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    Degree in Gastronomy

    Degree in Gastronomy

     

    Schedules and Calendar

    Check the academic calendar for the 2024/2025 year in Castellón

    Competencies

    General

    • Students should be able to relate gastronomy to other multidisciplinary areas.
    • Students should be able to demonstrate knowledge and understanding of the concepts, principles, and main processes in the gastronomic area and applied management.
    • The student will know the limits of the profession and its competencies, identifying when referral to another professional is necessary.
    • The student will recognize the need to maintain and update professional competence, placing special importance on autonomous and continuous learning of new knowledge.

    Specific

    • The student will know the theoretical bases that allow them to identify the economic-financial variables of a company, with special emphasis on culinary management.
    • The student will understand the different theoretical models as a basis to describe the functioning at macro and micro levels of the economy.
    • The student will know the economic and organizational foundations of a company: structures and processes, as well as their specificity in a gastronomic company.
    • The student will understand the fundamentals of communication theories.
    • The student will know the techniques and processes of business communication and their specific application in gastronomic business models.
    • The student will understand the basic concepts of message structure in advertising communication.
    • The student will understand the theoretical principles of marketing and its tools and particularities for a company in the field of gastronomy.
    • The student will know the main commercial research techniques.
    • The student will understand the main theories about consumer purchasing processes and comprehend their impact on the purchase of services/products from gastronomy companies.
    • The student will be able to understand and analyze consumer purchasing decision processes.
    • The student will identify raw materials for gastronomy, know their components and properties, and be able to determine the techniques and procedures for preservation, storage, handling, and preparation in the kitchen.
    • The student will understand the concept of traceability applied to food: its elements, processes, and implications.
    • The student will know and be able to apply food safety standards, regulations, and procedures.
    • The student will identify gastronomy as a cultural expression, with a history linked to different peoples, with special emphasis on the gastronomic and cultural history of the Mediterranean.
    • The student will understand the kitchen as a physical space where gastronomic action occurs, differentiating the specific machinery for its development.
    • The student will understand the theoretical principles for preparing financial statements of economic units and will be able to interpret Spanish accounting regulations.
    • The student classifies economic-financial information and uses it for decision-making in control, management, and business administration operations.
    • The student will understand the characteristics of different culinary processes and will use them for resource allocation in professional kitchen activities.
    • The student will identify the varieties and trends of production and management existing in national and international cuisine.
    • The student will understand the organizational and management models present in companies in the field of gastronomy and will relate them to business models in this sector.
    • The student understands the concept of business strategy and its methods and uses them to formulate proposals applicable to companies in the gastronomic field.
    • The student understands the fundamental principles of labor law and commercial law that influence the activity of companies in the field of gastronomy.
    • The student understands the legal framework regulating tourism activity and will comprehend its influence on the activity of companies in the field of gastronomy.
    • The student understands the concept of "Mediterranean Diet" and describes its raw materials and processes in the kitchen.
    • The student identifies key dietary guidelines in the Mediterranean diet, applies them in the kitchen, and contrasts their beneficial effects on health.
    • The student knows culinary innovation techniques in the context of Mediterranean gastronomy and applies them to create new products within the concept of "Mediterranean Diet."
    • The student understands texts and oral discourses in English related to gastronomy.
    • The student will construct clear and coherent texts in English and will be able to communicate them orally.
    • The student understands the fundamentals of microbiology, parasitology, and toxicology that influence food preparation.
    • The student understands the physical-chemical transformation processes of food during handling and storage processes, applies this knowledge in food handling and storage activities.
    • The student identifies and compares the characteristics of professional kitchen management and production systems of reference worldwide.
    • The student will understand and be able to apply to professional activity the typologies, processes, and characteristics of oenological products, distilled beverages, and caffeinated drinks.
    • The student will understand and be able to apply creative thinking and innovation techniques adaptable to different areas of gastronomy and culinary management.
    • The student understands the raw materials in pastry and classifies products based on their organoleptic and nutritional qualities.
    • The student identifies the specific processes and machinery of pastry and baking and uses them in production activities.
    • The student understands the techniques and tools for cost calculation and control in the company, and also demonstrates the ability to analyze data to make decisions about them in companies in the culinary field.
    • The student understands the theoretical bases of public relations and is able to apply them to event design.
    • The student understands the principles of protocol and its regulatory references, is able to apply these principles in public relations activities.
    • The student understands the fundamentals, tools, and processes for cellar management in culinary companies, and is also able to apply this knowledge in practical management scenarios.
    • The student understands the nutritional foundations of human nutrition and is able to apply them to the culinary process.
    • The student understands the fundamentals of bromatology and dietetics and is able to apply them for the improvement of professional gastronomy.
    • The student understands the structure of tourism as a sector, the typology, organization, and management processes of tourism companies.
    • The student is able to differentiate and understand the parameters for defining gastronomic business models and knows how to apply them to the design of new value proposals for the market.
    • The student understands the functioning of information and communication technology tools and knows how to apply them to contribute to the development of business models, with special application in gastronomic management.
    • The student will understand and interpret cutting-edge techniques applied in the field of food technology and will be able to apply them in the preparation of gastronomic products and culinary processes for hospitality and the food industry.
    • The student will identify and assess the processes for launching new businesses, being able to develop a business plan in the gastronomic field.
    • The student will value innovation as a source of competitive advantage and a mechanism for strategic adaptation to environmental changes, will be able to propose proactive initiatives towards change and avant-garde in gastronomy and food.
    • The student will understand the conceptual bases of work in the kitchen: concepts, values, and terminology specific to the profession.
    • The student will understand the bases of customer service in the gastronomic company: concepts, values, terminology, organization.
    • The student will integrate the theoretical/practical knowledge acquired and apply it in the development of a project in the field of gastronomy.
    • The student will apply in the workplace the theoretical/practical knowledge acquired, endowing them with specificity.
    • The student will understand the most common food intolerances and allergies, as well as the correct production practices for this type of consumers.
    • The student will understand the different hierarchies and responsibilities inherent to the professional profiles of the human team working in the kitchen.
    • The student understands the structure of the hotel and gastronomic business, its management tools, and is able to interpret the operational relationships between gastronomy and hotel companies and the elements of influence towards new trends in catering.

