Study Plan - Culinary Arts

When you finish all units of your education program, you will receive a Diploma and a Professional License, as well as a bachelor’s degree endorsed by SACSCOC that is recognized worldwide.

Study Plan and Program incorporated to SEP.
DIPES: 20241902, 22/08/2024
Mixed Modality.

Culinary Arts

First Term

Matter Code
Course List
Sequence
Hours With Teacher
Hours Independent
Credits (Units)
LEX0113
FOREIGN LANGUAGE I
48
48
6
DIG0013
DIGITAL CULTURE
48
48
6
LCU1013
CULINARY BASICS
80
16
6
CON1013
ACCOUNTING
48
48
6
MAT1013
COLLEGE MATH
48
48
6
LAD1013
ADMINISTRATION OUTLOOK
48
48
6
Total
320
256
36

Hours With Teacher : Horas Docente
Hours Independent: Horas independiente

Second Term

Matter Code
Course List
Sequence
Hours With Teacher
Hours Independent
Credits (Units)
LAH1013
HOSPITALITY INDUSTRY
48
48
6
LAH1023
HEALTH AND NUTRITION
64
32
6
GENERAL STUDIES ELECTIVE IN NATURAL SCIENCES
48
48
6
LEX0123
FOREIGN LANGUAGE II
LEX0113
48
48
6
ESP0013
ACADEMIC REASONING
DIG0013
48
48
6
LCU1023
CULINARY TECHNIQUES
LCU1013
80
16
6
LCU1033
BREAD-MAKING
0
0
6
Total
336
240
42

Hours With Teacher : Horas Docente
Hours Independent: Horas independiente

Third Term

Matter Code
Course List
Sequence
Hours With Teacher
Hours Independent
Credits (Units)
LCU1043
COST ACCOUNTING
CON1013
48
48
6
LCU2013
MEAT AND POULTRY IDENTIFICATION AND PROCESSING
LCU1013
80
16
6
LCU2023
PASTRY-MAKING I
80
16
6
LEX0133
FOREIGN LANGUAGE III
LEX0123
48
48
6
ESP0023
ACADEMIC WRITING
ESP0013
48
48
6
GENERAL STUDIES ELECTIVE IN SOCIAL SCIENCES
48
48
6
LCU2033
FOOD COMPOSITION
LCU1013
80
16
6
Total
432
240
42

Hours With Teacher : Horas Docente
Hours Independent: Horas independiente

Fourth Term

Matter Code
Course List
Sequence
Hours With Teacher
Hours Independent
Credits (Units)
LCU2063
COCKTAILS AND SPIRITS
80
16
6
LCU2073
DINING SERVICE
80
16
6
GENERAL STUDIES ELECTIVE IN ARTS
48
48
6
LCU2043
SEAFOOD IDENTIFICATION AND PROCESSING
LCU1013
80
16
6
LCU2053
PASTRY-MAKING II
LCU2023
0
0
6
LDE2063
CORPORATE LAW
48
48
6
LMK1013
MARKETING FUNDAMENTALS
48
48
6
Total
384
192
42

Hours With Teacher : Horas Docente
Hours Independent: Horas independiente

Fifth Term

Matter Code
Course List
Sequence
Hours With Teacher
Hours Independent
Credits (Units)
LCU3013
PROFESSIONAL PRACTICES I
LCU2013
0
96
6
LCU3023
MEXICAN CUISINE I
LCU2013
80
16
6
LCU3033
SOMMELIER
80
16
6
LCU3043
FRENCH CUISINE
LCU2013
80
16
6
GENERAL STUDIES ELECTIVE IN HUMANITIES
48
48
6
GENERAL STUDIES ELECTIVE IN MATH
48
48
6
LAD3053
ETHICS AND SOCIAL RESPONSIBILITY IN BUSINESS
48
48
6
Total
384
288
42

Hours With Teacher : Horas Docente
Hours Independent: Horas independiente

Sixth Term

Matter Code
Course List
Sequence
Hours With Teacher
Hours Independent
Credits (Units)
LAH3073
SUSTAINABILITY IN HOSPITALITY
48
48
6
LCU3053
BANQUETS
80
16
6
LCU3103
FOOD AND BEVERAGE SERVICE MANAGEMENT II
64
32
6
LCU3063
MEXICAN CUISINE II
LCU3023
80
16
6
LCU3073
SELECT TOPICS
LCU2053
80
16
6
LCU3083
PERSPECTIVES OF THE DISCIPLINE
LCU2053
80
16
6
LCU3093
ITALIAN CUISINE
LCU3033
80
16
6
Total
512
160
42

Hours With Teacher : Horas Docente
Hours Independent: Horas independiente

Seventh Term

Matter Code
Course List
Sequence
Hours With Teacher
Hours Independent
Credits (Units)
LCU4013
PROFESSIONAL PRACTICES II
LCU3013
0
96
6
LAH4023
HOSPITALITY FACILITIES
48
48
6
Total
48
144
12

Hours With Teacher : Horas Docente
Hours Independent: Horas independiente

Eighth Term

Matter Code
Course List
Sequence
Hours With Teacher
Hours Independent
Credits (Units)
LMK3103
DIGITAL MARKETING
LMK1013
48
48
6
LAH4033
BUSINESS PROTOCOL
48
48
6
LCU4063
FOOD CULTURE
48
48
6
LCU4023
SPANISH CUISINE
LCU3033
80
16
6
LCU4033
ASIAN CUISINE
LCU3053
80
16
6
LCU4043
CHOCOLATES AND PASTRIES
80
16
6
LCU4053
VANGUARD TOPICS
80
16
6
Total
464
208
42

Hours With Teacher : Horas Docente
Hours Independent: Horas independiente

Total Study Plan Credits
Hours With Teacher 2880
Hours Independent 1728
Credits (Units) 300

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Objective

Train professionals in Culinary Arts capable of distinguishing, valuing, and innovating in the food industry. These professionals apply culinary knowledge, techniques, and methodologies to plan, organize, and manage food and beverage establishments. The training uses virtual and practical learning environments, as well as technological tools to meet the needs of customers, diners, investors and society in a global context, with a focus on management, sustainability and social responsibility.

Graduate profile

The Culinary Arts’ teaching learning process is based on competencies to integrate knowledge, skills and attitudes that train ethical professionals who can meet the culinary arts needs and requirements of the population, in a global world.

  • Manage kitchens and food establishments in various environments, applying business standards for distinctive production.
  • Identify and handle food and beverages while respecting current regulations and international standards, acting responsibly in uncertain scenarios.
  • Compare the quality of food for its efficient preparation, recommending solutions to specific problems and promoting responsible and nutritious consumption.
  • Use technological tools and digital resources to create balanced menus and meet the needs of diners with quality and ethical service.
  • Integrate operational knowledge and traditional and cutting-edge culinary techniques to manage food in compliance with organizational standards.
  • Manage your own learning process using digital resources effectively.

Explore everything that studying Culinary Arts has to offer.

Recommended Computer Specifications

These specifications are provided as a general guideline, reflecting the average requirements of the academic software currently in use at the institution. Please note that the university is not responsible for any individual decisions made regarding computer equipment.