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CETT Tourism, Hospitality & Gastronomy
Spring Semester Elective 2022
12 - 15 credits
SAI students studying abroad at CETT have the choice between completing a program in Business, Hospitality & Tourism or Food Culture and Culinary Arts in the Mediterranean. Both programs offer immersive coursework in the fields, giving students applied experiences in Barcelona’s dynamic tourism scene. Students in the Hospitality & Tourism program select 4 - 6 elective courses for a total of 12 - 15 credits, while students in the Gastronomy program enroll in three required courses and select 2 - 3 electives for a total of 15 credits.
Application: now open
Closes: October 15, 2021
Apps accepted on a rolling basis, and after closing as space permits
Application Requirements
Complete online application
Personal statement (300-500 words)
Official transcript
Passport scan (photo page)
Digital photo (passport style)
EU privacy consent form
Eligibility Requirements
Age: 18+
Academic Year: Sophomore (2nd year) or above.
Cumulative GPA:* 2.75 (on a 4.0 scale)
* contact SAI if you don’t meet requirements
Business
Gastronomy Program
Hospitality
Spanish Language
Tourism
Gastronomy Program
Hospitality
Spanish Language
Tourism
3.0 Credits
Economics & Finance | Course #: CETT 061103 | Open
Monday 10:35 am - 12:30 pm
Wednesday 10:35 am - 12:30 pm
Monday 10:35 am - 12:30 pm
Wednesday 10:35 am - 12:30 pm
As its name indicates, the course consists of an introduction to economics, including fundamental elements of tourism economics.
This introduction attempts to provide an approach to the most important elements of economics and tourism for students who are beginning their education in the field of tourism. The course's set of topics includes aspects such as the main objectives of economic policies, i.e., price stability, full employment, economic growth, external balance, etc. We will also touch on topics such as the economic role of public administrations, state budgets, monetary policy, etc.
All of these topics are related to tourism and we will try do determine what the possible impact of economic aspects on tourism could be and, at the same time, how tourism can contribute to achieving goals such as full employment or economic growth or healing the environment.
Finally, we will discuss issues related to tourism-specific factors: what determines supply and demand for tourism services, how tourism prices are set, characteristics of tourism companies, and more.
This introduction attempts to provide an approach to the most important elements of economics and tourism for students who are beginning their education in the field of tourism. The course's set of topics includes aspects such as the main objectives of economic policies, i.e., price stability, full employment, economic growth, external balance, etc. We will also touch on topics such as the economic role of public administrations, state budgets, monetary policy, etc.
All of these topics are related to tourism and we will try do determine what the possible impact of economic aspects on tourism could be and, at the same time, how tourism can contribute to achieving goals such as full employment or economic growth or healing the environment.
Finally, we will discuss issues related to tourism-specific factors: what determines supply and demand for tourism services, how tourism prices are set, characteristics of tourism companies, and more.
Contact Hours: 45
3.0 Credits
Economics & Finance | Course #: CETT 063603 | Open
Tuesday 5:00 pm - 8:15 pm
Thursday 5:00 pm - 8:15 pm
Tuesday 5:00 pm - 8:15 pm
Thursday 5:00 pm - 8:15 pm
This subject will allow the student to understand and acquire knowledge of all financial management processes in innovation and entrepreneurship projects. It will allow designing the foundations of a digital business plan, from the initial investment to the monitoring of the project and its control.
It will allow to acquire advances knowledge of tools to create your own trading account, as well as a business plan based on B2C or B2B models.
The subject will be developed in a teamwork environment, with the aim of modeling treasury, investment, leverage plans and how to explain and sell innovation to project or company investors.
This course is an opportunity to understand financial for non-financial people, as well as to control the statements and tax obligations of a company.
You will learn the metrics of finance in the company and the relationship with stakeholders as well as the KPI's of the finance areas of a company.
It will allow to acquire advances knowledge of tools to create your own trading account, as well as a business plan based on B2C or B2B models.
The subject will be developed in a teamwork environment, with the aim of modeling treasury, investment, leverage plans and how to explain and sell innovation to project or company investors.
This course is an opportunity to understand financial for non-financial people, as well as to control the statements and tax obligations of a company.
You will learn the metrics of finance in the company and the relationship with stakeholders as well as the KPI's of the finance areas of a company.
Contact Hours: 45
3.0 Credits
Hospitality & Tourism | Course #: CETT 061105 | Open
Tuesday 12:30 pm - 2:30 pm
Thursday 12:30 pm - 2:30 pm
Tuesday 12:30 pm - 2:30 pm
Thursday 12:30 pm - 2:30 pm
Basic tourism research, whether applied or for consultancy purposes, involves the knowledge and command of fundamentals, specific skills and methodological tools. This knowledge is varied and comprises from previous exploratory research to the results obtained from the research. This course is considered a "first contact" for students in the Tourism track with the academic, professional and business world of tourism research. Given the fact that the so-called science of tourism is a young discipline, engaged in the process of building and developing its own conceptual foundations, this subject plays a major role in introducing students to the specialized knowledge of basic applied research tools and strategies focused on the fields of tourism, culture and territory, food and gastronomy as well as hotel management. In order to achieve this, the learning process provides students with the bases and the crucial tools to deal with any scientific project along their degree, but also and most important, to present the formal and content features seen as essential in any robust tourism research project.
