Program:

• The chef and its current culinary context
• Culinary Techniques: Fundamentals, applications, and preparation of related dishes
• Comprehensive kitchen management: production, logistics, costs, and team management
• Restaurant workshop

Program:

• Hospitality Environment
• Planning, Strategic Leadership, and Management
• Operations/Logistics Management
• Economic and Financial Management
• People Management and Other Skills

Program:

• The current food context and its challenges
• Gastronomy and Design
• Food Design: Food innovation through design
• Design: Thinking, creativity, and method
• Gastronomic fundamentals
• Design for food and gastronomy
• Practical design of products and experiences

Program

1st Semester

• Food Microbiology
• Food Enzymology
• Instrumental and Sensory Analysis
• Culinary Techniques and Processes
• Anthropology and Sociology of Fermented Foods

2nd Semester

• Biotechnology of Fermented Foods
• Food Quality and Safety
• Applied Statistics for Fermentation Sciences
• Design of Fermented Foods
• Fermented Foods and Beverages Around the World
• Research and Innovation in Gastronomy

3rd Semester

• Master's Thesis

Program

1st Semester

• Introduction to Research Methodologies in Sensory Analysis
• Sensory Methodology Applied to Consumer Studies
• Statistics Applied to Sensory Analysis
• Project Management
• Sensory Analysis Applied to R&D

2nd Semester

• Methodology in Training Sensory Panels
• New Technologies Applied to Sensory Sciences
• Ethics and Regulations Applied to Sensory Analysis
• Sensory Marketing
• Neuroscience, Physiology, and Genetics
• Psychology and Sociology Applied to Consumer Studies

3rd Semester

• Master's Thesis

Program

1st Semester

• Design of Products & Services
• Gastronomy Research Methodology
• Gastronomy Project Management
• New Business Models in the HORECA Sector
• Sensory Perception

2nd Semester

• Statistics Applied to R&D
• Development of New Business Management Models
• Design and Architecture of Dishes and Menus
• Sociocultural Effects of Trends in Gastronomy
• Knowledge Transfer

3rd Semester

• Master's Thesis

Program:

1. Análisis sensorial y perfeccionamiento en cata
2. Mundo líquido contemporáneo
3. El rol del Sumiller: creación y evolución
4. Gestión 360º de la oferta y la Bodega
5. Funciones técnicas de sumillería avanzada
6. Proyecto Fin de Máster
7. Prácticas Curriculares

Program:

• Gastronomy: Culture, Science, and Society
• How do we tell the story of gastronomy?
• Communicating gastronomy in the digital age
• Strategic communication

Program:

• Sustainability and circular economy
• Introduction to Gastronomic Tourism
• Strategic planning of Gastronomic Tourism
• Understanding the gastronomic tourist
• Design of Gastronomic Tourism products and experiences
• Branding and marketing of Gastronomic Tourism
• Gastronomic Culture
• Management of Wine and Gastronomic Tourism destinations
• Creation and management of Gastronomic Tourism businesses

Program:

• Strategic management and competitiveness in the restaurant sector
• Ideation, design, and implementation of the gastronomic offer
• Innovation and creativity management
• Design of the customer experience and service

Program:

• The chef and the current culinary context
• Culinary techniques
• Product
• Creativity, trends, and innovation

Program:

• The chef and its current culinary context
• Traditional and modern pastry
• The sweet world in the restaurant
• Chocolate
• Formulation
• Pastry