FIELDS | Credits | % |
|---|---|---|
| COMMON BASIC TRAINING AREA | 84 | 21 |
| BASIC TRAINING AREA, PARTICULAR COMPULSORY | 174 | 44 |
| COMPULSORY SPECIALIZATION TRAINING AREA | 115 | 29 |
| OPEN ELECTIVE TRAINING AREAS | 21 | 6 |
| MINIMUM NUMBER OF CREDITS REQUIRED TO QUALIFY FOR A DEGREE | 394 | 100 |
COMMON BASIC TRAINING AREA | ||||||
|---|---|---|---|---|---|---|
Courses | Type | Theory Hours | Practical Hours | Total Hours | Credits | Prerequisites |
| Gastronomic Business Administration | CT | 40 | 40 | 80 | 8 |
|
| Legal Framework of the Gastronomic Industry | CT | 40 | 40 | 80 | 8 |
|
| Research Methodology and Practices | CT | 40 | 40 | 80 | 8 |
|
| General Accounting | CT | 40 | 40 | 80 | 8 |
|
| Food Economics and Policy | CT | 40 | 40 | 80 | 8 |
|
| Statistics | CT | 40 | 40 | 80 | 8 |
|
| University and XXI Century | CT | 40 | 40 | 80 | 8 | |
| Health, Safety and Hygiene Standards | CT | 40 | 40 | 80 | 8 | |
| Food History and Sociology | CT | 40 | 40 | 80 | 8 |
|
| Oral and Written Expression | CT | 40 | 20 | 60 | 6 |
|
| Information Technology | CT | 20 | 40 | 60 | 6 |
|
| Totals: | 420 | 420 | 840 | 84 | ||
BASIC TRAINING AREA, PARTICULAR COMPULSORY | ||||||
|---|---|---|---|---|---|---|
Courses | Type | Theory Hours | Practical Hours | Total Hours | Credits | Prerequisites |
| Food Chemistry | CT | 60 | 40 | 100 | 11 | |
| Food Microbiology | CT | 40 | 40 | 80 | 8 | Food Chemistry |
| Food Preservation and Sanitary Control | CT | 40 | 40 | 80 | 8 | Food Microbiology |
| Culinary Basics I | CT | 20 | 80 | 100 | 8 | |
| Culinary Basics II | CT | 20 | 80 | 100 | 8 | Culinary Basics I |
| Baking Basics | CT | 20 | 60 | 80 | 7 | |
| Pastry Basics I | CT | 20 | 60 | 80 | 7 | Baking Basics |
| Service Basics | CT | 20 | 80 | 100 | 8 | |
| Salon and Cocktail Bar Operation | CT | 20 | 60 | 80 | 7 | Service Basics |
| Systematization of Human Resources | CT | 40 | 40 | 80 | 8 | |
| National Gastronomic Culture and Heritage | CT | 40 | 40 | 80 | 8 | |
| International Gastronomic Culture and Heritage | CT | 40 | 40 | 80 | 8 |
|
| Mexican Gastronomy I | CT | 20 | 80 | 100 | 8 |
|
| Mexican Gastronomy II | CT | 20 | 80 | 100 | 8 | Mexican Gastronomy I |
| Food and Beverage Costs I | CT | 20 | 40 | 60 | 6 |
|
| Food and Beverage Costs II | CT | 40 | 40 | 80 | 8 | Food and Beverage Costs I |
| Entrepreneurship in Gastronomic Enterprises | CT | 40 | 40 | 80 | 8 | |
| Tourism and Gastronomy | CT | 40 | 40 | 80 | 8 | |
| Nutrition | CT | 40 | 40 | 80 | 8 | Food Microbiology |
| Additional Language to Spanish I | T | 0 | 90 | 90 | 6 | |
| Additional Language to Spanish II | T | 0 | 90 | 90 | 6 | Additional Language to Spanish I |
| Additional Language to Spanish III | T | 0 | 90 | 90 | 6 | Additional Language to Spanish II |
| Additional Language to Spanish IV | T | 0 | 90 | 90 | 6 | Additional Language to Spanish III |
| Totals: | 600 | 1380 | 1980 | 174 | ||
COMPULSORY SPECIALIZATION TRAINING AREA | ||||||
|---|---|---|---|---|---|---|
Courses | Type | Theory Hours | Practical Hours | Total Hours | Credits | Prerequisites |
| Gastronomic Research and Innovation | CT | 40 | 40 | 80 | 8 | |
| Culinary Basics III | CT | 20 | 80 | 100 | 8 | Culinary Basics II |
| Menu Planning and Elaboration | CT | 40 | 40 | 80 | 8 | Nutrition |
| Gastronomic Marketing | CT | 40 | 40 | 80 | 8 |
|
| Introduction to Wine | CT | 20 | 40 | 60 | 6 | |
| Oenology I | CT | 20 | 60 | 80 | 7 | Introduction to wine |
| Thesis Seminar | S | 20 | 60 | 80 | 7 | Research Methodology and Practice |
| Pastry Basics II | CT | 20 | 80 | 100 | 8 | Pastry Basics I |
| Mexican Gastronomy III | CT | 20 | 80 | 100 | 8 | Mexican Gastronomy II |
| Event Planning and Organization | CT | 20 | 80 | 100 | 8 | |
| Customer Loyalty and Customer Emotion Engineering Techniques | CT | 20 | 60 | 80 | 7 | |
| Contemporary Mexican Cuisine | T | 0 | 100 | 100 | 7 |
|
| Confectionery and Chocolate | T | 0 | 100 | 100 | 7 | |
| Vacuum Cooking | T | 0 | 100 | 100 | 7 | |
| Cold Cuisine | T | 0 | 100 | 100 | 7 |
|
| Totals: | 280 | 660 | 1900 | 127 | ||
OPEN ELECTIVE TRAINING AREAS
| ||||||
|---|---|---|---|---|---|---|
Courses | Type | Theory Hours | Practical Hours | Total Hours | Credits | Prerequisites |
| Oenology II | T | 0 | 100 | 100 | 7 | Oenology I |
| Contemporary Pastry | T | 0 | 100 | 100 | 7 | Pastry Basics II |
| Gastronomic Trends I | T | 0 | 100 | 100 | 7 | |
| Gastronomic Trends II | T | 0 | 100 | 100 | 7 | Gastronomic Trends I |
| Specialized Software | CT | 20 | 40 | 60 | 6 | Information Technology |
| Industrial Engineering of Gastronomy | CT | 40 | 40 | 80 | 8 |
|
| Gastronomic Text Criticism and Editing Workshop | CT | 20 | 60 | 80 | 7 |
|
| Innovation and Technological Development of Food Processes | CT | 20 | 60 | 80 | 7 |
|
| Visual Arts and Gastronomy | CT | 20 | 60 | 80 | 7 | |