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
Physiological Basis I
English II
Spanish Language and Literature II
Food & Beverage Operations and Service
Health & Hygiene in Food & Beverages
SEMESTER 3
Food and Nutrition
Physiological Basis II
English III
General Statistics
Peru in a Global Context *
SEMESTER 4
Managerial Analysis of Financial Information
Accounting
Control and Cost of Food and Beverages
English IV
Culinary Techniques I
SEMESTER 5
English V
Marketing
Research Methodology
Food & Beverage Logistical Processes
Society, Government and Business
Culinary Techniques II
SEMESTER 6
Anthropology of Food
General Statistics
English VI: RREL
Ethics and Citizenship
Marketing in the Food and Beverages Industry
Pastry and Bakery
SEMESTER 7
Peruvian Cuisine
Finance
Restaurant Management
Introduction to Beverages
Market Research and Analysis
SEMESTER 8
Talent Management
Biodiversity and Food Sustainability
Project Assessment
Tourism, Hospitality and Gastronomy Legislation
Event Planning and Organization
Beverage Pairing and Service
SEMESTER 9
Food and Beverages Operations Equipment
Seminar I
Sustainable Culinary Tourism
Elective 1
Elective 2
SEMESTER 10
Capstone Project
Seminar II
Elective 3
Elective 4
(*) Courses in english

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