Study programme

Official Degree

Graduate in Gastronomy and Culinary Arts


240 ECTS

4 years


Donostia - San Sebastián (Basque Culinary Center)

Class size

100 places


Spanish, English



PDF Catalogue

Organization of the lessons according to the 2017 Plan


  • 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:

  1. Culinary Avant-Garde
  2. Innovation, Business and Entreprenourship
  3. Food Industry

The language of instruction of most classes is Spanish. Some are taught in English.


1st Year• 1st Semster

  Subject Type ECTS
PDF Professions in the gastronomic sector and the competences required C 2
PDF Systems and production processes in cuisine (I) BT 6
PDF Raw ingredients, their nature and products C 3
PDF Catering teams and facilities C 3
PDF Service and customer focus C 4
PDF Computing BT 6
PDF History and sociology of food and gastronomy BT 6
  Total   30


1st Year • 2nd Semester

  Subject Type ECTS
PDF Systems and production processes in cuisine II C 5
PDF Breadmaking and uses of bread C 3
PDF The enterprise and gastronomy BT 6
PDF Statistics BT 6
PDF Biology BT 6
PDF Work Experiece I C 4
  Total   30


2nd Year • 3rd Semester

  Subject Type ECTS
PDF Optimization of systems and production processes in cuisine I C 5
PDF Food and chemistry BT 6
PDF Introduction to economics BT 6
PDF Basque Gastronomy C 3
PDF Optimization of service and customer focus C 4
PDF Psychology BT 6
  Total   30

2nd Year • 4th Semester

  Subject Type ECTS
PDF Optimization of systems and production processes in cuisine II C 6
PDF Spanish Gastronomy I C 3
PDF Labour legislation, food and the environment BT 6
PDF Wine Care I C 3
PDF Communication BT 6
PDF Work Experiece II C 6
  Total   30



3th Year • 5th Semester

  Subject Type ECTS
PDF Introduction to nutrition and dietetics C 3
PDF Design of technique and innovative processes in cooking C 7
PDF Provisioning and logistics C 3
PDF Innovation in service and customer focus C 6
PDF Wine Care II C 3
PDF Spanish Gastronomy II C 4
PDF Industrial technologies and processes in gastronomy C 4
  Total   30


3th Year • 6th Semester

  Subject Type ECTS
PDF Wine cellar management  C 5
PDF Marketing and commercial management C 3
PDF International Gastronomy C 5
PDF Products and advanced techniques OP 3
PDF New trends and innovation in processes relating to customer service OP 3
PDF Control and quality OP 3
PDF Work Experiece III C 14
  Total   30


4th Year • 7th Semester

  Subject Type ECTS
PDF Introduction to research and innovation in gastronomy C 3
PDF Design and cuisine C 5
PDF Management of catering C 4
  Option in Culinary Avant-Garde    
PDF New culinary trends OP 6
PDF Sensory impressions OP 6
PDF Great chefs: personalities and their influence in cuisine OP 5
  Option in Innovation, Business and Entreprenouship    
PDF Market research and business viability OP 6
PDF Entrepreneurship and development of a business OP 6
PDF Design of the business plan OP 5
  Option in Food Industry    
PDF Product design and development OP 6
PDF Production management OP 6
PDF Collectives and related industries OP 5
  Total   30


4th Year • 8th Semester

  Subject Type ECTS
PDF Thesis T 30
  Total   30


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.