    SPECIALIZATION I. Gastronomy

    • The student will identify and interpret the quality of raw materials in food and will be able to develop innovative products.
    • Ability to configure spaces by providing innovative and sustainable conceptual, aesthetic, and constructive solutions.
    • The student will identify the processes and resources involved in the design and construction of spaces intended for gastronomic professional uses.
    • The student will identify and plan the operational resources necessary for the start-up of a specific gastronomic service activity.
    • The student will identify the factors that impact the improvement of the efficiency of the operation of a given gastronomy service.
    • The student understands the concepts and methods used for decision-making in business financial planning, understands how to apply them to the field of gastronomy businesses, knows how to analyze scenarios based on these concepts and methods, and applies them in decision-making.

    SPECIALIZATION II. Gastronomic Management

    • The student will acquire the necessary knowledge to manage supply, logistics, and production processes for gastronomic services for large groups.
    • The student will distinguish the principles of strategic brand management and will be able to apply them to products and services related to gastronomy.
    • The student will understand the different techniques for creating added value and will be able to apply them in the development of gastronomic products.
    • The student is capable of developing a strategic management plan for a gastronomy company.
    • The student identifies the different elements of a "servuction" system and is able to apply them in a company within the field of gastronomy.
    • The student will be able to plan various gastronomic offerings based on the type of gastronomic business and its technical and human resources.
    • The student will be familiar with the great masters of gastronomy as well as their main contributions to the development of gastronomy as a discipline.

    Career Opportunities Degree in Gastronomy

    Graduates in Gastronomy and Culinary Management will be able to carry out their professional activity in companies within the tourism and restaurant sectors at local, national, and international levels.

    The related professional fields include, among others:

    • Executive Chef or Restaurant Director
    • Food & Beverage Director
    • Management of gastronomic businesses
    • Entrepreneur in gastronomic or agri-food businesses
    • Gastronomic consultant
    • R&D in the agri-food industry
    • Quality control and production management
    • Research
    • University teaching related to gastronomy

    International Campus

    Internationalisation

    The Most International University

    Having students from over 100 nationalities on a single campus changes everything. For us, it makes us the most international university in the Valencian Community and one of the most international in Europe. For you, it offers an international university environment full of new opportunities.

