BACHELOR’S DEGREE IN GASTRONOMY AND CULINARY MANAGEMENT

Introduction Study Programme. Educational tracksInternshipsBachelor’s Degree final projectSkillsAcademic boardCareer opportunitiesReasons for choosing GasmaOur campusDegree Details

”We invite you to discover a proposal so innovative as the degree in Gastronomy and Culinary Management. A new university degree created to expand the horizons of one of the most promising careerson the national and international scene. If gastronomy is your passion, then join us”

Rector of the Ceu- Cardenal Herrera UniversityThe Hon. Mrs. Rosa María Visiedo Claverol

IntroductionThe Gastronomy and Culinary Management University Centre (Gasma) is a university training, research and innovation centre that aims to develop the gastronomy sector with a unique approach.

Gasma will be opening its doors as the first educational institution in Spain to combine Gastronomy and Culinary Management.

The Gasma campus has a dynamic international outlook and is keen to foster a gastronomic environment that is not confined by the physical boundaries of the classroom. The campus welcomes applicants from abroad and encourages students to undertake placements in international companies. The English language is an essential part of the degree qualification.

Gasma has the academic backing of CEU-Cardenal Herrera University, an institution with more than 40 years of experience and with a series of campuses throughout the Comunidad Valenciana region.

Our goal is to train professionals who are specialised in culinary techniques and also well qualified to manage a hospitality establishment, either in this country or abroad. This is not only a question of providing future cooks with all-round training, our goal is to enrich and develop their professional talents and enable them to design and manage a gastronomy business across the entire hospitality range. We train our students to reach the highest level, producing professionals who know how to develop business plans and put processes in place for providing the right kind of service for their target customers.

In conclusion, the Bachelor’s Degree in Gastronomy and Culinary Management seeks to equip students with the knowledge, skills and abilities that will enable them to achieve excellence in gastronomy combined with culinary management.

The Bachelor’s Degree in Gastronomy and Culinary Management is the result of an in-depth social, cultural and business study on the current situation of culinary practice and how it has developed in both gastronomic and commercial terms. The main conclusions drawn from the study were as follows:

1. There is an increasing trend towards the requirement for professional qualifications in the gastronomy sector. This professional approach means that training is now required in a series of related technical areas.

2. Nowadays gastronomy needs to be seen from a perspective that goes beyond the practice of food preparation. This means that there is now a need for suitable learning environments that can successfully combine gastronomy and business, cooking and return on investment.

3. The development of gastronomy has resulted in the involvement of a series of scientific and technical issues that only a few years ago had nothing to do with cooking as a profession. We need to broaden training horizons for future professionals so we can equip them with the tools and knowledge they need to bring R&D+i into the gastronomy equation as a competitive factor in their practice.

1. Gastronomy. Transferring knowledge on the food product and culinary techniques, taking an in-depth look at the nature, origin and traceability of foods and beverages and the principles governing their processes. Training students in the disciplines of the quality and safety of raw ingredients, food preparation and storage, culinary techniques and processes and healthy eating.

2. Business Management. Taking a practical, applied approach to the hospitality business with the aim of equipping students with the tools they need to set up solid business projects and protect their financial viability. Students will acquire knowledge of the market and how it works. The course includes other topics that apply the accounting and financial knowledge required to manage a company successfully.

3. Languages. The growth of this sector on the international market and the attractive prospects for taking business projects to international level prompts us to place a strong emphasis on English as an everyday working language for our students, who have the opportunity to practise their language skills in seminars, supervised work, bibliographic searches, etc. A number of specific classes and activities are also undertaken in English.

4. This degree includes subjects related to creativity, design and artistic trends. This basic knowledge gives students the chance to play an active part in projects related to decorating and arranging interiors, as well as to develop their own distinctive look in terms of food presentation and interior décor.

The Study Programme is based on the following basic pillars of learning:

Study programme for the bachelor’s degree in gas-tronomy and culinary managementThe Bachelor Study Programme in Gastronomy and Culinary Management equips prospective students with a solid and practical foundation on which to build their future careers.

The Bachelor’s Degree consists of 240 ECTS, which are obtained over four years.

Subject ECTS Type Sem.History and Sociology of Food 6 FB 1st

Kitchen Equipment and Machinery 6 FB 1st

Consumption Psychology 6 FB 1st

The Basics of Gastronomy 8 FB 1st

Market Economy and Society 6 FB 2nd

The Basics of Business Communication 6 FB 2nd

Marketing Introduction 6 FB 2nd

Raw Materials and Products in the Kitchen 8 FB 2nd

Culinary Production Processes 8 FB 2nd

TOTAL ECTS 60

1st Year

FB Basic Training | OB Mandatory | OP Optional | PR Internship | TFG Final Project

