads the company’s projects related to gastronomy.
José María Cervera Lucini
From his position of professional independence, he carries out initiatives to promote the Hospitality sector from an altruistic position that makes the professionalization of the sector and the development of people his main focus. Jose Maria has founded a few months ago an institution that will be a reference in its activity: Food Service Institute.
Emilio Gallego
Secretary General of the Spanish Federation of Hospitality (FEHR), where he has developed his career for more than 15 years. He is a reference in the hospitality sector from the institutional and business point of view.
HEINEKEN SPAIN. UNIVERSITY DEGREE IN GASTRONOMY ADVISORY BOARD OFFICIAL SPONSOR
