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Masters Degrees (Culinary Arts)

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Schedules. From Monday to Thursday from 15h to 20h. Additonally, there might be some classes during the mornings. Fridays from 8h to 14h. Read more

General Information

Schedules: From Monday to Thursday from 15h to 20h. Additonally, there might be some classes during the mornings. Fridays from 8h to 14h.

The Master in Culinary Arts and Kitchen Management is addressed to industry professional and students with previous studies in gastronomy.

It includes five modules, besides the Final Project of the Master and a professional internship.

Module 1:: Kitchen Management and Administration - http://santpol.edu.es/en/studies/kitchen-management-and-administration-english/
Module 2: Good Practices in Treating Products and Application of Culinary Techniques - http://santpol.edu.es/estudios/knowledge-of-products-and-culinary-techniques-english/
Module 3: Creativity and Innovation in the Kitchen - http://santpol.edu.es/en/studies/creativity-and-innovation-in-the-kitchen-english/
Module 4: Cooking for Events - http://santpol.edu.es/en/studies/cooking-for-events-english/
Module 5: Baking and Pastry for Restaurants - http://santpol.edu.es/en/studies/baking-and-pastry-making-for-restaurants-english/

Professional Outlets

Head of kitchen, head of section, kitchen executive manager, gastronomic adviser, events executive manager, R+D manager, etc.

Study Plan

The study plan includes theoretical classes, practical classes and master classes given by renowned chefs of the gastronomy.

- Module 1: Kitchen Management and Administration. 9 ECTS, 225 hours, 5 weeks
- Module 2: Good Practices in Treating Products and Application of Culinary Techniques. 12 ECTS, 290 hours, 12 weeks.
- Module 3: Creativity and Innovation in the Kitchen. 8 ECTS, 205 hours, 6 weeks.
- Module 4: Cooking for Events. 6,5 ECTS. 165 hours, 4 weeks.
- Module 5: Baking and Pastry for Restaurants. 6,5 ECTS, 165 hours, 4 weeks
- Master Final Project. 6 ECTS, 150 hours
- Final industry internship. 12 ECTS, 300 hours.

Internship Periods

Internships in the industry once the Master’s classes are completed. They are professional incorporation internships and can be from 3 to 6 months. The school is in charge of coordinating costumized internships for the students both nationally and internationally.

Accreditation

Master in Culinary Arts and Kitchen Management by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar and the Universitat de Girona.

For students who are graduated by official college career also obtain the Diploma of Master in Culinary Arts and Kitchen Management from the University of Girona.

For students without official university studies obtain the university Diploma of Specialization in Culinary Arts Management.

Teaching staff

The team includes:
- Lecturers of kitchen operations, at a theoretical and practice level.
- Industry professionals: consultants and restaurant managers and chefs of international reputation

Admission and Enrolment

- Request information about the required study program.
- Submit the Curriculum Vitae, stating the professional previous experience and education in the gastronomy sector.
- Coordinate and have a personal interview with one of the members of our Board of Directors.
- Request the admission form.
- Pay the enrolment fee.
- Hand in the admission form completed along with all the information requested. All documents must be current originals and certified by the pertinent bodies.
- Make an official free pre-enrolment established by the Generalitat de Catalunya.

The Admissions Department will inform about all the requirements needed for accessing the Master in Culinary Arts and Kitchen Management and give advice on all the procedures for enrolment.

For further information, contact the Admissions Department on
902 021 925 / +34 93 760 22 40 (if calling from out of Spain)
, for requests for information, or by e-mail at

Study scholarships and financing

EUHT StPOL has a study Help Fund for studies in its school. The aim of this fund is to facilitate the access to the educational programs to those candidates that, due to economic reasons, have difficulties to enroll. They are granted in a percentage basis of the total basic or academic cost of the course up to a 50% with basis in the academic record and the economic power of the candidate and of those who finance his studies.

Beneficiaries of Grup Serhs scholarship:

The maximum amount of the aid together with the Serhs scholarship shall not be more than the 50% of the academic basic amount.

