The program

Culinary Arts

The program

Students in the USIL Culinary Arts program receive a high-level education that provides the tools required to become leading chefs and entrepreneurs who are knowledgeable of culinary tradition and the most demanding international culinary techniques.

Thanks to the excellent curriculum geared toward business management, students will be capable of undertaking culinary projects and managing events, taking into account key aspects such as nutrition, sustainability and social responsibility. With their bilingual USIL education, they will be prepared to take advantage of opportunities to study and work at prestigious institutions abroad.

 

YOU’LL MAKE A DIFFERENCE

Dual Degree program with Institut Paul Bocuse (France)
We are the Latin American branch of the prestigious Institut Paul Bocuse (Lyon, France). USIL offers you a dual degree program with this institution that will allow you to earn a French bachelor’s degree in Culinary Arts and Restaurant Management, as well as a bachelor’s degree in Culinary Arts from USIL.

 

CONCENTRATIONS

  • Peruvian Cuisine
  • Pastry
  • Event Management
  • Wine Tasting
  • Nutrition
  • Chocolates and Confections

 

AREAS OF PROFESSIONAL ENDEAVOR

  • Executive, kitchen, home-service or personal chef
  • Production manager at institutional and multisectorial catering companies
  • Kitchen and nutrition area manager at clinics, hospitals and other institutions
  • Culinary consultant
  • Event and banquet organizer
  • Developer of agro-industrial products

 

TESTIMONIAL

BRAJAN BAZÁN SÁNCHEZ
Culinary Arts major

“The USIL Culinary Arts program offers education for a globalized world. I spent a year doing an academic exchange at Haaga Helia University of Applied Sciences in Helsinki (Finland) and was able to adapt quickly, thanks to the bilingual, business-oriented education I received at my university. Our teachers are certified by the American Culinary Federation, and they teach us in a methodical, disciplined manner, as is the norm in Europe. After I complete my studies and gain more experience, I plan to go to Finland to open a Peruvian-Finnish fusion restaurant. I’ll prepare dishes such as lomo saltado using elk or reindeer, or ceviche using salmon, as these are popular ingredients of Finnish cuisine.”

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