Subjects
FIRST COURSE
| Code | Subjects | Tipus | Créditos |
|---|---|---|---|
| 051102 | Principles of Physiology and Biochemistry | FB | 6 |
| 051103 | Food Chemistry | FB | 6 |
| 051104 | Tourism, Gastronomy and Communication | FB | 6 |
| 051105 | Anthropology and Psychology of Food and Gastronomy | FB | 6 |
| 051106 | Principles of Economic and Financial Management | FB | 6 |
| 051207 | Production Systems and Processes in Cooking | OB | 6 |
| 051208 | Culinary Techniques and Preparations | OB | 6 |
| 051209 | Principles of Nutrition and Dietetics | OB | 3 |
| 051210 | Applied Economics and Sustainability | OB | 3 |
| 051211 | Physical and Physicochemical Principles of Culinary Products and Processes | OB | 6 |
SECOND COURSE
| Code | Subjects | Tipus | Créditos |
|---|---|---|---|
| 052109 | Art and Cooking | FB | 6 |
| 052108 | Marketing and Commercialization | FB | 6 |
| 052110 | Products of Animal Origin: Natural and Manufactured | FB | 6 |
| 052107 | Products of Plant Origin: Natural and Manufactured | FB | 6 |
| 052111 | Mediterranean Cooking and World Cuisines | FB | 6 |
| 052214 | Dessert Cooking: Techniques and Formulas | OB | 6 |
| 052213 | Genetic Evolution and Crop Improvement for Culinary Products | OB | 3 |
| 052216 | Agricultural Systems Around the World | OB | 3 |
| 052212 | Food Safety and Legislation | OB | 3 |
| 052215 | Applied Technical English | OB | 9 |
| 052300 | Introductory Practical Training | OB | 6 |
THIRD COURSE
| Code | Subjects | Tipus | Créditos |
|---|---|---|---|
| 053220 | Business and Environmental Legal Framework | OB | 3 |
| 053219 | Manpower and Team Management and Development | OB | 3 |
| 053223 | Beverage Production and Testing | OB | 6 |
| 053218 | Local and Global Traditional Cuisine | OB | 6 |
| 053224 | Planning and Design of Culinary Spaces | OB | 3 |
| 053222 | Certified Production and Quality Brands | OB | 3 |
| 053221 | Fishing and Gastronomy | OB | 3 |
| 053225 | Food and Health | OB | 3 |
| 053217 | Culinary Experimentation | OB | 6 |
| Code | Haute Cuisine and Gastronomic Innovations | Tipus | Créditos |
|---|---|---|---|
| 053503 | Culinary Preparations in Commercial Catering | OMA | 6 |
| 053502 | Restaurant Service Procedures | OMA | 3 |
| 053451 | Culinary Knowledge Management | OM | 3 |
| 053501 | Optimization of Circuits of Production | OMA | 6 |
| 053504 | Introductory Practical Training in Haute Cuisine and Gastronomic Innovations | OMA | 6 |
| Code | Culinary Management and Innovation in the Food Industry and Groups | Tipus | Créditos |
|---|---|---|---|
| 053404 | Culinary Preparations in the Food and Catering Industry | OMC | 6 |
| 053401 | Logistics and Supply Chain | OMC | 3 |
| 053451 | Culinary Management and Operational Management | OM | 3 |
| 053402 | Introductory Practical Training in Culinary Management and Innovation in the Food Industry and Groups | OMC | 6 |
| 053403 | Creative Process and Contemporary Culinary Technology | OMC | 6 |
FOURTH COURSE
| Code | Subjects | Tipus | Créditos |
|---|---|---|---|
| 054229 | Creative Process and Contemporary Culinary Technology | OB | 6 |
| 054230 | Sensory Analysis | OB | 6 |
| 054227 | Culinary and Gastronomic Research | OB | 6 |
| 054228 | Innovation and Development of Gastronomic Products | OB | 6 |
| 054226 | Business Strategy and Entrepreneurship | OB | 6 |
| 054900 | Final project | OB | 12 |
| Code | Haute Cuisine and Gastronomic Innovations | Tipus | Créditos |
|---|---|---|---|
| 054505 | Culinary Innovations in Avant-Garde Technologies | OMA | 6 |
| 054506 | Culinary Production Management: Planning and Execution | OMA | 6 |
| 054507 | Advanced Practical Training in Haute Cuisine and Gastronomic Innovations | OMA | 6 |
| Code | Culinary Management and Innovation in the Food Industry and Groups | Tipus | Créditos |
|---|---|---|---|
| 054406 | Main Culinary Productions | OMC | 6 |
| 054405 | Advanced Technological Innovation | OMC | 6 |
| 054407 | Advanced Practical Training in Culinary Management and Innovation in the Food and Catering Industries | OMC | 6 |