Contact Hours: 45
3.0 Credits
Hospitality & Tourism | Course #: CETT 062114 | Open
Monday 12:30 pm - 2:30 pm
Wednesday 12:30 pm - 2:30 pm
Monday 12:30 pm - 2:30 pm
Wednesday 12:30 pm - 2:30 pm
This subject aims to offer a holistic vision of Operation Management in tourist accommodation establishments.
We will go from the definitions of basic concepts and elements of new organizational and operational structure of an establishment, to new emerging professional profiles, as well as the competences required by the companies in the sector.
Students will be able to study in depth, the operations management system of tourist accommodation companies, identify the basic functions of a manager and the different levels of management in this type of companies.
We will go from the definitions of basic concepts and elements of new organizational and operational structure of an establishment, to new emerging professional profiles, as well as the competences required by the companies in the sector.
Students will be able to study in depth, the operations management system of tourist accommodation companies, identify the basic functions of a manager and the different levels of management in this type of companies.
Contact Hours: 45
3.0 Credits
Hospitality & Tourism | Course #: CETT 064218 | Open
Tuesday 10:35 am - 12:30 pm
Thursday 10:35 am - 12:30 pm
Tuesday 10:35 am - 12:30 pm
Thursday 10:35 am - 12:30 pm
It is a well-known fact that interpersonal relationships are key to the success of any venture, especially in the field of hospitality. Therefore, it is absolutely necessary to have a deep understanding of the value that human capital has in this type of organization.
We must be aware that the service company is a system that integrates the surrounding society, where individuals with different needs must relate to one another and must identify themselves with the company's policies. At the same time, these companies must become human communities brought together to achieve certain goals for the common good. The company must also make a commitment and take on social responsibility with its policies.
Therefore, successful companies are those that are able to select the most competent leaders, those who understand the reality of service companies and are capable of managing their human teams.
In this course, we will present the basic principles needed to guarantee that the students are capable of effectively managing their staff, as a means of ensuring that expected levels of efficiency, quality and profitability are met.
The course will be carried out keeping in mind the skills that the student should develop by including techniques in the learning process such as role-play, mentoring, group and individual projects, debates and written presentations. The course offers an internationalized vision of its content and skills to facilitate the student's ability to work abroad.
We must be aware that the service company is a system that integrates the surrounding society, where individuals with different needs must relate to one another and must identify themselves with the company's policies. At the same time, these companies must become human communities brought together to achieve certain goals for the common good. The company must also make a commitment and take on social responsibility with its policies.
Therefore, successful companies are those that are able to select the most competent leaders, those who understand the reality of service companies and are capable of managing their human teams.
In this course, we will present the basic principles needed to guarantee that the students are capable of effectively managing their staff, as a means of ensuring that expected levels of efficiency, quality and profitability are met.
The course will be carried out keeping in mind the skills that the student should develop by including techniques in the learning process such as role-play, mentoring, group and individual projects, debates and written presentations. The course offers an internationalized vision of its content and skills to facilitate the student's ability to work abroad.
Contact Hours: 45
1.5 Credits
Hospitality & Tourism | Course #: CETT 064437 | Open
Thursday 3:00 pm - 5:00 pm
Thursday 3:00 pm - 5:00 pm
Protocol has existed for as long as human beings have been around, as it is a part of our lives and it is present everywhere. The major objective of this course is to identify all the important aspects related to protocol and etiquette both in social and professional environments and to take them into account at every workplace.
Contact Hours: 30
1.5 Credits
Hospitality & Tourism | Course #: CETT 064531 | Open
Monday 8:30 am - 10:15 am
Monday 8:30 am - 10:15 am
Coming soon
Contact Hours: 30
3.0 Credits
Management | Course #: CETT 062110 | Open
Tuesday 10:35 am - 12:30 pm
Thursday 10:35 am - 12:30 pm
Tuesday 10:35 am - 12:30 pm
Thursday 10:35 am - 12:30 pm
Economic and Financial Management in Tourism: The finance function is one of the basic functions in business administration. Undoubtedly alongside with the operations and marketing, the finance function becomes necessary to meet the objectives set by the company.
Based on the information provided by accounting, the finance manager and the CEO must be able to analyze the company,s financial and economic situation, implement the necessary measures to ensure good progress, assess the suitability of certain investments before assuming them and make the most appropriate decisions in order to obtain financial resources at the right moment, in the right amount and at an affordable cost for the company.
These are some of the data the finance function will yield through the general management process in the tourism company.
We must highlight the contents approach towards a practical dimension, being the businesses in the tourism sector the main subjects of application.
In order to study this subject, we strongly recommend having successfully achieved the learning objectives set for the subject Accounting in Tourism Businesses.
Based on the information provided by accounting, the finance manager and the CEO must be able to analyze the company,s financial and economic situation, implement the necessary measures to ensure good progress, assess the suitability of certain investments before assuming them and make the most appropriate decisions in order to obtain financial resources at the right moment, in the right amount and at an affordable cost for the company.
These are some of the data the finance function will yield through the general management process in the tourism company.
We must highlight the contents approach towards a practical dimension, being the businesses in the tourism sector the main subjects of application.
In order to study this subject, we strongly recommend having successfully achieved the learning objectives set for the subject Accounting in Tourism Businesses.
