Work experience and projectse

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

PDF Catalogue

WORK EXPERIENCE AND FINAL PROJECT

You will become a professional while you study

To be able to work in the world of gastronomy, it is essential to have professional experience. Therefore, even before finishing the Gastronomy and Culinary Arts Degree, you will have 4 years of work experience in both national and international companies.

During each of the courses, you will work in a company related to gastronomy and agri-food, be it a research centre, a restaurant or the university, among others. And as you advance in your studies, you will increase your work experience, spending more hours and getting to know other cultures.

 

See all the options for studying abroad

 

Dual training

At Mondragon Unibertsitatea we follow a practice-based educational model. Working and studying at the same time will allow you to have a more realistic vision of your future profession, and will also help you to develop skills such as initiative, self-learning, autonomy and creativity.

You will also have a more extensive and highly regarded curriculum that will include training and work experience in very prestigious restaurants, both national and international.

This is an in-company training process tutored by the restaurant and MU, which will allow you to get to know and experience the reality of top-level gastronomy and food, working side by side with the best professionals.

 

More about Dual Training

 

Covadonga María De Echevarria

3rd year student in the Gastronomy and Culinary Arts Degree

“I have been able to combine the degree and apply what I have learned in external projects of a social nature that are fulfilling on a personal level”

Rocio Maeso

3rd year student in the Gastronomy and Culinary Arts Degree

“I'm going for work experience to the NOMA restaurant in Copenhagen, one of the best in the world”

Brando Quirino

Undergraduate student in Gastronomy and Culinary Arts - Elkano Restaurant (Getaria)

“The training model is perfectly adapted to each person's qualities. I liked fresh produce and I am working in a paradise”.

Alejandro Salcedo

Undergraduate Student in Gastronomy and Culinary Arts - Roca Moo Hotel Omm Restaurant (Barcelona)

“Every year, we put into practice everything we have learned during the course at real working speed and at a professional standard.”

Javi Rivero

Graduate in Gastronomy and Culinary Arts

“After my work experience at Ameztoy, I have continued to work in that company as a research and development coordinator”.

Juan Cabanzón

Undergraduate student in Gastronomy and Culinary Arts - Rekondo Restaurant (Donostia/San Sebastian)

“All classes have a very practical element and offer us the possibility of gaining work experience in culinary and agri-food companies”.

 

These are some of the companies, restaurants and organisations where you can gain your work experience

  • El Celler de Can Roca (Girona)
  • Gaggan Restaurant (Bangkok)
  • Pujol Restaurant (Mexico City)
  • Pastisseria Takashi Ochiai (Barcelona)
  • Bistró Guggemheim Restaurant (Bilbao)

End-of-Course Project

In the last year of the Gastronomy and Culinary Arts Degree, you will carry out a real project, adjusted to the needs of the company you are working for. For example, you might need to produce a new menu for a restaurant, improve the taste of a certain product or even start a business. A unique experience that will allow you to put everything you have learned into practice.

  • You design and develop your own project
  • In the last year, over 6 months full-time
  • High probability of continuing to work in the company where you do the Final Project
  • In restaurants, food companies, universities and national or foreign technology centres.
  • A prerequisite for obtaining the degree

 

These are some of the topics that have been covered in the Final Projects:

  • Healthier and more sustainable school dining rooms
  • Implementation of a marketing plan for an urban wine cellar
  • Cataloguing the culinary uses of wild herbs
  • Healthier gluten-free breads
  • Making use of lemon fibre in food
  • Traditional Andean cooking techniques
  • Menus of the ancient Basque whalers

 

More about the End of Degree Project