Grado en Ciencias Culinarias y Gastronómicas

Bachelor's Degree in Culinary and Gastronomic Sciences

Duration

4 courses
Credits

240 ECTS
Start date

September 2025
Modality

On-campus
Specialization Tracks

Culinary R+D in the Food Industry | Culinary Innovation and Creativity | Collective Catering Management
Languages

Spanish

Catalan
Cut note

5.00
Access code

11113

Fusing science, creativity and business

Can you imagine being part of the generation of professionals who will define the gastronomy of the future?

The Bachelor's Degree in Culinary and Gastronomic Sciences is a complete education that combines creativity, science and business management to prepare you for any professional challenge. It will train you to innovate, design, manage, produce and direct operations and processes in the food industry, collectivities and haute cuisine.

What will you learn?

Create new and surprising gastronomic concepts.
Dominate advanced techniques adapted to the latest trends.
Manage your own business or lead projects in the sector.
Research and bring new solutions to the world of food.

In addition, you will have the support of great experts such as Joan Roca, internationally renowned chef, and a committed teaching team that will guide you through a practical training connected to the real demands of the sector.

This degree, the first in Culinary and Gastronomic Sciences in Catalonia, has more than ten years of experience with graduates who today lead gastronomic projects around the world. Are you ready to take the next step and be part of this change?

A degree with multiple options

Choose from three specialization itineraries
- Culinary Innovation and Creativity: Explore your creative side in the kitchen, combining solid techniques with experimentation. Design new concepts and business models that transform the industry.
- Culinary Research and Development in the Food Industry: Be part of the future of food. Create new food products, develop research projects, optimize processes and generate business opportunities.
- Catering Management: Lead kitchens and projects in collective dining rooms. Learn to design gastronomic offers, manage teams and processes, and respond to market needs.
Discover all the resources at your disposal

· State-of-the-art facilities: Work in CETT's 12 technical classrooms, such as the technoculinary classroom, the experimental laboratory and the sensory classroom.

· Subject matter experts: Learn from a teaching team with academic, technical and professional profiles specialized in gastronomy.

· Unique experiences: Participate in chef demonstrations, conferences, company visits, trade fairs and gastronomic congresses.

What makes CETT-UB's Degree in Culinary and Gastronomic Sciences different?

Interdisciplinary training

An interdisciplinary degree where science, cooking, food and gastronomy come together to prepare you for the food of the future. A training program taught on two specialized campuses with renowned teachers in the sector and research groups focused on the fields of food, science, cooking and gastronomy.

Experience-based learning

Experiential learning system where practice and application in the kitchen and laboratory form the pillars of our students' development to lead them to achieve the optimal learning outcomes for their insertion in the world of work or research.

From management to the food industry

You will acquire tools to create, manage and lead gastronomic projects in commercial and collective catering, business and food industry with sustainability criteria and avoiding food waste.

Wide range of professional opportunities

With more than 95% job placement rate, the degree prepares students for a wide variety of job opportunities in the catering sector, the food industry and business management in food, gastronomy, research and R&D centers.

The degree in numbers

7 %

of the total number of catering companies in Spain

1.4 M.

of restaurant workers in Spain

+2.000

michelin star restaurants in Spain

95%

of students find a job upon graduation

Recognition

Marta Minoves best youg chef in Europe

Marta Minoves, alumni of the Degree in Culinary and Gastronomic Sciences CETT-UB, has been recognized as the best young chef in Europe in the European Young Chef Award 2024. Her dish, “Fonda Tor”, reinterprets the traditional Berguedà cuisine with local products and sustainable approach, combining innovation and tradition.

Second award Ecotrophelia competition

CETT-UB students have won the second prize in Ecotrophelia Spain with “Oatspresso”, eco-innovative energy bars that use waste such as coffee grounds and oat okara. The project promotes sustainability and upcycling, with an ideal design for each phase of physical activity.

Why CETT-UB?

Academic prestige

CETT-UB is an institute with a strong academic reputation: it is supported by the University of Barcelona, scores high in international rankings, has more than 55 years of experience and over 22,000 alumni, guaranteeing prestige and educational quality.

International vocation

You will study in an international environment: every year, the campus receives more than 1,200 students from over 75 countries who choose CETT to train in tourism, hospitality and gastronomy. This cultural diversity, together with academic mobility opportunities, will enrich your learning experience and prepare you for a global career in the tourism industry.

