Photography from: Reasons to study this master | Tourism Management of Culinary and Gastronomic Heritage
Universidad de Barcelona
Academic Offer
Reasons to study this master
Specialization within Official Master of Tourism Innovation Management
Call for applications: October 2021

Reasons to study this master

  • It is the only accredited Masters in Spain which focuses on food tourism management, an area only a few centers are specialists in. CETT-UB’s 50 years ‘experience in the gastronomy sector are the best guarantee of high quality, expertise, contacts and vast knowledge of the sector.

  • It includes an extensive program of activities which will open the doors to the latest trends in food and wine tourism: you will visit the main food and wine destinations, attend product demos and learn about avantgarde cuisine with chef professors from our Bachelor’s Degree in Culinary and Gastronomic Sciences and you will attend the most important congresses and gastronomy trade fairs in Barcelona: Fórum Gastronómico, Alimentaria, B-Travel, etc.

  • You will be able to do your internship at companies and organizations that are part of the food tourism chain of value, that includes research centers such as Fundación Alicia, ODELA and the Catalan Board of Tourism, as well as tourism consultors and wine and food makers.

  • The teaching staff involved in the master’s are recognized professionals with proven experience in leading companies of the sector: César Cánovas, Best Sommelier of Spain 2002 & 2005, National Award in Gastronomy 2012 and one of the leaders of the Wineissocial project; or Damià Serrano, expert in wine tourism and Head of Marketing in Experiences and Research at the Catalan Board of Tourism among others.

  • Your Master’s Capstone Project will give you the chance to apply for a Scholarship awarded by the National Board of Tourism (Dirección General de Turismo in Spanish), a merit by Redintur, or being published on CETT-UB’s academic journals.

  • CETT-UB cutting-edge facilities will enable you to experience avantgarde cuisine firsthand: preparatory rooms, cooking workshops, technology rooms, demo rooms or the sensory rooms are modern and innovative spaces where you will be able to witness the latest creations in gastronomy.