Culinary and Gastronomic Sciences - G1129 - Studies portal

Basic information

Type	Bachelor's degrees
Faculty or school	University School of Hospitality and Tourism CETT
Branch of knowledge	Social Sciences
Credits	240
Number of places available	80
Length of course	4 academic years
Admission grade	5,000
Approximate price per credit	18,46 €
Compulsory placements	Yes
Specializations	Yes

Objectives and competences

Objectives

Competences

Access and admission

Applicant profile and access requirements

Recommended applicant profile

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 Students Portal

Welcome

Support and guidance

Course curriculum

Subjects and course plans

Distribution of credits

Type	ECTS
Basic training	60
Compulsory	114
Optional	48
Compulsory placements	6
Compulsory final project	12
TOTAL	240

List of subjects

Subject	Type	Credits
Applied Economics and Sustainability	Compulsory	3
Food Chemistry	Basic training	6
History of Cooking and Gastronomy	Basic training	6
Principles of Nutrition and Dietetics	Compulsory	3
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
Tourism, Gastronomy and Communication	Basic training	6

Subject	Type	Credits
Applied Technical English	Compulsory	9
Desserts: Techniques and Formulas	Compulsory	6
Food Safety and Legislation	Compulsory	3
Marketing and Commercialization	Basic training	6
Products of Animal Origins: Processed and Unprocessed	Basic training	6
Agricultural Systems Around the World	Compulsory	3
Art and Cooking	Basic training	6
Mediterranean Cuisine and World Cuisines	Compulsory	6
Microbiology	Compulsory	3
Placement for Initiation in Gastronomy	Practices	6
Products of Plant Origin: Processed and Unprocessed	Basic training	6

Subject	Type	Credits
Business and Environmental Legal Framework	Compulsory	3
Culinary Experimentation	Compulsory	6
Food and Health	Compulsory	3
Management and Development of People and Teams	Compulsory	3
Traditional Cuisine: from Local to Global	Compulsory	6
Certified Production and Quality Brands	Compulsory	3
Fishing and Gastronomy	Compulsory	3
Planning and Design of Culinary Spaces	Compulsory	3

Subject	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

Subject	Type	Credits
Acceleration of Digital Projects	Optional	6
Advanced Practical Skills for Collective Catering or the Food Industry	Optional	6
Advanced Practical Training in Cooking and Gastronomy	Optional	6
Advanced Practical Training in Haute Cuisine	Optional	6
Advanced Technological Innovation	Optional	6
Beverage Production and Testing	Optional	6
Connectivity and the Tourism Experience	Optional	3
Culinary Innovations in Avant-Garde Technologies	Optional	6
Culinary Knowledge Management	Optional	3
Culinary Management and Operations Management	Optional	6
Culinary Preparations in Collective Catering and the Food Industry	Optional	6
Culinary Preparations in Commercial Catering	Optional	6
Culinary Production Management: Planning and Execution	Optional	6
Customer Relations Systems	Optional	6
Inclusive Baking	Optional	6
Logistics and Supply Chain	Optional	3
Main Culinary Productions	Optional	6
Online Leadership and Mindfulness Techniques	Optional	3
Optimization of Circuits of Production	Optional	6
Placement in Collective Catering or the Food Industry	Optional	6
Practical Training in Cooking and Gastronomy	Optional	6
Practical Training in Haute Cuisine	Optional	6
Restaurant Service Procedures	Optional	3

Pathways and specializations

Specialization in Culinary Innovation and Creativity
Specialization in Culinary Research and Development
Specialization in Collective Catering Management
Check the planning of the different pathways of the degree