Make an enquiry       
     Make an application     
official title Grado en Gastronomía
duration / ECTS 4 years / 240 ECTS
places / campus 60 / Castellón
teaching languages English
learning outcomes Competences
An Internacional Campus

Study alongside students from more than 70 countries, gain an international perspective on the industry and get free Spanish classes while you study.  + info

Comprehensive training

Open up a range of future possibilities with our Certificate of Competences and by taking part in our additional employability and entrepreneurship programmes to enhance your CV.
+ info

Fees and grants

If you are willing to put real passion and effort into your studies, then we can help you. CEU has 15 grant programmes: you may have the right profile for one of them. + info

Studying at the CEU UCH means choosing a University which is different both in the 'what' and the 'how'. We offer a combination of experience and innovation. It is about being truly international and yet with strong local roots. In short, we can offer you everything you need to be whatever you want to be.

Grado en GASTRONOMÍA

A unique campus right on the Mediterranean coastline

What makes us different?

1. Innovative approach

The aim of this degree is not only to train professionals specialised in culinary techniques, but also professionals qualified to direct and manage a restaurant establishment, either within our borders or overseas. Consequently the goal is not only to train students to be chefs, but train them to be professionals who are capable of comprehensively managing a business in the field of gastronomy. And all of this whilst paying attention to reality and the different types of businesses that we find in this field nowadays.

Professionals capable of doing haute cuisine. Professionals who also know how to establish marketing plans and to provide the most appropriate type of customer service. Ultimately, attaining a wealth of knowledge, skills and abilities that contribute to achieving excellence in relation to gastronomy.

2. Breadth and depth of training

At an academic level, the curriculum is based on the following basic principles of knowledge:

  • Gastronomy. By imparting knowledge about food products and culinary techniques, we will deepen your knowledge of the nature, origin and traceability of food and beverages and the characteristics of these processes. The objective is to educate students on the subject of quality and safety of raw ingredients, the preparation and preservation of food, cooking techniques and processes and that of healthy eating.
  • Business management. A practical approach, applied to the gastronomy business, with the aim of providing students with sufficient tools to create concrete business plans whilst protecting the economic viability of them. Students will also gain knowledge of the market and its behaviour, and will additionally receive training in applying accounting and economic knowledge in order to be able to correctly manage a business.
  • Languages. Due to the boom of the sector in the international market and the attractive opportunities brought about by internationalisation, we will encourage English to be used as a working language by students in training activities that require supporting information, seminars, targeted work, bibliographic searches, etc. Certain lessons and activities in particular may also be offered in English.
  • This degree also integrates matters related to creativity, design and artistic trends. This basic knowledge will give students the opportunity to participate actively in projects related to the decoration and creation of a gastronomic environment, and ultimately, develop a distinguished level of attention to detail, both in the preparation of dishes and in the design and decoration of an establishment.

After the study of these core themes, students will have the option of choosing a training route in order to specialise in a field which more closely matches their educational expectations. The anticipated routes within the training plan are as follows:

Executive Chef. Innovation – Research in Gastronomy
On this route, the most innovative culinary techniques will be taught, new culinary trends will be studied in the field of Gastronomy and students will be introduced to the field of research. The intention is for the student to reach the highest culinary level by adapting to culinary trends and applying creative processes and constant research in the kitchen.
Gastronomic Business. Food & Beverage.
With this route, the student is expected to acquire knowledge and develop skills in the field of management. As a Director or Head of Food and Beverage they will be a specialist in managing the department of food and beverages, analyse the levels of demand at each point of sale, establish performance criteria in order to amend possible deviations of consumption, organize all the department staff and perform the selection and monitoring of suppliers.

Their role is more commercially orientated, and is related to tasks such as finding new clients, new contracts, working on commercial offers, budgeting new centres, setting up operations within the business and providing improvements in the provision of services.

3. State-of-the-art facilities.

As from day one, you will have access to state-of-the-art facilities equipped with all kinds of tools and professional utensils. In addition, you will be surrounded by an environment of incomparable nature, so you can unleash your creativity in the kitchen. But, above all, once you try cooking in our kitchen, you will never want the classes to end.

4. Professionals in the classroom.

Because we understand that in order to be a good gastronomy professional, you have to be in contact with the best professionals in the field right from the start, in order for them to share their knowledge and put their experiences into practice in the classroom, in workshops and during the internships which await you.

5. An international vocation.

In your day to day life at CEU UCH you will be surrounded by students who come from more than 70 countries and, in the global world in which we live, that will be an advantage for you. Create relationships and collaborate with people from all over the world and expand your horizons. Also, as a CEU student you have access to free English classes on campus, as well as a large number of internship programs and international visits (such as at the EFE Agency in Paris, Lisbon, Geneva or Athens, or in European media such as ElIbérico en London).

{{anyo.num_curso}} Year

subject ects type sem language
{{asignatura.nombre}} {{asignatura.nombre}} {{asignatura.ects}} {{asignatura.tipo}} {{asignatura.sem}} {{asignatura.idioma}}
TOTAL ECTS{{sumCreditos(anyo.materia)}}


{{anex.$key}}


subject ects type sem language
{{asignatura.nombre}} {{asignatura.nombre}} {{asignatura.ects}} {{asignatura.tipo}} {{asignatura.sem}} {{asignatura.idioma}}


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.

regulations
  • {{archivo.titulo}}
    PDF
  • cm core modules
  • ob obligatory
  • op optional
  • pr practical
  • fyp final year project
SYLLABUSES

{{depart.nombre}}

Guest Contributors

No professors asigned to this degree.