Contact Hours: 45
3.0 Credits
Management | Course #: CETT 062112 | Open
Tuesday 10:35 am - 12:30 am
Thursday 10:35 am - 12:30 am
Tuesday 10:35 am - 12:30 am
Thursday 10:35 am - 12:30 am
Marketing is one of the relevant areas within the business management which, together with the other areas: finance, human resources, production (or servuction), management control, etc., constitute the mechanisms that allow an organization to achieve their objectives.
Each of these areas serves a specific purpose and the effects on the final result will depend on the business model of each activity. The basic role of Marketing is that of maintaining the relations between the organization and its market and this requires bi-directional activities: on the one hand, collect data from the market, analyze it and find out the market requirements, evolution, competitors' behaviors, and on the other hand, provide information about our service offers, facilitate access to them, know to what extent expectations are being met.
This subject aims at giving students the key competencies and skills necessary to understand and put into practice this marketing philosophy.
Each of these areas serves a specific purpose and the effects on the final result will depend on the business model of each activity. The basic role of Marketing is that of maintaining the relations between the organization and its market and this requires bi-directional activities: on the one hand, collect data from the market, analyze it and find out the market requirements, evolution, competitors' behaviors, and on the other hand, provide information about our service offers, facilitate access to them, know to what extent expectations are being met.
This subject aims at giving students the key competencies and skills necessary to understand and put into practice this marketing philosophy.
Contact Hours: 45
1.5 Credits
Management | Course #: CETT 064615 | Open
Monday 12:30 pm - 2:30 pm
Monday 12:30 pm - 2:30 pm
In professional and higher education contexts, students need to use their knowledge and written expression skills in order to produce advanced academic and/or technical texts effectively. Apart from the thematic contents, in order to be able to produce texts in English which are suitable for international academic activities and communicative situations it is necessary to know how to use written composition regulation processes, including text planning and review. The aim of this course is for students to become familiar with the linguistic strategies and mechanisms that allow the effective writing of correct, appropriate texts. Autonomous learning, creativity and digitization will be worked on with a blended learning approach.
Contact Hours: 30
Coming soon
Contact Hours: 30
3.0 Credits
Gastronomy | Course #: CETT 051104 | Open
Thursday 8:30 am - 10:30 am
Friday 11:00 am - 1:00 pm
Thursday 8:30 am - 10:30 am
Friday 11:00 am - 1:00 pm
Pre-requisite: Mandatory course for Gastronomy Track 1 and Track 2 (spring).
The aim of this course is to provide students with the knowledge they need to understand and analyse the tourism activity globally and in the field of gastronomy; as well as understand the potential and importance of ICTs as gastronomic and wine tourism communication and promotion tools.
Gastronomy is increasingly playing a major role in the tourism experience either as a complement that provides added value to the trip or as the main reason or experience of the tourism activity. Therefore, in this course students will study, know and identify the motivations and profiles of the gastronomic traveler. Knowing what they look for, what they want and what they value will allow students to design an offer to satisfy their expectations.
Gastronomy is the cultural expression of a community and the know-how of the local people and understanding and assimilating the interrelationship between food, land and cultural heritage is the main purpose of this course. In addition, students will learn how highlighting the cultural and gastronomic resources of a place can create tourism mobility.
Students will understand the importance of gastronomy as a tool for tourism promotion and territorial development by means of case studies. Moreover, students will know and analyse the main enogastronomic tourism destinations as well as the most appropriate communication tools to be applied to the enogastronomic tourism sector.
Gastronomy is increasingly playing a major role in the tourism experience either as a complement that provides added value to the trip or as the main reason or experience of the tourism activity. Therefore, in this course students will study, know and identify the motivations and profiles of the gastronomic traveler. Knowing what they look for, what they want and what they value will allow students to design an offer to satisfy their expectations.
Gastronomy is the cultural expression of a community and the know-how of the local people and understanding and assimilating the interrelationship between food, land and cultural heritage is the main purpose of this course. In addition, students will learn how highlighting the cultural and gastronomic resources of a place can create tourism mobility.
Students will understand the importance of gastronomy as a tool for tourism promotion and territorial development by means of case studies. Moreover, students will know and analyse the main enogastronomic tourism destinations as well as the most appropriate communication tools to be applied to the enogastronomic tourism sector.
Contact Hours: 60
3.0 Credits
Mandatory Subjects | Course #: CETT 051208 | Open
Tuesday 8:30 am - 10:30 am
Thursday 2:00 pm - 7:00 pm
Tuesday 8:30 am - 10:30 am
Thursday 2:00 pm - 7:00 pm
Pre-requisite: This is a mandatory course for Track 1 Gastronomy Program students (spring).
The aim of this course is to complement the Systems and Processes of Cooking Production course. The contents of this course are laid out combining theory and practice. Students will learn the basic cooking techniques for the different ingredients and their presentation.
Contents are divided in 3 blocks. In the first block students will acquire the necessary theoretical and practical knowledge in order to carry out the different cooking techniques and the process to follow in order to make basic culinary preparations. In order to do so, traditional methods will be combined with the latter innovations in processes and machinery. In the second block students will learn how to plate and garnish the dishes to serve them and how to pair food with wine. In the third block students will learn about the nutritional determinants and the assistance to groups with special needs.
