1st year
Coordination: Roberto Pedrós Esteban
Total credits: 60 | Basic training: 60
| Code | Name | Credits | Type (of subject) | Course syllabus, schedules, exams |
|---|---|---|---|---|
| 36357 | Animal Biology | 6 | Basic | Check info |
| 36358 | Vegetal biology | 6 | Basic | Check info |
| 36359 | Physiology | 6 | Basic | Check info |
| 36360 | Physic | 6 | Basic | Check info |
| 36361 | Chemistry | 6 | Basic | Check info |
| 36362 | Data Analysis | 6 | Basic | Check info |
| 36363 | Biological chemistry and Biochemistry | 6 | Basic | Check info |
| 36364 | Psychology of the consumer and of the resources Human | 6 | Basic | Check info |
| 36365 | Legal aspects of the gastronomic activity | 6 | Basic | Check info |
| 36366 | Management of gastronomic businesses | 6 | Basic | Check info |
2nd year
Coordination: Màrius Vicent Fuentes Ferrer
Total credits:60 | Mandatory: 60
| Code | Name | Credits | Type (of subject) | Course syllabus, schedules, exams |
|---|---|---|---|---|
| 36367 | Nutrition | 6 | Compulsory | Check info |
| 36368 | Dietetic | 6 | Compulsory | Check info |
| 36369 | Bromatology | 6 | Compulsory | Check info |
| 36370 | Food safety | 4.5 | Compulsory | Check info |
| 36371 | Food microbiology and parasitology | 4.5 | Compulsory | Check info |
| 36372 | Mediterranean gastronomy | 6 | Compulsory | Check info |
| 36376 | Food technology | 6 | Compulsory | Check info |
| 36377 | Material and teams | 6 | Compulsory | Check info |
| 36378 | Cooking techniques | 6 | Compulsory | Check info |
| 36381 | Applied Economics | 4.5 | Compulsory | Check info |
| 36382 | Public policy | 4.5 | Compulsory | Check info |
3rd year
Coordination: Francisco Higón Tamarit
Total credits: 60 | Mandatory: 60
| Code | Name | Credits | Type (of subject) | Course syllabus, schedules, exams |
|---|---|---|---|---|
| 36373 | International gastronomy | 6 | Compulsory | Check info |
| 36374 | Creativity and Innovation | 6 | Compulsory | Check info |
| 36375 | Catering | 6 | Compulsory | Check info |
| 36379 | Sensoriality | 6 | Compulsory | Check info |
| 36380 | Sommeliers and cocktails | 6 | Compulsory | Check info |
| 36383 | Ethnogastronomy | 6 | Compulsory | Check info |
| 36384 | Quality management | 6 | Compulsory | Check info |
| 36385 | Production and logistics systems | 6 | Compulsory | Check info |
| 36386 | Sectoral economy | 6 | Compulsory | Check info |
| 36387 | Entrepreneurship and business plan | 6 | Compulsory | Check info |
4th year
Coordination: José Miguel Soriano del Castillo
Total credits: 60 | Mandatory: 10.5, External internships: 18, Optional: 19.5, TFG: 12
| Code | Name | Credits | Type (of subject) | Course syllabus, schedules, exams |
|---|---|---|---|---|
| 36388 | Language and gastronomy | 4.5 | Compulsory | Check info |
| 36389 | Local development | 6 | Compulsory | Check info |
| 36398 | External internship | 18 | Internships | Check info |
| 36399 | Degree Final project | 12 | Final degree project | Check info |
| Elective subjects | 19.5 | Optatiu |
Elective subjects
| Code | Name | Credits | Type (of subject) | Course syllabus, schedules, exams |
|---|---|---|---|---|
| 36390 | Applied cooking techniques | 6 | Electives | Check info Not offered in 2024-2025 |
| 36391 | Kitchen Management | 4.5 | Electives | Check info Not offered in 2024-2025 |
| 36392 | Art and gastronomy | 4.5 | Electives | Check info Not offered in 2024-2025 |
| 36393 | Showcooking | 4.5 | Electives | Check info |
| 36394 | Gastronomic company establishment | 6 | Electives | Check info |
| 36395 | Food regulatory council of Valencian Community | 4.5 | Electives | Check info |
| 36396 | Technological advances | 4.5 | Electives | Check info |
| 36397 | ICT in gastronomy | 4.5 | Electives | Check info Not offered in 2024-2025 |
