University Degree in Gastronomy

Syllabus

Syllabus 2024

The student will acquire the following competencies:

First Year Syllabus 2024

SUBJECT	TYPOLOGY	SEM	ECTS
FUNDAMENTALS OF BUSINESS	BT	1 SEM	6
FUNDAMENTALS OF ECONOMICS	BT	1 SEM	6
FUNDAMENTALS OF MARKETING	BT	1 SEM	6
INTRODUCTION TO THE HOTEL AND CATERING SECTOR	OB	1 SEM	6
INTRODUCTION TO UNIVERSITY STUDIES	BT	1 AND 2 SEM	6
PEOPLE SKILLS AND COMPETENCIES	BT	1 AND 2 SEM	6
APPLIED MANAGEMENT TOOLS	OB	2 SEM	6
HISTORY OF THE WEST	OB	2 SEM	6
FOOD AND BEVERAGE SERVICE	OB	2 SEM	6
CULINARY TECHNIQUES AND APPLICATIONS I	OB	2 SEM	6

Second Year Syllabus 2024

SUBJECT	TYPOLOGY	SEM	ECTS
NUTRITION	BT	3 SEM	6
CULINARY TECHNIQUES AND APPLICATIONS II	OB	3 SEM	6
PRODUCT AND BRAND POLICIES AND BRANDING	BT	3 SEM	6
FINANCIAL ACCOUNTING	BT	3 SEM	6
FUNDAMENTALS AND CULTURE OF WINE	OB	3 SEM	3
ANTHROPOLOGY AND SOCIAL RESPONSIBILITY	OB	3 AND 4 SEM	9
COST ACCOUNTING	BT	4 SEM	6
CULINARY TECHNIQUES AND APPLICATIONS III	OB	4 SEM	6
PHYSICOCHEMISTRY FOR THE GASTRONOMY	BT	4 SEM	6
SOMMELIER	OB	4 SEM	3
CONSUMER BEHAVIOR IN THE HOTEL AND RESTAURANT INDUSTRY	OB	4 WK	3

Third Year Syllabus 2024

SUBJECT	TYPOLOGY	SEM	ECTS
HUMAN RESOURCES MANAGEMENT	OB	5 SEM	6
INTEGRATED COMMUNICATION STRATEGIES	OB	5 SEM	4,5
GLOBAL ENTREPRENEURSHIP	OB	5 SEM	3
RELIGIONS AND GASTRONOMY	OB	5 SEM	4.5
FOOD HYGIENE AND QUALITY	OB	6 SEM	6
ELECTIVE I	OP	5 SEM	6
ELECTIVE 2	OP	5 SEM	6
ELECTIVE 3	OP	6 SEM	6
ELECTIVE 4	OP	6 SEM	6
ELECTIVE 5	OP	6 SEM	6
ELECTIVE 6	OP	6 SEM	6

The student must take 36 elective ECTS that make up the specialization (the student will choose one of the mentions):
I. Specialization: HAUTE CUISINE
SUBJECT	TYPOLOGY	SEM	CRD
PASTRY I	OP	5 SEM	6
PASTRY 2	OP	5 SEM	6
INTERMEDIATE CUISINE LCB I	OP	6 SEM	6
INTERMEDIATE CUISINE LCB 2	OP	6 SEM	6
INTERMEDIATE CUISINE LCB III	OP	6 SEM	6
HAUTE CUISINE INTERNSHIP	OP	6 SEM	6

II. Specialization: HOTELS AND RESTAURANTS
SUBJECT	TYPOLOGY	SEM	CRD
ACCOMMODATION MANAGEMENT	OP	5 SEM	6
OPERATIONS MANAGEMENT	OP	5 SEM	6
BUSINESS MANAGEMENT: HOSPITALITY	OP	6 SEM	6
CORPORATE FINANCE	OP	6 SEM	6
MANAGEMENT CONTROL	OP	6 SEM	6
6 SEM 6 HOTEL AND RESTAURANT PRACTICES	OP	6 SEM	6
Students will be able to select their electives from the list of subjects offered by the University each academic year. This information will be published in the Syllabus book for registration purposes. Similarly, the University reserves the right to open these elective subjects once the enrolment period has concluded, dependent on the number of students enrolled.