Connection with the sector

CETT-UB has a close relationship with the tourism industry, ensuring that your training will be consistent with the needs of the labor market. As the institute has more than 1,000 agreements with companies in the sector, you will have access to employment and internship opportunities. A high percentage of CETT graduates also find employment in the sector, which demonstrates the quality and relevance of our training.

Experience-based methodology

At CETT-UB, you will learn through real challenges and projects. You will have the opportunity to participate in national and international awards and competitions, which will allow you to make your mark and develop your skills with a global perspective.

More than a campus

The CETT Campus has learning spaces that reflect the reality of the sector: such as the Hotel Universitario Alimara, the Aula Restaurant, Espai Fòrum and the Ágora BCN residence. You will be able to apply your knowledge in real work environments, connect with active professionals and develop innovative projects.

Campus CETT

Select a gallery

Training Center

Building

Reception

Resource center

Career Services

Theoretical teaching classrooms

Technical Classrooms

Pre-preparation Classroom

Cooking Workshop

Techno-Culinary Classroom

Research and Innovation Space

Demonstration Kitchen Classroom

UB-Bullipedia Space

Sommeliers Classrooms

Reception Classroom

Computer Classrooms

Applied Technology Classrooms

Restaurant Classroom

Forum Space

Kitchen Classroom

Alimara University Hotel

Reception

Summum Restaurant

Event Rooms

Garden

Rooms

Àgora BCN University Residence

Reception

Rooms

Dining Room

Leisure Room

Gym

Activity Rooms

Garden

Training Center

Building

Reception

Resource center

Career Services

Theoretical teaching classrooms

Technical Classrooms

Pre-preparation Classroom

Cooking Workshop

Techno-Culinary Classroom

Research and Innovation Space

Demonstration Kitchen Classroom

UB-Bullipedia Space

Sommeliers Classrooms

Reception Classroom

Computer Classrooms

Applied Technology Classrooms

Restaurant Classroom

Forum Space

Kitchen Classroom

Alimara University Hotel

Reception

Summum Restaurant

Event Rooms

Garden

Rooms

Àgora BCN University Residence

Reception

Rooms

Dining Room

Leisure Room

Gym

Activity Rooms

Garden

Gastronomy, food and food industry

The study plan of the Bachelor's Degree in Culinary and Gastronomic Sciences prepares you to master both the knowledge and practical skills you need in the world of gastronomy.

Each subject, project and experience is designed to meet the current challenges of the industry, combining creativity, management and food science.

Degree objectives

Train professionals with knowledge in culinary and gastronomic sciences, enabling them to understand and approach the culinary and gastronomic phenomenon from scientific, technological, social, cultural, and business management perspectives.
Provide the necessary skills to innovate, design, produce, and manage services in the fields of food, gastronomy, haute cuisine, commercial and collective catering, and the food industry.
Carry out research and development projects in the field of culinary and gastronomic sciences.
Empower students by developing both personal and professional competencies: active learning and growth mindset, emotional intelligence, leadership, communication, decision-making and complex problem-solving, creativity and innovation, original solutions for new concepts, critical thinking, analytical and systemic reasoning, collaborative mindset, resilience, self-reflection, stress tolerance, flexibility, etc.

Competencies you will acquire

Acquire scientific methodology in basic aspects of culinary products and processes.
Understand the composition of food (chemical, physical, and biological), as well as its modifications and alterations.
Be able to identify products (origin, characteristics, and gastronomic value).
Understand ingredients, their properties, processes, techniques, and trends.
Learn the fundamentals of the main processes involved in the transformation and preparation of food.
Study the relationships between nutrition and health.
Understand the physiological processes involved in the sensory perception of food.
Develop economic and financial management skills for culinary and gastronomic projects in culinary spaces
Receive training in marketing and commercialization.
Possess gastronomic culture (historical, social, geographical, and anthropological).
Foster respect for traditional gastronomic culture.
Obtain a global vision of the gastronomic process.
Lead and integrate multidisciplinary teams.
Possess consumer ethics.

The main thematic blocks of the Degree in Culinary Sciences and Gastronomy are:

Culinary Technique and Technology

To train for the gastronomy of the future, you must master both traditional techniques and technological innovations. Gain in-depth knowledge of high-quality raw materials, master both traditional and avant-garde techniques, and apply emerging technologies to create innovative gastronomic experiences adapted to today’s challenges. Through a creative and scientific approach, learn to use next-generation tools and devices — such as artificial intelligence — to optimize processes, personalize offerings, and create surprising flavors, textures, and presentations.

