Admission test
Bachelor's Degree in Gastronomic Business Management
It is a unique, cutting-edge program that trains professionals in the food industry from gastronomic, technological, and business perspectives.
We foster innovation, entrepreneurship, and leadership through our interdisciplinary curriculum, a robust internship program, and international experiences, to prepare professionals with leadership skills capable of transforming the food industry into a force for global impact.
Axes
- Culinary Arts
- Entrepreneurship and Business Management
- Food Technology
Locations of the Bachelor's Degree in Gastronomic Business Management
- Mexico City
RVOE
Bachelor's Degree in Food Service Management (on-campus program). Authorized by DGAIR/DIPES/DI/13391/2023. Institution registered in Group 3 of the Institutional Improvement Program.
Admission Profile
- Taste for culinary art
- Interest in Food Development and Innovation
- Entrepreneurship skills
- Creativity and interest in research
- Language proficiency
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.
First Semester
- Introduction to Nutrition
- Food Chemistry
- Food History
- Culinary Processes I
- Baking
- Gastronomic Business Administration
- Roots of Western thought
Second Semester
- Microbiology and Food Safety
- Food Properties
- Probability and Food Statistics
- Culinary Processes II
- Advanced Baking
- Accounting
- Philosophical anthropology
Third semester
- Food Preservation
- Baking Technology
- European Gastronomy I
- Viticulture
- Costs
- Operation of Bars and Restaurants
- Gastronomic Marketing
- Ethics
- European Gastronomy II
Fourth semester
- 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
Fifth semester
- Sensory Analysis
- Quality Management Systems
- Food Sustainability
- Fermentation Technology
- Mexican Gastronomy
- Auditing in Business Management
- Innovation Project Management
- Theological Anthropology
Sixth semester
- 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
Seventh semester
- Professional Internship II
Eighth semester
- 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
- Zero Titration
- Academic Performance
- Thesis
- General Knowledge Test
- Entrepreneurship Project