Programmes and evaluation reports

SGIC - System of internal quality assurance

The EHEA framework and new changes in Spanish regulations, require that Spanish universities must ensure the fulfilment of the objectives associated with the lessons taught, in futherance of continuous improvement.

For this reason, the Basque Culinary Center has designed its own system of internal quality assurance in accordance to the principles and guidelines of the AUDIT program of ANECA (National Agency for the evaluation of quality and accreditation). .

*This evaluation process has been replaced by the Institutional Accreditation Monitoring process

Institutional Accreditation

The Institutional Accreditation of University Centress is a process through which the centres can achieve the renewal of the accreditation of the degrees they offer, through the certification of the implementation of their Internal Quality Assurance System (IQAS). 

Verify

This is a programme for the evaluation of the proposals of official study plans designed in line with the EHEA (European Higher Education Area).

A favourable ANECA report is an essential pre-requisite for the degree to become official.

Modify

A programme for the proposal of modifications to the verification repost of an official degree

Monitor

It is a program in service to the universities to facilitate the monitoring of the official titles in order to verify its correct implementation and results.

*This evaluation process has been replaced by the Institutional Accreditation Monitoring process

Acredit

Is a programme which aims to make the assessment of official degrees. Has as its main objective to see if the results of the title are adequate and allow adequate guarantee the continuity of the teaching of the same until the following renewal of accreditation.

*This evaluation process has been replaced by the Institutional Accreditation Monitoring process

Teaching

This is a support programme to universities in the design of their own mechanisms to manage the quality of teaching by university teaching staff, and to promote their development and reputation.