UNIVERSITY DUAL DEGREE IN GASTRONOMY AND BUSINESS AND ADMINISTRATION

Syllabus

Year groups from 2024-25

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 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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