Bachelor's degree in Gastronomy
Duration: 8 semesters
Modality: Face-to-face
Call: Annual
Faculty of Tourism and Marketing, Tijuana.
+52 (664) 979-75-78
+52 (664) 979-75-79
Whoever graduates from the Bachelor of Gastronomy educational program may work as an independent professional or in direction, management, service and advisory activities within public or private institutions linked to the gastronomic, tourism or business sector such as:
- Restaurants
- Cafeterias
- Hotels
- Resorts
- Nutritional Kitchens
- Industrial Kitchens
- Hospital Kitchens
- School Canteens
The Graduate in Gastronomy from the Autonomous University of Baja California is a professional capable of contributing to economic and social development, showing creativity, initiative, leadership, responsibility and ethics in all areas of his professional practice, including the search for niches for development. gastronomic. Their work must harmonize with the environment for the benefit of society, increase sources of work through the creation of food and beverage companies and the management of gastronomic projects; make appropriate use of resources; as well as, show good disposition towards human relations, service, as well as seek the optimal quality of the projects undertaken.
1
Train professionals who are: committed to their country and its social environment, food and beverage business managers, generators of innovative gastronomic alternatives, designers of service protocols in gastronomic companies, aware of the importance of promoting astronomical projects with quality, ensuring the optimization of resources and sustainable development, capable of successfully facing the challenges that arise in their professional work and trained in values, with awareness and social responsibility.
2
Meet the demands of the gastronomic sector in Baja California for highly trained professionals in the area of food and beverages, who professionalize gastronomic activity.
3
Contribute to the economic and social development of the entity by generating entrepreneurial food and beverage business initiatives that allow for new sources of employment.
4
Graduate professionals who innovate the gastronomic activity of the region with new gastronomic offers.
It must possess the following characteristics:
General knowledge in:
- Mathematics
- Reading and writing texts
- Fundamentals of chemistry
Skills:
- Oral and written communication
- Basic Office parcel management
- Creativity
- Logic
Attitudes and values:
- Vocation of service
- Proactivity
- Collaboration
- Discipline
- Perseverance
- Empathy
- I respect
- Responsibility
- Commitment
- Manage food and beverage businesses, through the application of administrative and technological tools, to guarantee efficiency and effectiveness in meeting organizational objectives, which contributes to the improvement of economic indicators of the gastronomic sector, with a critical, entrepreneurial and responsible attitude.
- Adapt a service system through the application of protocols, cultural and methodological knowledge
technicians to guarantee consumer satisfaction and contribute to improving quality in food and beverage service establishments, with empathy, creativity and collaboration.
- Integrate a vision of sustainable development in the gastronomic sector, through the implementation of good production and innovation practices of culinary products based on the Sustainable Development Goals, to contribute to economic growth, social well-being and the conservation of the environment with creativity and social responsibility.
- In addition, you must demonstrate English proficiency at A2 level.
Curriculum
| Subject | Credits | Mandatory |
|---|---|---|
|
Business administration Gastronomic |
6 | ✓ |
| Food Chemistry | 6 | ✓ |
|
Hygienic Management of Food |
7 | ✓ |
|
Introduction to the Arts Culinary |
6 | ✓ |
|
History of Food and Gastronomy |
5 | ✓ |
| Introduction to Hospitality | 5 | ✓ |
|
Analysis and Writing Workshop of Texts |
6 | ✓ |
|
Accounting in the Field Gastronomic |
7 | ✓ |
| Culinary Bases | 6 | ✓ |
| Nutrition | 6 | ✓ |
| Field Products | 6 | ✓ |
| Fish and Seafood | 6 | ✓ |
|
Products of Animal Origin and Poultry farming |
6 | ✓ |
| Bases for Service | 5 | ✓ |
| Pastry Techniques | 6 | |
|
Learning Strategies with Emerging Technologies |
6 | |
| Culture of Peace | 6 | |
|
Digital Innovation in Management food Business and Drinks |
6 | |
| English L1 | 7 | |
| English L2 | 7 |
| Subject | Credits | Mandatory |
|---|---|---|
|
Purchasing Management and Food Establishments and Drinks |
6 | ✓ |
|
Legislation for Food Establishments and Drinks |
5 | ✓ |
| Human Talent Management | 6 | ✓ |
| Bakery | 6 | ✓ |
|
Sensory Analysis of Foods and Drinks |
5 | ✓ |
| Culinary Methods and Techniques | 6 | ✓ |
| Oenology | 7 | ✓ |
| Food and Beverage Costs | 6 | ✓ |
|
Marketing Applied to Gastronomic Sector |
6 | ✓ |
| Operation at the Front of House | 5 | ✓ |
| Sweet Cooking Techniques | 6 | ✓ |
| Kitchens of Mexico | 6 | ✓ |
|
Gastronomic Heritage of Mexico |
5 | ✓ |
| Drinks in the World | 6 | ✓ |
|
Finance Applied to Business of Food and Beverages |
6 | ✓ |
|
Design and Equipment Gastronomic Spaces |
6 | ✓ |
| Service Management | 6 | ✓ |
| Confectionery | 6 | ✓ |
| Regional Cuisine | 6 | ✓ |
| Food Technology | 6 | ✓ |
| Menu Design and Engineering | 6 | ✓ |
|
Facilities Design and Maintenance |
6 | ✓ |
| Quality in Service | 6 | ✓ |
| International Cuisine | 6 | ✓ |
|
Strategic Administration for the Gastronomic Industry |
6 | ✓ |
|
Science Research Gastronomic |
6 | ✓ |
|
Confectionery Techniques and Chocolate shop |
6 | |
| Mixology | 6 | |
|
Public Relations in the Gastronomy |
6 | |
|
Comprehensive Food in it Healthy Individual |
6 | |
|
Gastronomy Applied to Diet therapy |
6 | |
| Functional Foods | 6 | |
| English L3 | 7 | |
| English L4 | 7 |
| Subject | Credits | Mandatory |
|---|---|---|
|
Project Entrepreneurship Gastronomic |
6 | ✓ |
|
Gastronomic Trends Vanguard |
6 | ✓ |
|
Event Management Gastronomic |
5 | ✓ |
| Advanced Baking | 6 | |
|
Leadership and Projection Business Professional Food and Drinks |
6 | |
|
Digital Marketing and Sales for Gastronomic Business |
6 | |
| Coffee and Tea | 6 | |
| International Wines | 6 | |
| Sommelier | 6 | |
|
Industrial Innovation of Food products |
6 | |
|
Fundamentals and Preparation of Beer |
6 | |
| Culinary Innovation and Sustainability in Mexican Cuisine | 7 |
Curriculum Map
