Gastronomy Degree
The student will receive the bachelor´s Degree in Hospitality Business Management mention in Gastronomy. The configuration of this plan includes common training for both mentions and specific training for each mention, according to their orientation, skills to be acquired by students and professional exit profiles.
Likewise, the study plan proposes that an important part of practical training is achieved through a professional practices training, linked to specific subjects or through a practicum in companies in the sector (or stage) in each course, with a fully supervised approach. Throughout the professional training curriculum, students have the opportunity to put into practice their theoretical and practical knowledge, skills and abilities, attitudes and values acquired (competences).
In this way, professional training contributes to the comprehensive education of students and to the knowledge of work methodologies of the professional reality, favoring the development of professional skills and the values of innovation, creativity, sustaiability and entrepreneurship, and therefore employability of graduates.
The 240 ECTS credits are distributed as follows in the Gastronomy mention:
Study plan
First course
| SUBJECTS | ECTS | CHARACTER | ANNUAL / QUATERLY |
|---|---|---|---|
| Operational organization of the department of food and beverage ** | 16 | OB | Annual |
| Operational practices of the food and beverage department | 12 | OB | Annual |
| Calculation of financial operations | 6 | FBR | Annual |
| Interpersonal skills and communication in the company | 6 | FBR | 1st quat. |
| Food hygiene, nutrition and dietetics | 4 | OB | 1st quat. |
| Fundamentals and resources in the processes of making drinks and tasting | 4 | OB | 2nd quat. |
| ICT applied to business management I | 4 | FB | Annual |
| English for hospitality I | 4 | FB | Annual |
| Deutsch I/ Français I | 4 | FB | Annual |
** Of the total ECTS, 12 credits correspond to company training
Second course
| SUBJECTS | ECTS | CHARACTER | ANNUAL / QUATERLY |
|---|---|---|---|
| Hotel and gastronomic marketing | 6 | FBR | 1st quat. |
| Economy | 6 | FBR | 1st quat. |
| Business legislation and taxation | 6 | FBR | 1st quat. |
| Business accounting | 6 | FBR | 2nd quat. |
| Business statistics | 4 | OB | 2nd quat. |
| ICT applied to business management II | 4 | FB | Annual |
| English for hospitality II | 4 | FB | Annual |
| Deutsch II/ Français II | 4 | FB | Annual |
| Physicochemical fundamentals in culinary processes | 4 | OP * | 1st quat. |
| Raw materials and transformation processes ** | 16 | OP * | 2nd quat. |
** Of the total ECTS, 12 credits correspond to company training
OP *: Optional subjects required to obtain the mention (linked)
Third course
| SUBJECTS | ECTS | CHARACTER | ANNUAL / QUATERLY |
|---|---|---|---|
| Food and beverage management | 6 | OB | 1st quat. |
| Hotel and gastronomic communication | 4 | OB | 1st quat. |
| Applied accounting | 4 | OB | 1st quat. |
| People and talent management | 6 | OB | 2nd quat. |
| Facilities management, hotel innovation and environmental sustainability | 4 | OB | 2nd quat. |
| Business english | 4 | OB | Annual |
| Deutsch III/ Français III | 4 | OB | Annual |
| Gastronomy and territorial identity | 6 | OP * | 1st quat. |
| Financial management of gastronomic companies | 6 | OP * | 2nd quat. |
| Quality management and food safety | 4 | OP * | 2nd quat. |
| Practicum in companies I (stage) | 12 | OB | 2nd quat. |
OP *: Optional subjects required to obtain the mention (linked)
Fourth course
| SUBJECTS | ECTS | CHARACTER | ANNUAL / QUATERLY |
|---|---|---|---|
| Gastronomic innovation and new culinary techniques | 12 | OP * | Annual |
| Entrepreneurship and creation of new gastronomic business models | 6 | OP * | 1st quat. |
| Collective bargaining and managerial skills in gastronomic companies | 4 | OP * | 1st quat. |
| Food and wine tourism | 4 | OP * | 1st quat. |
| Economic-financial and cost analysis | 6 | OP * | 2st quat. |
| OTHER OPTIONAL SUBJECTS (**) | |||
| Collectivities, catering and organized restoration: procesesses management | 3 | OP | 2st quat. |
| Pastry techniques adapted to restoration | 3 | OP | 2st quat. |
| Proximity gastronomy and local development | 3 | OP | 2st quat. |
| English for food industry executives | 3 | OP | 2st quat. |
| Deutsch IV/ Français IV | 3 | OP | 2st quat. |
| Administrativ law and legal defense of restoration companies | 3 | OP | 2st quat. |
| Final degree project | 6 | OB | Annual |
| Practicum in companies II (stage) | 16 | OB | 2st quat. |
OP *: Optional subjects required to obtain the mention (linked)
Optional subjects of free choice (**): The student must take two during the second quaterly