Introduction
Basic information
Type | Bachelor's degrees |
---|---|
Faculty or school | University School of Hospitality and Tourism (affiliated center) |
Branch of knowledge |
|
Credits | 240 |
Length of course | 4 academic years |
Approximate price per credit | 132 € |
Compulsory placements | Yes |
Course details | Indicators |
Interuniversity | Yes |
Main university | Barcelona |
Universities | Politècnica de Catalunya |
Specializations | Yes |
Objectives and competences
Objectives
The main objective of the degree in Culinary and Gastronomic Sciences is to train professionals with the necessary management competences to hold positions of responsibility in commercial and collective catering companies, as well as in the food industry and institutions. In other words, it provides the tools to innovate in the face of challenges posed by globalization, sustainability and technological evolution.
- Providing professional knowledge of culinary and gastronomic sciences, allowing you to understand and envision the culinary and gastronomic phenomenon from a scientific, technological, social, cultural and business management perspective.
- Equipping you with the necessary competences to innovate, design, produce and manage services in the fields of haute cuisine, commercial and collective catering, and the food industry.
- Supporting you to carry out research and development projects in the field of culinary and gastronomic sciences.
- Empowering you through the development of personal and professional competences.
Competences
The main competences developed throughout the bachelor's degree are:
- Knowledge of the scientific method in basic aspects of culinary products and processes.
- Knowledge of the composition of foods (chemistry, physics, and biology), their modifications, and alterations.
- Ability to identify products (origin, characteristics, and gastronomic interest).
- Knowledge of ingredients and their properties, processes, techniques, and trends.
- Knowledge of the fundamentals of the main processes of food transformation and preparation.
- Knowledge of the relationships between food and health.
- Knowledge of the physiological processes involved in the sensory perception of foods.
- Ability to carry out the economic and financial management of culinary and gastronomic projects in culinary spaces.
- Knowledge of marketing and commercialization.
- Knowledge of gastronomic culture (historical, social, geographical, and anthropological).
- Respect for traditional gastronomic culture.
- Ability to have a global vision of the gastronomic process.
- Ability to lead and integrate multidisciplinary teams.
- Ethics of consumption.
Access and admission
Applicant profile and access requirements
Recommended applicant profile
The recommended applicant profile for future students is the following:
- Being passionate for gastronomy, food, and science
- Being willing to work in a dynamic sector
- Having initiative
- Having leadership skills
- Willingness to work on project management, creativity, and scientific foundations
- Having basic knowledge in economics, mathematics, and chemistry
Access requirements and conditions
Admission for students with studies completed outside Spain.
Applicants holding higher educational qualifications from a university outside Spain should consult the page Admission with foreign qualifications to find out about specific admission requirements.
Pre-enrolment
Students that have studied abroad and who wish to study at the University of Barcelona may be admitted to EHEA bachelor's degree courses. Procedures for gaining admission will depend on the qualifications held by each applicant.
For further information about admission, consult the page Admission with foreign qualifications.
Enrolment
As a general rule, at the UB you will be required to enrol online via the Món UB portal. To find out the date and time you have been assigned, check the specific information for your course. Remember that you can lose your place if you do not enrol on the day you have been assigned.
Academic information
- Documents required for enrolment
- Procedure to formalize enrolment
- After enrolment
- UB Grants
- CETT Grants
Welcome
Support and guidance
Pre-enrolment information and events
Course curriculum
Subjects and course plans
Distribution of credits
Type | ECTS |
---|---|
Basic training | 60 |
Compulsory | 120 |
Optional | 42 |
Compulsory placements | 6 |
Compulsory final project | 12 |
TOTAL | 240 |
List of subjects
Subject | Language | Type | Credits |
---|---|---|---|
Applied Economics and Sustainability | Compulsory | 3 | |
Food Chemistry | Basic training | 6 | |
History of Cooking and Gastronomy | Basic training | 6 | |
Principles of Physiology and Biochemistry | Basic training | 6 | |
Production Systems and Processes in Cooking | Compulsory | 6 | |
Anthropology and Psychology of Food and Gastronomy | Basic training | 6 | |
Culinary Techniques and Preparations | Compulsory | 6 | |
Physical and Physicochemical Principles of Culinary Products and Processes | Compulsory | 6 | |
Principles of Economic and Financial Management | Basic training | 6 | |
Principles of Nutrition and Dietetics | Compulsory | 3 | |
Tourism, Gastronomy and Communication | Basic training | 6 |
Subject | Language | Type | Credits |
---|---|---|---|
Applied Technical English | Compulsory | 9 | |
Introductory Practical Training | Practices | 6 | |
Agricultural Systems Around the World | Compulsory | 3 | |
Dessert Cooking: Techniques and Formulas | Compulsory | 6 | |
Food Safety and Legislation | Compulsory | 3 | |
Marketing and Commercialization | Basic training | 6 | |
Products of Animal Origin: Natural and Manufactured | Basic training | 6 | |
Art and Cooking | Basic training | 6 | |
Genetic Evolution and Crop Improvement for Culinary Products | Compulsory | 3 | |
Mediterranean Cooking and World Cuisines | Compulsory | 6 | |
Products of Plant Origin: Natural and Manufactured | Basic training | 6 |
Subject | Language | Type | Credits |
---|---|---|---|
Business and Environmental Legal Framework | Compulsory | 3 | |
Culinary Experimentation | Compulsory | 6 | |
Local and Global Traditional Cuisine | Compulsory | 6 | |
Manpower and Team Management and Development | Compulsory | 3 | |
Beverage Production and Testing | Compulsory | 6 | |
Certified Production and Quality Brands | Compulsory | 3 | |
Fishing and Gastronomy | Compulsory | 3 | |
Food and Health | Compulsory | 3 | |
Planning and Design of Culinary Spaces | Compulsory | 3 |
Subject | Language | Type | Credits |
---|---|---|---|
Business Strategy and Entrepreneurship | Compulsory | 6 | |
Creative Process and Contemporary Culinary Technology | Compulsory | 6 | |
Sensory Analysis | Compulsory | 6 | |
Culinary and Gastronomic Research | Compulsory | 6 | |
Final Project | Compulsory final project | 12 | |
Innovation and Development of Gastronomic Products | Compulsory | 6 |
Pathways and specializations
Specialization in Haute Cuisine Management and Gastronomic Innovation in Commercial CateringSpecialization in Culinary Management and Gastronomic Innovation in the Food and Catering Industry
Check the planning of the different pathways of the degree
Previous years
Placements
Placements are supervised by tutors and subject to assessment.They are therefore included in the academic record. There is also an option to complete non-curricular placements of up to 750 hours, which can be extended to 900 hours. For both curricular and non-curricular placements, an educational cooperation agreement is signed between the UB and the company, institution or other organization at which the placement will be carried out.
Further information
Career opportunities
What can you work on ?
- Culinary and gastronomic production management
- Management of operations and processes in food production
- Management of the development of new food products
- Executive chef position
- Restaurant management
- Culinary management in the food industry
- Gastronomic culinary consulting
- Management of culinary innovations
- Responsible for quality and food safety in catering
- Research Project Design
- Head of R&D in haute cuisine and the food industry
- Head chef in commercial catering
- Head chef in collective catering
- Food and Beverage (F&B) management
- Management of culinary facilities projects
- Management of gastronomic activities and events
- Commercial management in the culinary sector