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Grupo CETT

Syllabus

Culinary & Gastronomic Sciences Degree

PROGRAMME

PROGRAMME

 

Fundamentals/ Basis

Subjects

1ST YEAR (60 ECTS)

Culture, Communication and Society

Anthropology and Psychology of Food and Gastronomy (6 ECTS)

History of Cooking and Gastronomy  (6 ECTS)

Tourism, Gastronomy and Communication (6 ECTS)

Business Management

Economic and Financial Management Fundamentals  (6 ECTS)

Applied Economy and Sustainability  (3 ECTS)

Science and Technology

Physiology and Biochemistry of Nutrition (6 ECTS)

Principles of Nutrition and Dietetics (3 ECTS)

Food Chemistry (6 ECTS)

Physic and Physic-chemical bases of food and culinary processes (6 ECTS)

Cooking and gastronomy

Systems and Production processes in cooking (6 ECTS)

Culinary techniques and productions (6 ECTS)

2ND YEAR (60 ECTS)

Culture, Communication and Society

Art  and cuisine (6 ECTS)

Mediterranean cuisine and World’s cuisine (6 ECTS)

Business Management

Legal business and environmental framework (3 ECTS)

Management and Development of individuals and teams (3 ECTS)

Science and Technology

Food safety and Legislation (3 ECTS)

Cooking and gastronomy

Sweet Cooking: Techniques and Formulas (6 ECTS)

Animal origin products: Processed and non-processed (6 ECTS)

Vegetable origin products: Processed and non-processed (6 ECTS)

Genetic structure of culinary products (3 ECTS)

World’s agro systems (3 ECTS)

Introductory training (6 ECTS)

Languages

Technical English for careers (9 ECTS)

3rd YEAR (60 ECTS)

Business Management

Marketing and commercialization (6 ECTS)

Science and Technology

Food and health (3 ECTS)

Science and cooking (6 ECTS)

Cooking and gastronomy

Food production and beverage tasting (6 ECTS)

Traditional cuisine: from local to global (6 ECTS)

Planning and design of culinary spaces (3 ECTS)

Certified production and quality labels (3 ECTS)

Fishing and gastronomy (3 ECTS)

Culinary production in commercial catering (6 ECTS)

Catering service processes (3 ECTS)

Management of culinary knowledge: the Bullipedia model (3 ECTS)

Production circuit optimization (6 ECTS)

Introductory training in High cuisine and gastronomic innovation (6 ECTS)

Culinary productions in foodservice and food industries (6 ECTS)

Logistics and supply chain (3 ECTS)

Management of culinary knowledge: the Bullipedia model (3 ECTS)

Culinary organization and Operations management(6 ECTS)

Introductory training in Culinary management and Innovation in foodservice and food industries (6 ECTS)

4TH YEAR (60 ECTS)

Business Management

Strategy and business entrepreneurship (6 ECTS)

 

Science and Technology

Culinary and gastronomic research (6 ECTS)

Product development and innovation (6 ECTS)

 

Advanced technological innovation (6 ECTS)

Cooking and gastronomy

Creative process and contemporary culinary technology (6 ECTS)

Sensory analysis (6 ECTS)

Culinary innovation in avant-garde technology (6 ECTS)

Culinary production management: planning and implementation (6 ECTS) Further training in High cuisine and gastronomic innovation (6 ECTS)

High volume culinary productions (6 ECTS)

Further training in Culinary management and Innovation in foodservice and food industries (6 ECTS)

Degree Final Project (12 ECTS)

 

High cuisine and gastronomic innovation specialization

 

Culinary management and Innovation in foodservice and food industries specialization

 

 

METHODOLOGY

The degree teaching and learning methodology follows a pedagogical paradigm based on experience. This involves placing students at the core of any training action and taking into consideration their needs, interests and learning concerns. Therefore, students are the key element around which the various teaching methods are designed always respecting students’ different learning paces and that contribute to their learning continuous assessment.

Moreover, this training model combines different teaching strategies in which both the theoretical and the practical and technical application of knowledge are essential. Thus, training on Culinary and Gastronomic Sciences per se requires being able to experiment and put learning into practice, making progress and building a solid theoretical and practical base so that students can undertake successful professional development .

To develop this mixed methodology where theory and practice complement each other, onsite facilities and premises are equipped to favour the most appropriate learning and teaching methods. Among them, cooking rooms, sensory workshops, laboratories, workshops where students play a key role.

Carrying out this training model means to offer students a high number of different training experiences. For this reason students attend lectures by renowned professionals in the culinary and gastronomic field, as well as visits to food related industries , offering students the opportunity to participate in groups of study , research and development of expert knowledge in gastronomy, where they can develop their expertise , while working on their interpersonal skills. 

Finally, it should be noted that the degree methodology takes into account both the specific and transversal skills and the various teaching and learning actions have been designed to help students achieve and consolidate the above mentioned skills.

Last modification: 05/12/2016