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bg hero internacional Gastronomy

GASTRONOMY

OUR FACULTIES

Syllabi

GASTRONOMY

IMPORTANT. BEFORE MAKING YOUR LEARNING AGREEMENT:

PLEASE BEWARE THE FOLLOWING COURSES CANNOT BE OFFERED TO EXCHANGE STUDENTS:

  • COMMUNICATION: LEADERSHIP SKILLS AND ABILITIES (1st year)
  • CULINARY TECHNIQUES AND APPLICATION I (1st year)
  • CULINARY TECHNIQUES AND APPLICATION II (2nd year)
  • CULINARY TECHNIQUES AND APPLICATION III (2nd year)
  • CONFECTIONARY I (2nd year)
  • CONFECTIONARY II (3rd year)
  • INTERMEDIATE CUISINE LCB I (3rd year)
  • INTERMEDIATE CUISINE LCB II (3rd year)
  • INTERMEDIATE CUISINE LCB III (3rd year)
  • END OF DEGREE PROJECT (4th year)
  • INTERMEDIATE CONFECTIONARY I (4th year)
  • INTERMEDIATE CONFECTIONARY II (4th year)

YEAR 1

COURSE

SEMESTER

CREDITS (ECTS)

BASICS OF MARKETING*

1 SEM

6

BUSINESS ORGANISATION AND ADMINISTRATION

1 SEM

6

MICROECONOMICS

1 SEM

6

INTRODUCTION TO THE HOTEL AND RESTAURANT SECTOR

1 SEM

6

COMMUNICATION: LEADERSHIP SKILLS AND ABILITIES

ANNUAL

6

INTRODUCTION TO UNIVERSITY STUDIES

ANNUAL

6

FINANCIAL ACCOUNTING

2 SEM

6

PHYSICAL CHEMISTRY FOR GASTRONOMY

2 SEM

6

CULINARY TECHNIQUES AND APPLICATIONS I

2 SEM

6

FOOD & BEVERAGE SERVICE*

2 SEM

6

YEAR 2

COURSE

SEMESTER

CREDITS (ECTS)

PRODUCT AND BRAND POLICIES*

3 SEM

6

NUTRITION

3 SEM

6

CONSUMER BEHAVIOUR IN THE HOTEL AND RESTAURANT INDUSTRY*

3 SEM

3

BASIC ANTHROPOLOGY I

3 SEM

3

EDUCATION FOR SOCIAL RESPONSIBILITY I

3 SEM

3

WESTERN HISTORY I*

3 SEM

3

CULINARY TECHNIQUES AND APPLICATIONS II

3 SEM

6

COST ACCOUNTING

4 SEM

6

BASIC ANTHROPOLOGY II

4 SEM

3

EDUCATION FOR SOCIAL RESPONSIBILITY II

4 SEM

3

WESTERN HISTORY II*

4 SEM

3

BASICS AND CULTURE OF WINE*

4 SEM

3

CULINARY TECHNIQUES AND APPLICATIONS III*

4 SEM

6

CONFECTIONARY I**

4 SEM

6

YEAR 3

COURSE

SEMESTER

CREDITS (ECTS)

HUMAN RESOURCE MANAGEMENT*

5 SEM

6

COMMERCIAL AND SALES MANAGEMENT*

5 SEM

6

INTEGRATED COMMUNICATION STRATEGIES*

5 SEM

6

ETHICS

5 SEM

6

PRODUCTION AND MARKETING OF WINES AND SPIRITS*

6 SEM

6

FOOD HYGIENE AND QUALITY*

6 SEM

6

I. Minor: HAUTE CUISINE
COURSE CAR. SEM CRD

PASTRY II

OPT 5 SEM 6

INTERMEDIATE CUISINE LCB I*

OPT 6 SEM 6

INTERMEDIATE CUISINE LCB II*

OPT 6 SEM 6

INTERMEDIATE CUISINE LCB III

OPT 6 SEM 6

II. Minor: HOTELS & RESTAURANTS
COURSE CAR. SEM CRD

FOOD AND BEVERAGE MANAGEMENT

OPT 5 SEM 6

SERVICE QUALITY ASSURANCE*

OPT 6 SEM 6

INTERNATIONAL HOTELS AND EVENTS

OPT 6 SEM 6

LODGING MANAGEMENT*

OPT 6 SEM 6

YEAR 4

COURSE

SEMESTER

CREDITS (ECTS)

LABOUR LAW AND REGULATIONS

7 SEM

3

APPLIED MANAGEMENT AND LEADERSHIP*

7 SEM

3

HEALTHY GASTRONOMY AND INTELLIGENT NUTRITION*

7 SEM

6

RELIGIONS AND GASTRONOMY*

8 SEM

3

PROFESSIONAL DEONTOLOGY

8 SEM

3

INTERNSHIP

8 SEM

18

END OF DEGREE PROJECT

8 SEM

6

I. Minor: HAUTE CUISINE
COURSE CAR. SEM CRD

INTERMEDIATE PASTRY I**

OPT 7 SEM 6

INTERMEDIATE PASTRY II**

OPT 8 SEM 6

II. Minor: HOTELS & RESTAURANTS
COURSE CAR. SEM CRD

ADVANCED MARKETING*

OPT 7 SEM 6

RESULTS MANAGEMENT*

OPT 8 SEM 6

Optional course:

COURSE CAR. SEM CRD

ADDITIONAL TRAINING ACTIVITIES I

OPT 7 SEM 3

ADDITIONAL TRAINING ACTIVITIES II

OPT 7 SEM 3

REGIONAL CUISINE I

OPT 7 SEM 3

REGIONAL CUISINE II

OPT 7 SEM 3

OPERATIONS MANAGEMENT

OPT 7 SEM 3

INFORMATION TECHNOLOGY SYSTEMS FOR RESTAURANTS AND HOTELS*

OPT 7 SEM 3

* Courses taught in English
** Courses taught in French