In the third year, students must choose one of these course pathways:

Professions in the Gastronomic Sector and the

Required Skills
Systems and Production Processes in Cooking (I)
Raw Materials, their Nature and Products
Catering Equipment and Facilities
Service and Customer Relations
Computers
History and Sociology of Food and Gastronomy
2
6
3
3
4
6
6
OB
OB
OB
OB
OB
FB
FB
5
6
6
3
4
6
OB
FB
FB
OB
OB
FB
3
7
3
6
3
4
4
OB
OB
OB
OB
OB
OB
OB
Optimisation of Cooking Production Systems and Processes (I)
Food Physics-Chemistry
Introduction to the Economy
Basque Gastronomy
Optimisation of the Service and Customer Relations
Psychology
Introduction to Nutrition and Dietetics
Design of Innovating Techniques and Processes in Cooking
Supply and Logistics
Innovation in Service and Customer Relations
Wine Waiter (II)
Spanish Gastronomy (II)
Technologies and Industrial Processes in Food
Optimisation of Cooking Production Systems and Processes (II)
Spanish Gastronomy (I)
Work, Food and Environmental Legislation
Wine Waiter (I)
Communication
Work Experience II
Cellar Management
Marketing and Commercial Management
International Gastronomy
Products and Advanced Techniques
New Trends and Innovation in Service Processes
Control and Quality
Work Experience III
Systems and Production Processes in Cooking (II)
Breadmaking and Uses of Bread Company and
Gastronomy
Statistics
Biology
Work Experience
1
st
SEMESTER
1
st
SEMESTER
1
st
SEMESTER
2
nd
SEMESTER
2
nd
SEMESTER
2
nd
SEMESTER
1
st
YEAR
ECTS: 60
2
nd
YEAR
ECTS: 60
3
rd
YEAR
ECTS: 60
ECTS: 30
ECTS: 30
ECTS: 30
ECTS: 30
ECTS: 30
ECTS: 30
5
3
6
6
6
4
OB
OB
FB
FB
FB
OB
6
3
6
3
6
6
OB
OB
FB
OB
FB
OB
5
3
5
3
3
3
14
OB
OB
OB
OP
OP
OP
OB
4 CURSO
ECTS: 60
Pathway option: FOOD INDUSTRY
Final Project
2
nd
SEMESTER ECTS: 30
30 TFG Introduction to Research and Innovation in Gastronomy
Design and Gastronomy
Catering Management
Design and Product Development
Production Management
Collectives and Related Industries
1
st
SEMESTER ECTS: 30
4
5
4
6
6
5
OB
OB
OB
OP
OP
OP
Introduction to Research and Innovation in Gastronomy
Design and Gastronomy
Catering Management
Market Studies and Business Feasibility
Entrepreneurialism and Developing a Business
Designing the Business Plan
Final Project
1
st
SEMESTER 2
nd
SEMESTER
4
th
YEAR
ECTS: 60
Pathway option: INNOVATION, BUSINESS AND ENTREPRENEURIALISM
ECTS: 30 ECTS: 30
4
5
4
6
6
5
OB
OB
OB
OP
OP
OP
30 TFG
2
nd
SEMESTER
Introduction to Research and Innovation in Gastronomy
Design and Gastronomy
Catering Management
New Culinary Trends
Sensorial Aspects
Great Chefs: Personalities and References in Cooking
Final Project
1
st
SEMESTER
4 CURSO
ECTS: 60
Pathway option: CULINARY AVANT-GARDE
ECTS: 30 ECTS: 30
4
5
4
6
6
5
OB
OB
OB
OP
OP
OP
30 TFG
TOTAL no. ECTS: 240 FB= Basic Training OB= Compulsory OP= Optional TFG= Final Project
Welcome plan
Culinary Production and Development Systems
Business Management
People and Customer Management
Gastronomic Culture
Service and Customer Relations Systems
2 ECTS
35 ECTS
31 ECTS
20 ECTS
24 ECTS
25 ECTS
29 ECTS
20 ECTS
20 ECTS
20 ECTS
24 ECTS
30 ECTS
Scientific Basics Applied to Gastronomy
Pathway - Culinary Avant-garde
Pathway - Innovation, Business and Entrepreneurialism
Pathway - Food Industry
External work experience
Final Project
DISTRIBUTION OF DEGREE SUBJECTS