Master in Gastronomy
The Master in Gastronomy provides a specialized training that aims to respond to the needs resulting from an evolution of the area of gastronomy and restaurant industry.
With sustainability in mind, it is intended to encourage professionals in the area of catering,
hotels and food production by providing a strong practical component integrated with the multidisciplinary scientific component, using working methods that promote creativity and autonomy.
The aim is to provide students with advanced and sustainable culinary skills; ability to develop and apply concepts in the area of gastronomy, develop new gastronomic products, and concepts applied to cooking. Offer a comprehensive approach, with a deepening of knowledge in the food production process, allowing the operationalization of concepts and practical application of food production and innovation tools, involving sustainable, cultural and technical aspects.
Students are expected to acquire skills and professional enhancement to meet the continuing demands for innovation and quality in food production:
- Master working methods through culinary techniques deepening knowledge of cooking, pastry and bakery;
- Apply concepts of food design and creativity in cooking;
- Understand chemical reactions in food;
- Integrate the technical and scientific rigor in the area of gastronomy;
- Understand how the cultural evolution of gastronomy influences the cuisine of the world;
- Develop wine lists and menus accordingly;
- Understand the interaction between microorganisms and food from a food safety perspective;
- Define and interpret food characteristics and relate to sensory methods;
- Develop and elaborate culinary preparations based on sustainable products;
- Create new culinary products taking into account current dietary needs and restrictions.
|Innovation in Culinary Techniques||1st Semester||6||60 h|
|Creativity and Food Design||1st Semester||5||45 h|
|Molecular Gastronomy and Food Chemistry||1st Semester||5||30 h|
|Gastronomic Culture of the World||1st Semester||5||30 h|
|Microbiology and Food Safety||1st Semester||5||30 h|
|Culinary Trends Seminars||1st Semester||4||15 h|
|Pastry and Bakery Techniques||2nd Semester||6||60 h|
|Sensory Analysis and Food Rheology||2nd Semester||5||30 h|
|Development of New Food Products||2nd Semester||6||45 h|
|Wine Pairing||2nd Semester||4||30 h|
|Nutrition and Dietetics||2nd Semester||5||30 h|
|Sustainable Gastronomy Seminars||2nd Semester||4||15 h|
|Elective I||1st and 2nd Semesters||60|
Conditions of admission
The following may apply for enrollment and enrollment:
- Holders of a degree or legal equivalent in the areas of restaurant, hotel and food production and related areas;
- Holders of a foreign higher education degree awarded following a first cycle of studies organized in accordance with the principles of the Bologna Process by a State adhering to this Process, in the areas of restaurant, hotel and food production and related areas ;
- Holders of a foreign higher academic degree that is recognized as meeting the objectives of the graduate degree by the technical-scientific council of the school;
- Holders of a school curriculum, scientific or professional, which is recognized as certifying the ability to perform this cycle of studies by the technical-scientific council of the school;
- Students who are in the course of completing the degree course in the areas of training whose detention is required to enter the course and who declare this fact in the application.