Contents are divided in 3 blocks. In the first block students will acquire the necessary theoretical and practical knowledge in order to carry out the different cooking techniques and the process to follow in order to make basic culinary preparations. In order to do so, traditional methods will be combined with the latter innovations in processes and machinery. In the second block students will learn how to plate and garnish the dishes to serve them and how to pair food with wine. In the third block students will learn about the nutritional determinants and the assistance to groups with special needs.
Contact Hours: 60
3.0 Credits
Mandatory Subjects | Course #: CETT 052111 | Open
Monday 2:00 pm - 7:00 pm
Tuesday 11:00 am - 1:00 pm
Monday 2:00 pm - 7:00 pm
Tuesday 11:00 am - 1:00 pm
Pre-requisite: Mandatory course for Gastronomy Track 2 (spring).
In this course students will learn about international cooking. The cultural and geographic Mediterranean environment will be this course starting point; students will learn about other world regions in order to explore different food patterns and culinary and gastronomic cultures.
Lectures will pay special attention to the analysis of contextual aspects â geographic, anthropologic, historical, religious, economic and sociological- which will allow students to interpret the different cuisines around the world. In the practical lessons students will learn the ingredients, the terminology and the cooking techniques and processes typical of the various international cuisines seen in throughout the course.
Lectures will pay special attention to the analysis of contextual aspects â geographic, anthropologic, historical, religious, economic and sociological- which will allow students to interpret the different cuisines around the world. In the practical lessons students will learn the ingredients, the terminology and the cooking techniques and processes typical of the various international cuisines seen in throughout the course.
Contact Hours: 90
3.0 Credits
Management | Course #: CETT 063217 | Section: 1 | Open
Tuesday 10:35 am - 12:30 am
Thursday 10:35 am - 12:30 am
Tuesday 10:35 am - 12:30 am
Thursday 10:35 am - 12:30 am
With this subject students will learn the basic principles of organization and management, incorporating the latest elements in the fields of planning, organization, coordination and control in order to maximize the productivity of the organization resources. The subject also provides understanding of the meaning and principles of quality management to ensure guestsÃÂâÃÂÃÂÃÂàmaximum satisfaction and special attention will be paid to the process design, implementation and the importance of outcome measure.
In this sense, the role of management planning and peopleÃÂâÃÂÃÂÃÂÃÂs involvement becomes essential as a strategic resource inside the company, which undoubtedly, has a direct impact on the economic contribution to the business.
In this sense, the role of management planning and peopleÃÂâÃÂÃÂÃÂÃÂs involvement becomes essential as a strategic resource inside the company, which undoubtedly, has a direct impact on the economic contribution to the business.
Contact Hours: 60
3.0 Credits
Management | Course #: CETT 063217 | Section: 2 | Open
Monday 5:30 pm - 7:30 pm
Wednesday 5:30 pm - 7:30 pm
Monday 5:30 pm - 7:30 pm
Wednesday 5:30 pm - 7:30 pm
With this subject students will learn the basic principles of organization and management, incorporating the latest elements in the fields of planning, organization, coordination and control in order to maximize the productivity of the organization resources. The subject also provides understanding of the meaning and principles of quality management to ensure guestsÃÂâÃÂÃÂÃÂàmaximum satisfaction and special attention will be paid to the process design, implementation and the importance of outcome measure.
In this sense, the role of management planning and peopleÃÂâÃÂÃÂÃÂÃÂs involvement becomes essential as a strategic resource inside the company, which undoubtedly, has a direct impact on the economic contribution to the business.
In this sense, the role of management planning and peopleÃÂâÃÂÃÂÃÂÃÂs involvement becomes essential as a strategic resource inside the company, which undoubtedly, has a direct impact on the economic contribution to the business.
Contact Hours: 60
1.5 Credits
Management | Course #: CETT 063407 | Open
Wednesday 12:30 pm - 2:30 pm
Wednesday 12:30 pm - 2:30 pm
Tourism in general and accommodation of 21St Century in particular must evolve by
integrating customer satisfaction, risk minimization and sustainability without renouncing to
be extraordinarily competitive.
Students will acquire expertise in these fields through the methodologies developed in this
subject, such as the ability to evaluate existing parameters to promote the necessary
transformations in a company and its close environment. It will also plunge into researching
alternative management models fostered by the appearance of new paradigms in relation
to the social environment, environmental respect, sustainability and commitment to all
stakeholders.
integrating customer satisfaction, risk minimization and sustainability without renouncing to
be extraordinarily competitive.
Students will acquire expertise in these fields through the methodologies developed in this
subject, such as the ability to evaluate existing parameters to promote the necessary
transformations in a company and its close environment. It will also plunge into researching
alternative management models fostered by the appearance of new paradigms in relation
to the social environment, environmental respect, sustainability and commitment to all
stakeholders.
Contact Hours: 30
1.5 Credits
Management | Course #: CETT 064402 | Open
Tuesday 10:35 am - 12:30 pm
Tuesday 10:35 am - 12:30 pm
Coming soon
Contact Hours: 30
1.5 Credits
Management | Course #: CETT 064406 | Open
Wednesday 10:35 am - 12:30 pm
Wednesday 10:35 am - 12:30 pm
The world of Hospitality Management has undergone considerable changes in the last three decades mainly due to the important changes occurred in leisure and holiday travel together with the general increase of travel among different countries and regions. These changes have triggered the number of travel agencies which have modified their strategies and behavior.
