Innovative Design Concepts for Services in Gastronomy and Culinary Businesses

In
Modality: Presencial
Lasting: 3 or 4 weeks (Summer School)
Start date: 01/07/2019
Languages: Spanish, English

Program Essentials

Type of Course: Summer

Areas of Study

Culinary Entrepreneurship, Gastronomy

Year: 2019

Overview

The importance of culinary-restaurant entrepreneurship for a country’s people and economy is especially present in current times. This is so due to the fact that the development of small and mid-sized enterprises in this sector is one of the most important means for job development and opportunities in any open economy. Entrepreneurial skills are becoming more and more valued and they play a central role in any sort of business degree. Knowledge of successful experiences and cases has become a crucial necessity.

Key words: entrepreneurship, business plan, service, innovation


Start

Monday 01 July 2019 (with lodging: arrival on Sunday 30 June 2019)

End

Thursday 18 July 2019 (3 weeks option) / 25 July 2019 (4 weeks option) (with lodging: departure either on Friday 19 July or Friday 26 July)

Deadline for Application: 31 May 2019

(10% Early Bird Discount for payments done before 15 May 2019)

Eligibility

Undergraduate and Graduate Students, young professionals.
Accreditation of Languages: Level of English or Spanish - Intermediate (B1-B2)

Credits

4 ECTS (3 weeks option) / 10 ECTS (4 weeks option)

Language: English / Spanish

Hours of instruction

75 (3 weeks option) / 90 (4 weeks option), including lectures, professional activities.

Other sessions available: Summer School 2020

Remarks: Courses may be subject to change.