Geographic field: National and international. Format: 6 months.
Characteristics of the Final Project: A real project (commissioned by the company) or an entrepreneurialism project related to the chosen pathway.
The End-of-Degree Projects undertaken by our students cover different areas within the world of gastronomy. These projects are developed according to the specialization itineraries of the Degree: Culinary Vanguard, Innovation, Business and Entrepreneurship and Food Industry.

These are some examples of the End-of-Degree Project’s developed by our students:

 •   Management of school lunchrooms for the transition towards a healthier and more sustainable model

 •   Implementation of a marketing plan for an urban winery

 •   Creation and development of new gastronomic offers

 •   Research, creation and design of dishes based on aquafaba

 •   Preparation of a wild herb notebook

 •   Creation of healthier and gluten-free baking products

 •   Extraction and utilization of fiber from lemon

 •   Study on sensory perceptions of benzaldehyde

 •   Anthropological study of the ancestral cooking techniques of the Peruvian Andes

 •   Study of the menus of the Basque whalers who worked in Terranova