Master's Degree in Gastronomic Sciences
Donostia - San Sebastián (Basque Culinary Center)
The Master's syllabus gives the student global competences complemented by a period of external internships in which the latter will develop a Master's final project.
- C: Comlpulsory
- Master: Master Thesis
1st Year • 1st Semester
|Product and service design||C||6|
|Research Methodology in gastronomy||C||6|
|Statistics applied to R & D||C||6|
|New business models in the HORECA sector||C||6|
2nd Year • 3rd Semester
During the second year of the Master, the student will develop during a minimum of 5 months (30 ECTS) a final Master's project in a company, technological center or R & D unit of a university with the support and direction of both teachers of the Faculty as tutors of the company. This stay will allow the student to know and experience the gastronomic and food reality of first level by developing real projects.