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Offer of subjects for academic year 2026-2027

Bachelor’s Degree in Hospitality and Culinary Management

Concepts of economics and business12 credits

Name of the subject and description Type Credits Group Duration

Introducció al sector turístic, hoteler i gastronòmicIntroducción al Sector Turístico, Hotelero y GastronómicoFundamentals of the Tourism and Hospitality Sector  (3153G02001)

This is one of the subjects in Economic and Business Concepts, and it introduces students to the characteristics of the tourism, hotel, and gastronomic sector, as well as the different companies in that sector.

 OBCompulsory 6.00 A 1first semester

Fonaments d'economia i empresaFundamentos de Economía y EmpresaPrinciples of Economics and Business  (3153G02002)

This is one of the subjects in the broader field of Economic and Business Concepts, and it provides students with basic notions of the economy and business structures.

 Bbasic 6.00 A 1first semester

Bases of academic and entrepreneurial research10 credits

Name of the subject and description Type Credits Group Duration

Principis de la recerca i comunicació acadèmicaPrincipios de la Investigación y Comunicación AcadémicaPrinciples of Research and Academic Communication  (3153G02004)

This is one of the subjects in the Basics of academic and business research, and it familiarises students with the characteristics, methodologies and techniques of academic research and communication.

 Bbasic 6.00 A Aannual

Bases de competències TIC en l'àmbit empresarialBases de Competencias TIC en el Ámbito EmpresarialFundamentals of ICT Skills in the Business Environment  (3153G02005)

This is one of the subjects in the Basics of academic and business research, and it introduces students to the systems, technologies and management of digital information related to the professional environment.

 OBCompulsory 4.00 A 2second semester

Bases of departmental hotel and gastronomic management12 credits

Name of the subject and description Type Credits Group Duration

Fonaments d'organització departamental: Rooms DivisionFundamentos de Organización Departamental: Rooms Division Fundamentals of Hotel Operations: Rooms Division   (3153G02007)

This is one of the subjects in the Basics of hotel and restaurant departmental management, and it introduces students to departmental management of hotel accommodation.

 OBCompulsory 4.00 A Aannual

Fonaments d'organització departamental: RestauracióFundamentos de Organización Departamental: Restauración Fundamentals of Hotel Operations: Restaurant   (3153G02008)

This is one of the subjects in the Basics of hotel and restaurant departmental management, and it introduces students to the HORECA channel and how restaurant establishments operate on an organisational level.

 OBCompulsory 4.00 A Aannual

Fonaments d'organització departamental: CuinaFundamentos de Organización Departamental: Cocina Fundamentals of Hotel Operations: Kitchen   (3153G02009)

This is one of the subjects in the Basics of hotel and restaurant departmental management, and it introduces students to how professional kitchens operate on an organisational level, the basic techniques and the products they manage.

 OBCompulsory 4.00 A Aannual

Development of the managerial talent and skills6 credits

Name of the subject and description Type Credits Group Duration

Comunicació empresarial i atenció al clientComunicación Empresarial y Atención al ClienteBusiness Communication and Customer Service  (3153G02011)

This is one of the subjects in the broader field of Developing talent and managerial skills, and it introduces students to the characteristics and processes of intra-entrepreneurial communication and communication with internal and external clients.

 Bbasic 6.00 A 1first semester

Total Quality6 credits

Name of the subject and description Type Credits Group Duration

Fonaments de normativa i seguretat en hoteleria i gastronomia Fundamentos de Normativa y Seguridad en Hotelería y Gastronomía Fundamentals of Regulations and Safety in Hospitality and Gastronomy   (3153G02015)

This is one of the Total Quality subjects, and it familiarises students with the basic concepts of legislation in the hotel and gastronomic sector, as well as the basic precepts and responsibilities in terms of occupational risk prevention and food security.

 Bbasic 6.00 A 2second semester

English 16 credits

Name of the subject and description Type Credits Group Duration

Anglès 1Inglés 1English 1  (3153G02020)

This is one of the Foreign Language subjects, and it offers students the opportunity to learn the specialist lexicon of the hotel and restaurant industry, along with the relevant types of written and oral communication, and selected grammar points, based on their prior knowledge of the general language.

 Bbasic 6.00 A Aannual
B Aannual

Business practices8 credits

Name of the subject and description Type Credits Group Duration

Pràctiques d'empresa 1Prácticas de Empresa 1Internship 1  (3153G02043)

This is one of the subjects in Internships, and it give students the chance to experience the working world in the hotel and restaurant sector.

 EPExternal Placements 8.00 A 2second semester

Fundamentals of economics and business6 credits

Name of the subject and description Type Credits Group Duration

Fonaments de màrqueting i vendesFundamentos de Marketing y VentasPrinciples of Marketing and Sales  (3153G02003)

This is one of the subjects in Economics and Business Concepts, and it introduces students to the principles of marketing and the development of commercial sales strategies for products and services in the hotel, gastronomy and catering sectors.