Non Beneficiaries of Grup Serhs scholarship:

The maximum amount to be received is the 50% of the academic basic amount

Some public agencies offer other aids:

MAE-AECI Scholarship (for students who are not members of the European Union) - http://www.aecid.es/ES
Beca Conpeht - http://www.conpeht.com/becas_conpeht.php

Financing:

There is an agreement with different financing agencies to obtain a special financing for the students of EUHT StPOL:

Sabadell Bank - https://www.bancsabadell.com/cs/Satellite/SabAtl/

“La Caixa” - https://portal.lacaixa.es/prestamoshipotecas/prestamoshipotecas_es.html

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Course overview. If you are seeking to develop a career within the culinary environment of the hospitality industry, this course provides a direct career pathway for you. Read more
Course overview

If you are seeking to develop a career within the culinary environment of the hospitality industry, this course provides a direct career pathway for you.

The management of professional culinary enterprises proves an exciting challenge. Artistry and technique need to be blended with business and management acumen, coupled with the skills of creativity and innovation. The challenge is to always meet changing consumer demands, research trends and effectively manage an operation.

You will study classical culinary technique and adapt it to the contemporary culinary environment. Innovation, recipe and food product development will be strong components of your overall experience. The international nature of the modern culinary environment is reflected in the content and delivery of this course – as are the challenges of managing culinary operations as profit centres.

Some previous culinary experience is required, but the course is also open to students from educational and industry backgrounds.

Why should I choose this course?

UCB is a specialist and internationally-renowned provider of courses in hospitality and culinary arts management.
You will enhance your knowledge and application of culinary technique and develop your ability to manage within a culinary environment.
You will be able to specialise and develop advanced techniques through our state-of-the-art facilities, staff expertise and an optional work placement.
UCB’s well-developed international links are reflected in our thriving international study body and out internationally-recognised qualifications.
Our lecturers have a wealth of industry experience to draw from and keep up-to-date on industry developments as well as academic research.

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This MSc offers a taught programme that uses academic knowledge to inform operational hospitality management practice. Our worldwide industry connections enable our postgraduate students to study the hospitality industry from an entrepreneurial, operational and strategic management perspective. Read more
This MSc offers a taught programme that uses academic knowledge to inform operational hospitality management practice.

Our worldwide industry connections enable our postgraduate students to study the hospitality industry from an entrepreneurial, operational and strategic management perspective. You not only address core business and management subjects, but also hospitality as a global phenomenon and how it is consumed by cultures and societies.

On this course, you can expect:

• an international approach and student body
• a dedicated research lab
• professional expertise and first-hand experience from all of our academics.

We are an affiliate member of the United Nations World Tourism Organization (UNWTO), which informs our teaching and your learning.

The course is suitable if you are looking to convert from another subject area and pursue a future career in hospitality or if you already have a grounding in hospitality or related subject areas such as business, management, events, tourism or sport.

Course structure

Full-time students attend workshops two days per week, while the part-time route usually requires one day per week. Some modules may be delivered intensively over several consecutive days.

The course is delivered through a variety of approaches including lectures, presentations, tutorials, case studies group work and live projects, all with an emphasis on interactive learning.

For international students, the MSc also offers an extended masters route with English language study for between two and sixth months before the course begins.

Areas of study

Management subjects address key issues of strategy, marketing, operations, human resources and financial planning, which are studied in parallel with international hospitality development. You acquire research skills as part of the course, which you can then apply to academic or industrial projects.

You will take five core management modules and one option module from a choice of four.

Modules:

Globalisation, Society and Culture
Marketing for Tourism, Hospitality and Events
Professional-Based Learning
Hospitality Imagineering
Food and Beverage Business
Final Project

One from:

Strategic Business
Visual Culture: Travel, Tourism and Leisure
Event Design and Management
Consultancy

Professional experience

Professional-Based Learning Module:

All credit-based postgraduate courses at the School of Sport and Service Management offer the Professional-Based Learning module.

The module offers you an opportunity to undertake practical experience in a work environment and gain invaluable first-hand knowledge. It is designed to help you engage with the process of planning and delivering expertise in practice, and to reflect upon and take steps to improve your academic, personal and professional skills.

