• GASTRONOMY UNIVERSITY DEGREE SYLLABUS

University Degree in Gastronomy

Syllabus

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Syllabus 2024

First year
Second Year
Third Year
Fourth Year
Syllabus structure
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

First year
Second Year
Third Year
Fourth Year
Syllabus structure
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 Download

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    Gastronomy Syllabus. Subjects Degree in Gastronomy and Culinary Arts.

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