In the current international gastronomic panorama in which culinary, local products and traditions are recognized as intangible cultural heritage; generates an important demand for creative, proactive and committed professionals, capable of following the path towards constant gastronomic transformation and innovation.
For this, the Master offers extensive training in specific and at the same time versatile management that attends to current trends related to gastronomy. The Master provides tools focused on understanding the combination of tradition, technology and innovation, all with the aim that our students acquire a strategic, global and sustainable vision in any of the professional opportunities for which the Master has been designed.
Tijana Drndarski / UnsplashObjectives of the Master in Innovation, Entrepreneurship and Culinary ManagementGeneral objectivesThe main objective of the Master is to train professionals capable of leading, creating and proposing new options related to gastronomy in a globalized context, but, at the same time, concerned with fundamental aspects of food such as sustainability, culinary traditions, and in general, the food identity of the regions.Specific objectivesThe Master in Innovation, Entrepreneurship and Culinary Management will allow you to:Know the business sector linked to gastronomy: build a strong knowledge base of both the agri-food and gastronomic sectors from an international perspective and always from a managerial approach.
Global vision: to train professionals oriented to the management innovative companies in the gastronomic field capable of obtaining the expected results at a global level.
Innovation and creativity: develop the capacity for creativity and innovation in the creation of businesses linked to gastronomy through comprehensive and specialized training.
Leadership and leadership training: develop the necessary skills of an entrepreneur and entrepreneur linked to gastronomy to ensure that a collaborative, assertive and participatory work is developed among all the members of the team.
Create, design and manage companies in the gastronomy and restaurant sectors.
Ensure a multidisciplinary and transdisciplinary approach to gastronomy.
Encourage the development of reflective and innovative creative thinking about the value of gastronomy in a global and sustainable context.
To favor the combination of innovation, business vision and organizational competences in entrepreneurial initiatives in the fields of gastronomy.CurriculumM1: Innovative gastronomic-culinary systems and environmentsGastronomic offer and territory
Corporate social responsibilityM2: Strategic management, logistics and operations in the launch of gastronomic projectsDirection, design and strategy in culinary and gastronomic fields
Logistics, operations and traceability in the gastronomic and agri-food sectorM3: Analytical management and finance applied to the implementation of innovative projects in the gastronomic and restaurant sectorFinance for the gastronomic and agri-food sector
Innovation, creativity and entrepreneurship in gastronomyM4: Human resources, team management and managerial skills in high innovation environmentsHuman resources and talent management
Coaching and management skillsM5: Launch of a gastronomic brand: Public relations, marketing and communicationPublic relations and commercial management
Marketing and communication techniquesM6: Master's ThesisThe student will have the option of choosing between 2 possible TFM:
Preparation of a business plan for the implementation of a gastronomic entrepreneurial initiative
Research and analysis project in the field of gastronomic innovation.Addressed toUndergraduate, master and professional students who want to specialize in the world of gastronomy.Admission processThe fundamental objective of our admission process is to ensure the suitability of the candidates. All participants should get the most out of this learning experience, through a context in which it is possible to develop a long-term relationship with classmates, teachers, and former students.Professional outingsDirector of creative projects in gastronomy and culinary. Responsible for creative departments in restaurants and hotels. Head of division and / or department in business groups linked to gastronomy. Responsible for the food and beverage department (Food & Beverage). Operational and creative supervisor of community centers and catering companies. Expert consultant in the gastronomic sector. Entrepreneur in the gastronomic sector.Master's DegreePeople who pass the evaluation of the program and meet the academic requirements established by the UB will obtain the UB (University of Barcelona) title.
To obtain the UB's own degree, it is necessary to have a University Degree (Engineering, Bachelor or Diploma). If you do not have a University Degree, once the different evaluations have been passed, you will obtain a university extension diploma from the UB.