The course International Hospitality Management will give the students the opportunity to learn how major hotel chains have formulated their own strategies in an increasingly globalized world and how they have adapted to new technologies.
The course focuses on the growth of hotel chains in the five key tourism regions in the world. It also analyzes the latest advances in global hospitality operations together with the contemporary management principles. Students will develop a critical view of the traditional theories and management practices and evaluate their appropriateness for the hospitality and tourism industries in a multicultural context.
The course is designed to raise greater awareness among students about the cultural factors influencing the strategies and the accomplishment of international organizations in the hospitality sector.
The course is part of the specialization in International Hotel Management for the degree in Hospitality Management.
The course International Hospitality Management will give the students the opportunity to learn how major hotel chains have formulated their own strategies in an increasingly globalized world and how they have adapted to new technologies.
The course focuses on the growth of hotel chains in the five key tourism regions in the world. It also analyzes the latest advances in global hospitality operations together with the contemporary management principles. Students will develop a critical view of the traditional theories and management practices and evaluate their appropriateness for the hospitality and tourism industries in a multicultural context.
The course is designed to raise greater awareness among students about the cultural factors influencing the strategies and the accomplishment of international organizations in the hospitality sector.
The course is part of the specialization in International Hotel Management for the degree in Hospitality Management.
Contact Hours: 30
1.5 Credits
Management | Course #: CETT 064427 | Open
Tuesday 12:30 pm - 2:30 pm
Tuesday 12:30 pm - 2:30 pm
Pre-requisite: Students currently studying hospitality management
This course gives students the opportunity to know, gain and practice the necessary competencies to manage professionally the different types of event offers.
This sector is in constant evolution and what is valid today may no longer be so tomorrow ; this is why the subject aims at providing students with the knowledge and tools that will enable them to manage and run restaurant event operations successfully and to offer innovative solutions to restaurant businesses.
The learning objectives will allow the students to identify the organizational needs, to know about the operational logistics since the moment guests enter the venue until they leave as well as to master management tools like budgeting, income statements, so that they can understand the importance of any restaurant business ultimate goal: customer satisfaction.
This sector is in constant evolution and what is valid today may no longer be so tomorrow ; this is why the subject aims at providing students with the knowledge and tools that will enable them to manage and run restaurant event operations successfully and to offer innovative solutions to restaurant businesses.
The learning objectives will allow the students to identify the organizational needs, to know about the operational logistics since the moment guests enter the venue until they leave as well as to master management tools like budgeting, income statements, so that they can understand the importance of any restaurant business ultimate goal: customer satisfaction.
Contact Hours: 30
1.5 Credits
Management | Course #: CETT 064432 | Open
Wednesday 12:30 pm - 2:30 pm
Wednesday 12:30 pm - 2:30 pm
Pre-requisite: Students currently studying hospitality management
Marketing is one of the relevant areas within the business management which, together with the other areas: finance, human resources, production (or servuction), management control, etc., constitute the mechanisms that allow an organization to achieve their objectives.
Thus, within the operational marketing activity, there are a number of different tools available (product, service, brand, price) that help us achieve our goals and master sales management which are closely related to other activities like commercialization. All of them become key functions directly linked to the objectives.
This subject aims at giving students the key competencies and skills necessary to understand and apply the sales techniques and its management in the marketing field.
Thus, within the operational marketing activity, there are a number of different tools available (product, service, brand, price) that help us achieve our goals and master sales management which are closely related to other activities like commercialization. All of them become key functions directly linked to the objectives.
This subject aims at giving students the key competencies and skills necessary to understand and apply the sales techniques and its management in the marketing field.
Contact Hours: 30
4.5 Credits
Spanish | Course #: CETT 64609 | Open
Monday 12:30 pm - 2:00 pm
Wednesday 12:30 pm - 2:00 pm
Monday 12:30 pm - 2:00 pm
Wednesday 12:30 pm - 2:00 pm
Beginner & Intermediate level Spanish Language classes are taught at these times.
Contact Hours: 90
3.0 Credits
Cultural Studies | Course #: CETT 061106 | Open
Tuesday 8:30 am - 10:15 am
Thursday 8:30 am - 10:15 am
Tuesday 8:30 am - 10:15 am
Thursday 8:30 am - 10:15 am
Tourism and Cultural Heritage: An introduction to the world of cultural heritage and its relation with tourism. The subject aims at studying the close relationships between cultural heritage and tourism as well as the historical roots of this pairing and it proposes an original approach to the different types of cultural tourism which detaches itself from classical historiography.
The subject is structured in three blocks, being the first an introductory one. The second block provides analysis tools from the tourism point of view of architectural and urban heritage. Finally, the third block closes the subject by providing the necessary tools for the analysis of artistic heritage.
The subject is structured in three blocks, being the first an introductory one. The second block provides analysis tools from the tourism point of view of architectural and urban heritage. Finally, the third block closes the subject by providing the necessary tools for the analysis of artistic heritage.
Contact Hours: 60
3.0 Credits
Management | Course #: CETT 062216 | Open
Tuesday 8:30 am - 10:15 am
Thursday 8:30 am - 10:15 am
Tuesday 8:30 am - 10:15 am
Thursday 8:30 am - 10:15 am
Tourism in the 21st century is undergoing permanent transformation to respond to the many challenges posed to society. The current tourism demand, that is, the stages or cycles of a trip, are lived in a dynamic, heterogeneous, informed and participatory way. Despite the importance of factors such as location and price when choosing a travel destination, experience today is one of the key factors in deciding where to travel. Today's consumers are increasingly looking for authentic, unique and memorable experiences that will allow them to enjoy to the full, both individually and collectively.