    Training

    Free English Classes

    To prepare you as much as possible for the real world, we offer free English classes during your degree. That way, when you finish your studies, your horizons will be as wide as you want.

    Global Citizen Program

    Global Citizen Program

    We live in a global, borderless reality. That’s why your studies at CEU include the Global Citizen Program, which certifies your international education and empowers you to compete globally, helping you stand out on your CV.

    Academic Fees

    • If you are concerned about your expenses when you come to the University, we help you estimate them. Calculate your total monthly expenses at the University now. Cost Calculator >>
    Merit Program

    CEU Merit Program Scholarships

    Welcome to the scholarship with no fine print. The CEU Merit Program offers over 100 scholarships a year with a 75% or 100% reduction in the total tuition fee. This is the only scholarship program where you’ll know if you’ve been awarded before enrollment. If not, you’ll still have time to choose another university. That’s how clear it is—no fine print.

    Collaboration Scholarships

    Collaboration Scholarships

    How would you feel about getting paid to collaborate in different areas of the University? And what if you collaborate in an area directly related to your professional future? That’s what CEU collaboration scholarships are about for domestic and international students. The success of these calls year after year shows they are the ideal combination of support and learning.

    Our Double Degrees

    Double Degrees

    Two Degrees at Your Own Pace and with Total Flexibility

    By finishing a double degree, you earn two official university degrees, not a single combined title. CEU’s double degrees offer personalized paths, guiding you based on your workload, international stays, and credit transfers, so you don’t have to worry about bureaucracy.

    Double Degrees

    Double Degree, Double Reward, but Not Double Price

    The double degree path grants you both titles, but you won’t pay the full annual cost of two separate programs. Simply put: if one degree costs 100, the double degree costs 130. We can explain the details if you wish.

    No Commutes or Complex Paperwork

    No Commutes and No Complex Paperwork

    You’ll study both degrees in the same building, avoiding inconvenient travel. You’ll have a single point of contact for your program, so you won’t face complicated academic procedures. Two degrees without administrative hassles.

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    Information
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    • Official Degree: Degree in Gastronomy
    • Duration/ECTS: 4 years / 240 ECTS
    • Modality: Presential
    • Places/Campus: 60 / Castellón
    • Language: Spanish
    • Learning Outcomes: Competencies
    • Schedules and Calendar: View
    • Academic Fees: View

    Discipline, imagination, and creativity. The Degree in Gastronomy gives you the ingredients to become the chef of the future.

    Targeted at:

    Students passionate about business, gastronomic science, and culinary arts. Meticulous individuals with a strong work ethic and perseverance to perfect their skills.

    With an approach:

    Practice and experience-based, providing a broad and realistic view of the gastronomic world. Today’s sector requires not only cooking skills but also the ability to combine culinary talent with a successful, profitable business model.

    So you become:

    Into a promising gastronomy professional, committed to excellence and capable of working as a team. Ultimately, into a culinary creation expert.

    Career opportunities>

    Vídeo

    The kitchen is our classroom

    What makes us different?

    Excellence

    Our Specialization Programs

    At CEU, we focus on training students in Degree in Gastronomy with technical skills, while also supporting their personal and professional development. We firmly believe that a high-quality, rigorous education is the key to ensuring future professional success. Moreover, employers today are increasingly seeking candidates with a comprehensive profile. So, how do we achieve this?

    • Skills Development: These are undoubtedly what make the difference. At CEU, we focus on both personal and professional skills to prepare our students not only as experts in their fields but also as leaders capable of making an impact in their social and professional environments. Our goal is to enhance employability and provide the tools to face today's challenges.
    • Academic Excellence Plan. For our top-performing students in Degree in Gastronomy, we’ve developed an intensive training path designed to enrich their CV and create more opportunities. It helps them develop strategic skills in collaboration with prestigious companies.

