Introduction
Basic information
| Type | Bachelor's degrees |
|---|---|
| Faculty or school | University School of Hospitality and Tourism CETT |
| Branch of knowledge |
|
| Credits | 240 |
| Number of places available |
80 |
| Length of course | 4 academic years |
| Admission grade |
5 |
| Approximate price per credit | €141 |
| Compulsory placements | Yes |
| Course details | Indicators |
| Specializations | Yes |
Academic year 2026-2027
There will be a new English group
Multimedia gallery
Pathbreaking practices
Three UB students who have studied different bachelor's degrees explain their experience doing internships in three leading companies in different sectors.
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.
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 | Language | 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 | Language | Type | Credits |
|---|---|---|---|
| Applied Technical English | Compulsory | 9 | |
| Placement for Initiation in Gastronomy | Practices | 6 | |
| 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 | |
| Products of Plant Origin: Processed and Unprocessed | Basic training | 6 |
| Subject | Language | 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 | 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 Culinary Innovation and CreativitySpecialization in Culinary Research and Development
Specialization in Collective Catering Management
Check the planning of the different pathways of the degree
Previous years
Placements
Contact us
cett.cat
Can Marcet, 36-38 - 08035 Barcelona
info@cett.cat
+34 666 41 25 46
Contact with our Guidance Team
Social networks