This subject deals with the conceptualization, evolution and analysis of experiences around a tourist activity, the importance of the tourist experience will be unfolded from different perspectives or complementary aspects. For example, how an economic and market- oriented vision focuses on the key role of the visitor as a co-creator and designer of wholistic and memorable experiences. In this area, concepts such as the economics of experience or experiential marketing will allow students to learn and develop key aspects of the course. These aspects will focus on perception, feelings, thinking, interacting and the relationship between tourists, destinations and tourism and service companies for the creation and design of tourism experiences.
This subject deals with the conceptualization, evolution and analysis of experiences around a tourist activity, the importance of the tourist experience will be unfolded from different perspectives or complementary aspects. For example, how an economic and market- oriented vision focuses on the key role of the visitor as a co-creator and designer of wholistic and memorable experiences. In this area, concepts such as the economics of experience or experiential marketing will allow students to learn and develop key aspects of the course. These aspects will focus on perception, feelings, thinking, interacting and the relationship between tourists, destinations and tourism and service companies for the creation and design of tourism experiences.
Contact Hours: 45
3.0 Credits
Management | Course #: CETT 063218 | Open
Monday 10:35 am - 12:30 pm
Wednesday 10:35 am - 12:30 pm
Monday 10:35 am - 12:30 pm
Wednesday 10:35 am - 12:30 pm
Tourism Planning is one of the key processes in the sustainable development of any tourism activity and / or destination. Any tourism organization today carries out its activities according to a previously planned framework which dictates the guidelines to follow and the decisions to make.
Tourism Planning develops in an increasingly complex environment with multiple stakeholders engaged in its deployment and with the existence of social, economic and environmental factors that affect and transform it. Therefore, the future of the tourism activities in the frame of the tourism destination and all the stakeholders involved will greatly depend on the correct planning of the tourism project.
Thus, the subject becomes fundamental in providing the right learning that future tourism managers will need and that will enable them to make decisions about the tourism in the region by implementing the most appropriate analysis, correction and monitoring devices.
Tourism Planning develops in an increasingly complex environment with multiple stakeholders engaged in its deployment and with the existence of social, economic and environmental factors that affect and transform it. Therefore, the future of the tourism activities in the frame of the tourism destination and all the stakeholders involved will greatly depend on the correct planning of the tourism project.
Thus, the subject becomes fundamental in providing the right learning that future tourism managers will need and that will enable them to make decisions about the tourism in the region by implementing the most appropriate analysis, correction and monitoring devices.
Contact Hours: 45
1.5 Credits
Management | Course #: CETT 064509 | Open
Wednesday 10:35 am - 12:30 pm
Wednesday 10:35 am - 12:30 pm
To manage a company effectively, it is essential to know the external and internal factors that can affect the choice of the overall corporate strategy and the organizational structure of the company. Such decision must take into consideration the current processes of globalization, technological changes, and macroeconomic and political conditions. This subject enables reflection on the contents learned in other subjects to be used to define, design, and implement strategies to address the real problems of the tourism sector. It is a practical subject, based on case analysis so that students can analyze the highest number of situations and the different strategies to deal with them.
Contact Hours: 30
3.0 Credits
Management | Course #: CETT 064542 | Open
Tuesday 8:30 am - 10:15 am
Thursday 8:30 am - 10:15 am
Tuesday 8:30 am - 10:15 am
Thursday 8:30 am - 10:15 am
Coming soon
Contact Hours: 45
Coming soon
Contact Hours: 30
Gastronomy Program
SAI students enrolled in the Food Culture and Culinary Arts in the Mediterranean at CETT choose from the following two program tracks:
Track 1 (for students with no background in culinary studies): Students enroll in three mandatory courses (below), and select an additional 2 – 3 elective courses for a total of 15 US credits.
- Tourism, Gastronomy and Communication
- Production and Tasting of Beverages
- Culinary Techniques and Preparations
Track 2 (for students with at least one year of study in a culinary program, or with comparable professional experience): Students enroll in three mandatory courses (below), and select an additional 2 – 3 elective courses for a total of 15 US credits.
- Tourism, Gastronomy and Communication
- Production and Tasting of Beverages
- Mediterranean Cuisine and Cuisines from Around the World
Please note that there are two types of elective courses offered: Theoretical and Practical. Practical electives increase the overall program cost, since such courses include the use of kitchen facilities and the hands-on preparation of food/beverages. The additional costs for enrolling in one or two Practical elective courses are outlined in the Fees & Budgeting section below.
Required Uniform & Knife Kit
All students in this program are required to have knives and a uniform. Students are welcome to bring these items from home or to purchase them from CETT.
Business, Hospitality & Tourism Program
SAI students select a concentration from Business, Hospitality, and Tourism, but are free to enroll in any combination of elective courses. All students are encouraged to enroll in the Spanish Language and Culture course in order to get the most from their semester. Most subjects are taught in English, while some are taught in Spanish, especially those related to Spanish culture and society. The language of instruction for each class is clearly indicated on the schedule for a given term. Students who wish to attend courses in Spanish must prove their language proficiency by showing that they have achieved an intermediate level; a score equivalent to level B1 as measured by a CEFR-equivalent language exam. Certificates issued by the home university are also accepted.
