Molecular gastronomy, texture and aroma science, experimental cuisine

Level 4 – Professional Bachelor in Gastronomy

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Gastronomy Theory & Cultural Studies
Gastronomy Theory & Cultural Studies
1
- 1.1
  Food anthropology, gastronomy philosophy, cultural symbolism
Creativity & Innovation in Culinary Design
Creativity & Innovation in Culinary Design
1
- 2.1
  Food concept development, storytelling through dishes, creative process
Advanced Food Science & Sensory Systems
Advanced Food Science & Sensory Systems
1
- 3.1
  Molecular gastronomy, texture and aroma science, experimental cuisine
Sustainable Gastronomy & Global Food Systems
Sustainable Gastronomy & Global Food Systems
1
- 4.1
  Circular economy, ethical sourcing, biodiversity and climate responsibility
Entrepreneurship & Food Business Development
Entrepreneurship & Food Business Development
1
- 5.1
  Culinary startups, branding, pricing, innovation economics
Leadership & Project Management in Gastronomy
Leadership & Project Management in Gastronomy
1
- 6.1
  Strategic planning, design thinking, leadership psychology
Research Methodology & Capstone Project I
Research Methodology & Capstone Project I
1
- 7.1
  Academic research, data analysis, concept proposal

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Food concept development, storytelling through dishes, creative process