Innovative approach

The goal of this Bachelor’s is to train professionals who are specialized in culinary techniques, but also qualified to direct and manage gastronomic businesses, here or abroad. It is not simply about completing the training of the future chef. The goal is to enrich and develop professional profiles that are capable of designing and managing, in an integral way, the gastronomic offer of a business linked to the different types of catering.

We are training professionals who are capable of making profitable haute cuisine, but who also know how to establish marketing plans within the agro-food industry, direct research and development departments or devise instruments to generate the most appropriate type of customer service.

In short, we train our students to achieve knowledge, skills and abilities that contribute to excellence in relation to gastronomy.

State-of-the-art facilities

Students will have access to state-of-the-art facilities equipped with all kinds of tools and professional means. You will be surrounded by an unparalleled environment that unites nature and science, where you will be able to nurture your creativity in the kitchen and in different projects.

Profession in the classroom

To be a good professional it is necessary to be in contact with the best professionals. In all disciplines, teachers will not only follow a scientific and pedagogical methodology, but will also explain, first hand, their personal experience in the industry.

Global Vocation

Our students, coming from more than 45 different countries, make up the cultural richness of a global campus. Among them, they learn and teach their culture, their cuisine, their way of seeing life. Studying here is like traveling through 5 continents, traveling through a world of cuisines.