We will give a presentation of our Degree and we will show you our facilities. You will also have the chance to speak to BCC students and professors during the lunch that will be served at the end of the event.
Today, there is more demand among consumers for healthy food products, with new textures, improved flavour and convenience. This means that both the sensory and gastronomic aspects acquire significant relevance in the design of new products. There is, therefore, an interesting synergy between Food Technology and Gastronomy. In this aspect, one of the goals of the Food Development and Tecnhology pathway is to train professionals that combine both fields of knowledge to try to respond to the current needs of the Food Industry.
The specialisation pathway in Innovation, Business and Entrepreneurship equips future professionals with the tools necessary to learn about consumers and the market. Today innovation is also part of the business model, not only in the development of concepts, gastronomic services or culinary ingredients.
It offers training in the field of gastronomy business management with the knowledge and skills necessary to fulfil entrepreneurial, management and directive functions in the gastronomy and food sector within its many fields (independent restaurants, organised restaurants, agri-food businesses, hotels, leisure, etc.).
The student will learn how to design new and attractive gastronomy services, products and business models that go beyond users' needs. They will create their own corresponding business plans with innovative tools and methodologies.
The student will develop skills to launch entrepreneurial projects in the field of gastronomy.
The Culinary Avant-Garde specialisation pathway provides in-depth knowledge of products, culinary techniques and equipment.
It works with analysis, design and assessment models to model gastronomic offers and product design. For this purpose, market and gastronomic trend studies are carried out.
Sensory perception and design methodologies are the foundations for training in creative models necessary to conceptualise innovative gastronomic proposals.
