This Master’s Degree comprises the following:

The Master’s Degree is made up of the Expert Course, the Specialisation Course and the master’s final project.

This Master’s Degree provides students with exclusive training in a field offering a wide range of professional opportunities

Over 50 renowned, award-winning professional chefs specialising in haute cuisine, paella and rice dishes, who will deliver masterclasses, lessons, practical sessions or training visits.

• Graduates in hotel management and gastronomy willing to retrain and gain new knowledge

• Chefs with cooking training (level 2 or higher professional certificates) • Lower or upper-secondary vocational education programmes in cooking • Cooks with extensive professional experience willing to retrain and gain new knowledge

The Master’s Degree in Rice – Paella and Applied Mediterranean Haute Cuisine (60 ECTS credits) comprises an Expert Course and a Specialisation Course, each of which can be taken independently. Students will obtain the Master’s Degree only after completion of both Courses and an eminently practical master’s final project (10 ECTS credits).

The master’s final project will be related to a research line in gastronomy, food, health, tourism or culinary sciences, among many others. This mostly practical subject, comprising a 400-hour internship in the best restaurants in the province, must be taken only after all others have been completed.

An important part of the training of the students of the Master of Rice and Applied Mediterranean High Cuisine, takes place in the area of the Marina Alta and in Dénia. This city has the recognition of UNESCO as a creative city of gastronomy for its work in the enhancement of gastronomy as an engine of innovation and progress. With the stays in Dénia, students learn how culture and local gastronomic tradition can become a tool for the transformation of the territory.