Termination plan. Master in Sustainable Gastronomy
During the 2024-25 academic year, the Study Plan of Master in Sustainable Gastronomy undergoes modifications following the favorable resolution of the Agency for the Quality of the University System of Catalonia.
As a result, the termination plan for the old study plan was approved, allowing students who began their degree before the study plan modification to complete it under the same conditions in which they enrolled.
The table below outlines the discontinuation process for subjects, which will be concluded by the 2025-26 academic year. From the 2026-27 academic year onwards, students in this situation can only complete their studies by adapting to the new study plan.
| SUBJECT | Cr. | TYPE | SUBJECT | Academic year 2024-25 | Academic year 2025-26 | Academic year 2026-27 |
| Responsible and sustainable gastronomic processes | 9 | O.B. | Sustainability and Gastronomy | Without teaching | Without teaching | Extinct |
| Economic management of gastronomic projects | 6 | O.B. | Organization and Business Management | Without teaching | Without teaching | Extinct |
| Sustainable and responsible culinary innovation | 6 | O.B. | Innovation in sustainability | Without teaching | Without teaching | Extinct |
| Technology for sustainability | 6 | O.B. | Innovation in sustainability | Without teaching | Without teaching | Extinct |
| Sustainable business design and management | 6 | OPT | Business Management and Development | Extinct | Extinct | Extinct |
| Supply chain | 4,5 | OPT | Key Value Chain Operations | Extinct | Extinct | Extinct |
| Marketing and communication of sustainable projects | 4,5 | OPT | Key Value Chain Operations | Extinct | Extinct | Extinct |
| Techniques in circular and inclusive cooking | 6 | OPT | Systems, Processes and Techniques in Kitchen | Extinct | Extinct | Extinct |
| Innovation applied in replacement kitchen | 4,5 | OPT | Systems, Processes and Techniques in Kitchen | Extinct | Extinct | Extinct |
| Systems and processes in sustainable businesses | 4,5 | OPT | Systems, Processes and Techniques in Kitchen | Extinct | Extinct | Extinct |
| Digital transformation and gastronomy | 3 | OPT | Entrepreneurship in gastronomy | Extinct | Extinct | Extinct |
| Resources for entrepreneurship in gastronomy | 3 | OPT | Entrepreneurship in gastronomy | Extinct | Extinct | Extinct |
| Healthy and sustainable diets | 3 | OPT | Innovative Gastronomic Trends | Extinct | Extinct | Extinct |
| Food and gastronomic consumption trends | 3 | OPT | Innovative Gastronomic Trends | Extinct | Extinct | Extinct |
| Gastronomy research | 6 | OPT | Research in Gastronomy | Extinct | Extinct | Extinct |
| Practices | 6 | OPT | Practices | Without teaching | Without teaching | Extinct |
| Final work of master | 6 | TFM | Final work of master | Without teaching | Without teaching | Extinct |