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Title Degree: Bachelor of Gastronomy |
During the initiation of the Gastronomic formation in Mexico, it was seen only for those people who could not have access to a university career, nonetheless through time it has been observed that the Chef’s function requires much more than kitchen knowledge, specially if we consider that the Gastronomic culture in our country is extensive and quite important at an international level.
General Objective
The curriculum model of the Bachelor in Gastronomy’s general purpose is to form professionals with first level Gastronomy capabilities, analysts, critiques, and innovators capable to develop in high operating responsibility, administrative, positions, and at different establishments within the food & beverage elaboration areas, competent to propose alternates to develop, and push forward gastronomic organizations with novelty and creativity, based upon health focusing and sustainability, and having a multidisciplinary vision to develop leadership.
Admission
Entrance Profile
The Bachelor of Gastronomy requires for the students to manifest:
Graduation Profile
The UAQ’s Bachelor of Gastronomy is defined as a professional capable of having first level Gastronomy capabilities that will allow the development of operative and administrative responsible posts, including the elaboration of food & beverage having an integral gastronomic business, tourism, health and social development in order to contribute towards the sustainable social development.
The Bachelor of Gastronomy will be prepared to:
Specific Competences
Possessing the theoretical capabilities about food & beverage management. Learning the elaboration techniques, and the preparation of plates. Design and organize activities oriented towards Gastronomy. Prepare national & international cuisine. Manage and implement storage techniques, preservation and food handling with the highest hygiene standards. Design and define the infrastructure for the gastronomic industry.
About history & cultural related to the gastronomic practice: The direction, planning, organizing and gastronomic activity control / Techniques that allow taking advantage of the business opportunities in gastronomy / The handling of kitchen utensils / The achievement of the highest quality levels in the preparation of foods & beverages at national and international levels. Establish procedures and controls at food & beverage operations. Dominate advanced techniques for product services and foods & beverages. Psychomotor skills. Possess general Gastronomy knowledge about matters such as: Administration, Law, Marketing, Teaching, Culture, Computers and Investigation.
Labor Field
The Bachelor of Gastronomy can practice his/her profession at:
Shall Possess:
Investigation Lines:
Food Innocuousness
Food microbiological evaluation: the development of sanitary programs at different gastronomic spaces, as well as the development and implementation of quality control systems.
Food Innovation
Food innovation implies studying towards the design of new plates which also involves the nutritional state within human physiology, plate physical & chemical evaluation, sense analysis, processes and food composition.
The rescue of the Mexican Gastronomy
The rescue of the Mexican Gastronomy responds to the need of the reintegration of typical Mexican plates, and the temporary feeding by evaluating the physical, chemical, and sense plate aspects, its impact upon human health and its acceptance by population groups with gastronomic culture.
Contents:
Basic:
Capabilities geared towards the learning and necessary formation for the investigation that allows social and scientific validity, in order to carry out the activities that will reinforce the application of knowledge according to the social reality.
Professionalize:
Gastronomy related knowledge with a sustainable focusing, gender perspective and social responsibility.
Specialize:
Administrative and economic sciences knowledge: the tourism & health matters that support the necessary tools for the professional formation in business fields.
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