Bachelor in gastronomy

The Bachelor of Gastronomy has the professional skills necessary for their performance in the labor field, at the local, regional and national levels.

Professional competencies are the skills and attitudes that allow the graduate to develop activities in his professional area, adapt to new situations, as well as transfer, if necessary, his knowledge, skills, and attitudes to nearby professional areas.

Analysis and synthesis skills, basic research skills, planning and management skills, health and safety management, teamwork, effective communication, negotiation skills, leadership, and service attitude.

Develop and manage a gastronomic concept through the diagnosis of culinary potential, menu engineering, representative Mexican and international cuisine, financial and strategic management tools, and applicable regulations to strengthen the gastronomic sector and contribute to the economic development of the area.