Master's Degree in Teacher Training in Gastronomy
Mondragon Unibertsitatea
Key Information
Campus location
Online
Languages
Spanish
Study format
Distance Learning
Duration
1 - 2 year
Pace
Full time, Part time
Tuition fees
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Application deadline
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Earliest start date
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Introduction
The University Master's Degree in Teacher Training in Gastronomy is a program whose objective is to train professionals who want to have a solid pedagogical and specific didactic base to work in the field of gastronomy.
We highlight
- You will understand the sector and the educational context of gastronomy and the new trends in this field
- You will plan and develop research and innovation projects in the teaching and learning processes in gastronomy
- You will learn in %100 online modality, working with active methodologies
- A Master included in the BCC Innovation framework: Innovation and Research Center
You will learn with experts in pedagogical and gastronomic innovation
To create this Master's degree, two faculties from Mondragon Unibertsitateahave worked hand in hand. On the one hand, the Faculty of Gastronomic Sciences - Basque Culinary Center, a prestigious training center in gastronomy, and, on the other, the Faculty of Humanities and Educational Sciences, a benchmark center for educational innovation. Two faculties that come together to design a program for the training of professionals in the field of gastronomy teaching, with the aim of articulating a program that will become a world benchmark in this field.
Program Outcome
With this Master's degree you will be trained to respond to future challenges as a professional in education and research in the field of gastronomy. In addition, you will train as a facilitator of learning in the field of gastronomy:
- You will develop critical, creative, innovative and interdisciplinary thinking necessary in the field of gastronomic education.
- You will learn about the context and teaching-learning processes in gastronomy.
- You will acquire skills for the development of the teaching function and facilitation of learning in gastronomy.
Career Opportunities
- Teaching and research in food, gastronomy and culinary arts.
- Technical production departments of food companies.
- Research or technological centers in the food sector.
Curriculum
A Master based on projects and active methodologies
The main objective of the Master's subjects is to train you in the development of a project whose starting point is a real situation that needs to be improved. That is why the project constitutes the framework of the Master and the different subjects must be understood at the service of said project. That is to say, the project is not a work that you will develop only at the end of the Master, but rather it is a process that remains open throughout its duration.
Teachers and subject matter experts will contribute to the development of competencies, based on the scope of their own area of knowledge. These subjects will be learning environments for the development of skills where you will work with methodologies such as:
- Problem-Based Learning (PBL): You will be able to synthesize and build knowledge to provide solutions to problems so that you will respond to conditions that they themselves had set.
- Cases: You will apply the knowledge received and experience in resolving cases; to train you in resolving situations. You will learn to be open to diverse solutions.
- Projects: You will apply the knowledge received and learn about yourself and the need to count on others; you will synthesize and construct knowledge; you will create.
- Challenges: This pedagogical approach requires a global vision of the real world. Starting from your interests to give practical meaning to education, you will develop transversal skills such as collaborative and interdisciplinary work, decision making, communication, problem solving, ethics and leadership.
Tutoring and monitoring through telematic and virtual means (chat, email, telephone support) will have a particularly relevant role. They encourage the active participation of students and promote communication between teachers and students.