1st year
Coordination: Roberto Pedrós Esteban
Total credits: 60 |
Basic training: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36362 |
Análisis de datos |
6 |
Basic training |
Check info |
36365 |
Legal aspects of the gastronomic activity |
6 |
Basic training |
Check info |
36357 |
Animal Biology |
6 |
Basic training |
Check info |
36358 |
Vegetal biology |
6 |
Basic training |
Check info |
36360 |
Physic |
6 |
Basic training |
Check info |
36359 |
Physiology |
6 |
Basic training |
Check info |
36366 |
Management of gastronomic businesses |
6 |
Basic training |
Check info |
36364 |
Psychology of the consumer and of the resources Human |
6 |
Basic training |
Check info |
36361 |
Chemistry |
6 |
Basic training |
Check info |
36363 |
Biological chemistry and Biochemistry |
6 |
Basic training |
Check info |
2nd year
Coordination: Màrius Vicent Fuentes Ferrer
Total credits: 60 |
Compulsory: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36369 |
Bromatology |
6 |
Compulsory |
Check info |
36368 |
Dietetic |
6 |
Compulsory |
Check info |
36381 |
Applied Economics |
4.5 |
Compulsory |
Check info |
36372 |
Mediterranean gastronomy |
6 |
Compulsory |
Check info |
36377 |
Material and teams |
6 |
Compulsory |
Check info |
36371 |
Food microbiology and parasitology |
4.5 |
Compulsory |
Check info |
36367 |
Nutrition |
6 |
Compulsory |
Check info |
36382 |
Public policy |
4.5 |
Compulsory |
Check info |
36370 |
Food safety |
4.5 |
Compulsory |
Check info |
36378 |
Cooking techniques |
6 |
Compulsory |
Check info |
36376 |
Food technology |
6 |
Compulsory |
Check info |
3rd year
Coordination: Francisco Higón Tamarit
Total credits: 60 |
Compulsory: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36374 |
Creativity and Innovation |
6 |
Compulsory |
Check info |
36386 |
Sectoral economy |
6 |
Compulsory |
Check info |
36387 |
Entrepreneurship and business plan |
6 |
Compulsory |
Check info |
36383 |
Ethnogastronomy |
6 |
Compulsory |
Check info |
36373 |
International gastronomy |
6 |
Compulsory |
Check info |
36384 |
Quality management |
6 |
Compulsory |
Check info |
36375 |
Catering |
6 |
Compulsory |
Check info |
36379 |
Sensoriality |
6 |
Compulsory |
Check info |
36385 |
Production and logistics systems |
6 |
Compulsory |
Check info |
36380 |
Sommeliers and cocktails |
6 |
Compulsory |
Check info |
4th year
Coordination: José Miguel Soriano del Castillo
Total credits: 60 |
Compulsory: 40,5,
Optional: 19,5.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36389 |
Local development |
6 |
Compulsory |
Check info |
36388 |
Language and gastronomy |
4.5 |
Compulsory |
Check info |
36398 |
External internship |
18 |
Compulsory |
Check info |
36399 |
Degree Final project |
12 |
Compulsory |
Check info |
|
Elective subjects |
19,5 |
Optional |
|
Elective subjects
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36392 |
Art and gastronomy |
4.5 |
Optional |
Check info |
36396 |
Technological advances |
4.5 |
Optional |
Check info |
36395 |
Food regulatory council of Valencian Community |
4.5 |
Optional |
Check info |
36394 |
Gastronomic company establishment |
6 |
Optional |
Check info |
36391 |
Kitchen Management |
4.5 |
Optional |
Check info |
36393 |
Showcooking |
4.5 |
Optional |
Check info |
36390 |
Applied cooking techniques |
6 |
Optional |
Check info |
36397 |
ICT in gastronomy |
4.5 |
Optional |
Check info |
1st year
Coordination: Roberto Pedrós Esteban
Total credits: 60 |
Basic training: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36362 |
Análisis de datos |
6 |
Basic training |
Check info |
36365 |
Legal aspects of the gastronomic activity |
6 |
Basic training |
Check info |
36357 |
Animal Biology |
6 |
Basic training |
Check info |
36358 |
Vegetal biology |
6 |
Basic training |
Check info |
36360 |
Physic |
6 |
Basic training |
Check info |
36359 |
Physiology |
6 |
Basic training |
Check info |
36366 |
Management of gastronomic businesses |
6 |
Basic training |
Check info |
36364 |
Psychology of the consumer and of the resources Human |
6 |
Basic training |
Check info |
36361 |
Chemistry |
6 |
Basic training |
Check info |
36363 |
Biological chemistry and Biochemistry |
6 |
Basic training |
Check info |
2nd year
Coordination: Màrius Vicent Fuentes Ferrer
Total credits: 60 |
Compulsory: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36369 |
Bromatology |
6 |
Compulsory |
Check info |
36368 |
Dietetic |
6 |
Compulsory |
Check info |
36381 |
Applied Economics |
4.5 |
Compulsory |
Check info |
36372 |
Mediterranean gastronomy |
6 |
Compulsory |
Check info |
36377 |
Material and teams |
6 |
Compulsory |
Check info |
36371 |
Food microbiology and parasitology |
4.5 |
Compulsory |
Check info |
36367 |
Nutrition |
6 |
Compulsory |
Check info |
36382 |
Public policy |
4.5 |
Compulsory |
Check info |
36370 |
Food safety |
4.5 |
Compulsory |
Check info |
36378 |
Cooking techniques |
6 |
Compulsory |
Check info |
36376 |
Food technology |
6 |
Compulsory |
Check info |
3rd year
Coordination: Francisco Higón Tamarit
Total credits: 60 |
Compulsory: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36374 |
