Objectives and competences
The master's degree in Sustainable Gastronomy offers practical preparation for the challenges in driving sustainability across the gastronomy sector. Students will have access to a range of company placement offers or may choose to complete a culinary research project, in preparation for further study at doctoral level.
The sector needs new specialized and highly qualified profiles to manage catering businesses. For all these reasons, the master's degree has two specialization itineraries that will allow you to delve into different areas according to your interests and motivations:
As a CETT student you will enjoy all the advantages that the school offers you as well as those of the UB: an extensive catalog of databases to consult documents, reports and scientific articles, among others. You will also have free access to the entire digital library of resources of the World Tourism Organization.Basic information
| Type | Master's degree |
|---|---|
| Faculty or school | University School of Hospitality and Tourism (affiliated center) |
| Branch of knowledge | Social and Legal Sciences |
| Mode of delivery | Face-to-face |
| Credits | 60 |
| Length of course | 1 academic year |
| Coordination | University School of Hospitality and Tourism CETT |
| Course details | Indicators |
| Open pre-enrolment | Yes |
| Open enrolment | Yes |
| Lead to doctoral studies | Yes |
| Admission for applicants not holding a degree qualification | No |
| Bridging courses | Yes |
| Specializations |
|
Objectives and competences
Objectives
- Train professionals capable of responding to the challenges generated by the application of circularity, accessibility and social responsibility in gastronomy.
- Train to adapt businesses, gastronomic businesses to a sustainable development.
- Create sustainable solutions that respond to the growing need for accessibility and interest of both the industry and the customer.
- Provide innovation tools and knowledge of disruptive technologies that guarantee business competitiveness in a sustainable environment.
- Create sustainable products and services to attract new generations of consumers.
- Develop customized gastronomic products that adapt to the physiological needs from substitute or accessible and/or ethical cuisines, without affecting the customer's diet or making it no longer a pleasurable gastronomic experience.
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.
Access and admission
Applicant profile and access requirements
Recommended applicant profile
The Master's program focuses on five profiles:
- Professionals in the Gastronomic sector.
- Executives and professionals in management positions.
- Executives and professionals who work in operational positions in gastronomic companies.
- Entrepreneurs
- University graduates
To access the master, we recommend the following skills:
- Be willing to work in a team, collaboratively and with empathy.
- Be sensitive to issues related to sustainability, in a broad sense.
- Be curious, critical and reflective.
- Possess analytical and organizational skills.
- Have an acceptable level of languages, essential to train and study the sector at an international level.
- To have knowledge in management, and recommendable, in gastronomic companies in a broad sense.
- Basic knowledge of cooking.
- Have a minimum of two or three years of work experience, if possible.
Access requirements and conditions
Pre-enrolment
Calendar
Notes:
- Pre-enrolment fee: A pre-enrolment fee of 30,21 euros is charged. Students who apply to more than one master's degree must pay the fee for each pre-enrolment request. Pre-enrolment requests cannot be processed until this fee has been paid.Fees will only be refunded if the master's degree in question is suspended.
- Reserved places: A maximum of 5% of the new places of the master's degree are reserved for students who meet the general and specific access requirements and accredit the recognition of a degree of disability equal to or greater than 33%.
Required documentation
Selection criteria
Notification
Enrolment
As a general rule, at the UB you will be required to enrol online. Remember that you can lose your place if you do not enrol on the day you have been assigned
- Documents required for enrolment
- Procedure to formalize enrolment
- Grants and financial aid (in Catalan)
- Economic information (in Catalan)
Course curriculum
Subjects and course plans
Distribution of credits
| Type | ECTS |
|---|---|
| Compulsory | 33 |
| Optional | 21 |
| Compulsory placements | |
| Compulsory final project | 6 |
| TOTAL | 60 |
List of subjects
Programme and subjects.Previous years
Placements
Placements in a company or another type of organization are an integral part of university studies, providing first-hand experience of working methodologies in students' chosen professional fields. They offer invaluable practical experience for the transition into work after graduation.
Placements are supervised by tutors and subject to assessment. They are therefore included in the academic record. There is also an option to complete non-curricular placements of up to 500 hours, which can be extended to 900 hours. For both curricular and non-curricular placements, an educational cooperation agreement is signed between the UB and the company, institution or other organization at which the placement will be carried out.
Institutional information