The program also integrates a critical and responsible perspective: the development of dishes and products is carried out with respect for culture, territory, and culinary heritage, while also considering economic viability, environmental impact, and a firm commitment to sustainability. Apply creativity and efficiency to meet the needs of a constantly evolving sector.

Applied scientific knowledge

Applying science to understand food and create innovative, healthy, and sustainable proposals is essential in today’s gastronomy. Gain a solid foundation in food chemistry, with in-depth knowledge of animal and plant-based products, their composition, properties, and culinary applications. Learn to identify and analyze the main reactions that occur during food preparation and understand how they influence the sensory, technological, and nutritional quality of the final product.

Master scientific language and develop a critical perspective to connect chemical processes with sensory experiences, enhancing flavors, textures, and aromas. This scientific approach, combined with culinary practice, allows you to create proposals adapted to the needs of the sector and society, positioning you as a professional capable of innovating with health, efficiency, and responsibility criteria.

Business management

Build a solid foundation in economics and management to understand how markets and the global economic environment function. Starting from micro- and macroeconomic fundamentals, learn to analyze variables such as supply and demand, market equilibrium, GDP, or inflation, and interpret how globalization and the sector’s evolution influence strategic decisions in gastronomy. This perspective enables you to make informed, sustainable business decisions adapted to a changing context.

Deepen your knowledge of gastronomic business management through a practical, action-oriented, and entrepreneurial approach. Develop skills in budget planning, performance analysis, logistics and resource management, as well as in the creation of innovative business models. Design services and business strategies to lead competitive projects in the restaurant industry, hospitality, agri-food industry, and related sectors, with a managerial, creative, and forward-looking vision.

Personal and professional empowerment

Your personal and professional development is key to facing a constantly changing work environment with confidence. Through social and communication skills, you work on leadership, teamwork and autonomy, while fostering a proactive, responsible and resolute attitude. The objective is to prepare you to adapt to the challenges of the gastronomic sector with confidence and commitment.

Using active methodologies such as challenge-based learning, problem solving and critical thinking, you apply your knowledge to real situations. This approach allows you to develop key skills, manage difficulties with resilience and consolidate an open mind, capable of facing present and future challenges in the professional sphere.

Study plan

The degree is structured into four years, each worth 60 ECTS credits, comprised of compulsory and optional subjects. The subjects are shared in the first two years, and starting in the third year, you can choose several electives within each specialty.

First course

Code	Subjects	Type	Credits
181101	History of cooking and gastronomy	BT	6
181102	Principles of physiology and biochemistry	BT	6
181103	Food chemistry	BT	6
181104	Tourism, gastronomy and communication	BT	6
181105	Anthropology and psychology of food and gastronomy	BT	6
181106	Fundamentals of economic and financial management	BT	6
181207	Production systems and processes in cooking	MAND	6
181208	Culinary techniques and preparations	MAND	6
181209	Principles of nutrition and dietetics	MAND	3
181210	Applied economics and sustainability	MAND	3
181211	Physical and physicochemical bases of culinary products and processes	MAND	6

Second course

Code	Subjects	Type	Credits
182109	Art and cuisine	BT	6
182108	Marketing and commercialization	BT	6
182110	Animal products: processed and unprocessed	BT	6
182107	Products of plant origin: processed and unprocessed	BT	6
182111	Mediterranean cooking and world cuisines	BT	6
182111	Desserts cooking: techniques and formulas	BT	6
182213	Microbiology	MAND	3
182216	Agrosystems of the world	MAND	3
182212	Food safety and legislation	MAND	3
182215	Applied Technical English	MAND	9
182300	Introductory practices in gastronomy	MAND	6

Third course

Code	Subjects of the specialty itinerary in Culinary Innovation and Creativity	Type	Credits
183220	Business and environmental legal framework	MAND	3
183219	Management and development of people and teams	MAND	3
183218	Traditional cooking from local to global	MAND	6
183224	Planning and design of culinary spaces	MAND	3
183222	Certified production and quality marks	MAND	3
183221	Fishing and gastronomy	MAND	3
183225	Food and health	MAND	6
183217	Culinary experimentation	MAND	6
183223	Beverages production and tasting	OPT	6
183503	Food production in commercial catering	OPT	6
183502	Restaurant service processes	OPT	3
183451	Culinary knowledge management	OPT	3
183501	Optimization of production circuits	OPT	6
183504	Introductory practice in haute cuisine	OPT	6

