Bachelor's Degree in Gastronomy and Culinary Innovation

Graduates of Comillas’ Bachelor’s Degree in Gastronomy and Culinary Innovation can work as creative or executive chefs, restaurant directors or managers, gastronomic R&D specialists in agri-food companies, gastronomic consultants, culinary communicators or entrepreneurs running their own ventures. The gastronomy sector accounts for 33 per cent of Spain’s GDP and there is a growing demand for professionals who combine culinary skills, innovation and business management, both nationally and internationally. Through Comillas’ OPE service, graduates gain access to a network of partner companies to facilitate their entry into the job market.

Studying an official Bachelor's Degree in Gastronomy, such as the one offered by Comillas, offers several advantages over other courses in the sector: an official university qualification recognised in Spain and the EU; a comprehensive programme combining culinary techniques with gastronomic sciences, business and agronomy; and access to master’s degrees and postgraduate courses. Comillas’ Bachelor’s Degree in Gastronomy and Culinary Innovation is endorsed by world-leading organisations such as the El Bulli Foundation, Vocento Gastronomy and Mugaritz, and offers direct access to the world’s most important gastronomic conferences.

The Comillas Bachelor's Degree in Gastronomy and Culinary Innovation includes key subjects such as Culinary and Service Systems, Processes and Techniques I and II, Gastronomic Innovation, R&D in Gastronomy, Cutting-Edge Techniques in Gastronomy, Restaurant Management, Biological Basis of Food, Nutrition and Dietetics, Fundamentals of Patisserie, Sommellerie and Wine Cellar Management, and Gastronomic Communication. In the fourth year, students choose between the Gastronomic Creativity or Gastronomic Management specialisation pathways to focus on the professional profile that best suits their interests.