The opening ceremony underscored the value of this degree as a comprehensive education that combines theory, practice, and innovation. As emphasized during the welcome ceremony, gastronomy cannot be understood without dialogue with other disciplines: chemistry and biology explain culinary processes, history and anthropology reveal the cultural dimension of each recipe, while economics and management enable the creation of sustainable projects.

In this sense, food activist Alice Waters sums it up perfectly: “We need public education around agriculture and cooking. It's learning chemistry while composting, or learning history and geography while cooking rice.” A vision that reflects the essence of this interdisciplinary training and its transformative potential.

In addition to haute cuisine, the curriculum opens up a wide range of professional opportunities in research, restaurant and event management, tourism experience design, innovation in the agri-food industry, and gastronomic communication.

This new degree aims to place the URJC at the forefront of culinary education, contributing to sustainability and cultural, social, and economic regeneration.

Degree Information: https://www.urjc.es/estudios/9718-grado-en-gastronomia

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