    1. Study at a cutting-edge gastronomy university

    The aim of our Degree in Gastronomy is to train professionals who are not only skilled in culinary techniques, but also qualified to manage and run a food establishment anywhere in the world.

    It’s not just about creating the most innovative and advanced chefs—it’s also about delivering top-quality professional management training for the gastronomy and hospitality sectors. This is the only official gastronomy degree that combines haute cuisine and business management, blending the key ingredients of food with the skills to build a profitable culinary business. Because nowadays, top chefs are also brands, right?

    2. To be the best, train with the best

    The CEU UCH Degree in Gastronomy is built around five core pillars:

    • Pillar One: Gastronomy.
      You will gain in-depth knowledge of food and culinary techniques for every type of service, style, and project.
    • Pillar Two: Business Management.
      You’ll study strategic business management with a practical focus, tailored to the hospitality industry. And when we say hospitality, we don’t just mean restaurants—we’re also talking about hotel chains, cruise ships, catering companies…
    • Pillar Three: Languages.
      Given the global boom in gastronomy, you can’t succeed in the field without strong, specialized English skills. That’s why we offer English improvement sessions, courses in professional English, and even the option to study most of the first year entirely in English.
    • Pillar Four: Creativity.
      This degree includes subjects related to creativity, design, and artistic movements, giving students the skills to create immersive culinary experiences through space design, event creation, and emotional impact.
    • Pillar Five: Specialize or stay average.
      The curriculum includes two specialization tracks:
      • Executive Chef – Innovation & Research in Gastronomy
        Focused on innovative culinary techniques, trend analysis, and research, preparing top-level professionals who adapt and create in the kitchen.
      • Gastronomic Business – Food & Beverage
        Focused on management and leadership in Food & Beverage departments in major hospitality and tourism businesses.

    3. Your Gastronomy University with the best facilities

    Studying Gastronomy requires extensive hands-on practice. That’s why this degree is taught at the best gastronomy campus in Spain and southern Europe: GASMA Gastronomy & Management University Campus in Castellón.

    GASMA hosts specialization programs for professionals from around the world, and it’s not uncommon to find a Michelin-starred chef giving a masterclass during any week of the year.

    Discover more about GASMA Gastronomy & Management University Campus.

    4. The profession in the classroom

    To become a top professional, you need to be in contact with the best experts in the field. That’s why leading chefs—including Michelin-starred chefs—collaborate in our degree. They run advanced seminars, lead workshops, and have helped design course content and techniques. Because gastronomy is a contact profession, and it’s best to start building those connections from day one.

    5. Main ingredient: Internationalization

    At CEU Cardenal Herrera University, you’ll be surrounded by students from over 103 countries. This Gastronomy Degree is studied by students of more than 70 different nationalities. In fact, over 85% of our students are international, coming from Europe, America, Africa, and Asia to study with us. You’ll share your classroom with people from all over the world—some countries you may not even know exist. What will unite you? The drive to be the best internationally. Do you have that passion?

    By the way, make sure to pack a good suitcase—some of the internships, both official and voluntary, are in restaurants around the globe.

    6. Spain’s benchmark Gastronomy Campus

    GASMA is one of the top gastronomy campuses in Spain, offering students access to:

    • Experiential learning classrooms
    • Several types of kitchens designed for advanced training
    • An impressive underground wine cellar used for specific subjects
    • A teaching garden
    • An in-house pastry kitchen for learning about desserts and sweets
    • An integrated on-campus restaurant
    • A cutting-edge laboratory for R&D development
    • Extensive green areas

    GASMA is CEU UCH’s gastronomy university campus in Castellón. It features modern, designer facilities equipped with the highest quality tools and resources. It’s also set in a unique natural environment where students can explore their creativity and apply it in the campus restaurant, which they help manage alongside professionals.

    U Ranking
    1st university in Spain
    for teaching quality
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    Scholarships
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    "The Learning Pathway of Health Research in Physiotherapy is vital to improve the development of different competencies in the field of research, in order to have critical knowledge when interpreting and investigating fields that are still to be developed and improved in physiotherapeutic healthcare. This process prepares physiotherapists to have effective tools when conducting quality research and obtaining a critical spirit of scientific reading. This certification is essential for the professional development and employability of a physiotherapist, opening doors not only in the field of clinical assistance but also in the areas of research and teaching."

