Graduate in Gastronomy and Culinary Arts
Donostia - San Sebastián (Basque Culinary Center)
The curriculum is structured over 4 years, at a rate of 60 ECTS per year. There are obligatory external work placements in the 1st, 2nd and 3rd years and an End of Degree Project worth 30 ECTS in the 4th year.
In the third year of the degree, there are three in-depth programmes in different fields of the official university degree taught by the Faculty of Gastronomic Sciences, each with a duration of 20 ECTS.
- Culinary State of the Art
- Business Innovation and Entrepreneurship
- Food Industry
Classes are mainly given in Spanish. Some subjects are taught in English.
This degree in Gastronomy and Culinary Arts, accredited by the Mondragon Unibertsitatea, is a degree adapted to the European Higher Education Area and offers solid training based on five pillars:
Gastronomy and Culinary Arts Degree Subjects
You will be able to design and plan new menus and culinary creations, experimenting with a variety of raw materials and processes.
You will learn to detect the opportunities of the various raw materials and to work with them to create innovative recipes.
You will have an exhaustive and practical knowledge of the state-of-the-art machinery, tools, products, techniques and processing.
You will be able to classify and assess the quality of products and foods based on sensory perception.
You will master the process, techniques and tools needed to develop new food products.
Nutrition and dietetics
You will acquire a global vision of the significance of food as an important component of health in order to include it in gastronomy.
Basque and national gastronomy
You will understand and master the basics and characteristics of Basque and Spanish cuisine as well as the most typical recipes.
You will learn to discover the secrets and prepare the most popular dishes of international cuisine, from Asia to South America
Design innovative and effective dining room services focused on providing the customer with a unique dining experience.
You will learn about the current situation of production and consumption of wine and other drinks, and their relationship or pairing with gastronomy.
You will have a global vision of the complete management of a restaurant company and all its processes and equipment.
You will be able to plan, develop and implement marketing and communication strategies and activities in the field of gastronomy.
You will learn everything you need to create your own gastronomic business and develop innovative products and services.
Employment, food and environmental legislation are the basis of an effective control system that you must be aware of and respect.
You will be able to manage work teams and projects in the area of gastronomy and research.
Innovación y Creatividad
Dominarás las técnicas y herramientas para diseñar, desarrollar y elaborar nuevas propuestas gastronómicas.
You will develop the ability to communicate clearly and concisely in front of any audience.
Learning by doing
From the first year of the Degree in Gastronomy and Culinary Arts you will have obligatory work experience in restaurants and other companies in the sector. But in addition, the degree is characterised by an essentially practical learning model based on abilities, in which the main player is the student.
Subjects for each year
- BT: Basic Training
- C: Compulsory
- OP: Optional
- T: Thesis
The curriculum is divided into 4 years, based on 60 ECTS per year. There are compulsory external placements during the 1st, 2nd and 3rd years and an End of Degree Project with 30 ECTS in the 4th year. There are three itineraries for deeper understanding into different areas of the degree course, each one with 20 ECTS duration.
Students must choose one during the third year:
- Culinary Avant-Garde
- Innovation, Business and Entreprenourship
- Food Industry
The language of instruction of most classes is Spanish. Some are taught in English.
1st Year • 1st Semster
|Professions in the gastronomic sector and the competences required||C||2|
|Systems and production processes in cuisine (I)||BT||6|
|Raw ingredients, their nature and products||C||3|
|Catering teams and facilities||C||3|
|Service and customer focus||C||4|
|History and sociology of food and gastronomy||BT||6|
2nd Year • 3rd Semester
3th Year • 5th Semester
|Introduction to nutrition and dietetics||C||3|
|Design of technique and innovative processes in cooking||C||7|
|Provisioning and logistics||C||3|
|Innovation in service and customer focus||C||6|
|Wine Care II||C||3|
|Spanish Gastronomy II||C||4|
|Industrial technologies and processes in gastronomy||C||4|
3th Year • 6th Semester
|Wine cellar management||C||5|
|Marketing and commercial management||C||3|
|Products and advanced techniques||OP||3|
|New trends and innovation in processes relating to customer service||OP||3|
|Control and quality||OP||3|
|Work Experiece III||C||14|
4th Year • 7th Semester
|Introduction to research and innovation in gastronomy||C||3|
|Design and cuisine||C||5|
|Management of catering||C||4|
|Option in Culinary Avant-Garde|
|New culinary trends||OP||6|
|Great chefs: personalities and their influence in cuisine||OP||5|
|Option in Innovation, Business and Entreprenouship|
|Market research and business viability||OP||6|
|Entrepreneurship and development of a business||OP||6|
|Design of the business plan||OP||5|
|Option in Food Industry|
|Product design and development||OP||6|
|Collectives and related industries||OP||5|
4th Year • 8th Semester
In general, a curriculum has been planned in such a way that the students gradually work through the semesters and academic years at the expected rate, except in the cases where they have to repeat the subjects they have not passed. Should this circumstance arise, the student will have the option of enrolling for the subjects that are pending completion.
However, in order to address special personal circumstances, the possibility of part-time enrolment is provided for as long as it is for at least 20 ECTS credits and respects the requirements stipulated in advance between some subjects and others.
In the cases in which special educational needs are confirmed, owing to their exceptional nature, ‘ad hoc’ training adapted to the personal situation of the student will be designed.