Introduction
- In addition to applying culinary techniques and creating menus, they can research and innovate in both processes based on specific knowledge in nutrition and dietetics.
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Teamwork is a fundamental element of the degree in Gastronomic Management and Management. Students must be able to lead projects and collaborate productively with the rest of the members of a multidisciplinary and multicultural team.
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With a notable number of gastronomy professionals among the teaching staff, the aim is to achieve an affective synthesis between the training offered and the needs of the gastronomy sector, as well as to promote direct contact between the classroom and the industry.
Basic information
| Type | Bachelor's degrees |
|---|---|
| Faculty or school | Barcelona Culinary Hub |
| Branch of knowledge |
|
| Credits | 240 |
| Number of places available | 40 |
| Length of course | 4 academic years |
| Admission grade | 5,000 |
| Approximate price per credit | 18,46 € |
| Compulsory placements | Yes |
| Course details | Indicators |
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.
Enrolment
Welcome
Support and guidance
Course curriculum
Subjects and course plans
Distribution of credits
| Type | ECTS |
|---|---|
| Basic training | 60 |
| Compulsory | 120 |
| Optional | 24 |
| Compulsory placements | 30 |
| Compulsory final project | 6 |
| TOTAL | 240 |
List of subjects
| Subject | Language | Type | Credits |
|---|---|---|---|
| Global Gastronomic Environments | Basic training | 6 | |
| Principles of Business and Business Models in Gastronomy | Basic training | 6 | |
| Principles of Financial Accounting | Basic training | 6 | |
| Principles of Marketing and Commercialization | Basic training | 6 | |
| Sociology of Business, Consumption and Food | Basic training | 6 | |
| Culinary Traditions, Cuisines and Ancestral Techniques | Compulsory | 6 | |
| Neurogastronomy I | Compulsory | 6 | |
| Nutrition and Lifestyles | Basic training | 6 | |
| Physics and Chemistry of Culinary and Gastronomic Products and Processes | Compulsory | 6 | |
| Products, Techniques and Manipulation of Products of Plant Origin | Compulsory | 6 |
| Subject | Language | Type | Credits |
|---|---|---|---|
| Experiential Marketing and Loyalty Building | Basic training | 6 | |
| International Agendas, Sustainability and Food | Compulsory | 6 | |
| Legal Framework of Gastronomy Businesses | Basic training | 6 | |
| Organizational Design and Corporate Culture of Gastronomy Businesses | Basic training | 6 | |
| Products, Techniques and Manipulation of Products of Animal Origin | Compulsory | 6 | |
| Analytical and Creative Laboratory Practice | Compulsory | 6 | |
| Culinary Techniques with Innovative Ingredients and Products | Compulsory | 6 | |
| Development of Avant-Garde Gastronomic Products and Gastronomization | Compulsory | 6 | |
| Logistics in Supply, Kitchen and Front of House in the Gastronomy Sector | Basic training | 6 | |
| Professional English for the Culinary and Gastronomy Sector | Compulsory | 6 |
| Subject | Language | Type | Credits |
|---|---|---|---|
| Baking, Bread Making and Confectionery | Compulsory | 6 | |
| Competitive and International Strategy | Compulsory | 6 | |
| Bromatology | Compulsory | 6 | |
| Curricular Institutional or Company Placement I | Practices | 6 | |
| Holistic Conceptualization of Gastronomic Experiences and Spaces | Compulsory | 6 | |
| Neurogastronomy II | Compulsory | 6 | |
| Sommeliership and Drink Tasting | Compulsory | 6 |
| Subject | Language | Type | Credits |
|---|---|---|---|
| Customer Management in Gastronomy (Loyalty and After-Sales Care) | Compulsory | 6 | |
| Data Analysis and Digital Transformation | Compulsory | 6 | |
| Design Thinking and Agile Methodologies | Compulsory | 6 | |
| Food Design, Robotics and Technology | Compulsory | 6 | |
| Curricular Institutional or Company Placement II | Practices | 24 | |
| Final Project | Compulsory final project | 6 |
| Subject | Language | Type | Credits |
|---|---|---|---|
| Accelerator Projects and Funding | Optional | 6 | |
| Accounting and Advanced Financial Analysis | Optional | 6 | |
| Design of Gastronomic Experiences for Haute Cuisine and Franchises | Optional | 6 | |
| Entrepreneurship and Innovation in Gastronomic Business Models | Optional | 6 | |
| Front-of-House Management in Haute Cuisine and Franchises | Optional | 6 | |
| Funding Instruments | Optional | 6 | |
| Gastronomy, Tourism and Business Models | Optional | 6 | |
| Macrotrends and Sustainability in the Gastronomy Sector | Optional | 6 |
Pathways and specializations
Management and Direction in GastronomyCheck the planning of the different pathways of the degree