Program Overview
CULINARY ARTS

RVOE SEPF: 20111055; Upgrade May 2017

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As a graduate from the Bachelor of Culinary Arts you will be able to distinguish, value, and innovate in dining experiences, by planning, organizing, and managing food businesses. You will apply culinary concepts, techniques, and methodologies to satisfy the industry’s need for customers, investors, and community in general, with an ethical sense of responsibility and service in a national and international environment.

Once you have finished your study program, you will have a bachelor´s degree in addition to a licenciatura degree.  Therefore, your studies will be recognized worldwide.

In addition to enhancing your entry skills, at the Licenciatura in Culinary Arts we propose to:

  • Prepare you to work in different countries and environments, by participating in multicultural courses.
  • Increase your skills to organize kitchen teams and to apply hygiene standards.
  • Make you an expert in handling food and drink, and controlling their costs.
  • Encourage your curiosity to discover new culinary tastes and cultures.
  • Perfect your administrative skills.
  • Instill in you a desire to satisfy your customers.
  • Provide you with ability to adapt to different situations.
  • Train you to be a leader in handling work teams.
  • Likes quality service.
  • Can manage work teams.
  • Is open to education, culture, and interpersonal relations.
  • Willing to work for the greater good and to be successful.
  • Determined to achieve goals through learning.
  • Able to operate in any kitchen, restaurant, hotel, cruise ship, hospital, industrial dining room, transportation, among others, applying business standards in order to make a distinctive and different production in an organization.
  • Capable of developing innovative processes in the food industry, applying traditional and vanguard techniques to recommend solutions to specific food industry problems.
  • Knowledgeable when selecting the adequate processes to prepare food and beverages, and in identifying the ingredients and supplies needed to offer safe, nutritional, and low cost food.
  • Experienced in recommending solutions to problems in food industry management,  applying administrative and accounting techniques to develop strategies that contribute to solve characteristic problems of this industry.
  • Skilled in developing customer service strategies, using local or seasonal products and relevant gastronomic techniques to meet customer or market needs.
  • Masters food and beverage preparation in different economic scenarios, applying national and international regulations in order to maintain the company in a competitive market.
Check the previous academic program: Program 2012
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