Bachelor's Degree in Culinary & Gastronomic Sciences

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Modality: Presencial
Lasting: 4 cursos (240 ECTS)
Languages: Spanish, Catalan

Practicum

The main objectives of practical training are:

  • Complete theoretical training with practical experience.
  • Know the reality of the sector of the kitchen and gastronomy.
  • Deepen knowledge, skills, attitudes and professional skills.
  • Acquire necessary strategies for the future professionalization.
  • Develop the capacity of reflection and observation.

The practices of the degree in Culinary and Gastronomic Sciences consist of three subjects of six credits each:

Initiation internship

It will be the first contact that the student will have with a real company, they must be the beginning of the professional socialization, as well as the knowledge of the sector. The objective of these first internship is to consolidate the basic technical competences of the elaborations and the culinary process. It is recommended to do them in the summer of the first year or during the whole second year, including the summer. Once the Internship course has been completed and passed, the student will choose the specialty of the Degree in one of the two mentions: Haute Cuisine and Gastronomic Innovation or Culinary Management and Food Industry Innovation and for Colectivities. The following subjects of Internship, should be made of the same mention, will not be allowed to change specialty in the last Internship.

Specialization Internship I

The student can choose one of the mentions:

a) Initiation Internship in Haute Cuisine and Gastronomic Innovation

This second internship should serve to reflect on the action of the professional, and acquire and develop skills, attitudes and competencies in the professional field of commercial Catering, restaurant chains, hotel catering, haute cuisine restaurants ... as well as the initiation in the chosen mention. It is recommended to do it during the third year of the degree, including summer.

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b) Introductory Internship in Culinary Management and Food Industry Innovation and Colectivities

This second practice should serve to reflect on the action of the professional, and acquire and develop skills, attitudes and competencies in the professional field of collective or social Catering and in the food industry, as well as the initiation in the chosen mention. It is recommended to do it during the third year of the degree, including summer.

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Specialization Internship II

It must be done with the mention chosen in the previous internship:

a) Improvement Internship in Haute Cuisine and Gastronomic Innovation

It is the occasion to deepen and consolidate the own professional competences of the field. It represents the previous step to the incorporation of the student to the labor market. It is recommended to do it throughout the fourth year of the degree.

b) Improvement Internship in Culinary Management and Food Industry Innovation and Colectivities

It is the occasion to deepen and consolidate the own professional competences of the field. It represents the previous step to the incorporation of the student to the labor market. It is recommended to do it throughout the fourth year of the degree.