• Degree Programmes Offered
  • CE1: Know about nutrients, their function in the organism, bioavailability, needs and recommendations, and the basis of energy and nutritional balance.
  • CE2: Understand cell function in general terms.
  • CE3: Know the structure and properties of biological macromolecules and their relationship with the function that they perform.
  • CE4: Recognise the plurality of points of view that make up the reality of food and nutrition through different social agents and discourses.
  • CE5: Distinguish varieties, butchering, cuts, preservation and culinary applications of animal foods.
  • CE6: Be able to understand the levels of organisation of the body of plants.
  • CE7: Know the operation of basic appliances and techniques related to the biology of food raw materials.
  • CE8: Know how to transmit information between the managers and the professionals responsible for the legal area.
  • CE9: Interpret the regulations affecting the food and catering industry.
  • CE10: Know the fundamentals of physics in its theoretical and experimental aspects and the influence of physical factors on food components.
  • CE11: Know the psychological bases and biopsychosocial factors that influence the behaviour of consumers in making decisions regarding food consumption.
  • CE12: Be able to apply the protocols in gastronomy.
  • CE13: Plan and manage human resources in gastronomic companies.
  • CE14: Know the chemical principles of application in gastronomy.
  • CE15: Know the main metabolic pathways and have an integrated view of the processes for obtaining energy.
  • CE16: Know what a company is and the bases of its operation, and understand the basic concepts of marketing.
  • CE17: Analyse, synthesise and summarise critically the information derived from the observation of culinary and gastronomic phenomena.
  • CE18: Be familiar with the functioning of the different body apparatuses and systems of interest to the gastronomic sciences.
  • CE19: Design attractive, healthy and appropriate gastronomic offers according to the type of business and to market expectations.
  • CE20: Be able to compare the composition and properties (nutritional, technological and beneficial) of different food groups, using food composition tables and databases.
  • CE21: Be able to carry out the nutritional assessment of any food based on its composition or general or nutritional labelling so that it can be integrated into the food-health binomial.
  • CE22: Know and know how to apply the hygienic and preventive measures against the main food alterations produced by biological and chemical components.
  • CE23: Manage and handle food from a food safety perspective.
  • CE24: Identify the key ingredients in Mediterranean gastronomy, know the processes of elaboration and disseminate its dietary patterns and its beneficial effects on health.
  • CE25: Recognise ingredients and cooking techniques and be able to present dishes and drinks from the main European, Asian, African and American gastronomies.
  • CE26: Know and know how to apply emerging industrial and cooking techniques.
  • CE27: Know and know how to evaluate and prevent biological risks in food.
  • CE28: Know how to organise gastronomic events and activities.
  • CE29: Apply the knowledge acquired in previous subjects to mass catering.
  • CE30: Know the basic technological processes in the agro-food industry and the modifications that food undergoes as a result of these.
  • CE31: Analyse, fine-tune and develop the process of basic food preparations with multiple applications using the methods of storage and conservation.
  • CE32: Classify, evaluate and describe the properties of the raw materials used in cooking according to their organoleptic, nutritional and quality characteristics and the possibilities of intervention in gastronomic offers.
  • CE33: Characterise food preparations according to their composition, production and service.
  • CE34: Analyse the cooking processes by identifying and characterising the techniques, operations, phases, operating and control parameters and associated services needed for food preparations, and by defining the results to be obtained.
  • CE35: Know and know how to apply the cooking techniques to optimise the organoleptic and nutritional characteristics of foodstuffs, with respect to traditional and current gastronomy.
  • CE36: Know the general concepts and theoretical principles of food sensory analysis and understand the basic aspects of sensory perception such as the physiology of the senses and sensory properties of food.
  • CE37: Acquire skills for the analysis and interpretation of sensory evaluation results and the application of the statistical analysis appropriate to each experimental design.
  • CE38: Know the functions of a sommelier.
  • CE39: Deal with the management tasks associated with sommeliery.
  • CE40: Know, critically analyse and forecast the socio-economic situation and trends in all the gastronomic private productive sectors as scenarios for professional and business development.
  • CE41: Understand the management of quality systems and processes.
  • CE42: Design, implement and interpret logistics and production actions and projects in order to assist managers in the decision-making process.
  • CE43: Understand how public policies work and the opportunities for the gastronomic sector arising from them.
  • CE44: Direct and manage the different types of entities in the field of catering.
  • CE45: Know and design local development strategies based mainly on gastronomy through the different productive sectors involved.
  • CE46: Understand the historical, anthropological and sociological evolution of gastronomy.
  • CE47: Know the socio-cultural factors that affect the selection and classification of foodstuffs and ingredients and the food preparations.
  • CE48: Be able to use the most relevant gastronomic terms in foreign languages.
  • CE49: Critically analyse and forecast the international economic situation and trends in the relevant markets and countries as scenarios for professional and business decisions in gastronomic activities.