Master in Innovation and Entrepreneurship of Gastronomic Businesses
L'Hospitalet de Llobregat, Spain
DURATION
12 Months
LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Oct 2024
TUITION FEES
EUR 8,100 / per year
STUDY FORMAT
Distance Learning
Introduction
Objectives of the Master in Innovation and Entrepreneurship of Gastronomic Businesses
General objectives
The main objective of the Master is to train professionals capable of leading, creating and proposing new options linked to gastronomy in a globalized and innovative context, but, at the same time, concerned with fundamental aspects of food such as sustainability, culinary traditions , and in general, the food identity of the regions.
Specific objectives
The Master in Gastronomic Business Innovation and Entrepreneurship will allow you to:
- Know the business sector linked to gastronomy: build a strong knowledge base of both the agri-food and gastronomic sectors from an international perspective and always from a managerial approach.
- Global vision: train professionals oriented to the management of innovative companies in the gastronomic field capable of obtaining the expected results at a global level.
- Develop your skills to be able to present your project in front of investment rounds.
- Innovation and creativity: develop the capacity for creativity and innovation in the creation of businesses linked to gastronomy through comprehensive and specialized training.
- Leadership and training of leaders: develop the necessary skills of an entrepreneur and businessman linked to gastronomy to ensure collaborative, assertive and participatory work is developed among all team members, as well as knowing how to retain talent in a team.
- Create, design and manage companies in the gastronomy and food sectors.
- Ensure a multidisciplinary and transdisciplinary approach to gastronomy.
- Encourage the development of creative, reflective and innovative thinking about the value of gastronomy in a global and sustainable context.
- Know the new communication trends and the tools that are being used in the current environment to be able to develop your own Communication and PR plan.
- To favor the combination of innovation, business vision and organizational competences in entrepreneurial initiatives in the fields of gastronomy.
Presentation
In the current international gastronomic panorama, in which cuisine, local products and traditions are recognized as cultural heritage; generates a significant demand for creative, proactive and committed professionals, capable of following the path towards constant gastronomic transformation and innovation.
Immersed in a paradigm shift, called Revolution 4.0 and which arrived in 2020, the world has accelerated. Digitalization and sustainability have exploded, the consumer has changed and the gastronomic sector has been revolutionized. To do this, this Master brings you closer to these changes and provides you with the tools, as well as the knowledge to undertake, with your own innovative seal.
With the master in gastronomic business innovation and entrepreneurship, find the bridge that every entrepreneur in the Foodtech world needs to lay the solid foundations of your idea with the use of the Lean startup methodology. Learn the practices to test and reach the market with a global vision.
Develop your leadership, learn to manage teams and apply the lateral thinking that has led well-known unicorns to the next stage. Achieve all this with a clear final objective: Present the project that will revolutionize the gastronomic scene to one of our collaborating accelerators to be financed and brought to success. Are you going to miss it?
Addressed to
People and/or professionals with disruptive business ideas, desire to undertake, contribute their value to the foodtech world and revolutionize the gastronomic panorama with great ideas, from different sectors.
Teaching team
The teaching team of the master's degree in Gastronomic Business Innovation and Entrepreneurship is made up of professionals who are in the fields of sustainability, creation of innovative businesses, marketing, finance and economic management of new businesses.
Why study at BCH?
- International and Professional Recognition
- Specialty between cooking and management
- Barcelona, our meeting point
- Global vision
- International network of contacts
- Collaboration with companies in the sector
Curriculum
Obtain a total of 60 ECTS credits.
Module 1 - 10 ECTS
Innovative Gastronomic-Culinary Systems and Environments
Innovation and Comprehensive Vision of the Gastronomic Industry
Get to know the business sector and industries linked to gastronomy, to build the map and scheme of the value chain of the gastronomic sector. In this subject you will understand and know what innovation is, its typologies and methodologies. As well as the key tools to start developing your own gastronomic and innovative company.
Macrotrends and Sustainability Applied to Gastronomy
In this subject you will study the current ecosystem of Innovation applied to the gastronomic sector (culinary, restoration, agri-food.) as well as the role of sustainability through relevant cases and new concepts of the current panorama.
Module 2 - 10 ECTS
Strategic Management, Logistics and Operations in the Launch of Gastronomic Projects
Direction, Design and Strategy of Gastronomic Projects
You will learn how to create and design a business plan, as well as how to size the resources necessary for its implementation, how to prepare a business plan and everything about the strategic vision and the main sources of financing.
Logistics and Operations for Business Success
What is route-to-market? In this subject you will learn about its definition, the factors that influence the logistics and operations necessary for the implementation of a gastronomic project, as well as its traceability and food safety legislation.
Module 3 - 10 ECTS
Analytical Management and Finance Applied to the Implementation of Innovative Projects in the Gastronomic and Restaurant Sector
Financing Strategy and Definition of the Financial Economic Plan for the Launch of New Companies
You will define the financing strategy , as well as know the key agents of the innovation ecosystem (entrepreneurs, investors and corporations) with the aim of defining the economic-financial plan for the launch of new companies.
- Definition of the financing strategy
- Key agents of the innovation ecosystem
- Realization of the economic-financial plan
- Lean Startup Method
Management and Analysis of New Business Finances
You will learn to successfully manage your project through the definition of the main Kpi's and ratios in your gastronomic project that allow its economic sustainability. In this subject we will cover:
- Analysis and monitoring of the Operating Account
- Definition of KPIs
- Control of the main economic ratios
Module 4 - 10 ECTS
Launching a Gastronomic Brand: Public Relations, Marketing and Communication
Development, Strategy and Marketing for New Gastronomic Brands
You will learn about the development of a marketing plan to launch your product or service, whether B2B or B2C: its innovation process, market research, value proposition, branding/naming, strategy, positioning, marketing plan and digital marketing.
Communication and PR in the Launch of New Gastronomic Concepts/Products
You will discover everything about the new trends in communication and the tools that are being used in the current environment to be able to develop your own Communication and PR plan.
Module 5 - 10 ECTS
Human Resources, Team Management and Management Skills in High Innovation Environments
HR and Team Management in the Gastronomic Sector
What are the key aspects in managing a company's HR? Discover them in this subject and learn about the value of outsourcing in innovative projects, the future of work or the role of robotics in the gastronomic sector.
Leadership and Coaching in Innovation and Entrepreneurship Projects
People are your company's greatest asset. Knowing how to successfully lead and retain the talent in your company or how to apply the discipline of coaching to increase performance is the objective of this subject.
Module 6 - 10 ECTS
Master's Final Project
The final master's thesis will be developed applying the Business Model Canvas and the student will have the option to choose between 2 possible TFM:
- Preparation of a Business Plan for the launch of an entrepreneurial, disruptive, innovative initiative linked to Foodtech.
- Research project: Analysis and improvement of an existing project in the field of gastronomic and/or food innovation.
Program Outcome
- Director of creative and innovative projects, in gastronomy and culinary.
- Operational and creative supervisor of gastronomic/food community centers
- Consultant/Trainer expert in gastronomic Innovation and Sustainability
- Entrepreneur in the gastronomic, food or Foodtech sector
- Designer of innovative and sustainable services, applied to gastronomy