Code	Subjects of the Culinary Management and Gastronomic Innovation in the Food Industry specialty program	Type	Credits
183220	Business and environmental legal framework	MAND	3
183219	Management and development of people and teams	MAND	3
183218	Traditional cooking from local to global	MAND	6
183224	Planning and design of culinary spaces	MAND	3
183222	Certified production and quality marks	MAND	3
183221	Fishing and gastronomy	MAND	3
183225	Food and health	MAND	6
183217	Culinary experimentation	MAND	6
183223	Beverages production and tasting	OPT	6
183404	Culinary preparations in communities and the food industry	OPT	6
183401	Logistics and supply chain	OPT	3
183451	Culinary knowledge management	OPT	3
183402	Culinary organization and operations management	OPT	6
183403	Introductory practice in the food industry	OPT	6

Code	Subjects of the specialty itinerary in Collective Catering Management	Type	Credits
183220	Business and environmental legal framework	MAND	3
183219	Management and development of people and teams	MAND	3
183218	Traditional cooking from local to global	MAND	6
183224	Planning and design of culinary spaces	MAND	3
183222	Certified production and quality marks	MAND	3
183221	Fishing and gastronomy	MAND	3
183225	Food and health	MAND	6
183217	Culinary experimentation	MAND	6
183223	Beverages production and tasting	OPT	6
183404	Culinary preparations in communities and the food industry	OPT	6
183401	Logistics and supply chain	OPT	3
183451	Culinary knowledge management	OPT	3
183402	Culinary organization and operations management	OPT	6
183403	Practice in communities	OPT	6

Fourth course

Code	Subjects of the specialty itinerary in Culinary Innovation and Creativity	Type	Credits
184229	Creative process and contemporary culinary technology	MAND	6
184230	Sensory analysis	MAND	6
184227	Culinary and gastronomic research	MAND	6
184228	Innovation and development of gastronomic products	MAND	6
184226	Strategy and business entrepreneurship	MAND	6
184900	Final degree project	MAND	12
184505	Culinary innovation in cutting-edge technology	OPT	6
184506	Culinary Production Management: Planning and Execution	OPT	6
184508	Inclusive patisserie	OPT	6
184507	Advanced practice in haute cuisine	OPT	6

Code	Subjects of the Culinary Management and Gastronomic Innovation in the Food Industry specialty program	Type	Credits
184229	Creative process and contemporary culinary technology	MAND	6
184230	Sensory analysis	MAND	6
184227	Culinary and gastronomic research	MAND	6
184228	Innovation and development of gastronomic products	MAND	6
184226	Strategy and business entrepreneurship	MAND	6
184900	Final degree project	MAND	12
184508	Inclusive patisserie	OPT	6
184505	Culinary innovation in cutting-edge technology	OPT	6
184405	Advanced technological innovation	OPT	6
184407	Advanced training in the food industry and communities	OPT	6

Code	Subjects of the specialty itinerary in Collective Catering Management	Type	Credits
184229	Creative process and contemporary culinary technology	MAND	6
184230	Sensory analysis	MAND	6
184227	Culinary and gastronomic research	MAND	6
184228	Innovation and development of gastronomic products	MAND	6
184226	Strategy and business entrepreneurship	MAND	6
184900	Final degree project	MAND	12
184406	Great culinary productions	OPT	6
184405	Advanced technological innovation	OPT	6
184407	Advanced training in the food industry and communities	OPT	6

Final Degree Project

The Final Degree Project reflects the skills acquired, as well as their application and development.

Acquired skills

The Final Degree Project is a research or application project in which students, depending on their professional interests and motivations, delve into some aspect of the chosen specialization:

Fine Dining Management and Gastronomic Innovation
Culinary Management and Innovation in the Food Industry and Communities

Link to the itinerary

It is recommended that the final project be related to the specialty you have chosen. Its completion may follow one of the following modalities:

Research
Business
Entrepreneurship

Evaluation

The level of competencies that the student has achieved during their training is assessed, their maturity and ability to independently apply these competencies are verified, and the research and problem-solving methods specific to the area of the specialization are developed. This function is achieved by developing a deep understanding and synthesis of the knowledge and skills acquired in the subjects taken during the Degree.

