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Bachelor’s degreein gastronomy
Study Programme
Bachelor’s Degree in GastronomyStudy Programme
© Gasma 2018
FB Basic Training | OB Mandatory | OP Optional | PR Internship | TFG Final Project ECTS European Credit Transfer System
First Year (Taught in English Language) SEP-JUL
Subject
History and Sociology of Food
The Basics of Gastronomy
Kitchen Equipment and Machinery
Spanish Language (extracurricular subject)
The Basics of Business Communication
Market Economy and Society
Raw Materials and Products in the Kitchen
Culinary Production Processes
Spanish Language (extracurricular subject)
Total ECTS
ECTS
6
8
6
6
6
6
8
8
6
60
Type
FB
FB
FB
FB
FB
FB
FB
Semester
1st
1st
1st
1st
2nd
2nd
2nd
2nd
2nd
Working Area
Gastronomy
Gastronomy
Gastronomy
Languages
Management
Management
Gastronomy
Gastronomy
Languages
Third Year (Taught in Spanish Language) SEP-JUL
Subject
Languages: Applied English
Psychology of Consumption
Tourism and Hotel Management
The Basics of Nutrition and Dietetics
Vanguard Culinary Techniques
Cost Control Applied to Gastronomy
Wines and Wine Cellar Management
Event Design and Protocol
Business Models and ICT in Gastronomy
Internship
Total ECTS
ECTS
5
6
6
6
8
6
6
8
6
9
66
Type
OB
FB
OB
OB
OB
OB
OB
OB
OB
PR
Semester
1st
1st
1st
1st
1st
1st
2nd
2nd
2nd
2nd
Working Area
Languages
Management
Management
Food technology
Gastronomy
Management
Gastronomy
Gastronomy
Management
Internship
The 240 ECTS credits that comprise the Bachelor’s Degree are spread over four academic years (from September to July).
Subject
Languages: Advanced English
Introduction to Marketing
Accounting and Financial Analysis
Gastronomic Innovation and Creation
Management Systems in the Culinary Performance
Patisserie and Bread Making Techniques and Production
Gastronomic Administration and Management
Mediterranean Gastronomy
Applied Microbiology
Wines and Wine Tasting
Food Chemistry and Biochemistry
The Basics of Applied Law
Total ECTS
ECTS
5
6
6
5
6
6
6
6
3
6
6
5
66
Type
OB
FB
FB
OB
OB
OB
OB
OB
OB
OB
OB
OB
Semester
1st
1st
1st
1st
1st
1st
1st
2nd
2nd
2nd
2nd
2nd
Working Area
Languages
Management
Management
Gastronomy
Gastronomy
Gastronomy
Management
Gastronomy
Food technology
Gastronomy
Gastronomy
Management
Second Year (Taught in Spanish Language) SEP-JUL
© Gasma 2018
Bachelor’s Degree in GastronomyStudy Programme
ECTS recognition for cultural, sport and charity activities.
Fourth Year | Executive Chef Pathway. Innovation - Research in Gastronomy
Fourth Year | Gastronomic Business Pathway. Food & Beverages
Subject
R&D in Gastronomy and the Food Industry
Entrepreneurship Applied to Gastronomy Start-up
Creating Spaces for Gastronomy
Great Chefs and Haute Cuisine Dishes
Food Preparation Using Specific High Quality Products
Efficiency and Process Management
Work Placement. I
Work Placement. II
TFG – Final Project
Total ECTS
Subject
R&D in Gastronomy and the Food Industry
Entrepreneurship Applied to Gastronomy Start-up
Strategic Management in Gastronomy Companies
Financial Analysis and Planning
Food & Beverage Supply Management
Purchasing and Identifying the Product
Brand Management and Added Value Creation in Gastronomy
Work Placement. I
Work Placement. II
TFG – Final Project
Total ECTS
ECTS
4
4
4
6
6
6
18
6
6
60
ECTS
4
4
4
5
5
4
4
18
6
6
60
Type
OB
OB
OP
OP
OP
OP
OP
OP
TFG
Type
OB
OB
OP
OP
OP
OP
OP
OP
OP
TFG
Semester
1st
1st
1st
1st
1st
1st
2nd
2nd
2nd
Semester
1st
1st
1st
1st
1st
1st
1st
2nd
2nd
2nd
Working Area
Gastronomy
Management
Gastronomy
Gastronomy
Gastronomy
Gastronomy
Intership
Intership
Gastronomy
Working Area
Gastronomy
Management
Management
Management
Management
Gastronomy
Management
Intership
Intership
Gastronomy
FB Basic Training | OB Mandatory | OP Optional | PR Internship | TFG Final Project ECTS European Credit Transfer System
MANAGGASTRONOMY & CULINARY
EMENT CAMPUS
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