Fourth Year Syllabus 2024

SUBJECT	TYPOLOGY	SEM	ECTS
ETHICS	OB	7 SEM	4.5
LABOR LAW AND REGULATIONS	OB	7 SEM	3
HEALTHY GASTRONOMY AND INTELLIGENT NUTRITION	OB	7 SEM	6
APPLIED MANAGEMENT AND LEADERSHIP	OB	7 SEM	3
SUSTAINABILITY	OB	8 SEM	3
DESIGN OF THE GASTRONOMIC OFFER	OB	8 SEM	3
CULINARY INNOVATION	OB	8 SEM	6
END OF DEGREE PROJECT	END OF DEGREE PROJECT	8 SEM	6
EXTERNAL ACADEMIC INTERNSHIPS	EXT. INTERNSHIP	8 WK	7,5
ELECTIVE 7	OP	7 SEM	3
ELECTIVE 8	OP	7 SEM	3
ELECTIVE 9	OP	7 SEM	6
ELECTIVE 10	OP	8 SEM	6

TIt is a requirement for students to complete 12 elective ECTS units that form part of the program of study in their chosen field. This continues the student’s studies in the third year.:
I. Specialization: AUTE CUISINE
SUBJECT	TYPOLOGY	SEM	CRD
INTERMEDIATE PASTRY 1	OP	7 SEM	6
INTERMEDIATE PASTTRY 2	OP	8 SEM	6

II. Specialization: HOTELS AND RESTAURANTS
SUBJECT	TYPOLOGY	SEM	CRD
ADVANCED MARKETING	OP	7 SEM	6
RESULTS MANAGEMENT	OP	8 SEM	6

Furthermore, the student is required to complete two subjects (6 ECTS) from the following list:
SUBJECT	TYPOLOGY	SEM	CRD
EVENT MANAGEMENT	OP	7 SEM	3
INFORMATION TECHNOLOGY SYSTEMS FOR RESTAURANTS AND HOTELS	OP	7 SEM	3
TRAINING ACTIVITIES COMPLEMENTARY I	OP	7 SEM	3
COMPLEMENTARY TRAINING ACTIVITIES II	OP	7 SEM	3
Students will be able to select their optional subjects from the published list of those offered by the University each academic year. This information will be included in the Study Plans book for registration purposes. Similarly, the University reserves the right to open these elective subjects SUBJECTonce the enrolment period has concluded, dependent on the number of students enrolled.

Syllabus 2014

The student will acquire the following competencies:

First Year Syllabus 2014

FIRST YEAR (1 SEM AND 2 SEM)
SUBJECT	TYPOLOGY	SEM	CRD
FUNDAMENTALS OF MARKETING	BT	1 SEM	6
ORGANIZATION AND ADMINISTRATION OF BUSINESS	BT	1 SEM	6
MICROECONOMICS	BT	1 SEM	6
INTRODUCTION TO THE HOTEL AND RESTAURANT SECTOR	OB	1 SEM	6
COMMUNICATION: LEADERSHIP SKILLS AND COMPETENCIES	BT	1 and 2 SEM	6
INTRODUCTION TO UNIVERSITY STUDIES	BT	1 and 2 SEM	6
FINANCIAL ACCOUNTING	BT	2 SEM	6
PHYSICAL CHEMISTRY FOR GASTRONOMY	BT	2 SEM	6
CULINARY TECHNIQUES AND APPLICATIONS I	OB	2 SEM	6
FOOD AND BEVERAGE SERVICE (FOOD & BEVERAGE) BEVERAGE)	OB	2 SEM	6

Second Year Syllabus 2014

SECOND YEAR (3 SEM AND 4 SEM)
SUBJECT	TYPOLOGY	SEM	CRD
PRODUCT AND BRAND POLICIES	BT	3 SEM	6
NUTRITION	BT	3 SEM	6
CONSUMER BEHAVIOR IN THE HOTEL AND RESTAURANT INDUSTRY	OB	3 SEM	3
FUNDAMENTAL ANTHROPOLOGY I	OB	3 SEM	3
EDUCATION FOR SOCIAL RESPONSIBILITY I	OB	3 SEM	3
WESTERN HISTORY I	OB	3 SEM	3
CULINARY TECHNIQUES AND APPLICATIONS 2	OB	3 SEM	6
COST ACCOUNTING	FB	4 SEM	6
FUNDAMENTAL ANTHROPOLOGY 2	OB	4 SEM	3
EDUCATION FOR SOCIAL RESPONSIBILITY	OB	4 SEM	3
HISTORY OF THE WEST 2	OB	4 SEM	3
FUNDAMENTALS AND CULTURE OF WINE	OB	4 SEM	3
CULINARY TECHNIQUES AND APPLICATIONS 3	OB	4 SEM	6
PASTRY I	OB	4 SEM	6