    Cristina Orts Ruiz
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    Cristina Balaguer Fernández

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    "The Learning Pathway of Pharmaceutical Communication provides you with the acquisition of a key competency in the practice of the profession. Having optimal communication skills is essential for pharmacists to successfully operate in a multidisciplinary work environment, enhance patient care, or successfully develop any scientific outreach activity in the health field. By completing this pathway, you strengthen your development as a pharmacist and incorporate a differential value to your professional profile."

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    Ricardo Martín Peñalver

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    Vice Dean - Nursing Degree (Elche)

    "The professional competencies of Nursing have evolved towards an autonomous field of knowledge, and it is necessary to raise awareness among nurses about the importance of research for the development of the profession and the benefits it brings. Through research, the evolution in care practice can be understood and nursing procedures improved. The Learning Pathway of Health Research in Nursing is vital to improve student skills in terms of searching for and interpreting scientific knowledge based on evidence, improve the application of the scientific method, as well as progressively enhance the competencies to be acquired by the student for the correct preparation and defense of the Final Degree Project."

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    Paula Sánchez Thevenet

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    Vice Dean (Health Sciences) - Castellón Center

    "The four Learning Pathways that you can complete complementary to the Nursing Degree at the Castellón campus allow you to intensify nursing professional competencies in the fields of health emergency, nursing management in primary and hospital care, health care applied in school nursing or aimed at specific populations such as older adults or patients with rare diseases, and scientific consultancy from Evidence-Based Nursing. With these pathways, you obtain a certification that guarantees your differential qualification and guide your future professional development towards a greater potential for access to the labor market."

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    Your Campus

    Campus video

    The Degree in Gastronomy is taught in Castellón, at a unique and innovative campus where all practical classes are held: GASMA Gastronomy & Management University Campus is located at the southern entrance of Castellón, 1 km from the main CEU Cardenal Herrera University building. How to get there

    Campus Castellón
    Campus Castellón
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    Campus Castellón
    Campus Castellón
    Campus Castellón
    Campus Castellón
    Campus Castellón
    Campus Castellón
    Campus Castellón
    Campus Castellón
    Campus Castellón
    Campus Castellón
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    Campus Castellón
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    Campus Castellón

    Why choose CEU?

    Your Program

    The Degree in Gastronomy has a duration of 4 years and 240 ECTS.

    Your professors

    Your classmates

    Jesús Marcano

    Jesús Marcano Venezuela

    “It’s been an unforgettable experience. There are people from so many different countries. We have professors recognized by various institutions. In the end, you grow from it all.”

    Watch interview
    Carmen Montemayor

    Carmen Montemayor Spain

    “It’s a school with great potential, not only in gastronomy but also with many different career opportunities.”

    Watch interview
    Inas Jekani

    Inas Jekani Morocco

    “We learn from the best chefs, which helps us broaden our horizons and define our goals. It’s wonderful to share the classroom with classmates from so many different cultures, bringing us diverse values.”

    Watch interview
    Ricardo Castedo

    Ricardo Castedo Bolivia

    “I would highlight the continuous learning that comes from sharing everyday experiences with classmates from different nationalities.”

    Watch interview

    Internships and Employment

    The Future of the Profession

    It is defined by technological innovation, sustainability, and culinary diversity, while personalization and immersive experiences will change how we enjoy and understand food.

    The Union of Science and Cuisine
    Ready for the Restaurant of the Future
    Hear from the Culinary Team

    Your Gastronomy Career Begins… Now!

    If you want to learn to cook, cook. If you want to learn to manage restaurants and develop new food products for the industry, start now. Learning by doing is the best way. Our Career Services team helps you choose the path that suits you best, so that if you want to be a gastronomy professional, you practice gastronomy from day one with the top national and international companies.

