Degree in Gastronomy

CON1

Develop a comprehensive understanding of the fundamentals of the different functional areas of organizations, by analyzing the environment and the internal context of the organization, reflecting its strategic importance and the skills necessary to face a dynamic environment and learning its main management tools

CON2

Understand Spanish accounting regulations (General Accounting Plan) and the documents that comprise the annual accounts, understanding the information contained therein and the accounting techniques applicable to the various assets.

CON3

Know the language and mathematical/statistical logic necessary to be able to pose an economic-business problem, the statistical techniques and tools for data analysis that are used in various situations in the economic-business field and understand the importance of adjusting economic-business data to theoretical probability models

CON4

Understand the basic foundations of business management, understand the main components of the management process (planning, directing, organizing, and controlling), understand business models and the processes of creating and managing a company, understand the basic decisions that are made within the main functional areas of a company, and understand how the interrelationship between functional areas contributes to overall success.

CON5

Understand the main challenges facing humanity, assessing their complexity and interrelationships; being aware of the social, economic, and environmental impact that any current decision or action can have on the planet's sustainability; and assuming that any improvement action must respect democratic values, equality, equity, and tolerance for the diversity of societies. 

CON6

To theoretically and practically understand the fundamental principles, processes, and techniques of chemistry relevant to the culinary field, including the chemical composition, properties, uses, and alterations of materials in the kitchen.

CON7

Understand the biological concepts and processes, as well as the types of organisms that are fundamental to the culinary field, both for their use as raw materials and for their possible function in the preparation of other foods. The different types of microorganisms that can be associated with food also understand the effects and implications they can have on their production, preservation, and alteration.

CON8

Understand the concept of circular gastronomy, from the conception and design of sustainable gastronomic practices to their implementation and evaluation. Include knowledge of sustainable planning, advanced food resource management techniques, and marketing and communication strategies that promote sustainability.

CON9

Learn about food groups and their basic components as ingredients and raw materials for gastronomy to understand their composition, nutritional value, properties, processing, organoleptic characteristics, and uses, as well as the main chemical contaminants and other aspects that affect their quality, including legislative standards for labeling, packaging, and advertising.

CON10

Know and understand the fundamentals and techniques for determining and controlling costs in all production and service areas of a food service business, as well as its results, with the goal of providing useful information for decision-making.

CON11

Understand the operation, use, and handling of utensils, equipment, and containers commonly used for processing, preparation, and preservation operations in the kitchen, as well as the resulting changes in food. This will improve the efficiency of these operations in aspects related to the physical and chemical properties of the products obtained, as well as kitchen safety, productivity, and sustainability.

CON12

To understand the nature and characteristics of plant and animal production systems and the different genera and species of cultivated plants and domesticated animals of nutritional interest, including organic and sustainable production strategies, as well as all environmental factors and management that influence product quality for culinary use.

CON13

Understand the importance, methodology, and uses of sensory analysis applied to the food and gastronomy sector, understanding the characteristics that rooms designated for this purpose must meet and the types of products susceptible to sensory analysis, including wine and other fermented beverages.

CON14

Understand the basic principles of metabolism, the physiological aspects related to food and nutrition, as well as a better understanding of the transformation processes that occur during food preparation, cooking, and processing, and understand the foundations of human nutrition and dietetics that allow for appropriate menu design.

CON15

Understand the particularities that exist in the recipes of each society and understand their origin and evolution associated at all times with the history of that territory, understanding why a certain raw material is used, how that society is fed and how its recipes have been modified over time

CON16

Know and manage the risks associated with the presence of toxins in food and their impact on the quality of the final product and the health of consumers, by identifying hazardous agents in different food sectors and implementing Hazard Analysis and Critical Control Points (HACCP) plans and general hygiene plans, applying hygienic knowledge to the design of facilities, processes and products in the gastronomic sector

CON17

Know the restaurant industry and its typology, as well as the most relevant management aspects related to said industry

CON18

Understand the fundamentals, strategies, tactics, organization, and trends of Revenue Management from a sustainable and ethical perspective in the tourism industry, and especially in the hotel sector.

CON19

To gain an understanding of the specific context in which the journalistic profession operates, in its theoretical, historical, legal, ethical, and business dimensions, as well as the conceptual foundations and factors that influence journalistic practice in democratic societies.

CON20

Know the fundamental legal concepts and structures, assimilating the language, technique and legal methodology and becoming familiar with the basic functioning, dynamics and content of regulatory law and the regime applicable to property, obligations and contracts.

CON21

To understand the main operations used for preserving food products and for industrializing recipes, analyzing the suitability of each for different types of food and their intended use, as well as the biological, chemical, and physical changes that can occur in raw food materials during processing or storage.