In Semester 1 (September–January) you will have classes on CV development, interview skills, target setting, reflective practice and experiential learning, leading to 100 hours of professional experience in Semester 2 (February–June). This experience could take the form of a part-time job, an unpaid internship, a volunteering opportunity in the university or time as a mentee in your chosen industry. You can also take this module as part of a live consultancy in connection with one of your tourism, sport, hospitality or event modules, either in the UK or a School of Sport and Service Management project overseas.

Our school-based Employability Hub will be on hand to assist you in securing an experience that best meets your career goals and aspirations. Professional experience will enhance your practice and academic knowledge, and many of our students have started their careers with their placement organisation.

Culinary Arts Studio

The Culinary Arts Studio is a state-of-the-art commercial kitchen, restaurant and cafe available for use by hospitality students. It provides an outstanding opportunity to observe and record social interaction within a hospitality setting.

The studio is fully equipped with programmable interactive mood lighting, a data projector, a PA system, CCTV, VHS/DVD playback, a multi-channel mixing desk and flat screen monitors.

Careers and employability

Graduates of the International Hospitality Management MSc are equipped to join hospitality organisations in senior positions, enter consultancy or the public sector, become sector analysts or pursue an academic career.

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The Master in Hospitality Management is ideal for both career changers who wish to move into hospitality, and for career climbers who are already in the field and wish to fast-track their careers. Read more

General Information

The Master in Hospitality Management is ideal for both career changers who wish to move into hospitality, and for career climbers who are already in the field and wish to fast-track their careers. A bachelor's degree in studies related to business (Business studies, Law, PR, Marketing, etc.), engineering or tourism is required, as well as business English (test of level before acceptance for admission).

The Master in Hospitality Management offers two concentrations:
- Hotel managmenet
- Food & Beverage and Restaurant Management

Professional Opportunities

Hotel general management, marketing and sales, consulting and development, lodging, Food & Beverage, events.

Study Plan

The study plan includes theoretical clases, practical clases and masterclasses by international hotel and restaurant manager.

- Module 1: Professional induction in Food & Beverage service operations, food preparation operations and communication and public speaking. 155 hours.
- Module 2: Hospitality economics and finance. 6 ECTS, 150 hours.
- Module 3: Business research. 6 ECTS, 150 hours.
- Module 4: Strategic management. 12 ECTS, 300 hours.
- Module 5: Talent development. 6 ECTS, 150 hours.
- Module 6: Marketing. 6 ECTS, 150 hours.
- Module 7 A (concentration in Hotel Management): Food & Beverage management, room division management, hotel Real Estate and valuation, hotel facilities and design. 24 ECTS, 600 hours.
- Module 7 B (concentration in Food & Beverage and restaurant management): Food & Beverage cost control, Food & Beverage process management, event planning and management, Food & Beverage sales management. 24 ECTS, 600 hours.
- Final project. 6 ECTS, 150 hours.
- Industry Internship. 6-12 ECTS, 150-300 hours.

Internship periods

Industry internship once the classes are finished.

This internship leads to a real job opportunity and have a duration of 3 to 6 months. The school manages this process in order to arrange a personalized internship to each student either national or internationally.

Accreditation

The MHM is a professional master’s degree with qualification from EUHT StPOL and the University of Girona, choosing from:

- University Master’s Diploma in Hospitality Management by the University of Girona and by the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar.
- Official Master’s Degree in Tourism Management and Planning: concentration in Hospitality Management by the University of Girona and by the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar.

Faculty

The program includes industry guest lecturers from renown international hotel managers from distinguished hotel chains, as well as PhD and lecturers from international universities and operational teachers.

Admission and enrolment

- Send the information request.
- CV with focus on your educational background and professional experience.
- Personal interview with a representative of the Admissions Department.
- Application and enrolment form with all the documentation required.
- Pay the enrolment fee.
- Dormitory application form if required

The Admissions Department will inform you carefully about the requirements to access the Master in Hospitality Management and all the enrolment formalities.

