Universitat Politècnica de Catalunya · BarcelonaTech

Bachelor's degree in Culinary and Gastronomic Sciences (interuniversity UB-UPC degree)

Barcelona School of Agri-Food and Biosystems Engineering (EEABB)

The bachelor’s degree in Culinary and Gastronomic Sciences, coordinated by the Universitat de Barcelona (UB) and with the UPC as a participant, is an academic programme that aims to provide society, the food industry and restaurants with the professional skills they need to face future challenges and opportunities in the gastronomy and catering sector. The bachelor’s degree covers food and agriculture, nutrition and health, food technology, tourism, hospitality and gastronomy. Renowned chefs, restaurateurs and experts in gastronomy and nutrition helped to design the degree course.
The first interuniversity bachelor’s degree of its kind in Spain, it is led by two public universities: the University of Barcelona and the UPC. Teaching is provided by the School of Hospitality and Tourism (CETT-UB, a UB-affiliated school) and specific training is given at the Food and Nutrition Torribera Campus (UB).

4 years
Study load
240 ECTS credits (including the bachelor's thesis). One credit is equivalent to a study load of 25-30 hours.
Language of instruction

Check the language of instruction for each subject (and timetable) in the course guide in the curriculum.

Information on language use in the classroom and students’ language rights.

Fees and grants

€ 7533 (academic year)

Consult the public fees system based on income (grants and payment options).
Barcelona School of Agri-Food and Biosystems Engineering (EEABB)
Official degree
Recorded in the Ministry of Education's degree register
Registration and enrolment
What are the requirements to enrol in a bachelor's degree course?
Legalisation of foreign documents
All documents issued in non-EU countries must be legalised and bear the corresponding apostille.

Pla d'estudis no disponible

Professional opportunities
  • Management of culinary facilities.
  • Management of food quality and safety in catering.
  • Management of gastronomic events and activities.
  • Commercial and collective catering kitchen management.
  • Culinary management in the food industry.
  • Management of new culinary product, service and business development.
  • Research, development and innovation techniques for the food and gastronomic industry.
  • Culinary and gastronomic production management.
  • Management of food production operations and processes.
  • Restaurant management.
  • Culinary and gastronomic advice.
  • Creative cuisine.
  • Research and innovation in the food, culinary and gastronomic sector.
AQU acreditacio favorable

Print version

Open day

Request information