Types of evaluations

The preference for in-person classes and continuous assessment is related to the teaching methodology used, which is based on challenge-based learning and the development of entrepreneurial projects.

Continuous evaluation: This involves evaluating the work and the acquisition of skills and abilities carried out by students throughout the course.
Single evaluation: In special circumstances, students who, for justified reasons, cannot regularly attend in-person classes may opt for this alternative assessment method, consisting of a semester-based assessment test.

Evaluation elements

To carry out this type of assessment, a combined system of evidence has been designed, each responding to different levels of achievement of items related to the subject's objectives.

Thus, three elements of assessment are distinguished, in which different aspects can be considered:

Completion of a written report.
Oral defense of the final project.
Evaluation of the process.

Qualification you will obtain at the end of your degree

Official qualification

RUCT code

Graduate in Culinary and Gastronomic Sciences from the University of Barcelona

**AQU-validated qualification with quality label

2503006

Quality

CETT is the ideal partner for companies and institutions that consider attracting professional talent a strategic pillar of development.

Through expert support, project implementation, and the development of specialized initiatives, we add value to companies' talent selection processes by providing them with dynamic environments that facilitate the recruitment of the most suitable professionals for their needs.

Internships and jobs

The world of catering and cooking demands effort, dedication, and professionalism. Those who excel are those who master their craft, and here, experience makes the difference. Therefore, the program's internships are designed to provide added value and give you a key boost in your career.

The degree program includes company internships over the last three academic years, following a progressive model geared toward practical specialization through three 6-credit subjects.

All internships are carried out in around fifty companies (restaurants, catering, HORECA, technology companies, experience companies, food industry, etc.).

Second course

In your second year, you take the introductory internship course, which introduces you to gastronomy in the real world of work and consolidates your basic culinary techniques.

Third course

In your third year, your specialization begins, depending on the path you choose (in communities, the food industry, or haute cuisine), delving into the daily work of professionals.

Fourth course

In your fourth year, you continue your specialization and development along your chosen path, deepening and consolidating your professional development.

Professionals opportunities

The degree program offers a high employability rate. Students who complete the program will have a wide range of opportunities to put their knowledge to work.

Restaurant industry:

Commercial catering
Collective catering (school cafeterias, businesses, hospitals, etc.)
Catering and distribution services
Food industry
Gastronomy and healthcare
Hotel catering services
Gastronomic tourism products and activities
Consulting
Research and innovation in R&D&I centers

Management responsibilities:

Chef or Executive Chef in Commercial or Mass Catering
Operations and Process Management in the Food Industry
Hotel Restaurant Management
F&B Management
R&D Management in the Restaurant or Food Industry
Food Quality and Safety Manager
Food Product Development
Culinary or Nutritional Consulting
Design of Gastronomic and Tourism Experiences

Employability

+1.500

annual job offers

20%

job offers are international

888

internship agreements

+900

collaborating companies

Access and prices

To complete your enrollment in the Bachelor's Degree in Culinary and Gastronomic Sciences, please contact the Future Student Guidance Department.

Students	Enrollment	Price	Total Price**
Non-EU students*	900 €	€ 9.120	€ 10.020
UE Students	900 €	8.037 €	8.937 €

UB fees not included in the course price: €325. (Amount corresponding to the 2024/2025 academic year. The update of the fees for the upcoming academic year is pending the publication of the Price Decree by the Government of Catalonia). This amount will be charged in October.

*Non-EU students who have resided in Spain for at least 1 year will be eligible for EU tuition fees.

**This is the price for single payment.

View fee amounts and conditions for other payment methods with our Future Student Orientation team.

Enrollment process

Here you can find all the information you need to enroll according to your profile:

Information on admisision to undergraduate studies
Admission to university for high school pupils (PAU)
Admission to university graduates for high vocational training
Transfer of national academic records
Transfer of international academic records

Consult the conditions of admission

Scholarships and financing

Las becas disponibles para este grado son:

Academic Excellence Scholarship - new admission
Scholarship for International Dual Degrees
Mou-te! Academic Mobility Scholarship
Talent Scholarship for new admissions to the kitchen and catering services training cycles and graduate degrees
General scholarships for post-compulsory university students (Ministry of Education, Culture and Sports).

Consult scholarships and financing

Additional information

Consult all the information about CETT degrees: academic regulations, indicators, quality systems (SIQMAC), Tutorial Action Plan (PAT), VSMA documents, and discontinuation plans, all focused on educational excellence and sustainability.

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