For further information, please contact the Admissions Department at
+34 93 760 22 40 or

Study grants and financing

EUHT StPOL has a study Help Fund for studies in its centre. The aim of this fund is to assist entrance for candidates to educational programs who for economic reasons have difficulty in enrolling. This help is adjudicated in the form of a percentage of the total basic or academic cost of the course up to 50% based on the academic background and purchasing power of the candidate and those financing the studies.

Beneficiaries of Grup Serhs grants:

The maximum amount of the aid added to the Serhs Grant will not exceed 50% of the academic or basic amount.

Non beneficiaries of Grup Serhs grants:

The maximum amount to be received is 50% of the academic or basic amount.

Some public institutions offer other aids:

MAE-AECI Scholarship (for students not members of the European Union).

Conpeht Scholarship.

Financing:

H-E StPOL has an agreement with different financial institutions so its students can get special conditions

There is an agreement with various financial institutions to obtain special funding for students EUHT StPOL:

Banco Sabadell - https://www.bancsabadell.com/cs/Satellite/SabAtl/

“la Caixa” - https://portal.lacaixa.es/prestamoshipotecas/prestamoshipotecas_es.html

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Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. Read more
Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. The School of Hospitality, Tourism and Culinary Arts’ Food Tourism program will provide learners with the skills required to develop successful food tourism enterprises and gain employment in existing food and culinary tourism agencies and companies while advocating for social justice, equity and access in communities worldwide. Students will gain small business expertise while exploring their creativity and innovativeness which can be applied within both an entrepreneurial or intrapreneurial setting.

This graduate certificate is targeted at working professionals in and around food, culinary, tourism and events industries. Students will learn about the exciting links between experience, gastronomy, wine, culture, food traditions and communities.

Graduates will be prepared to pursue employment in tourism agencies, local and international tourism attractions, culinary establishments, government agencies, historical tourism sites, food writing and culinary experiential travel groups.

The entrepreneurial skills taught in the program will also permit graduates to pursue self-employment and/or consultancy work establishing local food movements such as farmers markets, community food hubs and destinations attracting food tourism.

Career Opportunities

Companies Offering Jobs
-Tourism Agencies
-Local and International Tourism Attractions
-Culinary Establishments
-Government Agencies
-Historical Tourism Sites
-Culinary Experiential Travel Groups

Career Outlook
-Food Writer
-Local Food Tourism Entrepreneur
-Travel Counsellor
-Adventure/Niche Travel Advisor
-Food & Wine Event Manager
-Travel Writer

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Please note due to the great demand for our programmes early applications are assessed when received and dealt with promptly. Therefore it is advisable to make early applications for an early response. Read more
Please note due to the great demand for our programmes early applications are assessed when received and dealt with promptly. Therefore it is advisable to make early applications for an early response. If you do not yet have your final degree results this will not hinder your application as we are happy to issue conditional offer letters in such circumstances.

The MSc in Business and Entrepreneurship is an exciting one-year programme dedicated to transforming Science, Engineering, Social Science and Technology graduates into leaders who will guide and create tomorrow's businesses (Note: business graduates, or those with a substantial business component to their undergraduate degree, are not eligible for this programme). It aims to achieve this through providing participants with the acumen to successfully move ideas and innovations into commercial practice. In doing so, it addresses Ireland's need to maintain competitiveness by cultivating cross-functional, entrepreneurial graduates. This programme draws on the unique capability and reputation of the Dublin Institute of Technology, which was founded from the fusion of Ireland's oldest and most successful business and technology colleges.

Career Opportunities

The programme provides participants with the skills and orientation towards enterprise creation, either in an existing business or as a start-up. Graduates will have enhanced career prospects for a wide range of posts in Irish and international businesses.

Course Content

Studies in Semester 1 cover the subjects of Strategy, Marketing, Technology and Operations Management, Venture Finance and Law. Such accelerated learning is designed to give participants the conceptual tools needed to analyse business situations and to undertake business planning. In tandem, participants engage in the initial stages of work on two separate substantive elements of the programme within a seminar/workshop format: (i) the product development project and business development plan; and (ii) the dissertation.

