Bachelor's Degree in Gastronomic Business Management
It is a unique and cutting-edge program that trains professionals in the industry both in the culinary and technological aspects, as well as in business, fostering innovation, entrepreneurship and leadership skills through three fundamental axes:
- Culinary Arts.
- Food technology.
- Entrepreneurship and Business Management.
RVOE
Bachelor's Degree in Gastronomic Business Management (school-based modality). Aut. DGAIR/DIPES/DI/13391/2023. Institution registered in Group 3 of the Institutional Improvement Program.
ENTRY PROFILE
- Taste for culinary art.
- Interest in food development and innovation.
- Entrepreneurship skills.
- Creativity and interest in research.
- Language skills.
GRADUATE PROFILE
- To develop research projects for the creation of new products and gastronomic techniques with sustainable theoretical, methodological and professional soundness, which have an impact on the food industry.
- To start and run your own business within the food industry.
- To be the head of food services in various types of establishments.
- To know the technological trends, processes, ingredients, additives and chemical reactions involved in food processing, in order to offer the customer an innovative and quality product.
- Analyze and solve situations according to the guidelines demanded by people and society, applying with responsibility the acquired knowledge and under high professional ethical standards.
- Introduction to Nutrition
- Food Chemistry
- Food History
- Culinary Processes I
- Baking
- Gastronomic Business Administration
- Roots of Western thought
- Microbiology and Food Safety
- Food Properties
- Probability and Food Statistics
- Culinary Processes II
- Advanced Baking
- Accounting
- Philosophical anthropology
- Food Preservation
- Baking Technology
- European Gastronomy I
- Viticulture
- Costs
- Operation of Bars and Restaurants
- Gastronomic Marketing
- Ethics
- European Gastronomy II
- Food Process Engineering
- Health and Nutrition
- Chocolate and Confectionery
- Tasting and Pairing
- Mixology
- Market Research
- Salon Service and Customer Service
- Finance
- Introduction to Christianity
- Professional Stay I
- Sensory Analysis
- Quality Management Systems
- Food Sustainability
- Fermentation Technology
- Mexican Gastronomy
- Auditing in Business Management
- Innovation Project Management
- Theological Anthropology
- Dairy Technology
- Meat and Fish Technology
- Contemporary Mexican Cuisine
- Oriental Gastronomy
- Event Management and Organization
- Human Capital Management
- Selected Topics in Contemporary Culture
- Social and Political Philosophy
- Professional Internship II
- Gastronomic Architecture 6
- Food Development and Innovation 6
- Gastronomic Creativity and Innovation 10
- Investment Projects 6
- Management Seminar 6
- Entrepreneur Seminar 6
- Professional Ethics 6
Forms of Qualification
Admissions
