Bachelor's Degree in Culinary & Gastronomic Sciences

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

Professional Job Opportunities


The diversity and richness of the activities related to food and cooking processes allow the graduate to work, generate new business opportunities and develop functions with different degrees of responsibility and autonomy in a number of organizations and companies in various subsectors :

  • Catering business.
  • Social catering and foodservice business
  • Hospitality. Catering services offered by the hospitality sector.
  • Food and health.
  • Food industry.
  • Gastronomy related products and tourism activities as a tourism resource.
  • Consulting.
  • Training, research and innovation in public and private R & D& I centres.

From a vertical approach, varying degrees of responsibility to be developed in these subsectors are expected. By consolidating the skills required for different levels related to business managemen, this degree qualifies for operations management and project management, as well as for head of department positions. The skills associated with research, development and innovation complement the output profile of the programme:

  • Culinary and gastronomic production manager.

  • Operations and food production manager.

  • New food product development manager.

  • Executive Kitchen Manager.

  • Catering manager.

  • Culinary manager in the food industry .

  • Culinary and gastronomic advisor .

  • Culinary innovations manager .

  • Quality and food safety manager in catering.

  • Research projects manager.

  • Head chef in the catering industry .

  • Head chef in the foodservice industry .

  • F & B manager .

  • Cooking facility project manager .

  • Gastronomic events and activities manager .