Optional Spanish Language Course
Students enrolled in the 12 credit semester program are invited to add on the 4.5 credit Spanish Language course in order to get the most from their semester, and to earn a total of 16.5 US semester credits. Students who wish to enroll in this course should select the Spanish Language course add-on at application. Please note: enrollment in this course requires an additional fee. See Fees & Budgeting below for details.
1.5 Credit Courses
Students have the opportunity to enroll in two 1.5 credit courses in place of one 3 credit course. 1.5 credit courses include 30 contact hours and are open to Gastronomy and Tourism & Hospitality students.
Course Registration
After being accepted into the program, students fill out a SAI Course Approval Form. This online form requires students to list their first and alternate-choice courses and to affirm the approval of the Study Abroad Advisor at their home school. SAI’s Barcelona Admissions Counselor will help guide students through this process.
| Pre-Departure Calendar | |
|---|---|
| October 15 2021 |
Application Closes Applications accepted after closing as space permits. |
| Within 1 week of acceptance |
SAI Deposits Due $500 Confirmation Deposit (applied toward program fee) $300 Security Deposit (refundable) |
| October 15 2021 |
SAI Scholarship Application Deadline Students wishing to apply for an SAI scholarship must have all application items submitted by 11:59pm Pacific Time on this date. |
| November 1 2021 |
50% of Total Program Fee Due Students who are accepted and submit SAI deposits after this date will have an amended pay schedule. Either 50% or 100% of Program Fee will be due within 5 business days, based on the deposit payment date. |
| November 15 2021 |
SAI Financial Aid Verification Deadline Students wishing to defer payment until financial aid disbursement must submit the financial aid verification forms to SAI by this date. |
| December 1 2021 |
Balance of Total Program Fee Due |
| On-Site Calendar | |
|---|---|
| January 20 2022 |
Arrival & Housing Check-in Students arrive into El Prat Barcelona (BCN) airport. SAI airport pickup is provided between 10:00am and 3:00pm, and students are transferred to SAI housing. |
| January 21 2022 |
SAI Orientation Mandatory SAI orientation is held at the SAI Barcelona office and introduces students to their city while covering safety, policies, housing, and culture. |
| January 24 2022 |
CETT Academic Orientation CETT orientation provides details on academic policies, and allows students to meet one another and their professors. |
| January 24 2022 |
Classes Begin |
| Coming soon |
Spring Break (no class) |
| May 20 2022 |
Final Exams |
| May 21 2022 |
Program End & Housing Check-out Students must move out of SAI housing by 10:00am to return home or pursue independent travel. |
| SAI Program Fees* | USD |
|---|---|
| Application Fee | $120 |
| Security Deposit Refundable at the end of the term. |
$300 |
| Program Fee: Hospitality & Tourism – 12 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
$13,600 |
| Program Fee: Hospitality & Tourism – 15 credits Includes tuition, standard housing and SAI 360° Services (see What’s Included). |
$14,850 |
| Program Fee: Gastronomy Includes tuition (15 credits), standard housing and SAI 360° Services (see What’s Included). |
$13,900 |
| Program Fee: Gastronomy with 1 Practical Elective Includes tuition with 1 practical elective course (15 credits), standard housing and SAI 360° Services (see What’s Included). |
$14,500 |
| Program Fee: Gastronomy with 2 Practical Electives Includes tuition with 2 practical elective courses (15 credits), standard housing and SAI 360° Services (see What’s Included). |
$15,000 |
| Optional / Additional Fees: | |
| Gastronomy Program Required Course Material Students can purchase the required knives and uniform from CETT |
Euro 400 |
| Optional Private Room Housing Supplement Private room in a shared apartment, with a shared bathroom. |
$1,600 |
| Optional Visa Processing Service Available for some jurisdictions. |
$250 |
| International Mailing Supplement When applicable, students are charged an international mailing supplement to ensure visa paperwork arrives in a timely manner. |
$90 |
*prices are subject to change
Note: certain SAI-affiliated US universities require specific payment arrangements. These may require that some fees are paid by the student directly to SAI, and other fees are paid to SAI by the affiliated university on behalf of the student. If you attend an SAI-affiliated university please contact your study abroad office or speak with your SAI Admissions Counselor for details.
| Budget | Low Est. | High Est. |
|---|---|---|
| Airfare to/from Barcelona |
$950 | $1,500 |
| Visa Cost depends on travel to Consulate. |
$160 | $360 |
| Books, Supplies & Course Fees | $100 / course | $250 / course |
| Meals Includes groceries and eating out. |
$700 / month | $1,000 / month |
| Personal Expenses | $300 / month | $350 / month |
| Transportation within Barcelona Public transportation with some taxi rides. |
$100 / month | $150 / month |
| Weekend Travel Cost varies greatly by student. |
$300 / month | $1,000 / month |
This is an SAI 360° Services Program; it includes our full services!
