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Bachelor's Degree in Gastronomy and Culinary Arts

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Official Degree

Graduate in Gastronomy and Culinary Arts

Duration

240 ECTS

4 years

Campus

Donostia - San Sebastián (Basque Culinary Center)

Class size

100 places

Languages

Spanish, English

Modality

On-site

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Want to build your future around gastronomy?
 
 

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The main objective of the degree is to train professionals qualified to design, implement and supervise both high level systems of gastronomic production and preparation, and gastronomic services in restaurants and any other company in the food and gastronomic sector, and in relation to the needs and interests of the customers, to manage teams of people. In addition, they will be qualified to generate and develop proposals for new products, services and business.

They will also be qualified to offer advice and consultancy in the field of catering and gastronomy from the perspective of innovation making use of a wide variety oftools, techniques and lines of communication and different languages.

 

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We open the doors of the university and look forward to explaining the degree in and its career prospects in detail.

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Foreground

Numerous career opportunities within food and gastronomy

External internships throughout the 4 years

State-of-the-art equipment and facilities

Multicultural experience: students and teachers from over 25 countries

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Very high employability

ALUMNI Very high employability

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In this grade you will learn by doing

Experimental Workshop In this grade you will learn by doing

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Live the experience!

International internships Live the experience!

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"Gastronomy and food: a sector full of opportunities for the future"

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Job Opportunities

Employment Prospects

  • Identify and develop techniques and systems of gastronomic production and preparation.
  • Manage catering enterprises, directing and monitoring all processes, and supervising teams.
  • Design and develop innovative business proposals in the gastronomic field.
  • Offer advice and provide consultancy from the perspective of innovation and communication.
  • Participate in research and innovation activities in the gastronomic sector.

Professional Areas

  • Head chef.
  • Restaurant manager.
  • Customer service director.
  • Director of food production in food companies.
  • Researcher in the agricultural-food sector and in the food industry.
  • Gastronomy advisor.

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