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ACCEPTANCE AND ADMISSION

NUMBER OF PLACES

The doctorate programme offers 5 places annually.

ACCEPTANCE REQUIREMENTS

The following are the requirements for being accepted into the doctorate programme:

    In general terms, it will be necessary to be in possession of an official Spanish degree (or equivalent) and a University master's degree in order to be accepted into this doctorate programme.

    In addition, those covered under any of the following circumstances may also be accepted into the programme:

  1. Those in possession of an official Spanish university degree, or one from another European Higher Education Area country, which would qualify the student to be accepted into a master's programme, having completed a minimum of 300 ECTS of official university studies, of which at least 30 must be at a master's programme level.
  2. Those in possession of an official Spanish graduate degree, requiring at least 300 ECTS credits. As a requirement, these degree-holders must complete additional training as referenced in article 7.2 of RD 99/2011, unless the degree's corresponding study plan includes research training credits that are equivalent to master's programme research credits in terms of training.
  3. Those in possession of a degree obtained according to foreign educational systems, with prior proof from the university that it accredits a level of training equivalent to that of the official Spanish university master's degree, and that it facilitates acceptance into doctorate studies programmes in the country issuing the degree.
  4. Those in possession of another Spanish doctorate degree obtained in compliance with prior university arrangements.

In addition, incoming doctoral students must be able to understand and express themselves in Spanish or English, for which reason a minimum Common European Framework of Reference for Languages (CEFR) level B2 accreditation will be required for both languages.

RECOMMENDED ENTRANCE PROFILES

Three possible entrance profiles are defined for this doctorate programme, which are described here: The Spanish University System undergraduate degrees considered are the following (or degrees that cover equivalent content and competencies).
Entrance Profile 1:
Qualifications in the field of gastronomy and/or nutrition.

    Degree in Gastronomy and Culinary Arts

    Degree in Human Nutrition and Dietetics

    Degree in Nutrition

    Degree in Gastronomy

    Degree in Mediterranean Gastronomy

    Degree in Food Technology

    Degree in Food Science and Technology

    Degree in Food Product and Process Innovation

Entrance Profile 2:

    Degree in Veterinary Science

    Degree in Biochemistry

    Degree in Rural Environmental and Agri-Food Engineering

    Degree in Pharmacology

    Degree in Biology

    Degree in Biotechnology

    Degree in Chemistry

    Degree in Physics

    Degree in Environmental Sciences

    Degree in Food and Agricultural Industry Technology

Entrance Profile 3:

    Degree in Art

    Degree in Anthropology

    Degree in Applied Sociology

    Degree in Business Management and/or Administration


Students that cannot be directly accepted into the doctorate programme because they do not have a degree corresponding to Spanish Higher Education Qualifications Framework (MECES) level 3 must have completed a university master's programme with a minimum of 60 ECTS associated with gastronomic sciences with a research component.

DIRECT ACCEPTANCE

Degree-holders from any of the previously mentioned profiles that have completed a university master's programme in gastronomic sciences, or another programme covering equivalent content and competencies, will be accepted into the doctorate programme without the need to complete additional training.

ACCEPTANCE WITH ADDITIONAL TRAINING

Additional training is derived from the specific subjects of the Gastronomic Sciences University Master's Programme (MCG). Various modules have been defined for each line of research. The Doctorate Programme Academic Committee will stipulate each candidate's additional training, according to their prior training and professional experience.
PROFILE 1 MODULE ECTS MCG SEMESTER LINE 1 LINE 2
HAS NOT COMPLETED MCG MODULE A. APPLIED SCIENTIFIC FUNDAMENTALS        
Gastronomic Research Methodology 6 1 6 6
Statistics Applied to R&D 6 1 6 6
Sensory Perceptio 6 1 6 6
         
MODULE B. PRODUCT AND SERVICE DESIGN        
Product and Service Design 6 1 6 6
Dish and Menu Design and Architecture 6 2 6 6
New HORECA Sector Business Models 6 1 6 6
         