HAB1

Use qualitative and quantitative techniques that facilitate management and decision-making in the different functional areas of organizations, considering their objectives and the internal and external context

HAB2

Apply accounting techniques to record events or situations with an economic or financial impact on the company, and prepare the balance sheet and profit and loss account, according to the financial reporting regulatory framework in force in Spain.

HAB3

Use analytical techniques and models to determine the essential elements that ensure the viability of any organization, employ techniques, tools, and models for business creation, and solve basic financial and production problems.

HAB4

Use the procedures and functions offered by digital programs and tools for the analysis, management, and resolution of problems in the business environment.

HAB5

Evaluate food risks that may arise during the reception of raw materials, their storage, processing, and culinary preparation, relating to both chemical, physical, and microbiological risks, implementing hazard analysis and critical control point systems as a food safety management system in the restaurant sector.

HAB6

Develop and optimize culinary processes and products, applying fundamental principles at each stage and controlling variables to ensure quality and sustainability, handling raw materials using appropriate selection, preservation, storage, preparation, and serving techniques, and demonstrating practical skills in the kitchen and dining room.

HAB7

Evaluate the suitability of the main techniques used for food preservation, choosing the most appropriate one for different types of food, maintaining product quality, ensuring its safety, extending its shelf life, reducing food waste, optimizing menu planning, and promoting innovation in the kitchen.

HAB8

Apply studied techniques and tools to prepare reports regarding consumption, production, and results of a gastronomic business.

HAB9

Apply Revenue Management strategies and tactics to optimize company profits and customer satisfaction from an inclusive and sustainable perspective.

HAB10

Develop and apply advanced planning and management techniques to implement circular gastronomy, using local products and complying with quality regimes, designing sustainable gastronomic practices that satisfy culinary preferences and contribute to the economic, social and environmental well-being of the local community, aligned with applicable legal regulations and policies, and planning the purchase and use of raw materials according to principles of environmental, social and economic sustainability, considering the environmental conditions of the area and valuing the availability of local products

HAB11

Using microorganisms to understand their metabolism and ecology, design raw material processing and food production in a manner compatible with food quality and safety. 

HAB12

Sensorily evaluate various foods of importance in the food and gastronomy sector, relating them to their composition and characteristics, as well as the acceptability of new culinary creations they produce in the kitchen.

HAB13

Ability to assess optimal culinary techniques to apply to each product, whether traditional or avant-garde, understanding the culinary offering it will be integrated into and the intended audience.

HAB14

Interpret historical recipe books to develop dishes adapted to the customs of each society, using local ingredients or raw materials, trying to recover those that are at risk of disappearing and inspired by the literature and archives of each region.

HAB15

Evaluate, control, and manage information related to food quality and safety, providing advisory and training services regarding hazard analysis and critical points in companies dedicated to gastronomy.

HAB16

Establish appropriate dietary guidelines by planning healthy and sustainable menus, taking into account different pathologies, allergies, and intolerances in consumers., promoting health and food education in the population through collective catering services

COM1

Ability to identify, extract, gather, analyze, synthesize and interpret information from various sources to issue professional judgments that include a reflection on relevant topics of an economic, social, scientific and/or ethical nature, based on the methodological tools of the different disciplines of knowledge. 

COM2

Ability to elaborate and transmit information, ideas, problems and solutions to both specialized and non-specialized audiences, constructing logical reasoning and arguments based on specialized and technical terminology and vocabulary specific to the different disciplines of knowledge.

COM3

Ability to organize and plan various activities in a limited time in the field of gastronomy and gastronomic business

COM4

Develop professional activity with a critical vision and an active commitment to social, economic, and environmental sustainability, with respect for human rights and democratic institutions, and being able to contribute specifically to achieving the development objectives linked to their field of knowledge.

COM5

Capacity for pPropose and evaluate decisions in the gastronomic business based on quantitative or qualitative information in an argued manner, applying the tools and models studied

COM6

Oral and written communication in a foreign language

COM7

Ability to lead and collaborate in diverse and multicultural teams, promoting creative and innovative solutions in the field of gastronomy and the gastronomic business

COM8

Ability to design gastronomic experiences focused on the user experience.

COM9

Ability to use Information and communications technologies in the field of gastronomy and gastronomy business. 

COM10

Ability to elaborate, interpret, analyze and audit economic and financial information related to external transactions and internal transformation processes of organizations to support decision-making in the gastronomic business. 

COM11

Ability to efficiently use the forms and languages ​​of journalistic writing in the preparation of informative texts of any complexity related to gastronomy, and to critically analyze the role of the media and journalism in contemporary societies

COM12

Ability to recognize the need for ongoing training and to undertake this activity independently throughout one's professional life