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Tourism & Leisure
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Gastronomy
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BACHELORS

Gastronomy

CEU Cardenal Herrera University
ValenciaSpain
On campus
Full-time
€13,875.00/year
 2081 Points
Duration
4 Years
Language
English, Spanish
Apply date
Sep 2025

Program Description

Studying at the CEU UCH means choosing a University which is different both in the ‘what’ and the ‘how’. We offer a combination of experience and innovation. It is about being truly international and yet with strong local roots. In short, we can offer you everything you need to be whatever you want to be.

The objective of this Bachelor's Degree is to train professionals specialized in culinary techniques, but also qualified to direct and manage a restaurant anywhere in the world.

It is not just about training the most innovative and advanced chefs, but also about guaranteeing the best training in professional management for the gastronomic and catering sector. That is why this is the only official Bachelor's Degree that combines haute cuisine with management and mixes the key ingredients of food with the techniques to generate the most profitable gastronomic business. Because nowadays great chefs are also a brand, right?

Entry Requirements

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Curriculum

Year 1

History and Sociology of Food

Kitchen Equipment and Machinery

Spanish Language (extracurricular subject)

The Basics of Gastronomy

Market Economy and Society

The Basics of Business Communication

Raw Materials and Products in the Kitchen

Spanish Language (extracurricular subject)

Culinary Production Processes

Year 2

Introduction to Marketing

Accounting and Financial Analysis

Food Chemistry and Biochemistry

Culinary Management Systems in International Cuisine

Patisserie and Bread Making Techniques and Production

Gastronomic Administration and Management

Advanced English

Mediterranean Gastronomy

Applied Microbiology

Wines and Wine Tasting

Innovation Techniques

The Basics of Applied Law

Year 3

Psychology of Consumption

The Basics of Nutrition and Dietetics

Tourism and Hotel Management

Applied English

Cutting-Edge Techniques in International Cuisine and in the Industry

Cost Control Applied to Gastronomy

Wines and Wine Cellar Management

Event Design and Protocol

Business Models and ICT in Gastronomy

Internship

Year 4

Track I / Track II

R&D in Gastronomy and the Food Industry

Entrepreneurship Applied to Gastronomy Start-up

Track I. Executive Chef. Innovation-Research in Gastronomy

Accuracy and Efficiency in the Kitchen

Complex Techniques and Methods in Gastronomy

Food Preparation Using Specific High Quality Products

Creating Spaces for Gastronomy

Internship I

Internship II

Final Project (TFG)

Track II. Gastronomic Business. Food and Beverage

Financial Analysis and Planning

Purchasing and Identifying the Product

Brand Management and Added Value Creation in Gastronomy

Strategic Management in Gastronomy Companies

Food & Beverage Supply Management

Internship I

Internship II

Final Project (TFG)

Careers

This diversity means that graduates can apply the skills acquired on the Bachelor´s Degree studies to start up new businesses or develop their professional careers in all kinds of ways in organisations and companies in the following:

  • The food industry
  • Restaurant and catering
  • Gastronomy consultancy
  • Tourism
  • Hospitality
  • Research and development
  • Training

The many career opportunities open to them enables graduates in Gastronomy and Culinary Management to practice their profession in positions of responsibility, such as:

  • Chef
  • Director of Food & Beverage
  • Gastronomy Consultant
  • Events and Gastronomic Activities Manager
  • Food Sector Research and Innovation Manager
  • Restaurant and Catering Company Manager
  • Food Quality and Safety Officer
  • Culinary Operations and Projects Manager
More

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