Master’s and Bachelor’s thesis: the culmination of the university degree

The presentation of the Bachelor’s and the Master’s thesis is one of the last moments of the university stage for the students of the Bachelor’s Degree in Hospitality and Tourism Management at EUHT StPOL, as well as for the students of the Master in Hospitality Management and the Master in Culinary Arts and Kitchen Management. It is the previous step to obtain their accreditation and finish the academic year 2019/2020. What have been the themes of this year’s thesis? We tell you in the following lines.

Unlike the previous academic years and as a consequence of the measures adopted in the face of the Covid-19 pandemic, this time the presentation of the Bachelor’s and the Master’s thesis has been online. With the exception of the students of the Master in Culinary Arts and Kitchen Management who, after the online presentation of the project, added the face-to-face presentation of the dishes in front of the evaluating court.

Bachelor’s thesis

The Bachelor’s thesis of the students of the Bachelor’s Degree in Hospitality and Tourism Management have dealt with a wide variety of subjects, all of them, of course, linked to hospitality and restaurant management, events or culinary arts and kitchen management. Create a luxury and ecological camping to promote glamping; using gamification to design a mobile application linked to tourism or organizing a gastronomic event as a method of promoting an artistic and cultural space are some examples of the Bachelo’rs thesis.

Master’s thesis

Regarding the Master in Hospitality Management, the thesis presented are, in many cases, projects that the students have in mind to put into practice once they finish their studies. Innovative projects both in restaurants and hotel such as a catering company for people with specific nutritional needs; a rural accommodation specialized in medicinal plants; a themed hotel on a sports club, a hostel on the Camino de Santiago route or a healthy food restaurant with an altruistic component for the most vulnerable people.

The students of the Master in Culinary Arts and Kitchen Management of EUHT StPOL have been the only ones who have made a part of the presentation of the thesis in person in front of the evaluating court. After defending the theoretical project online, they presented the menu and the dishes that were associated with it. On this occasion, the thesis had projects such as a sustainable real food restaurant, a healthy cuisine restaurant or a tasting menu supported by classic recipes from Paul Bocuse’s Nouvelle Cuisine applying avant-garde techniques and cooking methods, among others.

After the presentation of the Bachelor’s and Master’s thesis, the students of the different academic programs of EUHT StPOL now begin their professional future in the hospitality and gastronomy sector.