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Sustainable Gastronomy

Skills and competences

  • Ability to design and implement sustainable strategies that respond to new emerging trends in the field of Sustainable Gastronomy.
  • Ability to optimize the management of economic-financial resources in gastronomic sector organizations.
  • Ability to evaluate investments and make decisions on new projects.
  • Ability to plan, coordinate and control organizational and service processes in all management areas of gastronomic companies, incorporating accessibility and corporate responsibility criteria.
  • Ability to identify and implement appropriate sustainable technologies according to the needs of gastronomic companies.
  • Ability to develop and apply marketing tools in companies, projects and services of Sustainable Gastronomy.
  • Ability to design and develop gastronomic products and business models that represent a novelty and generate a positive impact on the value chain.
  • Ability to analyze and apply information and communication technologies in the different areas of the Sustainable Gastronomy sector.
  • Ability to use cutting-edge ingredients, processes and techniques in cooking for the production, preparation, transformation and preservation of food in the sustainable gastronomic offer.
  • Ability to manage the fundamentals and apply food science and technology in the research of Sustainable Gastronomy.

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