General information

Academic year: 2023/2024

Level: Master

Type: Official Master's Degree

ECTS Credits: 60

Programme orientation Research

Length of programme (full time): 1 YEAR

Mode of delivery: Face-to-face

Level of qualification: Máster (MECES level 3 - EQF level 7)

Model of study: Full-time (42-60 ECTS per school year)

Work-based learning (Practicum): Yes

Language(s) of instruction Spanish


More info: programme website


Programme coordinator

Name: JESÚS FRANCISCO, RODRÍGUEZ HUERTAS / jhuertas@uL9NOxWTYIxgr.es


Faculty of Science / Granada campus

Main focus

; The graduate will be able to: – Identify the requirements of the facilities necessary for the culinary process. – Identify and evaluate the role of ingredients and additives in relation to the qualities of processed food products and the biological, chemical and physical changes that can occur in foodstuffs during their culinary preparation and in the development of new products. – Describe and know how to apply traditional culinary techniques, as well as how to handle the instruments necessary for the preparation of quality food. – Characterise the main health risks associated with culinary-gastronomic activities. – Monitor and protect the health and rights of consumers in culinary-gastronomic activities, applying current legislation and effectively implementing food-hygiene and environmental-hygiene procedures and food risk control measures. – Describe and identify the basic principles of sensory analysis.

Competences

Students that have completed the second cycle have the following competencies: – Have demonstrated knowledge and understanding that is founded upon a basis or opportunity for originality in developing and/or applying ideas, often within a research context. – Can apply their acquired knowledge and understanding, and problem solving abilities in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their field of study. – Have the ability to integrate knowledge and handle complexity, and formulate judgments with incomplete or limited information, but that include reflecting on social and ethical responsibilities linked to the application of their knowledge and judgments. – Can communicate their conclusions, and the knowledge and rationale underpinning these, to specialist and non-specialist audiences clearly and unambiguously. – Have the learning skills to allow them to continue to study in a manner that may be largely self-directed or autonomous.

Programme qualification

Name of title awarded in original language

Máster Universitario en Avances en Ciencias Gastronómicas

Qualification requirements

60 minimum credits

Programme courses

Course NameYearPeriod
Andalusian Gastronomy 1st Year 2nd Semester
Catering Business Models 1st Year 2nd Semester
Culinary Technology 1st Year 1st Semester
Food Culture and Heritage 1st Year 1st Semester
Food Safety Management in the Gastronomy Sector 1st Year 1st Semester
Food Science and Nutrition 1st Year 1st Semester
Gastronomy Businesses (tours) 1st Year Yearly
Haute Cuisine and Recognition 1st Year 2nd Semester
Management and Marketing of Catering Businesses 1st Year 2nd Semester
Master's Dissertation 1st Year 2nd Semester
R&D&I in Gastronomy 1st Year 1st Semester
Research and Development Work Placement 1st Year 2nd Semester
Sensory Analysis 1st Year 1st Semester
Sustainability and Differentiated Quality 1st Year 2nd Semester
Work Placement 1st Year 2nd Semester

Specialisations

Specialisation name

– No Specialisation

Admission information

Access to Master’s Degree programmes is granted to holders of:
A.1. A Spanish official university degree.
A.2. A degree issued by a Higher Education institution from another European Higher Education Area Member State which allows access to Master Degree’s programmes in that State.
A.3. A degree from a non-EHEA education system, upon verification by the Spanish University that the aforementioned degree accredits an equivalent education level to that of a Spanish university degree and allows access to postgraduate programmes in the issuing country.
A.4. A Spanish Bachelor in Advanced Artistic Education.
A.5. Official Spanish university degrees of Diplomado, Arquitecto Técnico, Ingeniero Técnico, Licenciado, Arquitecto, Ingeniero, Graduado or Máster Universitario.

Specific admission requirements

Students with a mother tongue other than Spanish will be required to have a Spanish B2 level or higher, according to the Common European Framework of Reference for Languages

General regulations

Grading scale
In the Spanish university system, modules/courses are graded on a scale of 0 to 10 points with the following qualitative equivalence:
0-4,9: «suspenso»; 5-6,9: «aprobado»; 7-8,9: «notable»; 9-10: «sobresaliente». A special mention, «Matrícula de Honor» may be granted to up to 5% of the students in a group provided they have got a «sobresaliente». To pass a module/course is necessary to get at least 5 points.
In cases of recognition of ECTS, professional experience, cultural or sports activities, or student representation no grading will be recorded but, where appropriate, the word «Apto».

 

UGR Examination Regulations
https://docencia.ugr.es/sites/vic/docencia/public/inline-files/Normativa_de_evaluacion_y_calificacion_EN.pdf

 

More info on academic regulations at: 

https://ugrcat.ugr.es/en/about-ugr/#regulations

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