BA Gastronomy and Culinary Management Add to shortlist


Applied Sciences

Hospitality Management

BA Gastronomy and Culinary Management

4 years

€9540 pa

Programme profile

This new programme [launched September 2014] is offered by GASMA, The Gastronomy and Culinary Management University Centre.part of Universidad Cardenal  Hererra.

The Gasma campus has a dynamic international outlook and fosters a gastronomic environment that is not confined by the physical boundaries of the classroom: students take practical placements in establishments across the world.

The goal of the programme is to train professionals who are specialised in culinary techniques and who are also well qualified to manage a hospitality establishment. This is not only a question of providing future chefs/cooks with all-round training, but the goal of GASMA is to “enrich and develop your professional talents and enable you to design and manage a gastronomy business across the entire hospitality range”

Programme content

The programme is based on the following key themes:

Gastronomy. Transferring knowledge on the different foods and culinary techniques, taking an in-depth look at the nature, origin and traceability of foods and beverages and the principles governing their processes. Training students in the disciplines of the quality and safety of raw ingredients, food preparation and storage, culinary techniques and processes and healthy eating.

Business Management. Taking a practical, applied approach to the hospitality business with the aim of equipping students with the tools they need to set up solid business projects and protect their financial viability. Students will acquire knowledge of the market and how it works. The course includes other topics that apply the accounting and financial knowledge required to manage a company successfully.

Creativity. The programme includes subjects related to creativity, design and artistic trends. This basic knowledge gives students the chance to play an active part in projects related to decorating and arranging interiors, as well as to develop their own distinctive look in terms of food presentation and interior décor.

At the end of the third year of programme, students have the option to choose an educational track towards an area of specialisation that fits in with their own preferences. You choose from one of  the following tracks:
Executive Chef or
Gastronomic Business Manager

Entry Requirements

3 A-Levels

Six passes at Leaving Certificate, inc 2 HC3




26 June

30 August