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The main goal of the course is to train people qualified to carry out their professional work in the gastronomy and food sector. They will be capable of designing and coordinating culinary production and preparation systems and high level gastronomy services in both restaurant industry companies and in the food industry. Likewise, they will be qualified to create and develop proposals for new products, services and businesses and to offer advice and consultancy in this sector.

All by means of a mostly practical, interdisciplinary learning model based on workshops and real projects. Their experience in this Faculty will give them a global and innovative vision, as well as the professional skills required in the sector.

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SPECIALISATION PATHWAY COORDINATORS

Jorge Bretón
Jorge Bretón
CULINARY AVANT-GARD
Izaskun Zurbitu
Izaskun Zurbitu
INNOVATION, BUSINESS AND ENTREPRENEURSHIP
Juan Carlos Arboleya
Juan Carlos Arboleya
FOOD INDUSTRY
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