Curriculum

Gastronomy and Restaurant Management

Curriculum

SEMESTER 1
Food, Culture and Gastronomy
Food & Beverage Science
Human Development
English I
Spanish Language and Literature I
Mathematics
SEMESTER 2
Business Administration
Accounting
English II
Spanish Language and Literature II
Food & Beverage Operations and Service
Food & Beverage Safety and Hygiene
SEMESTER 3
English III
General Statistics
Marketing
Nutrition and Gastronomy
Planning and Control for Food and Beverage Operations
Peru in a Global Context
SEMESTER 4
English IV
Natural Heritage
Food & Beverage Logistical Processes
Society, Government and Business
Culinary Techniques I
SEMESTER 5
Economics
English V
Ethics and Citizenship
Pastry and Bakery
Culinary Techniques II
SEMESTER 6
Anthropology of Food
Peruvian Cuisine
English VI: RREL
Finance
Introduction to Beverages
SEMESTER 7
Biodiversity and Food Sustainability
Restaurant Management
Market Research and Analysis
Strategic Planning
Food Technology
Sustainable Culinary Tourism
SEMESTER 8
Talent Management
Project Assessment
Tourism, Hospitality and Gastronomy Legislation
Food & Beverage Marketing
Event Planning and Organization
Culinary Recycling and Nutrition
Beverage Pairing and Service
SEMESTER 9
Service Operation Administration
Elective 1
Elective 2
Culinary Equipment
Seminar I
SEMESTER 10
Elective 3
Elective 4
Capstone Project
Seminar II

News