Photography from: Syllabus | Innovación en Cocina Responsable

Universidad de Barcelona


Specialization within Máster Oficial en Gastronomía Sostenible
Call for applications: October 2021


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.

CBL This study methodology is based on challenge-based learning (CBL). During the course, you will have to respond to real challenges posed by teachers or organizations that are part of the CETT-UB partners network.

Thus, you will provide a concrete solution for a natural environment. Institutions such as Rusticae, Compass Group, Prezo, or Vilaplana, among others, have been part of the challenges to which our students have had to respond.

PBL With project-based learning (PBL), you will tackle transversal projects that respond to a real concrete problem in the tourism sector. In this way, you will develop collaboration, problem-solving, and critical thinking skills applied in a natural work environment.

You will visit different organizations and institutions of the sector in Barcelona. You will have the opportunity to learn and apply the concepts thanks to the exposure to real situations from their own managers.


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.

Especialidad de innovación en Cocina Responsable

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:

  1. Entrepreneurship projects: The student synthesizes a project developed in a team or individually and proposes strategies and actions to launch it to the market. The structure of the work will be that of a business plan:
  • Executive summary
  • Markets and competitive analysis
  • Strategic plan
  • Marketing plan
  • Operations Plan
  • Financial Plan
  1. Intrapreneurship and innovation projects: The student synthesizes an innovation project for a company, an institution, or an organization that poses a challenge aligned in:
  • Development of new services or products
  • Creation of new lines of business
  • Digitalization processes
  • Digital Marketing Projects
  • Development of Digital Platforms

During your training period at CETT-UB, you will have the opportunity to do your internship in first-class companies and institutions, to apply and complement the knowledge acquired, and at the same time to promote the acquisition of skills that prepare them for the exercise of professional activities.

The internships have two modalities:

  • Curricular: linked to subjects of the program you are taking and that are part of its academic curriculum, therefore, mandatory.
  • Extracurricular: not included in the syllabus and are voluntary.

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:

  • Hotel Alimara
  • Àgora Residence
  • Aula Restaurant
  • Summum Restaurant & Bar

For more information, visit the Career Services, contact us by email at, or you can also visit us on the second floor of the Campus.

Al finalizar el Máster, obtendrás la siguiente titulación en función de la especialidad elegida:

1) Titulación Oficial de la Universidad de Barcelona: Máster Universitario en Gastronomía Sostenible. Especialidad en:

  • Innovación en Cocina Responsable por la Universidad de Barcelona

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:

  • Innovación en Cocina Responsable por el CETT

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