 Bbasic 6.00 A 1first semester

Bases of academic and entrepreneurial research6 credits

Name of the subject and description Type Credits Group Duration

Mètodes de recerca empresarialMétodos de Investigación EmpresarialBusiness Research Methods  (3153G02006)

This is one of the subjects in the Basics of academic and business research, and it familiarises students with the business research process, its methodologies and measurement instruments, data collection and the presentation of results.

 Bbasic 6.00 A 2second semester

Bases of departmental hotel and gastronomic management6 credits

Name of the subject and description Type Credits Group Duration

Direcció operativa en el sector hoteler i gastronòmicDirección Operativa en el Sector Hotelero y GastronómicoOperation Management in the Hospitality Sector  (3153G02010)

This is one of the subjects in the Basics of hotel and restaurant departmental management, and it familiarises students with managing the operational departments of the hotel and restaurant sector.

 OBCompulsory 6.00 A Aannual

Development of the managerial talent and skills15 credits

Name of the subject and description Type Credits Group Duration

Habilitats per al lideratgeHabilidades para el LiderazgoSkills for Leadership  (3153G02012)

This is one of the subjects in Developing talent and managerial skills. It familiarises students with the foundations of leadership and introduces them to the soft skills that characterise it.

 Bbasic 6.00 A 1first semester

Gestió de la diversitatGestión de la DiversidadDiversity Management  (3153G02013)

This is one of the subjects in Developing talent and managerial skills, and it provides students with an introduction to the fundamentals of diversity management in companies.

 OBCompulsory 3.00 A 1first semester

Gestió de recursos humansGestión de Recursos HumanosHuman Resources Management  (3153G02014)

This is one of the subjects in Developing talent and managerial skills, and it provides students with an introduction to the characteristics of HR management in a company, as well as the skills needed to manage teams.

 Bbasic 6.00 A 2second semester

Total Quality6 credits

Name of the subject and description Type Credits Group Duration

Responsabilitat social corporativaResponsabilidad Social CorporativaCorporate Social Responsibility  (3153G02016)

This is one of the Total Quality subjects and it encompasses the different aspects of CSR and its application in companies.

 OBCompulsory 6.00 A 1first semester

English 26 credits

Name of the subject and description Type Credits Group Duration

Anglès 2Inglés 2English 2  (3153G02021)

This is one of the Foreign Language subjects, and it offers students the opportunity to learn the specialist lexicon of the hotel and restaurant industry, along with the relevant types of written and oral communication, and selected grammar points, based on the knowledge gained from English 1.

 OBCompulsory 6.00 A Aannual

Business management9 credits

Name of the subject and description Type Credits Group Duration

ComptabilitatContabilidadAccounting   (3153G02034)

This subject, integrated into the subject of Business Management, familiarises the student with the concepts of accounting and costs, and the basic aspects of their application.

 Bbasic 9.00 A 2second semester

One of the following requirements must be met

Name of the subject and description Type Credits Group Duration

Segon idioma 1 - francèsSegundo Idioma 1 - FrancésSecond Foreign Language 1 - French  (3153G02023)

This is one of the Foreign Language subjects, and it introduces students to the basic and specialised French used in the hotel and restaurant industry. No previous knowledge of French is required.

 OBCompulsory 6.00 A Aannual

Name of the subject and description Type Credits Group Duration

Segon idioma 1 - alemanySegundo Idioma 1 - AlemánSecond Foreign Language 1 - German  (3153G02022)

This is one of the Foreign Language subjects, and it introduces students to the basic and specialised German used in the hotel and restaurant industry. No previous knowledge of German is required.

 OBCompulsory 6.00 A Aannual

Total Quality9 credits

Name of the subject and description Type Credits Group Duration

Qualitat i gestió de processosCalidad y Gestión de ProcesosQuality and Process Management  (3153G02017)

This subject, part of the subject matter for Total Quality, deals with the implementation and management of processes within the framework of the management of the total quality of companies in the hotel and gastronomy sector.

 OBCompulsory 6.00 A Aannual

Dietètica i nutrició humanaDietética y Nutrición HumanaDietetics and Human Nutrition  (3153G02018)

This subject, part of the subject matter for Total Quality, offers students an introduction to dietetics, food, and healthy eating for people.

 OBCompulsory 3.00 A 2second semester

English 36 credits

Name of the subject and description Type Credits Group Duration

Anglès 3Inglés 3English 3  (3153G02024)

The subject, part of the subject matter for Foreign Language subjects, offers students the opportunity to learn the specialist lexicon of the hotel and restaurant industry, along with relevant types of written and oral communication and selected grammar points, based on the knowledge gained from English 2. The level that students demonstrate when they pass these three subjects in English is equivalent to C1.