Subject ECTS Type Sem.Cost Control Applied to Gastronomy 6 OB 1st

The Basics of Nutrition and Dietetics 6 OB 1st

Tourism and Hotel Management 6 OB 1st

Applied English 5 OB 1st

Wines and Wine Cellar Management 6 OB 2nd

Vanguard Culinary Techniques 8 OB 2nd

Event Design and Protocol 8 OB 2nd

Business Models and ICT in Gastronomy 6 OB 2nd

Internship 9 PR 2nd

TOTAL ECTS 60

3rd Year

Subject ECTS Type Sem.Accounting and Financial Analysis 6 FB 1st

Gastronomic Administration and Management 6 OB 1st

Advanced English 5 OB 1st

Food Chemistry and Biochemistry 6 OB 1st

Management Systems in the Culinary Performance 6 OB 1st

Patisserie and Bread Making Techniques and Production 6 OB 1st

The Basics of Applied Law 5 OB 2nd

Mediterranean Gastronomy 6 OB 2nd

Applied Microbiology 3 OB 2nd

Wines and Wine Tasting 6 OB 2nd

Gastronomic Innovation and Creation 5 OB 2nd

TOTAL ECTS 60

2nd Year

ETCS European Credit Transfer System

4th Year

FB Basic Training | OB Mandatory | OP Optional | PR Internship | TFG Final Project

Executive Chef. Innovation - Research in Gastronomy.

Students learn the very latest culinary techniques, study new gastronomy trends and take their first steps in the field of research. The aim is to take students to the highest culinary level, adapting to the latest trends and applying creative and research processes as part of their professional practice.

Gastronomic Business. Food & Beverage.

Students acquire management-related knowledge and skills. As Food & Beverage Director or Supervisor they will be specialists in managing the food and beverage department. The skills studied on this course include organising, managing and monitoring a food and beverage service, negotiating agreements with suppliers, purchasing and stock control. The course has a strong business emphasis and students carry out tasks related to gastronomic and culinary management, acquiring the operational knowledge to make their company as profitable as possible.

At the end of the third year of the Bachelor’s Degree, students have the option to choose an educational track towards an area of specialization that fits in with their own preferences. These are the following tracks to choose from:

ETCS European Credit Transfer System

Subject ECTS Type Sem.Entrepreneurship Applied to Gastronomy Start-up 4 OB 1st

R&D in Gastronomy and the Food Industry 4 OB 1st

Subject ECTS Type Sem.Entrepreneurship Applied to Gastronomy Start-up 4 OB 1st

R&D in Gastronomy and the Food Industry 4 OB 1st

Year Track I: Executive Chef/ Innovation

Food Preparation Using Specific High Quality Products 6 OPT 1st

Efficiency and Process Management 6 OPT 1st

Great Chefs and Haute Cuisine Dishes 6 OPT 1st

Creating Spaces for Gastronomy 4 OPT 2nd

Internship I 18 PR 2nd

Intership II 6 PR 2nd

Final Project (TFG) 6 TFG 2nd

TOTAL ECTS 60

Year Track II: Gastronomic Business / Food & Beverage

Financial Analysis and Planning 5 OPT 1st

Purchasing and Identifying the Product 4 OPT 1st

Brand Management and Added Value Creation in Gastronomy 4 OPT 1st

Strategic Management in Gastronomy Companies 4 OPT 1st

Food & Beverage Supply Management 5 OPT 1st

Internship I 18 PR 2nd

Intership II 6 PR 2nd

Final Project (TFG) 6 TFG 2nd

TOTAL ECTS 60

InternshipsAt Gasma the emphasis is on delivering practical training. Each student can apply to an internship as part of their Study Programme under the collaboration agreements held by the University Centre with a number of local, national and international companies.

From the first year of their degree, students can begin to acquire professional experience by undertaking internships in companies based nearby or elsewhere in the country. As they acquire more knowledge and skills, students have the chance to apply for internships in more competitive environments.

The gradual introduction of English in the teaching programme is an opportunity for students to be able to grow on their own on the international scene, enabling them to experience professional life and use their gastronomic skills in major restaurants and top-level food companies.

Bachelor’s degree Final Project (TFG)The Final Project consists of developing an original report or study that allows students to demonstrate what they have learned during their Bachelor’s Degree studies. They will be expected to show the knowledge that they have been taught and put it into practice. The purpose of the Final Project is to provide students with the means for searching, managing, organising and interpreting information. They will be able to express views on relevant social, scientific, technological and ethical issues.

The Final Project is tutored by a member of the academic staff and is compulsory for the Bachelor’s Degree to be awarded.

By the time students complete the Bachelor’s Degree in Gastronomy and Culinary Management, the general and specific skills acquired during their academic training will have equipped them to take on the professional challenges that surround us.

Skills

Gasma students:

Will be able to think analytically and critically in the gastronomic world.

Will be able to take decisions and exercise leadership in their professional lives.

Will have the ability to plan, manage their time and be self-motivated in the way they go about their gastronomic responsibilities.

Will be able to adapt to the world of gastronomy and be creative.

Will be good team players, skilled negotiators and effective conflict resolvers.

Will have the ability to develop their knowledge of culinary management.

