This Master's aims to help you strengthen your entrepreneurial spirit to develop and launch tourism projects. We work on entrepreneurship skills through different tools and methodologies, among which CBL challenge learning stands out.
Our teaching methodology is very active and participatory; the student is the center of the learning process. Active participation in the classroom is encouraged through learning by doing and interaction among students.
You will experience firsthand entrepreneurship and innovation in projects and companies by developing your own project or an intra-entrepreneurial proposal from a collaborating company.
The Master does not have final exams. Assessment is based on continuous monitoring by faculty and the program management and the resolution of individual or group written tests, and elaborating assignments throughout the course.
| Asignaturas de la especialidad de Innovación en Cocina Responsable | 15 |
|---|---|
| Técnicas en cocina circular e inclusiva | 6 |
| Sistemas y procesos en negocios sostenibles | 4,5 |
| Innovación aplicada en la cocina de sustitución | 4,5 |
| Asignaturas optativas libres (ofertadas a las dos especialidades del Máster) | 6 ECTS |
|---|---|
| Investigación gastronómica | 6 |
| Transformación digital y Gastronomía | 3 |
| Recursos para el emprendimiento en Gastronomía | 3 |
| Prácticas en empresa* | 6 |
| Trabajo Final de Máster | 6 |
*Consistirán en realizar prácticas curriculares con una duración mínima de 150 horas y una duración máxima de 900 horas.
The international dimension, entrepreneurship, and the digital tourism company make up three of the main objectives of the Master in Development and Launch of Tourism Projects. Your MCP is the instrument to synthesize these objectives.
The Master's Capstone Project (MCP) design is directly linked to the teaching-learning process that characterizes this degree in terms of the transversal development of an innovation project in the tourism sector throughout the Master's program.
The credits assigned to the Master's Capstone Project (6 ECTS) are the culmination of the student's complete learning throughout the program. There are two types of MCP:
The internships have two modalities:
The internships are carried out through university-entrepreneur cooperation agreements and are supervised by expert subject professors.
CETT-UB will help you find the most suitable opportunities for your professional profile and your motivations among the more than 900 requests from companies we receive annually. Likewise, we will help you contact and accompany you in accessing the most attractive companies and institutions to your professional objectives.
As a differential feature to the market, the CETT-UB has its group of companies dedicated to training and offering quality hotel and tourism services so that you can apply this practical knowledge without leaving the Campus:
For more information, visit the Career Services, contact us by email at careerservices@cett.cat, or you can also visit us on the second floor of the Campus.
1) Titulación Oficial de la Universidad de Barcelona: Máster Universitario en Gastronomía Sostenible. Especialidad en:
Obtenida la verificación del plan de estudios por el Consejo de Universidades, previo informe de la Agència per a la Qualitat del Sistema Universitari de Catalunya, así como la autorización de la Comunidad Autónoma de Cataluña, y establecido el carácter oficial del título por acuerdo del Consejo de Ministros de 26 de septiembre de 2014 (publicado en BOE de 18 de octubre de 2014).
2) Titulación propia del CETT, Barcelona School of Tourism, Hospitality & Gastronomy: Máster Universitario en Gastronomía Sostenible. Especialidad en:
3) Doble Especialización: Cursar el Máster te permitirá realizar, si así lo quieres, una segunda especialidad dentro del programa, que aparecerá en una titulación oficial. Cursar una doble especialidad ampliará tus competencias y te ayudará a enfrentar y adaptarte de manera aún más sólida a un mercado laboral dinámico.
Código RUCT:4317462
