University Dual Degree in Gastronomy and Business Administration and Management
OFFICIAL UNIVERSITY DEGREE – IN-PERSON MODALITY
+ SPECIALIZATION TO CHOOSE FROM:
HAUTE CUISINE (TAUGHT AT LE CORDON BLEU MADRID SCHOOL) HOTELS AND RESTAURANTS
Are you passionate about the world of business, gastronomy, high hospitality and catering? This university dual degree allows you to live a transformative experience by studying part of your university degree at the Le Cordon Bleu Madrid School. Thanks to this agreement, you will finish the university dual degree with the Basic and Intermediate Certificate of the Le Cordon Bleu Madrid School and you will be able to occupy an executive position within the high hospitality industry or become a chef.
Do you see yourself leading teams in the hospitality industry, making sure that both the kitchen and the business run efficiently?- Do you enjoy traveling and learning about other gastronomic traditions?
- Do you consider yourself a creative person who likes to work in a team?
- Do you want to learn how the best hotels and restaurants in the world are managed because you are thinking of starting your own business?
If so... this is the university dual degree for you!
Want more information?
You will study part of the university degree at the prestigious Le Cordon Bleu Madrid School
UFV is the only university that allows you to study part of the dual degree in the prestigious E Le Cordon Bleu Madrid School, internationally recognized, and whose only campus in Spain is located in our facilities. You will learn the most innovative techniques, contrasted by the best chefs in the world, in kitchens and rooms equipped with the latest equipment. Thanks to this agreement, unique in Spain, you will be able to finish the university degree with the Basic and Intermediate Certificate of Le Cordon Bleu Madrid School and obtain the Grand Diplorme.
Do you have doubts about the dual degree in Gastronomy and Business Administration and Management?
Why is UFV the best option to study Gastronomy and Business Administration and Management?
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 learn from professionals from the business, hotel and hospitality sector such as Marta Garcés, from Grupo Estable de Investigación en Biotecnología Alimentaria; Raquel Ayestarán, manager at Bertmans; and Tomás Alfaro, former BBVA board member, among others.
At the same time, you will discover how to run a business in the Business Simulation Center, you will learn with the case method and the flipped classroom model and you will visit hotels and restaurants to see first-hand what ingredients are needed to make all the departments of a company work perfectly.
You will be able to do professional internships in companies such as Diverxo, Coque, Eurostars Madrid Tower, Mandarin Oriental Ritz, NH Hotels, Heritage Madrid Hotel, Yakitoro, Coca-Cola, Campofrío, Santerra Restaurants, etc. And, if you want to start your own business, you can set up your own business at the UFV Entrepreneurship Center.
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 School. 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.
From the beginning you will be cooking in first class facilities and, if you want to continue your training as a chef, in only six more months (taking the Haute Cuisine specialization) you will be able to obtain the Grand Diplome with which you will be eligible for jobs in the best restaurants in the world.
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.
An university dual degree with 100% employability rate
UFV is one of the universities with the highest employability rate in Gastronomy and Business Administration and Management, thanks to our innovative way of teaching and our alliance with Le Cordon Bleu Madrid.
This university dual degree, which trains you as a chef and as an expert in business strategy and management, means that 100% of our students are currently working in companies in the sector.
Internships in companies, restaurants and hotels
You will be able to do your internship in restaurants, companies and hotels such as Diverxo, Ramsés, Coque, Yakitoro, Eurostars Madrid Tower, Hotel Barceló, Catering La Chalota, Mandarin Oriental Ritz, NH Hotels, Coca-Cola, Campofrío, Walt Disney, 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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Your profession requires a deep understanding of the human being, not only to create exceptional culinary experiences or to design effective strategies, but also to be able to manage teams. For this reason, at UFV you will study humanities subjects, essential to become an innovative and human leader, capable of transforming the world of gastronomy.
The University has far exceeded my expectations on an educational level, but without a doubt, the addition regarding the person-focused training is extraordinary. Learning day by day to be the best version of myself.
Thanks to my professor Alejandro Morandeira, I managed to start my internship in 2nd year in a first class hotel such as the AC Aitana by Marriott in Madrid, going through different positions to get to know the complete functioning of a hotel.
The best thing about me is not what I already knew, but what they are helping me to discover at the Universidad Francisco de Vitoria.
The UFV has changed me for the better, the ease of public speaking and the need to advance in the subjects has led me to enjoy studying, something that seemed impossible. I am proud of the complete education I have received, academic, professional and human.
Price of the University Dual Degree in Gastronomy and Business Administration and Management Year 24/25
Any questions?
TITLE OF UNIVERSITY DEGREE
UNIVERSITY DEGREE IN GASTRONOMY AND BUSINESS ADMINISTRATION AND MANAGEMENT
INITIAL FEE
€2,000
MONTHLY FEE
€1,150
TOTAL
€13,500
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
As a graduate in Gastronomy and Business Administration and Management you will have access to a wide range of professional opportunities in both areas, with a special focus on the hotel and catering sector:
1.GASTRONOMY
- 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 manager
- Research and academic career: master and PhD
2. Business Administration and Management
- Commercial management
- Operations management
- Financial management
- Strategic marketing management
- Sales management
- Purchasing manager
- Supply manager
- Product manager
- Brand manager
- Account executive
- Key account manager
- Financial controller
- Digital marketing
- Customer relationship analyst
- Strategic planning
- Consumer insight
- Business intelligence
- Entrepreneur
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