Building on learning from the first semester, studies in Semester 2 cover the subjects of Creativity, Marketing, Technology and Operations Management, Accounting, Law and Taxation. Work also continues on the product development project and business development plan, with support available through weekly group sessions with the module advisors for the 12 class weeks of the semester. Participants then work on their own through to submission of the joint project/plan document in early September. In tandem, participants move to greater engagement with their dissertation research and have the opportunity to work 1-to-1 for a total of four hours with an assigned advisor up to mid-June, at which point participants work on their own through to submission of the dissertation in early September. Submission of both the joint project/plan document and the dissertation marks the end of the programme.

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As instances of global and local food injustice are reported with more frequency, the dysfunction of our food system and complexity of food culture is being more widely recognised. Read more
As instances of global and local food injustice are reported with more frequency, the dysfunction of our food system and complexity of food culture is being more widely recognised. Increasingly, it is understood that reductionist approaches to solving food related issues are ineffective.

A more comprehensive understanding and holistic approach is greatly needed. This MSc provides an opportunity to study food and food systems in a more complete sense. This innovative new course - the first of its kind in Scotland - acknowledges the truly complex nature of food and includes studies in nutrition, production and consumer culture, but also delves deeper to consider food culture within the contexts of anthropology, environment, sustainability, politics and communications. Through experience of diverse food related businesses - from soup kitchens to Michelin Star restaurants, community allotments to large-scale agri-business - students will gain all important exposure to the diverse dynamics affecting how we consume, produce, represent and understand food. Scotland will often be the showcase for this, however the concepts are transferable to other countries, for one thing that people require irrespective of nationhood is the ability to feed themselves. Whether you are looking to enhance your career in the food industry or are simply interested in cultivating a fuller understanding of food, please contact us. We are more than happy to discuss the course in more depth and help you discover if this is what you’ are looking for.

Teaching, learning and assessment

Modules will involve elements of inquiry (problem) based learning, report writing, visual presentations, essays and viva voce interviews. Learning therefore will be diverse and teaching will happen anywhere that there is a relationship to food and drink or ancillary industries. This may be in the University, on the streets of Edinburgh, the hills of the Scottish Borders or in a Michelin star restaurant. The course will therefore embed research-led learning, by requiring students to examine information from a diverse range of sources including academic books/journals, online blogs/wiki’s relating to food and drink agendas, and primary and secondary data. The importance of working closely with industry colleagues cannot be underestimated.

Opportunities to interact with for example, farmers, North Sea fishermen, and cooks and producers at all levels will enhance the learning experience. Class sizes are normally around 15-20 students. This ensures that students receive fantastic support from tutors and benefit from sharing experiences with classmates.

Teaching hours and attendance

Each module consists of 60 hours of teaching time over a 10-week period. There are two core modules planned for each semester, plus a research module that spans the first two semesters. You will be required to carry out independent work and also complete a dissertation.

Links with industry/professional bodies

This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.

Modules

30 credits: Food & Drink: The Relationship to People and Food/ Science of Food/ The System: From Field to Market/ Food Communications

15 credits: Research Methods

If studying for an MSc, you will also complete a dissertation (60 credits).

Careers

Graduates will place themselves in the enviable position of having had exposure to a range of industry experiences and contemporary food issues that will enable them to make interventions and transformations in a wide variety of areas. These may range from education or community work, to advocacy and policy work within the non-profit sector.

Entry requirements

There are several routes to entry.
- Applicants may have a first degree in an associated subject, for example, a BA (Hons) in Hospitality, Culinary
Arts, or Nutrition.
- An honours degree (or equivalent) in a different discipline but where the applicant has a demonstrable passion for food and drink.
- An applicant may potentially be a mature student who has spent a considerable period of time in industry and wishes to formalise their education.

All shortlisted candidates will be interviewed as part of the application process

International: Where your honours degree has not been studied in English, you will be required to provide evidence of English language competence at no less than IELTS 6.5 with no individual component score below 5.5

Quick Facts

-This is the first MSc in Gastronomy in the UK.
-The course has 15 funded places available for potential students resident in Scotland and the EU.

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