Resolution Of 24 July 2015, Of The Catholic University San Antonio, That Publishes The Graduate Curriculum In Gastronomy.

Original Language Title: Resolución de 24 de julio de 2015, de la Universidad Católica San Antonio, por la que se publica el plan de estudios de Graduado en Gastronomía.

Read the untranslated law here: http://www.boe.es/buscar/doc.php?id=BOE-A-2015-9224

Obtained the verification of the Plan of studies by the Council of universities, with date 12 of December of 2013, of conformity with the R.D. 1393 / 2007 of 29 of October, prior report positive of the Agency national of evaluation of the quality and accreditation (ANECA), and authorized its implementation by the community autonomous of the Region of Murcia, according to Decree 150 / 2014 , 23 May (BORM No. 120, may 27, 2014), remain inscribed in the register of universities, centres and degrees (RUCT), by resolution dated July 24, 2014 (BOE No. 195 of 12 August 2014), and to comply with provisions of article 35.4 of organic law 6/2001, of universities, this Rectorate resolved to publish curriculum conducive to obtaining the title of graduate or graduate in food by the University Catholic San Antonio, that is collected in the annex of this resolution.

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

ANNEX description of the title: graduate or graduate in gastronomy branch of knowledge which is ascribed the title: Sciences of the health overview of the curriculum and credit distribution materials credits training basic (FB) 60 mandatory (OB) 118 electives (OP) 17 practices supervised (PT) 23 work end of degree (GFR) 22 Total 240 curriculum modules and materials module I : Product, nutrition and health (44 ECTS CREDITS): subjects ECTS character temporary drive product.





6 FB semi-annual.






6. half-yearly FB.






4. half-yearly OB.






3 OB semi-annual.






3. semi-annual OB.






6 OB semi-annual.






4. half-yearly OB.






Nutrition and health.





6. half-yearly OB.






6. half-yearly OB.





Module II: Technology and processes in the gastronomy (36 ECTS): materials ECTS character unit temporary foundations theoretical.





6. half-yearly FB.






Applied technologies.





6. half-yearly OB.






3 OB semi-annual.






6 OB semi-annual.






3. semi-annual OB.






3. semi-annual OB.






3. semi-annual OB.






3. semi-annual OB.






3. semi-annual OB.





Module III: culture, gastronomy and creativity (33 ECTS CREDITS): subjects ECTS character unit temporary culture gastronomy.





6. half-yearly FB.






6 FB semi-annual.






3. semi-annual OB.






3. semi-annual OB.






3. semi-annual OB.






Creativity.





6. half-yearly FB.






3. semi-annual OB.






3 OB semi-annual.





Module IV: Business and management (29 ECTS CREDITS): subjects ECTS character temporary Marketing and communication unit.





6 FB semi-annual.






4 OB semi-annual.






Direction and management.





6 FB semi-annual.






6 FB semi-annual.






3 OB semi-annual.






4 OB semi-annual.





Module V: HR and management of customers (19 ECTS): materials ECTS character unit temporary management of HR 6 FB semi-annual.






3 OB semi-annual.






3. semi-annual OB.






Semester 4 OB customer service.






3. semi-annual OB.





Module VI: comprehensive training (9 ECTS CREDITS): subjects ECTS character temporary ethics and Bioethics Unit.





3. semi-annual OB.






Theology and the Church's Social doctrine.





6. half-yearly OB.





Module VII: Electives (51 ECTS): fully configured by elective subjects. Outlined in table separated later.

Module VIII: protective practices (23 ECTS): materials ECTS character sheltered practical temporary drive.





3. semi-annual PT.






6. semi-annual PT.






14. semi-annual PT.





Module IX: Work end-of-grade (22 ECTS): materials ECTS character GFR GFR 22 six-month temporary drive.





Module English X: technical (4 ECTS): materials ECTS character technical English temporary drive.





4. half-yearly OB.





Module XI: Data management (4 ECTS): materials ECTS character Temporal data management unit.





4. half-yearly OB.





Optional subjects *: are offered a total of 51 ECTS in elective subjects, of which the student must take 17 ECTS.




Subject Cred.





Temporary industrial processes in the transformation of the semiannual 6 food unit.






Innovation in the design and development of products of gastronomy 6 semiannual.






Innovation technology in quality nutrition of food processed 5 half-yearly.






Innovation in kitchen: kitchen gastronomy 6 semester.






Kitchen fresh. Techniques and processes innovative 6 semester.






Innovation in kitchen Mediterranean international 5 half-yearly.






Models of business and creation of companies in the Sector of the restoration 6 semester.






Marketing advanced and gastronomy 6 semester.






Management budget and financial 5 half-yearly.





(*) Pursuant to article 12 of the Royal Decree 1393 / 2007, editorially given by R.D. 861/2010, can obtain the recognition of at least 6 credits for University cultural, sports, activities of student representation, solidarity and cooperation, on account of the subjects.