1st Semester

• Product and Service Design
• Research Methodology in Gastronomy
• Statistics Applied to R&D
• New Business Models in the HORECA Sector
• Sensory Perception

2nd Semester

• Project Management in Gastronomy
• Development of New Business Management Models
• Design and Architecture of Dishes and Menus
• Sociocultural Effects of Trends in Gastronomy
• Knowledge Transfer

Study Plan:

• The current food context and its challenges
• Gastronomy and Design
• Food Design: Food innovation through design
• Design: Thinking, creativity, and method
• Gastronomic fundamentals
• Design for food and gastronomy
• Practical design of products and experiences

Study Plan:

Mandatory Subjects:

• Educational context, trends, and challenges
• Design of educational projects
• Learning process and the teacher's role
• Innovation in teaching-learning processes
• Design of learning experiences

Elective Subjects:

• Tools, methodologies, and techniques for learning in dining, cocktail making, and sommellerie
• Tools, methodologies, and techniques for learning in the kitchen
• Teaching-learning processes in digital ecosystems
• Tools, methodologies, and research techniques in gastronomy

Study Plan:

• Gastronomy: Culture, Science, and Society
• How do we tell the story of gastronomy?
• Communicating gastronomy in the digital age
• Strategic communication

Study Plan:

• Sustainability and circular economy
• Introduction to Gastronomic Tourism
• Strategic planning of Gastronomic Tourism
• Understanding the gastronomic tourist
• Design of Gastronomic Tourism products and experiences
• Branding and marketing of Gastronomic Tourism
• Gastronomic Culture
• Management of Wine and Gastronomic Tourism destinations
• Creation and management of Gastronomic Tourism businesses

Study Plan:

• Wine and other beverages
• Sommellerie, gastronomy, and pairings
• Wine marketing and commercialization

Study Plan:

• Hospitality Environment
• Planning, Strategic Leadership, and Management
• Operations/Logistics Management
• Economic and Financial Management
• People Management and Other Skills

Study Plan:

• Strategic management and competitiveness in the restaurant sector
• Ideation, design, and implementation of the gastronomic offer
• Innovation and creativity management
• Design of the customer experience and service

Study Plan:

• The chef and its current culinary context
• Culinary Techniques: Fundamentals, applications, and preparation of related dishes
• Comprehensive kitchen management: production, logistics, costs, and team management
• Restaurant workshop

Study Plan:

• The chef and its current culinary context
• Traditional and modern pastry
• The sweet world in the restaurant
• Chocolate
• Formulation
• Pastry

Study Plan:

• The chef and the current culinary context
• Culinary techniques
• Product
• Creativity, trends, and innovation