Course Structure

Academic Year
2025/26
- Tronco comum
Year 1
-

1st Semester

Curricular Unit ECTS ID
COMPUTING 3 19641007
FOOD SECTOR LEGISLATION 3 19641006
FUNDAMENTAL COOKING AND PASTRY TECHNIQUES 6 19641009
INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT 6 19641008
INTRODUCTION TO FOOD CHEMISTRY 6 19641010
TRADITIONAL AND MEDITERRANEAN GASTRONOMY
 		6 19641011
Year 1
-

2nd Semester

Curricular Unit ECTS ID
COMMUNICATION AND STORYTELLING 3 19641001
CONTEMPORARY GASTRONOMY 6 19641005
FOOD RAW MATERIALS TECHNOLOGY 6 19641003
INTRODUCTION TO FOOD MICROBIOLOGY 6 19641004
NUTRITION AND TOXICOLOGY 6 19641002
ORGANIZATION AND CONTROL IN HOSPITALITY AND CATERING 3 19641000
Year 2
-

1st Semester

Curricular Unit ECTS ID
DESIGN IN GASTRONOMY AND CATERING 6 19641016
ENOGASTRONOMY 3 19641013
FOOD SUSTAINABILITY 6 19641015
HACCP IN CATERING 3 19641014
INNOVATION IN GASTRONOMY 6 19641017
INVESTMENT PROJECT IN GASTRONOMY 6 19641012
Year 2
-

2nd Semester

Curricular Unit ECTS ID
PLACEMENT 30 19641018
Academic Year
2024/25
- Tronco comum
Year 1
-

1st Semester

Curricular Unit ECTS ID
COMPUTING 3 19641007
FOOD SECTOR LEGISLATION 3 19641006
FUNDAMENTAL COOKING AND PASTRY TECHNIQUES 6 19641009
INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT 6 19641008
INTRODUCTION TO FOOD CHEMISTRY 6 19641010
TRADITIONAL AND MEDITERRANEAN GASTRONOMY
 		6 19641011
Year 1
-

2nd Semester

Curricular Unit ECTS ID
COMMUNICATION AND STORYTELLING 3 19641001
CONTEMPORARY GASTRONOMY 6 19641005
FOOD RAW MATERIALS TECHNOLOGY 6 19641003
INTRODUCTION TO FOOD MICROBIOLOGY 6 19641004
NUTRITION AND TOXICOLOGY 6 19641002
ORGANIZATION AND CONTROL IN HOSPITALITY AND CATERING 3 19641000
Year 2
-

1st Semester

Curricular Unit ECTS ID
DESIGN IN GASTRONOMY AND CATERING 6 19641016
ENOGASTRONOMY 3 19641013
FOOD SUSTAINABILITY 6 19641015
HACCP IN CATERING 3 19641014
INNOVATION IN GASTRONOMY 6 19641017
INVESTMENT PROJECT IN GASTRONOMY 6 19641012
Year 2
-

2nd Semester

Curricular Unit ECTS ID
PLACEMENT 30 19641018