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official title Grado en Gastronomía
duration / ECTS 4 years / 240 ECTS
places / campus 60 / Castellón
teaching languages English and spanish
learning outcomes Competences

Our students receive Spanish training for free.

transversal competences

The degree provides a program of competences related to the employability and entrepreneurship.

academic fee and finance

See also the tuition fees of this degree. The San Pablo CEU University Foundation is the educational institution that allocate more money in Spain for investment in scholarships and grants.

What makes us different?

The Bachelor's Degree in Gastronomy is the result of an in-depth social, cultural and business study on the current situation of culinary practice and how it has developed in both gastronomic and commercial terms. The main conclusions drawn from the study were as follows:

  • There is an increasing trend towards the requirement for professional qualifications in the gastronomy sector. This professional approach means that training is now required in a series of related technical areas.
  • Nowadays gastronomy needs to be seen from a perspective that goes beyond the practice of food preparation. This means that there is now a need for suitable learning environments that can successfully combine gastronomy and business, cooking and return on investment.
  • The development of gastronomy has resulted in the involvement of a series of scientific and technical issues that only a few years ago had nothing to do with cooking as a profession. We need to broaden training horizons for future professionals so we can equip them with the tools and knowledge they need to bring R&D+i into the gastronomy equation as a competitive factor in their practice.

Our goal is to train professionals who are specialised in culinary techniques and also well qualified to manage a hospitality establishment, either in this country or abroad. This is not only a question of providing future cooks with all-round training, our goal is to enrich and develop their professional talents and enable them to design and manage a gastronomy business across the entire hospitality range. We train our students to reach the highest level, producing professionals who know how to develop business plans and put processes in place for providing the right kind of service for their target customers.

In conclusion, the Degree in Gastronomy seeks to equip students with the knowledge, skills and abilities that will enable them to achieve excellence in gastronomy combined with culinary management.

  • Gastronomy. Transferring knowledge on the food product and culinary techniques, taking an in-depth look at the nature, origin and traceability of foods and beverages and the principles governing their processes. Training students in the disciplines of the quality and safety of raw ingredients, food preparation and storage, culinary techniques and processes and healthy eating.
  • Business Management. Taking a practical, applied approach to the hospitality business with the aim of equipping students with the tools they need to set up solid business projects and protect their financial viability. Students will acquire knowledge of the market and how it works. The course includes other topics that apply the accounting and financial knowledge required to manage a company successfully.
  • Languages. The growth of this sector on the international market and the attractive prospects for taking business projects to international level prompts us to place a strong emphasis on English as an everyday working language for our students, who have the opportunity to practise their language skills in seminars, supervised work, bibliographic searches, etc. A number of specific classes and activities are also undertaken in English.
  • This degree includes subjects related to creativity, design and artistic trends. This basic knowledge gives students the chance to play an active part in projects related to decorating and arranging interiors, as well as to develop their own distinctive look in terms of food presentation and interior décor.


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Final Year Project

The TFG involves students completing their own original research projects that include and expand upon on topics studied on the course and require students to use the skills and abilities they have acquired throughout their degree. The aim of the dissertation is to teach students how to look for, structure, organise and evaluate relevant information in order to help them develop their own opinions, including how to approach topics with a social, scientific, technological or ethical nature, and how to develop their own thoughts, criticisms and logical and creative judgments.

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  • cm core modules
  • ob obligatory
  • op optional
  • pr practical
  • fyp final year project




Guest Contributors

No professors asigned to this degree.

Guided Internships

Mandatory Internships

Voluntary Internships

  • Standards for voluntary internships.

Leading Companies


Are you interested in taking part in a mobility exchange during the academic year 2017/18 under the Erasmus+ scheme?

Download the following documents to obtain information on the programme, language tests and recognized language certificates:

For further information, please contact our Mobility Office at

Calendar and timetable


academic calendar

  • academic calendar 2017/2018

Exam Calendar in Castellón

  • Convocatoria ordinaria de enero



  • Clases de 1º de grado en 2º semestre
  • Horario 2º de grado en 2º semestre
  • Horarios de 3º de grado en 2º semestre
  • Horario de clase 1º de Gastronomía
  • Horario de clases de 1º de Gastronomy
  • Horarios de clases de 2º de Gastronomía
  • Horarios de clases de 3º de gastronomía

Quality & Standards

Memory and reports


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aneca reports

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implementation report

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renewal report

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Survey results

Evaluation reports of student satisfaction, PAS and PDI on different aspects of the degree, allow to gather information to identify key strengths and weaknesses of the title and provide relevant data to define improvement plans.

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  • PAS Satisfaction
  • User satisfaction with services


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We carry out a Monitoring Report of our degrees each year and evaluate them through the Valencian Agency AVAP (Agència Valenciana d'Avaluació i Prospectiva) twice a year.
We actively participate in an Internal University Quality Guarantee System, which shows what we are doing well as well as where we can improve and monitor our courses.

Monitoring reports

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Annual reports SGIC

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  • Normativa de permanencia para titulaciones de Grado
  • Sistema de evaluación continua de la CEU-UCH
  • Normativa general para trabajos fin de Grado (TFG) y trabajos fin de Máster (TFM)
  • Regulatory Framework of the CEU Cardenal Herrera University for Practicum in Undergraduate and Graduate Degrees
  • Regulations on the credit transfer and recognition system at the University CEU Cardenal Herrera
  • Normativa sobre Enseñanzas Propias y Formación Permanente de la Universidad CEU Cardenal Herrera
  • Reglamento para el reconocimiento académico en créditos ECTS por la participación en actividades culturales, deportivas, de representación estudiantil, solidarias y de cooperación en los títulos de Grado
  • Normativa de compensación de calificaciones de la Universidad CEU Cardenal Herrera
  • Gestión Programa Erasmus Alumnos de Grado
  • Seventh and last examination opportunity – Proceedings