Academic BoardGasma is proud to have a group of professionals with an excellent track record in the gastronomy world. Members of the academic board include university teachers, international master chefs and specialists in a series of specific fields of the culinary world who provide additional training input as part of the Study Programme.

Academic staff from CEU-Cardenal Herrera University provide their experience in delivering the skills required for the subject areas of Business and Marketing, Food Technology, Communication, etc.

The Gasma teaching board consists of professionals who can:

1. Identify the main issues and challenges in current gastronomy and address them through their teaching sessions.

2. Plan and implement the gastronomy classes to make connections with other knowledge areas in the Bachelor’s Degree programme.

3. Develop students’ skills by taking an individual and approachable attitude to their teaching practice.

Career OpportunitiesGastronomy is a highly interdisciplinary field involving a wide range of activities connected with the gastronomic and culinary sectors.

This diversity means that graduates can apply the skills acquired on the Bachelor’s Degree studies to start up new businesses or develop their professional careers in all kinds of ways in organisations and companies in the following:

1. The food industry

2. Restaurant and catering

3. Gastronomy consultancy

4. Tourism

5. Hospitality

6. Research and development

7. Training

The many career opportunities open to them enables graduates in Gastronomy and Culinary Management to practice their profession in positions of responsibility, such as:

8. Chef

9. Director of Food & Beverage

10. Gastronomy Consultant

11. Events and Gastronomic Activities Manager

12. Food Sector Research and Innovation Manager

13. Restaurant and Catering Company Manager

14. Food Quality and Safety Officer

15. Culinary Operations and Projects Manager

Reasons for Choosing Gasma

1. A present and future degree: Gastronomy is generating a growing number of jobs and needs highly qualified professionals, specially to meet increasing demand in the gastronomy tourism field. Gasma provides work placements and employment opportunities from year one of the degree course.

6. International aim. The University Centre expects a quarter of all its students to be foreign. Internships will be available with international companies and students will be well prepared to join the global market.

7. A unique and special campus: 26,500 square metres with fully equipped modern facilities in the city of Castellón de la Plana.

8. Excellent quality classrooms with the latest technology and direct access to 800 square metres of kitchens and workshops. Unique in the entire Mediterranean region with a university centre and new custom-built facilities.

9. Intensive approach taken by academic staff, with small groups to guarantee individual attention. Student to teacher ratio in kitchens and workshops is 14:1.

2. Prestige. Studying at Gasma means being endorsed by CEU-Cardenal Herrera

3. The Gastronomy Advisory Board is made of prestigious chefs and top-level Gastronomy and Culinary Management teaching staff.

4. It is the only official Bachelor’s Degree in Spain that combines Gastronomy and Culinary Management.

5. Gasma’s investment in its students is ten times greater than the average Professional Degree Course in Spain.

10. Every student will have a tutor to supervise their progress throughout the Bachelor’s Degree studies.

The Gastronomy and Culinary Management University Centre (Gasma) will be set up in two locations:

1. The imposing building of the CEU- Cardenal Herrera University in Castellón, where the lectures are imparted.

2. Villa Dolores, an estate located in an iconic and unique location historically linked with the social and economic growth of the Comunidad Valenciana, dedicated to all activities related to gastronomy, workshops, R & D & I and courses for food lovers. The campuses are based in Castellón and are perfectly located: they both are near the city’s southern access roads, 40 minutes from the centre of Valencia and less than 10 minutes from the railway station. The campus in Villa Dolores occupies 26,500 square metres of land, with extensive green parkland.

The estate was once the centre of a minor agricultural revolution that modernised the region’s citrus production. Decades later, Villa Dolores has reemerged as the headquarters of a major University and a reference for the Mediterranean region. Tradition and innovation live side by side in a unique setting that invites you to experience and enjoy life at Gasma.

Our Campus

Building of CEU-Cardenal Herrera, Castellón

Facilities include:

1. Large classrooms fully equipped with the technology required to support

teaching practice.

2. Kitchens fitted with the very latest teaching aids and technology.

3. Multi-purpose hall for events, presentations and other uses.

4. Workshops for practical classes, seminars and R&D projects.

5. Facilities connected with culinary activity (cold room, refrigerators, ovens,

etc.).

6. Library and study areas.

7. Student restaurant.

8. High gastronomy restaurant.

9. Gastrobar

10. Wine tasting rooms

11. Workshops for learning, R&D+i, sensory.

12. Plus areas for developing projects to encourage students to use, consume and

promote local produce.

Gasma, Villa Dolores

Avd. Enrique Gimeno, 279 12006 Castellón | Tels.+34 964 217 649 +34 902 103 346 | info@gasma.es

Official qualification:Bachelor’s Degree in Gastronomy and Culinary Management*

Aimed at:Students wanting to work and develop their career in the hospitality field and gain business management skills

Duration: 4 years

Total credits: 240 ECTS

Places available: 60

Taught in: Gasma Castellón

More info:www.gasma.es+34 902 103 346

Degree Details

CENTRO UNIVERSITARIO DE GASTRONOMÍA Y

MANAGEMENT CULINARIO

*Pending validation