Graduates in gastronomy will obtain the qualification of “cuisine” or “food industry”
These are the two novelties that came to light in the study plans of the Cardenal Herrera CEU University of Valencia.
Within the university action and within the study plans of the University of Valencia (UPV) During this year 2015, the official degree of graduate in gastronomy will be able to be taken.
Within the gastronomic fashion in which we are, it is important that universities champion the training programs in these subjects so current and necessary for food to be a compulsory subject in education.
The degree in Gastronomic Sciences You will specialize in two different subjects:
- Executive Director of Kitchen
- Director of management of the food industry.
The degree is also attached to the pharmaceutical degree, giving it a company patina along with the culinary activity of a chef.
The curriculum is developed from nutrition programs, to technological processes applied to food and to applied microeconomics.
Among the trainings that every gourmet must complete and of course be trained, the program highlights:
- Knowledge of prevention and hygiene measures.
- Processes and alterations of food produced by external components and microorganisms.
- Culinary techniques to recognize and define the nutritional characteristics of foods.
- Knowledge of traditional, current national and international gastronomy.
- European food regulations for labeling, allergens and expiration dates.
- Economic-social trends in the food production sectors.
- Machinery, equipment and tools for the food process depending on the place of production (kitchen or industry) ».
These and many other trainings and specific knowledge from the biological point of view of animals and plants will complete the programs of each semester of the degree.
It is important that the degree reaches kitchens, which will undoubtedly help to guarantee the processes and above all to improve the culinary action, professionalizing it and making it more technical to continue maintaining the world hegemony that our kitchen already holds on its own merits and thanks above all to the self-taught actions of many of its creators.
Nowadays, they have become gastronomic popularizers, teachers of culinary schools and above all artists.