Provide a better gastronomic service and come to the rescue, improvement and exploitation of culinary heritage of different societies.
-Professional endowed with competences and technical skills of haute cuisine, planning, production and service in all areas of gastronomy.
He has knowledge in: Art, Food, Service and Organization.
Specific tasks or activities carried out in the profession
-He performs administrative and accounting processes which allow him to lead and plan the gastronomic production, including the optimization of human, material, financial and technical resources.
He uses traditional and latest generation technology in equipment, such as: cooker, fryer, griddle, grill, microwave, slicing machines, mixer, tableware, glassware, cutlery, trays, coffee machines, dish racks, pans, paella pans, refrigeration equipment, etc.
-He selects the kitchen staff.
-He deals with the attainment and supplying of quality products, establishing procurement processes.
-He deals with the preservation of products according to their form of preservation.
-He designs the spaces and flows the production processes will follow.
-He directs and supervises each stage of food preparation.
-He supervises principles of hygiene, safety and nutrition of food in all the stages of production and service.
-He prepares and monitors the assembling and decoration/garnishing of dishes combining flavors, textures, aromas, colors and shapes.
-He directs the dining room service, handling the art of style, protocol and etiquette.
-He monitors the attention of *diners and communicate with them in their language.
-He makes the most of natural food resources.
-He creates menus combining harmoniously meals and beverages, for instance: which is the most suitable wine for each meal considering the grape variety of the wine and the way the dish has been cooked.
-He designs international gastronomic menus.
-He innovates and develops new gastronomic proposals, seeking relations between the use of certain ingredients, their flavors, their cooking methods and the social events in which these meals will be served.
-He designs and implements commercialization programs of tourist-gastronomic services and products, showing gastronomy as an expression of art and culture of a country or region.
-He plans, prepares and supervises new profitable gastronomy projects.
-He plans and prepares gastronomic productions according to the needs of the company to be served and the demand of the different establishments of the food industry.
-Cafeterias and Bars
-Event Centers (conventions, congresses and fairs)
-Staff Canteens for companies, Cafeterias schools, universities, etc.
-Industrial Kitchen Companies
-Staff Canteen for Companies
-Hospitals and Clinics
-Catering Companies (Service offered outside the production site, for instance, in planes, trains, residences, weddings, events and parties).
-He can perform as Executive Chef, Cook, Baker, and Pastry Chef, Restaurant manager, as consultant or tourist culinary advisor or other areas of gastronomy, including creating his own restaurant.
Estimated time of College years
Main courses considered in the syllabus
Basic Training Courses.
Professional Training Courses
-Nutrition and Food Science
-Food Preservation Process and Quality Control
-Purchasing Management and Supplying
-Food and Drinks Costs and Budgeting
-Gastronomic Process Planning
-Food *Preparation (6 semesters)
-Kitchen Workshop (6 semesters)
-Safety and Hygiene
-Traditional National Cuisine
-*Food and Wine Pairing and Sensory Evaluation
-*Wines and Liquors
-Dining Room Service, Etiquette and Protocol
-Gastronomic Creation Workshop
Complementary Training Courses
-Cooking Equipment Installation and Maintenance
-Risk Prevention in Food Industry
-Legal Environment in the Restaurant and Food Service Industry
*Human Resources Management
-Gastronomic Event Production
-English (5 semesters)
-French (3 semesters)
-Mediterranean Cuisine, Baking and Pastry, Confectionery, Asian Cuisine, Restaurant Business, among others.
Vocation, Skills and Interests required in the candidate to this career
-Special motivation for cooking, fascination with aromas, textures and flavors.
-Common interest in accomplishing new recipes.
-Motivation for innovating and create new culinary preparations that impress people with something innovative.
-Patient and detail-oriented in manual work.
-Taste for organizing activities.
-Interest in other cultures.
-Motivation for detecting opportunities and making the most of them to create successful services.
-Leadership capacity to organize a group of people.
-Sensitivity, imagination and creativity.
- Dexterity in fine motor skills.
-Ability for activity planning.
-Ease of communication with people.
-Ease to learn languages
-Oriented to please people through an innovative tasting, aesthetic and comfort service.
Or any specific dream or longing which feels involved or oriented towards this direction.
Disposition for teamwork
-Restaurants, Bars, Social events, Gastronomy Industry.
-Technician in Cookery and Gastronomy, Hotel Administration, Tourism Administration, Nutrition and Dietetics.
*Glossary of Terms
*Human Resources Management: Conducting, direction and control of the employee team or partners of an organization.
*International Cuisine: Mexican Cuisine; French Cuisine; Italian Cuisine; Spanish Cuisine; Oriental Cuisine.
*Diners: People who eat in the same table.
*General Accounting: Order adopted to keep accounts properly.
*Kitchen Layout: Logical and organized distribution of the elements in a kitchen and their arrangement to facilitate their use.
*Food and Wine Pairing & Sensory Evaluation: Balanced combination of meals and beverages.
*Food Preparation: Food handling techniques in Baking; Pastry; Confectionery; Preparation of meat, poultry meat, fish and seafood; elaboration of soup, sauces and pasta; cold and warm salads, vegetables and legumes; Preparation of rice-based dishes; among others.
*Wines and Liquors: Wine features, such as: type of production, if they are robust, their concentration, etc.
-Bar and cocktail techniques.GO BACK