Chef Joan Roca sponsors the graduation of the first promotion of the bachelor degree in Culinary and Gastronomic Sciences
Yesterday, Wednesday May 30, the Paranimph of the Historical Building of the University of Barcelona held the end-of-degree ceremony for the first graduation of the interuniversity degree in Culinary and Gastronomic Sciences (UB-UPC), pioneer in Spain. In a ceremony presided by the rector of the UB, Joan Elias, the thirty-eight students of the degree received the diplomas.
Yesterday, Wednesday May 30, the Paranimph of the Historical Building of the University of Barcelona held the end-of-degree ceremony for the first graduation of the interuniversity degree in Culinary and Gastronomic Sciences (UB-UPC), pioneer in Spain. In a ceremony presided by the rector of the UB, Joan Elias, the thirty-eight students of the degree received the diplomas.
Chef Joan Roca participated in the event. He has been active in the interuniversity degree offering gastronomic advice and collaborating in several sessions and conferences over these four years. Joan Roca highlighted that "the degree in Culinary and Gastronomic Sciences is very important to consolidate university studies and give cooking the strength it needs". He added that "this project joins many entities, and aims to get better trained cooks to continue with this work, acquiring new knowledge".
Also, Miquel Alsius, president of Grup CETT, noted that over these four years the students have developed "many technical and interpersonal skills thanks to a methodology that follows an active paradigm based on the experience". "This is why the students are the core focus of learning", he noted.
This promotion started the studies in 2014, resulting from an initiative between the UB, UPC and Campus CETT, with the collaboration of Alicia Foundation. The involvement of these institutions made it possible for the new studies to be created, a study profile with culinary, scientific, and business knowledge which responds to a sector that is currently evolving and needs talented professionals with creativity and efficency.
The training model of this degree has professionalism and prestige from the teaching staff -with a large experience in the sector and a wide program of academic mobility and internships in countries such as Australia, Finland, Peru and Mexico, among others. This is added to the constant interaction with the industry through activities and gastronomic events, such as the participation of the students in Saló Alimentaria, or the many events held at Campus CETT, such as Trobada Gastronòmica, as well as other collaborations or conferences by prestigious chefs over the course of this training.
The involved institutions in this degree teach on cooking, gastronomy and business in Campus CETT-UB; nutrition, health, technology and food in the Food and Nutrition Torribera Campus; food production, elaboration technologies and sensory quality in the Barcelona School of Agricultural Engineering (UPC) and research on food in Alicia Foundation. An excellent strategic combination which contributed to promote a model sector in Catalonia and worldwide.
About the interuniversity degree on Culinary and Gastronomic Sciences
The interuniversity degree on Culinary and Gastronomic Sciences (UB-UPC) results fro the need to offer studies to train professionals with a high knowledge to give response to a sector that has grown over the last years.
This degree establishes a new positioning academic framework in gastronomy promoting a new side of the knowledge thanks to the combination of scientific, culinary, agricultural and business knowledge, which is the added value of this training. Therefore, it consolidates a university educational offering to train professionals with a complete and leading view, talent, creativity and innovation.
In short, the objective of this training is to teach professionals with knowledge on culinary and gastronomic sciences to understand the culinary and gastronomic phenomenon from a scientific, technological, social, cultural and business perspective, so that they have the necessary skills to design, produce and manage services in the fields of cuisine, restoration, food and hotel industry, as well as to develop projects on gastronomic research.