Creativity and Innovation |
6 |
Compulsory |
Check info |
36386 |
Sectoral economy |
6 |
Compulsory |
Check info |
36387 |
Entrepreneurship and business plan |
6 |
Compulsory |
Check info |
36383 |
Ethnogastronomy |
6 |
Compulsory |
Check info |
36373 |
International gastronomy |
6 |
Compulsory |
Check info |
36384 |
Quality management |
6 |
Compulsory |
Check info |
36375 |
Catering |
6 |
Compulsory |
Check info |
36379 |
Sensoriality |
6 |
Compulsory |
Check info |
36385 |
Production and logistics systems |
6 |
Compulsory |
Check info |
36380 |
Sommeliers and cocktails |
6 |
Compulsory |
Check info |
4th year
Coordination: José Miguel Soriano del Castillo
Total credits: 60 |
Compulsory: 40,5,
Optional: 19,5.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36389 |
Local development |
6 |
Compulsory |
Check info |
36388 |
Language and gastronomy |
4.5 |
Compulsory |
Check info |
36398 |
External internship |
18 |
Compulsory |
Check info |
36399 |
Degree Final project |
12 |
Compulsory |
Check info |
|
Elective subjects |
19,5 |
Optional |
|
Elective subjects
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36392 |
Art and gastronomy |
4.5 |
Optional |
Check info |
36396 |
Technological advances |
4.5 |
Optional |
Check info |
36395 |
Food regulatory council of Valencian Community |
4.5 |
Optional |
Check info |
36394 |
Gastronomic company establishment |
6 |
Optional |
Check info |
36391 |
Kitchen Management |
4.5 |
Optional |
Check info |
36393 |
Showcooking |
4.5 |
Optional |
Check info |
36390 |
Applied cooking techniques |
6 |
Optional |
Check info |
36397 |
ICT in gastronomy |
4.5 |
Optional |
Check info |
1st year
Coordination: Roberto Pedrós Esteban
Total credits: 60 |
Basic training: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36362 |
Análisis de datos |
6 |
Basic training |
Check info |
36365 |
Legal aspects of the gastronomic activity |
6 |
Basic training |
Check info |
36357 |
Animal Biology |
6 |
Basic training |
Check info |
36358 |
Vegetal biology |
6 |
Basic training |
Check info |
36360 |
Physic |
6 |
Basic training |
Check info |
36359 |
Physiology |
6 |
Basic training |
Check info |
36366 |
Management of gastronomic businesses |
6 |
Basic training |
Check info |
36364 |
Psychology of the consumer and of the resources Human |
6 |
Basic training |
Check info |
36361 |
Chemistry |
6 |
Basic training |
Check info |
36363 |
Biological chemistry and Biochemistry |
6 |
Basic training |
Check info |
2nd year
Coordination: Màrius Vicent Fuentes Ferrer
Total credits: 60 |
Compulsory: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36369 |
Bromatology |
6 |
Compulsory |
Check info |
36368 |
Dietetic |
6 |
Compulsory |
Check info |
36381 |
Applied Economics |
4.5 |
Compulsory |
Check info |
36372 |
Mediterranean gastronomy |
6 |
Compulsory |
Check info |
36377 |
Material and teams |
6 |
Compulsory |
Check info |
36371 |
Food microbiology and parasitology |
4.5 |
Compulsory |
Check info |
36367 |
Nutrition |
6 |
Compulsory |
Check info |
36382 |
Public policy |
4.5 |
Compulsory |
Check info |
36370 |
Food safety |
4.5 |
Compulsory |
Check info |
36378 |
Cooking techniques |
6 |
Compulsory |
Check info |
36376 |
Food technology |
6 |
Compulsory |
Check info |
3rd year
Coordination: Francisco Higón Tamarit
Total credits: 60 |
Compulsory: 60.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36374 |
Creativity and Innovation |
6 |
Compulsory |
Check info |
36386 |
Sectoral economy |
6 |
Compulsory |
Check info |
36387 |
Entrepreneurship and business plan |
6 |
Compulsory |
Check info |
36383 |
Ethnogastronomy |
6 |
Compulsory |
Check info |
36373 |
International gastronomy |
6 |
Compulsory |
Check info |
36384 |
Quality management |
6 |
Compulsory |
Check info |
36375 |
Catering |
6 |
Compulsory |
Check info |
36379 |
Sensoriality |
6 |
Compulsory |
Check info |
36385 |
Production and logistics systems |
6 |
Compulsory |
Check info |
36380 |
Sommeliers and cocktails |
6 |
Compulsory |
Check info |
4th year
Coordination: José Miguel Soriano del Castillo
Total credits: 60 |
Compulsory: 40,5,
Optional: 19,5.
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36389 |
Local development |
6 |
Compulsory |
Check info |
36388 |
Language and gastronomy |
4.5 |
Compulsory |
Check info |
36398 |
External internship |
18 |
Compulsory |
Check info |
36399 |
Degree Final project |
12 |
Compulsory |
Check info |
|
Elective subjects |
19,5 |
Optional |
|
Elective subjects
Code |
Name |
Credits |
Type (of subject) |
Course syllabus, schedules, exams |
36392 |
Art and gastronomy |
4.5 |
Optional |
Check info |
36396 |
Technological advances |
4.5 |
Optional |
Check info |
36395 |
Food regulatory council of Valencian Community |
4.5 |
Optional |
Check info |
36394 |
Gastronomic company establishment |
6 |
Optional |
Check info |
36391 |
Kitchen Management |
4.5 |
Optional |
Check info |
36393 |
Showcooking |
4.5 |
Optional |
Check info |
36390 |
Applied cooking techniques |
6 |
Optional |
Check info |
36397 |
ICT in gastronomy |
4.5 |
Optional |
Check info |