 OBCompulsory 6.00 A Aannual
B Aannual

Business management16 credits

Name of the subject and description Type Credits Group Duration

Direcció d'esdevenimentsDirección de EventosEvent Management  (3153G02035)

This subject, part of the subject matter for Business Management, studies events in the hotel and gastronomic fields, as well as their planning, preparation, and direction.

 OBCompulsory 6.00 A 1first semester

Gestió financeraGestión Financiera Financial Management   (3153G02036)

This subject, part of the subject matter for Business Management, provides students with an introduction to the concepts and implications of financial management.

 OBCompulsory 6.00 A 1first semester

Gestió de compresGestión de ComprasPurchasing Management  (3153G02037)

This subject, part of the subject matter for Business Management, focuses especially on the factors that affect purchasing management in hotel and restaurant operations.

 OBCompulsory 4.00 A 1first semester

Innovation and creativity7 credits

Name of the subject and description Type Credits Group Duration

Innovació i creativitatInnovación y CreatividadInnovation and Creativity  (3153G02041)

This subject, part of the subject matter for Innovation and Creativity, offers students an approach to creative and innovation processes in the hotel and gastronomy sector.

 OBCompulsory 3.00 A 1first semester

EmprenedoriaEmprendimientoEntrepreneurship  (3153G02042)

This subject, part of the subject matter for Innovation and Creativity, focuses on understanding and applying business initiatives and entrepreneurship in hotels, gastronomy and restaurants.

 OBCompulsory 4.00 A 2second semester

Business practices12.00 credits

Name of the subject and description Type Credits Group Duration

Pràctiques d'empresa 2Prácticas de Empresa 2Internship 2  (3153G02044)

This subject, part of the subject matter for Company Placements, allows students to apply and reinforce the skills and knowledge acquired during their studies in a real business environment.

 EPExternal Placements 12.00 A 2second semester

Optional subject6.00 credits

Name of the subject and description Type Credits Group Duration

Etno-gastronomiaEtno-GastronomíaEthno-Gastronomy  (3153G02046)

This subject, part of the specialised subject matter for Complements of gastronomy, directs students towards gastronomy, understood as a cultural phenomenon and emerging trends.

 OPoptional 3.00 A 2second semester

Sommelieria i gestió de cellerSumillería y Gestión de BodegaSommelier Skills and Cellar Management  (3153G02047)

This subject, part of the specialised subject matter for Complements of gastronomy, explores the knowledge and offer of wines, as well as the management of the winery.

 OPoptional 6.00 A 1first semester

Comportament corporatiu i organitzacionalComportamiento Corporativo y OrganizacionalCorporate and Organisational Behaviour  (3153G02049)

This subject, part of the specialised subject matter for Business Management Supplements, explores the organisational culture and its effects on the management of people and talent.

 OPoptional 3.00 A 2second semester

Gestió d'instal·lacions hoteleres: present i futurGestión de Instalaciones Hoteleras: Presente y FuturoHotel Facility Management: Present and Future  (3153G02050)

This subject, part of the specialised subject matter for Business Management Supplements, deals with the function, costs and management of hotel establishment facilities.

 OPoptional 3.00 A 2second semester

Creació i disseny d'experiènciesCreación y Diseño de ExperienciasCustomer Experience Creation and Design  (3153G02052)

This subject, part of the specialised subject matter for Business Innovation Supplements, offers students guidance in the creation and design of customer experiences in the hotel and gastronomic field.

 OPoptional 3.00 A 1first semester

Màrqueting estratègic i noves tendènciesMarketing Estratégico y Nuevas TendenciasStrategic Marketing and New Trends  (3153G02053)

This subject, part of the specialised subject matter for Business Innovation Supplements, stimulates students' perceptions of strategic marketing and its advantages in generating value and innovation in the hotel and gastronomic sector.

 OPoptional 6.00 A 2second semester

One of the following requirements must be met

Name of the subject and description Type Credits Group Duration

Segon idioma 2 - francèsSegundo Idioma 2 - FrancésSecond Foreign Language 2 - French  (3153G02026)

This subject, part of the subject matter for Foreign Languages, advances students in the oral and written domain of the basic general and specialised French language of the hotel and catering industry, based on the command acquired in the subject Second language 1 - French.

 OBCompulsory 4.00 A Aannual
B Aannual

Name of the subject and description Type Credits Group Duration

Segon idioma 2 - alemanySegundo Idioma 2 - AlemánSecond Foreign Language 2 - German  (3153G02025)

This subject, part of the subject matter for Foreign Languages, introduces students to the oral and written domain of the basic general and specialised German language of the hotel and catering industry, based on the domain acquired in the subject Second language 1 - German.

