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Sustainable Gastronomy

Introduction

New university master's degree offering places to new students for the academic year 2020-2021. Information will be available shortly.

The sector needs new specialized and highly qualified profiles to manage catering businesses. For all these reasons, the master's degree has two specialization itineraries that will allow you to delve into different areas according to your interests and motivations:

 

As a CETT student you will enjoy all the advantages that the school offers you as well as those of the UB: an extensive catalog of databases to consult documents, reports and scientific articles, among others. You will also have free access to the entire digital library of resources of the World Tourism Organization.

Learning objectives

- Understand the sustainability implications of gastronomic production, providing management tools and techniques.
- Train professionals capable of responding to the challenges generated by the application of circularity, accessibility and social responsibility in gastronomy.
- Train to adapt businesses, gastronomic businesses to a sustainable development.
- Create sustainable solutions that respond to the growing need for accessibility and interest of both the industry and the customer.
- Provide innovation tools and knowledge of disruptive technologies that guarantee business competitiveness in a sustainable environment.
- Create sustainable products and services to attract new generations of consumers.
- Develop customized gastronomic products that adapt to the physiological needs from substitute or accessible and/or ethical cuisines, without affecting the customer's diet or making it no longer a pleasurable gastronomic experience.

Basic Information

Number of ECTS credits awarded:
 60
Faculty or school:
  University School of Hotel Management and Tourism CETT (affiliated center)
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