Obtained the verification of the Plan of Studies by the Council of Universities, dated December 12, 2013, in accordance with the R.D. 1393/2007 of October 29, prior to the positive report of the National Agency of Evaluation Quality and Accreditation (ANECA), and authorized its implementation by the Autonomous Community of the Region of Murcia, according to Decree 150/2014, of 23 May (BORM n. ° 120, of 27 May 2014), appearing in the Register of Universities, Centers and Titles (RUCT), by resolution dated 24 July 2014 (BOE No 195 of 12 August 2014), and for comply with the provisions of art. 35.4 of the L.O. 6/2001, of Universities, this Rectorate resolves to publish the curriculum leading to the obtaining of the degree of Graduate or Graduate in Gastronomy by the Catholic University San Antonio, which is collected in the Annex of this Resolution.

Murcia, July 24, 2015. -Rectora, Josefina García Lozano.

ANNEX

Title Denomination: Graduate or Graduate in Gastronomy

Knowledge branch to which the title is attached: Health Sciences

Summary of the Credit Study and Distribution Plan

Type of Materials

Credits
Basic Training (FB)	60
(OB)	118
17 Tutel_table_izq"> Tuteladas (PT)	23
End Job (TFG)
240

Study Plan for Modules and Materials

Module I: Product, Nutrition, and Health (44 ECTS):

Materies

3

OB

ECTS	Character	Drive Temporary
.	6	FB	Semonthly.
	6	FB	Weekly.
		4	OB		3
	OB
	3	OB		6
	OB
4	OB	Weekly.
Nutrition and Health.	6	OB	Weekly.
	6	OB	Weekly.

Module II: Technology and Processes in Gastronomy (36 ECTS):

Materies

3

3

ECTS	Character	Drive Temporary
Fundamentals.	6	FB	Applied Technologies.
6	OB	Weekly.
3	OB	Weekly.
6	OB	Semonthly.
3	OB	Weekly.
	3	OB		3
OB
3	OB		3
OB
OB

Module III: Culture, Gastronomy and Creativity (33 ECTS):

Materies

3

ECTS	Character	Drive Temporary
Geating Culture.	6	FB	Semonthly.
	6	FB	Weekly.
		3	OB		3
	OB
	3	OB	6	FB
6	FB	Weekly.
3	OB	Weekly.
3	OB	Weekly.

Module IV: Enterprise and Management (29 ECTS):

Materies

ECTS	Character	Drive Temporary
Marketing and Communication.	6	FB	Weekly.
	4	OB	Semonthly.
and Management	6	FB	Weekly.
	6	FB	Weekly.
	3	OB	Weekly.
	4	OB	Weekly.

Module V: HR and Customer Management (19 ECTS):

Materies

ECTS	Character	Drive Temporary
Management	6	FB	Semonthly.
	3	OB	Weekly.
		3	OB		Attention
4	OB	Weekly.
3	OB	Weekly.

Module VI: Integral Training (9 ECTS):

Materies

Theology and Social Doctrine of the Church

ECTS	Character	Drive Temporary
Ethics and Bioethics.	3	OB
6	OB	Weekly.

Module VII: Optional (51 ECTS):

Configured entirely by optional subjects. Detailed in separate table below.

Module VIII: Tutored Practices (23 ECTS):

Materies

ECTS	Character	Drive Temporary
Tutelated Practices.	3	PT	Semonthly.
	6	PT	Weekly.
		14	PT	Semonthly.

Module IX: Job End Job (22 ECTS):

Materies

ECTS	Character	Drive Temporary
TFG	22	TFG	Weekly.

X Module: Technical English (4 ECTS):

Materies

ECTS	Character	Drive Temporary
Technical English.	4	OB	Semonthly.

Module XI: Data Management (4 ECTS):

Materies

ECTS	Character	Drive Temporary
Management.	4	OB	Semonthly.

Optional subjects *:

A total of 51 ECTS are offered in optional subjects, of which the student will have to take 17 ECTS.

Allocate

Innovation in Kitchen: Tecnoemotional Kitchen

5

Cred.	Temporary
6	Weekly.
	The_table_table_izq"> Innovation in the Design and Development of Gastronomy Products	6	Weekly.
Innovation in Processed Food Nutritional Quality	5	Semalth.
6	Weekly.
Cuisine Dulce. Innovative techniques and processes	6	Semonthly.
Innovation in Mediterranean Cuisines International	5	Weekly.
Models and Business Creation in the Restore	6		Advanced Marketing and Gastronomy
6
5	5	5
5 Centro_table_body "> Semonthly.

(*) In accordance with Article 12 of the R.D. 1393/2007, in its wording given by R.D. 861/2010, recognition of at least 6 credits for cultural, sports, and cultural activities may be obtained. student representation, solidarity and cooperation, in the light of the optativity.