- Program tuition and U.S. academic credit
- Accommodation in carefully selected student housing
- Airport pickup and transportation on arrival day
- Welcome reception and events
- SAI orientation to the host city and school
- SAI staff on-site dedicated to providing personal assistance
- SAI Viva Experience: frequent cultural activities & trips outside host city
- Student health insurance providing full coverage and medical emergency evacuation
- Access to and assistance with international cell phone plans
- 24-hour on-site emergency support
- Farewell event with all students
Pre-departure and Re-entry services
- US-based admissions counselor assigned to you, providing friendly assistance
- Helpful pre-departure tools and resources
- Online student groups to acquaint you with other SAI students
- Assistance with student visa application
- Assistance with financial aid processing
- Need-based SAI scholarships
- Paid registration fees for national re-entry conferences
- SAI Ambassador Program for SAI alumni, with paid internship opportunities
- SAI alumni network
SAI offers all students the Viva Experience: frequent cultural activities, at no extra cost, for participants to get to know their community, city and country. Following is a sample of the activities included in this program. Please note that actual activities may differ.
Welcome Lunch
Students are welcomed to their new city over a traditional 3 course Spanish lunch to mingle and get to know each other.
Discovering Barcelona: Scavenger Hunt
Students attempt to solve questions with a team with the aid of a map and road book. In the course of the activity, they will discover various jewels of the city including the Sagrada Familia, the Casa Batlló, the Cathedral of Barcelona, and the old quarter while learning how take the metro and the bus. There will be prizes for the winners!
Weekend Excursion to Seville
Students take a weekend trip to enjoy the beauty of the city of Seville, which represents the Southern Spanish way of life, in its purest and most intense form. Seville is known for its narrow, winding, medieval lanes and romantic hidden plazas, as well as for its two traditions: flamenco and bullfighting. Students explore the city, eat great food, see beautiful art, and take a fun bike tour.
The Spanish Family Experience
Under the guidance of SAI’s on-site Program Coordinator, students are introduced to a local family with the goal of facilitating cultural exchange. Students typically meet with their “families” once a week and spend time chatting with the children in English, followed by a family dinner. This allows students to get a glimpse of family life in Barcelona and to create lasting friendships.
Spanish Cooking Lesson
Students take a cooking lesson designed to teach typical Spanish (mostly Catalan) dishes that are easy to make again independently. Dishes are prepared according to the season and include appetizer, main course and dessert.
Poblenou Neighborhood Tour
This ex-industrial district has transformed into a hub for creativity and technology in recent years. Students visit this fascinating neighborhood that has with its personality outlined by charming smokestacks that are scattered throughout the area. Discover old factories that have been converted into galleries and studios and communication and technology companies that have based their headquarters in the 22@ district. There will also be a stop at the Encants flea market!
Dalí Day Trip
Visit the Dalí Theatre-Museum in Salvador Dalí’s hometown of Figueres. This museum was conceived and designed by the artist in order to offer visitors a real experience of his captivating and unique world. The Dalí Theatre-Museum opened in 1974 and it houses the single largest and most diverse collection of works by Salvador Dalí. We will then visit Girona, where we will do a tour through this city, which has also been featured in The Game of Thrones. Girona has more than 2000 years of history through two fortified enclosures, the Força Vella, built in the 1st century BC, and the medieval extension of the city walls from the 14th and 15th centuries.
Cultural Workshop: Navigating the Spanish Culture
Through this workshop students will learn the habits (European differences), traditions, food and language tips.
Visit the Bunkers of Carmel
A visit to one of the most astonishing viewpoints in Barcelona. These anti-aircraft batteries from the Spanish Civil War have become a popular spot amongst locals and visitors.
Sitges Beach Day
Students visit the town of Sitges, which is a paradise of sun, sea and mild temperatures year-round, and a venue for international film and music festivals. Beautiful views and long beaches make Sitges a wonderful day trip.
Montserrat Day Trip
Students take a day trip to Montserrat, a spectacularly beautiful Benedictine mountain retreat. Its unusual rock formations and its natural beauty have made it a Catalonian icon. Students take the cable train up the mountain to visit the monastery and wander the mountain paths, with amazing views of the Catalonian countryside.
Farewell Dinner
Students celebrate the end of a successful time abroad and say their goodbyes over a delicious Spanish meal.
Standard Housing: Student apartment
SAI student apartments are convenient and well equipped, with shared occupancy bedrooms (option to upgrade to private bedroom, if available). Typical residences house 2 – 8 students and contain a combination of private and shared bedrooms, kitchen, bathroom and living areas. Furnishings, a washing machine, basic kitchen supplies, bed linens and towels are provided. All apartments are equipped with wireless Internet. Housing assignments are single gender; other housing configurations may be available under limited circumstances. SAI on-site staff is available to respond to any maintenance needs that may arise.
Passports
Passports should be valid for at least 4 months after planned return from Spain.
Student Visas
In accordance with Spanish law students studying in Spain for 91 days or more are required to obtain a student visa. Those with Spanish/EU citizenship are exempted. Non-US nationals should consult their local Consulate for details on student visa requirements.
Students must appear in person at the Spanish Consulate to present their visa application. SAI is able to process visa applications (no trip to the Consulate required!) for students who live or attend school in some jurisdictions. Students who wish to use this optional service should contact SAI directly to confirm that they are eligible. For those who prefer to present their visa application in person, SAI provides student visa consulting at no cost.
Other Schools in Barcelona
About SAI
SAI is dedicated to providing academic and cultural learning experiences abroad that enhance global awareness, professional development and social responsibility. We concentrate our programs in Europe, with a focus on in-depth learning of individual European countries and their unique global role in the geopolitical economy, humanities, and in the arts.