Third Year Syllabus 2014

THIRD YEAR (5 SEM AND 6 SEM)
SUBJECT	TYPOLOGY	SEM	CRD
HUMAN RESOURCES MANAGEMENT	OB	5 SEM	6
SALES AND MARKETING MANAGEMENT	OB	5 SEM	6
INTEGRATED COMMUNICATION STRATEGIES	OB	5 SEM	6
ETHICS	OB	5 SEM	6
WINE AND SPIRITS PRODUCTION AND MARKETING	OB	6 SEM	6
FOOD HYGIENE AND QUALITY	OB	6 SEM	6

Furthermore, the student is required to complete 24 ECTS credits, which constitute the chosen major. The student may select one of the available majors.):
I. Specialization: HAUTE CUISINE
SUBJECT	TYPOLOGY	SEM	CRD
PASTRY 2	OPT	5 SEM	6
INTERMEDIATE COOKING LCB I	OPT	6 SEM	6
INTERMEDIATE COOKING LCB 2	OPT	6 SEM	6
INTERMEDIATE COOKING LCB 3	OPT	6 SEM	6

II. Specialization: HOTELS AND RESTAURANTS
SUBJECT	TYPOLOGY	SEM	CRD
FOOD AND BEVERAGE MANAGEMENT	OPT	5 SEM	6
SERVICE QUALITY ASSURANCE	OPT	6 SEM	6
HOTELS AND INTERNATIONAL EVENTS	OPT	6 SEM	6
ACCOMMODATION MANAGEMENT	OPT	6 SEM	6
Students will be able to select their electives from the list of available subjects offered by the University each academic year. This information will be published in the Syllabus book for registration purposes. Similarly, the University reserves the right to open these elective courses once the enrolment period has concluded, dependent on the number of students enrolled.

Fourth Year Syllabus 2014

FOURTH YEAR (7 SEM AND 8 SEM)
SUBJECT	TYPOLOGY	SEM	CRD
LABOR LAW AND REGULATIONS	OB	7 SEM	3
APPLIED MANAGEMENT AND LEADERSHIP	OB	7 SEM	3
HEALTHY GASTRONOMY AND INTELLIGENT NUTRITION	OB	7 SEM	6
RELIGIONS AND GASTRONOMY	OB	8 SEM	3
PROFESSIONAL ETHICS	OB	8 SEM	3
INTERNSHIP	EXT. INTERSHIP	8 SEM	18
END OF DEGREE PROJECT	END OF DEGREE PROJECT	8 SEM	6

It is a requirement for students to complete 12 ECTS of elective subjects that form part of their chosen major. This major will continue into the third year:
I. Specialization: HAUTE CUISINE
SUBJECT	TYPOLOGY	SEM	CRD
INTERMEDIATE PASTRY I	OPT	7 SEM	6
INTERMEDIATE PASTTRY 2	OPT	8 SEM	6

II. Specialization: HOTELS AND RESTAURANTS
SUBJECT	TYPOLOGY	SEM	CRD	MODULE	SUBJECT
ADVANCED MARKETING	OPT	7 SEM	6	DISCIPLINE	HOTEL AND RESTAURANT MANAGEMENT
PERFORMANCE MANAGEMENT	OPT	8 SEM	6	DISCIPLINE	HOTEL AND RESTAURANT MANAGEMENT

Furthermore, the student is required to complete two subjects (6 ECTS) from the following list:
SUBJECT	TYPOLOGY	SEM	CRD
COMPLEMENTARY TRAINING ACTIVITIES I	OPT	7 SEM	3
COMPLEMENTARY TRAINING ACTIVITIES 2	OPT	7 SEM	3
REGIONAL CUISINE 1	OPT	7 SEM	3
REGIONAL CUISINE 2	OPT	7 SEM	3
OPERATIONS MANAGEMENT	OPT	7 SEM	3
TECHNOLOGICAL INFORMATION SYSTEMS FOR RESTAURANTS AND HOTELS	OPT	7 SEM	3
Students will have the opportunity to select their elective courses from the available options offered by the University each academic year. These will be published in the Syllabus book for registration purposes. Similarly, the University reserves the right to open these elective subjects once the registration period has concluded, dependent on the number of students enrolled.

Syllabus structure

Description of modules/subjects	Download
Credit distribution	Download

The student will acquire the following competencies:

Competences to be acquired by the student

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Gastronomy Syllabus. Subjects Degree in Gastronomy and Culinary Arts.

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