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Alumnos de grado en cocina

Pioneering faculty worldwide

Mostly practical, interdisciplinary learning model based on workshops and real projects.

360º vision of the Gastronomy and Food sector Curriculum

Focused on the company and the professional skills required in a sector in constant evolution

Professional outings in the design, implementation and coordination of production systems, culinary preparation, top-level gastronomic services in the restaurant and food industry, development of new products, services and businesses, as well as advice and consultancy

State-of-the-art facilities and teaching staff of the highest level

98% embedded employability

Innovation, avant-garde and passion for Gastronomy at all levels

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OUR STUDENTS TALK. DREAMS AND REALITIES

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catalogo grado en gastronomia

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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 DEVELOPMENT AND TECHNOLOGY
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