    Our Gastronomy Graduates Share Their Experiences

    Sonia Valero, Enologist at Baron D'Alba

    Sonia Valero, Enologist at Baron D'Alba

    Marvin Ardila, New Product Development at Dacsa

    Marvin Ardila, New Product Development at Dacsa

    Soraya Secci – El Celler de Can Roca

    Soraya Secci – El Celler de Can Roca

    Nikita León – OBA Restaurant

    Nikita León – OBA Restaurant

    Some of the Companies Where You’ll Take Your First Steps

    • Abac
    • Aponiente
    • Ayalga
    • BonAmb
    • Cañitas Maite
    • Cebo
    • BonAmb
    • El Celler de Can Roca
    • Cenador de Amós
    • DiverXO
    • Enigma
    • Fierro
    • Lasarte
    • Mugaritz
    • Quique Dacosta
    • General Regulation for External Academic Internships of University Students
      General Regulation for External Academic Internships of University Students
      PDF
    • Organization Regulations of the Practicum of the Faculty of Law, Business and Political Science
      Organization Regulations of the Practicum of the Faculty of Law, Business and Political Science
      PDF

    Find out what Career Services can do for you >>

    Mobility

    If you want to complement your education with a stay at another international university, you can do it here. If you want to learn from guest lecturers from universities around the world, you can do it here. We have academic partnerships both within and outside Europe, and that’s why you can do it here.

    Education
    To learn

    Seminars and workshops led by professors from universities across Europe and the Americas.

    Scholarships
    To discover

    Student exchange programs so you can enjoy an international stay — if you want one, we’ve got a place for you.

    To experience
    To experience

    Live in other cities and explore new professional perspectives.

    Add an international experience to your CV >>

    Quality

    Memory and reports

    Survey results

    Reports on the evaluation of student, PAS and PDI satisfaction regarding various aspects of the program allow gathering information to identify the main strengths and weaknesses of the degree and, together with other evidence, provide relevant data for defining improvement plans.

    Monitoring

    Official degree programs, once they have completed their third year of implementation or their accreditation renewal, will be evaluated by the Valencian Agency for Evaluation and Foresight (AVAP) to verify compliance with the project outlined in their curriculum verified by the Council of Universities.

    The Degree in Gastronomy defines, reviews, and continuously maintains its quality objectives. To this end:

    • It annually prepares the Internal Monitoring Report, based on the results of the indicators and evidence from the Internal Quality Assurance System, which includes an analysis of its performance, proposes improvement actions, and monitors their progress.

    Monitoring Documents

    Internal Monitoring Reports

    Suggestion box





    Operating rules:

    • All members of the university community and different stakeholders may submit suggestions, complaints, claims, or compliments.
    • Suggestions, complaints, claims, or compliments may be submitted individually or as a group.
    • To submit a suggestion, complaint, claim, or compliment, it is necessary to provide the personal information requested in the corresponding form; otherwise, it will not be processed.
    • The mailbox can be accessed directly from the website. It operates via email, so the user will receive a response at the email address provided as the sender.
    • The Strategic Development and Quality Unit will forward the received suggestions, complaints, claims, or compliments to the responsible parties in the relevant Areas, Departments, or Programs and will send their responses to the sender.
    • The Strategic Development and Quality Unit only acts as a liaison, as it does not have executive capacity.
    • The mailbox is public, but the identity of the senders and the documents submitted are not; only the Strategic Development and Quality Unit will have access to them.

    Suggestion Box Reports

    To consult the Suggestion Box Reports for the different academic years:

    View reports

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    You may contact the FUSP-CEU Data Protection Officer by writing to the postal address C/ Tutor nº 35 - 28008 Madrid or via email at [email protected].

    In accordance with the rights conferred by current data protection regulations, you may contact the competent Supervisory Authority to file a complaint, and you may also exercise your rights of access, rectification, restriction of processing, deletion, data portability, and opposition, as well as withdraw your consent, by sending your request to FUSP-CEU General Secretariat, C/ Tutor nº 35, 5th floor - 28008 Madrid, or via email at [email protected].

    *Institutions, dependent Centers and CEU Foundations: Fundación Privada Universidad Abat Oliba CEU, Fundación San Pablo Andalucía, Fundación San Pablo Castilla y León, Fundación San Pablo Sanchinarro, Fundación Abat Oliba, Fundación San Pablo para Ayuda al Estudio, Colegio Mayor Universitario de San Pablo, Fundación Cultural Ángel Herrera Oria and Asociación Católica de Propagandistas.

