University Diploma in Gastronomy and Food

Structure of the curriculum

SUBJECT	COURSE	FOUR-MONTH PERIOD	TYPOLOGY	CREDITS
Introduction to Nutrition	1st	1st	Mandatory	4
Production Systems and Processes	1st	1st	Mandatory	4
Food Quality and Safety I	1st	1st	Mandatory	6
Sommelier I	1st	1st	Mandatory	6
English applied to gastronomy	1st	1st	Mandatory	6
Communication and leadership	1st	1st	Mandatory	6
History and gastronomic culture	1st	2nd	Mandatory	6
Supply and logistics	1st	2nd	Mandatory	4
Introduction to Economics and Gastronomy	1st	2nd	Mandatory	6
Service and customer service	1st	2nd	Mandatory	4
Equipment and facilities	1st	2nd	Mandatory	4
Practicum I	1st	2nd	Mandatory	4
Introduction to Dietetics	2nd	1st	Mandatory	6
Optimization of Kitchen Production Systems and Processes	2nd	1st	Mandatory	6
Chemical composition and nutritional value of foods	2nd	1st	Mandatory	6
Design and development of innovative products and techniques	2nd	1st	Mandatory	6
Food Quality and Safety II	2nd	1st	Mandatory	6
Canarian gastronomic and oenological product	2nd	2nd	Mandatory	6
Sommelier II	2nd	2nd	Mandatory	6
Advanced culinary technology	2nd	2nd	Mandatory	6
Entrepreneurship and business in gastronomy	2nd	2nd	Mandatory	6
Practicum II	2nd	2nd	Mandatory	6

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