EDUCATIONAL
GCCG Pla estudis

Culinary and Gastronomic Sciences Degree. Practice

The main objectives of the practical training are:

• Complete theoretical training with practical experience.

• Know the real sector of cooking and gastronomy.

• Deepen the knowledge, skills, attitudes and professional skills.

• Acquiring strategies necessary for future professional.

• Develop the capacity for reflection and observation.

Practice of Science Degree in Culinary and Gastronomic consist of three courses:

 

Initiation practices

It will be the first contact that students have with a real company and should be the beginning of the professional socialization and knowledge of the sector. The aim is to consolidate these first practical technical skills of basic own recipes and culinary process. It is recommended to follow them in the summer of 1st year or during the second year, including summer period.

After the second course, the students choose specialty degree in one of two statements: Haute Cuisine and Gastronomic Innovation and Culinary Management and Innovation in the Food Industry. 


Specialized Practices I:

a) Practice of Introduction to the Haute Cuisine and Gastronomic Innovation.

This second course of practices should reflect on the action of professional and acquire and develop skills, attitudes and competencies in the professional catering business, restaurant chains, hotel restaurants, haute cuisine restaurants...  It is recommended to follow them in the third year Bachelor, included summer period.

b) Practice of Introduction to Culinary Management and Innovation in the Food Industry.

This second course of practices serves to reflect on the action of professional and acquire and develop skills, attitudes and skills in the field of professional or social catering and food industry, as well as an introduction to the statement chosen. It is recommended to follow them in the third year Bachelor, included summer period.

 

Specialized Practices II:

a) Practice Improvement to the Haute Cuisine and Gastronomic Innovation.

It is an opportunity to deepen and strengthen the professional skills specific to the field. It represents the first step in the incorporation of students into the labor market. It is recommended to follow them during the fourth year of the Degree.

b) Practice Perfeccionamient Culinary Management and Innovation in the Food Industry

It is an opportunity to deepen and strengthen the professional skills specific to the field. It represents the first step in the incorporation of students into the labor market. It is recommended to follow them during the fourth year of the Degree.