MODULE C. INNOVATION AND INNOVATION MANAGEMENT        
Gastronomic Project Management 6 2 6 6
Knowledge Transfer 6 2 6 6
         
MODULE D. GASTRONOMIC SOCIOLOGY        
Socio-Cultural Effects of Gastronomic Trends 6 2 6 6

LINE 1: FOOD SCIENCES LINE (min 6 - max 30 ECTS)

LINE 2: MANAGEMENT, SOCIETY, AND CULTURE LINE (min 12 - max 30 ECTS)

PROFILE 2 MODULE ECTS MCG SEMESTER LINE 1 LINE 2
HAS NOT COMPLETED MCG MODULE A. APPLIED SCIENTIFIC FUNDAMENTALS        
Gastronomic Research Methodology 6 1 6 6
Statistics Applied to R&D 6 1 6 6
Sensory Perception 6 1 6  
         
MODULE B. PRODUCT AND SERVICE DESIGN        
Product and Service Design 6 1 6 6
Dish and Menu Design and Architecture 6 2 6  
New HORECA Sector Business Models 6 1   6
         
MODULE C. INNOVATION AND INNOVATION MANAGEMENT        
Gastronomic Project Management 6 2 6 6
Knowledge Transfer 6 2 6 6
         
MODULE D. GASTRONOMIC SOCIOLOGY        
Socio-Cultural Effects of Gastronomic Trends 6 2   6

LINE 1: FOOD SCIENCES LINE (min 12 - max 30 ECTS)

LINE 2: MANAGEMENT, SOCIETY, AND CULTURE LINE (min 12 - max 30 ECTS)

PROFILE 3 MODULE ECTS MCG SEMESTER LINE 1 LINE 2
HAS NOT COMPLETED MCG MODULE A. APPLIED SCIENTIFIC FUNDAMENTALS        
Gastronomic Research Methodology 6 1 6 6
Statistics Applied to R&D 6 1 6 6
Sensory Perception 6 1 6  
         
MODULE B. PRODUCT AND SERVICE DESIGN        
Product and Service Design 6 1 6 6
Dish and Menu Design and Architect 6 2 6  
New HORECA Sector Business Models 6 1   6
         
MODULE C. INNOVATION AND INNOVATION MANAGEMENT        
Gastronomic Project Management 6 2 6 6
Knowledge Transfer 6 2 6 6
         
MODULE D. GASTRONOMIC SOCIOL        
Socio-Cultural Effects of Gastronomic Trends 6 2   6

LINE 1: FOOD SCIENCES LINE (min 18 - max 30 ECTS)

LINE 2: MANAGEMENT, SOCIETY, AND CULTURE LINE (min 18 - max 30 ECTS)

Those admitted students who need to take additional training must study and pass it during the first year of the programme. Failing to do so in the stipulated time, will cause the expulsion of the programme.

ADMISSION CRITERIA

Those hoping to be accepted into the Doctorate Programme will present a list of merits with the period set by the Faculty of Gastronomic Sciences-Basque Culinary Center of Mondragon Unibertsitatea. The Doctorate Programme Academic Committee will complete an initial evaluation of the merits and arrange an individual interview with candidates. The Academic Committee will take the following admission criteria into account when evaluating submissions:

    Criterion 1
Academic records from the candidate's prior qualifications will be weighted 40%. The academic record's average mark will be calculated taking into account all of the studies completed in order to fulfil the acceptance requirements for doctorate studies according to the following scale: Third = 1. Lower Second = 2. Upper Second = 3. First = 4.

    Criterion 2
The candidate's professional and/or research experience: 30%.

    Criterion 3
An individual interview with the programme leader or delegated individual associated with the doctorate programme, as well as members of the Academic Committee, where appropriate, in order to gain a deeper understanding about the content of the proposed project (30%).

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€4,000 - with a 50% discount for theses that are completed in associated technology centres
Basque Culinary Center
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