    Regulation

    The University, through the relevant bodies, defines the internal regulations governing the organization and operation of its degree programs. These regulations are approved by the University Governing Council, which ensures their compliance and regular updating.

    • Regulation
      Regulations on continuity and enrollment conditions for Bachelor’s degree programs
      PDF
    • Regulation
      Specific regulations for Gastronomy students
      PDF
    • Regulation
      Continuous assessment regulations
      PDF
    • Regulation
      General regulations for Bachelor’s (TFG) and Master’s (TFM) final theses
      PDF
    • Regulation
      Regulations on the credit recognition and transfer system
      PDF
    • Regulation
      Regulations for the university’s own programs
      PDF
    • Regulation
      Regulations for academic recognition in ECTS credits for participation in cultural, sports, student-representation, solidarity, and cooperation activities within Bachelor’s degree programs
      PDF
    • Regulation
      Regulations on grade compensation
      PDF

    More Information

    Internal Quality Assurance System

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    The University’s official degree programs are evaluated by the Agència d’Avaluació i Prospectiva (AVAP). The University submits to the Agency, for its review and approval, a dossier containing information about the new program it intends to offer.

    AVAP sends the University a final report verifying the degree. The next step is obtaining the Implementation Report, issued by the competent regional education authority.

    This officialization process culminates with the registration of the degree in the Register of Universities, Centers and Degrees (RUCT), following ratification by the Council of Universities.

    From the start of delivery of the degree, after six and eight years in the case of Bachelor’s degrees (depending on their length), and six years for master’s degrees, the programs undergo an external evaluation to secure renewal of their accreditation. The successful completion of this evaluation, carried out by AVAP, is certified with the Renewal Report.

    If the degree is modified, AVAP conducts the review and certification process for that modification, issuing an evaluative report that endorses the appropriateness of the proposed changes.

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    Degree in Gastronomy.

    In accordance with Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC, we hereby inform you that the controller of the data provided during the enrolment process is the FUNDACIÓN UNIVERSITARIA SAN PABLO CEU (the CEU San Pablo University Foundation; hereinafter, FUSP-CEU). The purpose of the collation of this data is to be able to respond to your request for information and to communicate information regarding educational initiatives and events which may be of interest to you, or which may help us to better understand your educational needs. Profiling will take place on the basis of the data provided by the user by any means, including WhatsApp or any other instant messaging app if used, and may also make use of your public internet fingerprint, for the purpose of identifying which products or services offered by the Foundation or linked organizations best suit you and the best method of communicating them to you, on the basis of the preferences or habits you possess.(*)

    FUSP-CEU would like to inform you that the legal basis for the processing of such personal data derives from the consent provided by the interested party or by his or her legal representatives.

    Furthermore, FUSP-CEU informs you that the personal data provided in this form will be stored until we receive a request from you for the data to be deleted.

    By signing this form, you expressly consent to FUSP-CEU communicating your personal data to foundations and institutions which form part of, or are affiliated with, FUSP-CEU, (*) for administrative purposes and to keep you informed of the activities and projects undertaken by FUSP-CEU. No international transfer of data will take place.

    You can also contact the FUSP-CEU’s Data Protection Officer in writing, at either C/ Tutor nº 35 - 28008 Madrid or [email protected].

    In the exercise of your rights deriving from data protection legislation, you may contact the data protection authority regarding any concerns you may have and you may also exercise your rights of access, rectification, restriction of processing, erasure, data portability and to object to the processing of your data, and indeed to withdraw your consent for such processing, by writing to the General Secretary, at either C/ Tutor nº 35 - 28008 Madrid, or [email protected].

    * Foundations and institutions which form part of, or are affiliated with CEU: the Fundación Privada Universidad Abat Oliba CEU, the Fundación San Pablo Andalucía, the Fundación San Pablo Castilla y León, the Fundación Abat Oliba, the Fundación San Pablo para Ayuda al Estudio, the Colegio Mayor Universitario de San Pablo, the Fundación Cultural Ángel Herrera Oria and the Asociación Católica de Propagandistas.