SGIC – SYSTEM OF INTERNAL QUALITY ASSURANCE
The EHEA framework and new changes in Spanish regulations, require that Spanish universities must ensure the fulfilment of the objectives associated with the lessons taught, in furtherance of continuous improvement.
For this reason, the Basque Culinary Center has designed its own system of internal quality assurance in accordance to the principles and guidelines of the AUDIT program of ANECA (National Agency for the evaluation of quality and accreditation).
VERIFICA
This is a programme for the evaluation of the proposals of official study plans designed in line with the EHEA (European Higher Education Area).
A favourable ANECA report is an essential pre-requisite for the degree to become official.
MONITOR
This Is a programme available to universities to help the monitoring of official degrees with the aim of validating their correct implementation and results.
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Monitoring indicators
|
2013-2014 |
2014-2015 |
2015-2016 |
2016-2017 |
2017-2018 |
|
Number of enrolled students in the Bachelor's Degree in Gastronomy and Culinary Arts
|
100 |
104 |
109 |
110 |
106 |
|
Graduation rate in the Bachelor's Degree in Gastronomy and Culinary Arts
|
-
|
71.19% |
72.47% |
75.76% |
77.88% |
|
Drop out rate in the Bachelor's Degree in Gastronomy and Culinary Arts
|
-
|
14.28% |
14.73% |
10.10% |
11.54% |
|
Efficiency rate in the Bachelor's Degree in Gastronomy and Culinary Arts
|
-
|
100.00% |
98.80% |
97.30% |
97.72% |
|
Satisfaction level of the student in the Bachelor's Degree in Gastronomy and Culinary Arts
|
6.42 |
6.84 |
6.98 |
7.29 |
7.32 |
|
Business satisfaction of the students external practices in the Bachelor's Degree in Gastronomy and Culinary Arts
|
- |
- |
- |
8.93 |
8.96 |
|
Business satisfaction of the students final dissertation in the Bachelor's Degree in Gastronomy and Culinary Arts
|
- |
- |
- |
8.80 |
8.70 |
ACREDITA
It is a programme which ultimately aims to validate official degrees. Its main objective is to verify the adequacy of degree results and to guarantee the continuity of teaching standards until the subsequent renewal of accreditation.
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Report |
|
Degree in Gastronomy and Culinary Arts
|
PDF |
|
Resolución definitiva UNIBASQ
|
PDF |
DOCENTIA
This is a support programme to universities in the design of their own mechanisms to manage the quality of teaching by university teaching staff, and to promote their development and reputation.
