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official title Grado en Gastronomía
duration / ECTS 4 years / 240 ECTS
places / campus 60 / Castellón
teaching languages Spanish & English
learning outcomes Competences
Acuerdos In our Gastronomy (Grado en Gastronomía) we work with official case studies from Harvard Business®
Acuerdos
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

Campus Gasma

What makes us different?

1. Innovative approach

The objective of this Bachelor's Degree is to train professionals specialized in culinary techniques, but also qualified to direct and manage a restaurant anywhere in the world.

It is not just about training the most innovative and advanced chefs, but also about guaranteeing the best training in professional management for the gastronomic and catering sector. That is why this is the only official Bachelor's Degree that combines haute cuisine with management and mixes the key ingredients of food with the techniques to generate the most profitable gastronomic business. Because nowadays great chefs are also a brand, right?

2. To be the best you have to train with the best

At an academic level, the program is based on the following basic pillars of knowledge:

  • Pilar one: Gastronomy.
    It encompasses all skills on food product and culinary techniques. Learning everything about the nature of food and how to apply the best cooking techniques at all times, for each service, for each style, for each project. That implies (yes) stepping into the kitchen, but also entering the chemistry and nutrition laboratories. This means getting your hands dirty and trying again and again what you learn every week. If you think that gastronomy is learned only by studying, this degree is not for you. Our way of understanding gastronomy is by making it and doing it for real. This means that, for example, from what a student pays as academic fees, we invest about 2,000 euros on average every year for the purchase of raw materials that he/she will need to prepare the dishes, so that they can make a mistake cooking, for instance, with most expensive tuna in the world, or perhaps would you prefer to cook it for the first time when customers are already waiting at the table? By the way, do you think that in all universities you learn to cook like this? Take a look around, because you will discover that the answer is no. You might just discover that in some universities gastronomy is based primarily on classrooms and paper notes. We think that to be the best you can only learn by working with the best from the beginning. The best on origin and food traceability, the best on food safety, the best on gastronomic innovation, the best on nutrition and health.
  • Pillar two: Business Management.
    In this Bachelor's Degree you will learn management and strategic direction with a practical approach applied to catering companies. We say companies because we do not just talk about restaurants, right? Catering companies refer also to hotel chains, cruise ships, catering services... and the food industry that is always launching new prepared food products, a market trend that is growing exponentially. A growing sector that not only needs chefs and labor, it also needs business and brains.
  • Pillar three: Languages.
    Amidst the rise of international cuisine, you cannot be a professional in the sector without a good level of specialized English. That is why we offer complementary English sessions for level improvement, subjects on specific English within the program and even the possibility of studying most of the first year entirely in English. You choose, but do not forget that you cannot stop choosing to have the right professional English skills.
  • Pillar Four: Creativity.
    This Bachelor's Degree integrates subjects related to creativity, design and artistic trends. This knowledge will give the student the ability to generate complete gastronomic experiences through the design of spaces, the creation of events and the generation of emotions. Because in a way, gastronomy is also an art, and art must move us, right?
  • Pillar five: Specialize or be just like everyone else

The program includes the following specialization itineraries:

Executive Chef Innovation - Research in Gastronomy
This itinerary teaches the most innovative culinary techniques. You will learn about new gastronomic trends and be initiated in the field of research. The purpose is for the student to reach the highest culinary level, knowing how to adapt to culinary trends and applying creative and research processes in the kitchen. An itinerary that trains you to be one of the best gastronomy professionals.
Gastronomic Business Food & Beverage
With this itinerary, students acquire advanced skills in the field of management in order to work as Manager or Food and Beverages Director. A highly specialized profession to manage the F&B department of large catering and tourism companies. An itinerary that trains you to be one of the best food management professionals.

3. Avant-garde facilities.

Without avant-garde facilities you cannot study avant-garde cuisine. That is why all the practical part of this degree takes place at GASMA Gastronomy & Culinary Management Campus. GASMA is located at only 5 minutes from our University in Castellón. Its facilities are considered by many to be the best for gastronomy training in all southern Europe. In fact, specialization programs for professionals around the world take place at GASMA and it is not uncommon to meet a chef with two or three Michelin stars teaching a Masterclass during any other week of the course. From the first year, students of this Bachelor's Degree develop hours and hours of practical sessions in these unique facilities. Because (as we have already said) for us and for GASMA the only way to learn gastronomy is by doing gastronomy. You can get to know GASMA Gastronomy & Culinary Management Campus better at this link.

4. Profession in the classroom.

To be a good professional of gastronomy (one of the best) you must be in contact with the best professionals in the sector, it seems logical does it not? That is why the best kitchen professionals collaborate in the teaching methodology of this degree. Michelin star chefs and other international award winners teach intensification seminars, develop practical workshops, and have been involved in the development of the contents and techniques of all subjects. Since cooking is a contact profession, it is good to be in contact with the best from day one.

5. International vocation.

In your day to day at CEU Cardenal Herrera University you will be surrounded by students who come from more than 70 countries and this will be a unique experience for you. This Bachelor's Degree is studied by young people of more than 35 different nationalities. In fact, more than 75% of students in this degree are international, young people who come from countries in Europe, America, Africa and Asia to study with us. That is why if you study Gastronomy at CEU and with GASMA Gastronomy & Culinary Management Campus you already know that a good part of your classmates will be from here and there and from that country that you did not even know. Of course they will all have something in common: the passion to be the best internationally, do you feel that passion?

By the way, you better have a good suitcase because some of the regulated or voluntary practical classes we offer are in restaurants around the world. You better start thinking globally because Harvard Business Publishing® has authorized the use of its materials and case studies in this title.

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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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SYLLABUSES

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Guest Contributors

No professors asigned to this degree.

Empresas destacadas

Here's what our students and graduates think

  • GENERAL REGULATIONS CONCERNING THE PRACTICUM IN BACHELOR'S DEGREES AND POSTGRADUATE PROGRAMS.
    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 incoming@uchceu.es

Consult the academic calendar for the 2019/2020 academic year for the Valencia, Elche and Castellón campuses. You can also consult the academic calendar for the 2018/2019 academic year. Then you can also check the calendars and exam sessions, as well as the class schedules where the Gastronomy (Grado en Gastronomía) is taught.

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Memory and 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
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Monitoring

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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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Suggestion mailbox





Please read and accept the privacy policy.

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