 OBCompulsory 4.00 A Aannual

One of the following requirements must be met

Optional modules + Academic Recognition36.00 credits

Name of the subject and description Type Credits Group Duration

Etno-gastronomiaEtno-GastronomíaEthno-Gastronomy  (3153G02046)

This subject, part of the specialised subject matter for Complements of gastronomy, directs students towards gastronomy, understood as a cultural phenomenon and emerging trends.

 OPoptional 3.00 A 2second semester

Sommelieria i gestió de cellerSumillería y Gestión de BodegaSommelier Skills and Cellar Management  (3153G02047)

This subject, part of the specialised subject matter for Complements of gastronomy, explores the knowledge and offer of wines, as well as the management of the winery.

 OPoptional 6.00 A 1first semester

Comportament corporatiu i organitzacionalComportamiento Corporativo y OrganizacionalCorporate and Organisational Behaviour  (3153G02049)

This subject, part of the specialised subject matter for Business Management Supplements, explores the organisational culture and its effects on the management of people and talent.

 OPoptional 3.00 A 2second semester

Gestió d'instal·lacions hoteleres: present i futurGestión de Instalaciones Hoteleras: Presente y FuturoHotel Facility Management: Present and Future  (3153G02050)

This subject, part of the specialised subject matter for Business Management Supplements, deals with the function, costs and management of hotel establishment facilities.

 OPoptional 3.00 A 2second semester

Creació i disseny d'experiènciesCreación y Diseño de ExperienciasCustomer Experience Creation and Design  (3153G02052)

This subject, part of the specialised subject matter for Business Innovation Supplements, offers students guidance in the creation and design of customer experiences in the hotel and gastronomic field.

 OPoptional 3.00 A 1first semester

Màrqueting estratègic i noves tendènciesMarketing Estratégico y Nuevas TendenciasStrategic Marketing and New Trends  (3153G02053)

This subject, part of the specialised subject matter for Business Innovation Supplements, stimulates students' perceptions of strategic marketing and its advantages in generating value and innovation in the hotel and gastronomic sector.

 OPoptional 6.00 A 2second semester

Third language requirement

M006+Language recognition32 credits

Name of the subject and description Type Credits Group Duration

Anglès 1Inglés 1English 1  (3153G02020)

This is one of the Foreign Language subjects, and it offers students the opportunity to learn the specialist lexicon of the hotel and restaurant industry, along with the relevant types of written and oral communication, and selected grammar points, based on their prior knowledge of the general language.

 Bbasic 6.00 A Aannual
B Aannual

Anglès 2Inglés 2English 2  (3153G02021)

This is one of the Foreign Language subjects, and it offers students the opportunity to learn the specialist lexicon of the hotel and restaurant industry, along with the relevant types of written and oral communication, and selected grammar points, based on the knowledge gained from English 1.

 OBCompulsory 6.00 A Aannual

Segon idioma 1 - francèsSegundo Idioma 1 - FrancésSecond Foreign Language 1 - French  (3153G02023)

This is one of the Foreign Language subjects, and it introduces students to the basic and specialised French used in the hotel and restaurant industry. No previous knowledge of French is required.

 OBCompulsory 6.00 A Aannual

Segon idioma 2 - francèsSegundo Idioma 2 - FrancésSecond Foreign Language 2 - French  (3153G02026)

This subject, part of the subject matter for Foreign Languages, advances students in the oral and written domain of the basic general and specialised French language of the hotel and catering industry, based on the command acquired in the subject Second language 1 - French.

 OBCompulsory 4.00 A Aannual
B Aannual

Anglès 3Inglés 3English 3  (3153G02024)

The subject, part of the subject matter for Foreign Language subjects, offers students the opportunity to learn the specialist lexicon of the hotel and restaurant industry, along with relevant types of written and oral communication and selected grammar points, based on the knowledge gained from English 2. The level that students demonstrate when they pass these three subjects in English is equivalent to C1.

 OBCompulsory 6.00 A Aannual
B Aannual

Segon idioma 1 - alemanySegundo Idioma 1 - AlemánSecond Foreign Language 1 - German  (3153G02022)

This is one of the Foreign Language subjects, and it introduces students to the basic and specialised German used in the hotel and restaurant industry. No previous knowledge of German is required.

 OBCompulsory 6.00 A Aannual

Segon idioma 2 - alemanySegundo Idioma 2 - AlemánSecond Foreign Language 2 - German  (3153G02025)

This subject, part of the subject matter for Foreign Languages, introduces students to the oral and written domain of the basic general and specialised German language of the hotel and catering industry, based on the domain acquired in the subject Second language 1 - German.

 OBCompulsory 4.00 A Aannual

Fourth language

* Level B1.1 - French
* Level A2 - German
* Level C1 - English

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