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THE DEGREE IN CULINARY AND GASTRONOMIC SCIENCES

The dramatic development that cooking and gastronomy related activities have experienced in the last few decades has highlighted its importance at all levels, including the social and economic fields.

This is notably due to a more global concept of nutrition and health, to the food production and food processing industries , the boom of avant-garde taking place in the commercial catering under the guidance of exceptionally creative chefs, who have become opinion leaders and prescribers of a new way of understanding food and cooking , and finally to the growth of food related travel and tourism activities , which have enhanced the territorial development and visibility of many geographical areas . 

Thus, the need for a new dimension of academic training in cooking and gastronomy through a university degree programme , responds to a rapidly evolving sector and allows for the training of professionals with a wide, innovative vision , and the acquisition of skills and competences that will enable them to develop their career successfully, helping to disseminate knowledge and provide talent , creativity and innovation to the sector. 

The new inter-university degree (UB -UPC) in Culinary and Gastronomic Sciences , with the participation of the Alicia Foundation and affiliated to EUHT CETT -UB will allow future graduates face new professional challenges particularly regarding applied techniques, culinary practice operational and financial management or other newer areas such as consulting, promotion of culinary heritage , communication and research.

The degree is an approved university program and entirely adapted to the requirements of the European Higher Education Area ( EHEA) . Given its multidisciplinary nature and the many professional development opportunities it offers, the new interuniversity degree in Culinary and Gastronomic Sciences presents a curriculum that provides different levels of expertise. It allows students to choose between two career paths: High Cuisine Management and Gastronomic Innovation and the other option Culinary Management and Innovation in the Food and Institutional Foodservice Industries.  The subjects and objectives of these paths respond to the sector’s major strategic challenges and, thanks to a flexible program, they enable the customization of the students’ curriculum based on their interests and motivations.

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Introduction to cultural, scientific, technological, culinary, gastronomic and business fundamentals

 

Immersion in the fundamentals and their practical application.

Beginning of career path choice

 

Consolidation of chosen career path and of skills related to creativity and innovation

 

Pràcticum

 

International mobility

 

Degree Final Project

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