Empresas destacadas

Nuestros alumnos te lo cuentan

Compulsory Placements

Voluntary Placements

  • REGULATIONS CONCERNING VOLUNTARY PRACTICAL TRAINING IN SPAIN FOR UNDERGRADUATES
    PDF

More information

CAREERS SERVICE

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 erasmus@uchceu.es

Consult the academic calendar for the 2017/2018 academic year for the Valencia, Elche and Castellón campuses. Then you can also check the calendars and exam sessions, as well as the class schedules where the Gastronomy (Grado en Gastronomía) is taught.

Note: {{nota}}

{{lugar.availableOptions[0].name}} Campus

  • Calendario
    {{calendar.title}}
    PDF
  • Calendario
    {{calendario1.title}}
    PDF
  • Calendario
    The exam calendar has not been published on the web or is not available at this time.
  • Horario
    {{horario.title}}
    PDF
  • Horario
    {{horarios1.title}}
    PDF
  • Horario
    Grado en Gastronomía schedules have not been published on the web or they are unavailable at this time.

{{lugar.availableOptions[1].name}} Campus

  • Calendario
    {{calendar.title}}
    PDF
  • Calendario
    {{calendario2.title}}
    PDF
  • Calendario
    The exam calendar has not been published on the web or is not available at this time.
  • Horario
    {{horario.title}}
    PDF
  • Horario
    {{horarios2.title}}
    PDF
  • Horario
    Grado en Gastronomía schedules have not been published on the web or they are unavailable at this time.

{{lugar.availableOptions[2].name}} Campus

  • Calendario
    {{calendar.title}}
    PDF
  • Calendario
    {{calendario3.title}}
    PDF
  • Calendario
    The exam calendar has not been published on the web or is not available at this time.
  • Horario
    {{horario.title}}
    PDF
  • Horario
    {{horarios3.title}}
    PDF
  • Horario
    Grado en Gastronomía schedules have not been published on the web or they are unavailable at this time.

{{lugar.availableOptions[3].name}} Campus

  • Calendario
    {{calendar.title}}
    PDF
  • Calendario
    {{calendario4.title}}
    PDF
  • Calendario
    The exam calendar has not been published on the web or is not available at this time.
  • Horario
    {{horario.title}}
    PDF
  • Horario
    {{horarios4.title}}
    PDF
  • Horario
    Grado en Gastronomía schedules have not been published on the web or they are unavailable at this time.

Memory and reports

memory

  • {{normativa.memorias_informes.memoria.titulo}}
    PDF
  • Enlace a RUCT de {{nombre_grado}}
    WEB

aneca reports

  • {{aneca.titulo}}
    PDF

implementation report

  • {{implan.titulo}}
    PDF

renewal report

  • {{renov.titulo}}
    PDF

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.

  • {{encuesta.titulo}}
    PDF
  • PAS Satisfaction
    PDF
  • User satisfaction with services
    PDF

Monitoring

{{nombre_grado}} is revised and updated in order to maintain its high quality. Therefore:

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

  • {{seguimiento.titulo}}
    PDF

Annual reports SGIC

  • {{sgic.titulo}}
    PDF

Suggestion mailbox





Please read and accept the privacy policy.

Suggestion sent!

Error sending suggestion

Guidelines

  • All members of the university community will be able to make suggestions.
  • The suggestions may be expressed individually or as a team.
  • To make a suggestion you must provide the personal data requested in the corresponding form. Suggestions, which do not meet these requirements, will not be processed.
  • The mailbox can be accessed directly from the website. The mailbox will function through the e-mail, so a reply will be sent to the sender e-mail address.
  • The Strategic Development and Quality Unit will forward the received suggestions to the responsible of the corresponding area weekly.
  • The Strategic Development and Quality Unit will only have the function of a link between the parties, since it has no executive capacity.
  • The mailbox will be public, but not the documentation inserted in it, only the Strategic Development and Quality Unit will have access to it.

Regulations

  • Normativa de permanencia para titulaciones de Grado
    PDF
  • Sistema de evaluación continua de la CEU-UCH
    PDF
  • Normativa general para trabajos fin de Grado (TFG) y trabajos fin de Máster (TFM)
    PDF
  • Regulatory Framework of the CEU Cardenal Herrera University for Practicum in Undergraduate and Graduate Degrees
    PDF
  • Regulations on the credit transfer and recognition system at the University CEU Cardenal Herrera
    PDF
  • Normativa sobre Enseñanzas Propias y Formación Permanente de la Universidad CEU Cardenal Herrera
    PDF
  • 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
    PDF
  • Normativa de compensación de calificaciones de la Universidad CEU Cardenal Herrera
    PDF
  • Gestión Programa Erasmus Alumnos de Grado
    PDF
  • Seventh and last examination opportunity – Proceedings
    PDF