CULINARY BASICS | LCU1012 | | 80 | 16 | 6 |
MANAGEMENT FUNDAMENTALS | ADM1012 | | 48 | 48 | 6 |
FOREIGN LANGUAGE I * | LEX0112 | | 64 | 32 | 6 |
GENERAL STUDIES ELECTIVE IN ARTS
* | | | 48 | 48 | 6 |
GENERAL STUDIES ELECTIVE IN MATH
* | | | 48 | 48 | 6 |
INFORMATION TECHNOLOGIES FOR KNOWLEDGE CONSTRUCTION | INF0012 | | 48 | 48 | 6 |
| | 336 | 240 | 36 |
*UDLAP’s General Education (GenEd) course.
ACADEMIC REASONING * | ESP0012 | INF0012 | 48 | 48 | 6 |
ACCOUNTING | CON1012 | | 64 | 32 | 6 |
FUNDAMENTALS OF MARKETING | LMK1012 | | 48 | 48 | 6 |
HOTEL AND RESTAURANT MANAGEMENT | LHR1012 | | 48 | 48 | 6 |
FOREIGN LANGUAGE II * | LEX0122 | LEX0112 | 64 | 32 | 6 |
SAFETY IN FOOD HANDLING | LHR1022 | | 64 | 32 | 6 |
CULINARY TECHNIQUES | LCU1022 | | 80 | 16 | 6 |
| | 416 | 256 | 42 |
*UDLAP’s General Education (GenEd) course.
FOOD COMPOSITION | LHR2012 | LHR1022 | 80 | 16 | 6 |
COST ACCOUNTING I | CON2012 | CON1012 | 64 | 32 | 6 |
GASTRONOMY IN MEXICO AND THE WORLD | LCU2032 | | 48 | 48 | 6 |
ACADEMIC WRITING * | ESP0022 | ESP0012 | 48 | 48 | 6 |
FOREIGN LANGUAGE III * | LEX0132 | LEX0122 | 64 | 32 | 6 |
BREAD MAKING | LCU2022 | | 80 | 16 | 6 |
CULINARY PRACTICES I | LCU2012 | LCU1022 | 96 | 0 | 6 |
| | 480 | 192 | 42 |
*UDLAP’s General Education (GenEd) course.
ORGANIZATIONAL BEHAVIOR | ADM2022 | | 48 | 48 | 6 |
IDENTIFICATION AND PROCESSING OF MEAT AND FOWL | LCU2042 | LCU2012 | 80 | 16 | 6 |
IDENTIFICATION AND PROCESSING IN FISH AND SEAFOOD | LCU2072 | | 80 | 16 | 6 |
NUTRITION IN FOOD PREPARATION | LCU2052 | | 64 | 32 | 6 |
GENERAL STUDIES ELECTIVE IN BEHAVIORAL SCIENCES
* | | | 48 | 48 | 6 |
PASTRY-MAKING I | LCU2082 | LCU2022 | 80 | 16 | 6 |
SOMMELIER | LCU2062 | | 64 | 32 | 6 |
| | 464 | 208 | 42 |
*UDLAP’s General Education (GenEd) course.
COOKING FOR EVENTS | LCU3012 | LCU2042 | 80 | 16 | 6 |
HOTEL AND RESTAURANT MARKETING | LHR3042 | | 48 | 48 | 6 |
GENERAL STUDIES ELECTIVE IN NATURAL SCIENCES
* | | | 48 | 48 | 6 |
GENERAL STUDIES ELECTIVE IN HUMANITIES
* | | | 48 | 48 | 6 |
PROFESSIONAL PRACTICES 1 | LCU3032 | | 96 | 0 | 6 |
PASTRY-MAKING II | LCU3022 | LCU2082 | 80 | 16 | 6 |
| | 400 | 176 | 36 |
*UDLAP’s General Education (GenEd) course.
OPERATIONS MANAGEMENT IN RESTAURANTS | LHR3112 | CON2012 | 48 | 48 | 6 |
BEVERAGE SERVICE MANAGEMENT | LHR3062 | | 64 | 32 | 6 |
SPANISH CUISINE | LCU3072 | | 80 | 16 | 6 |
MEXICAN CUISINE | LCU3092 | | 80 | 16 | 6 |
KITCHEN DESIGN AND PLANNING | LCU3052 | | 48 | 48 | 6 |
ROOM SERVICE | LCU3082 | | 80 | 16 | 6 |
SELECT TOPICS 1 | LCU3062 | | 80 | 16 | 6 |
| | 480 | 192 | 42 |
*UDLAP’s General Education (GenEd) course.
ETHICS AND SOCIAL CORPORATE RESPONSIBILITY | ADM4012 | | 48 | 48 | 6 |
PROFESSIONAL PRACTICES 2 | LCU4012 | | 192 | 0 | 12 |
| | 240 | 48 | 18 |
*UDLAP’s General Education (GenEd) course.
CHOCOLATE AND CONFECTIONARY | LCU4042 | LCU3022 | 80 | 16 | 6 |
ASIAN CUISINE | LCU4022 | | 80 | 16 | 6 |
FRENCH CUISINE | LCU4032 | LCU2062 | 80 | 16 | 6 |
ITALIAN CUISINE | LCU4052 | | 80 | 16 | 6 |
FOOD PROCESSING TECHNOLOGIES
| LNA4082 | | 64 | 32 | 6 |
SELECT TOPICS 2 | LCU4062 | | 80 | 16 | 6 |
SELECT TOPICS 3 | LCU4072 | | 80 | 16 | 6 |
| | 544 | 128 | 42 |
|
|
|
|
|
|
Total | | 3360 | 1440 | 300 |
General studies elective in Arts |
ART AND CULTURE IN THE AMERICAS |
ART0022 | |
48 |
48 | 6 |
ART, HISTORY AND CULTURE |
ART0012 | |
48 |
48 | 6 |
General studies elective in Behavioral Sciences |
ETHICS, SOCIETY AND ENVIRONMENT |
COM0012 | |
48 |
48 | 6 |
BEHAVIOR AND HUMAN DEVELOPMENT |
COM0022 | |
48 |
48 | 6 |
General studies elective in Natural Sciences |
NUTRITION AND LIFE |
CNE0012 | |
48 |
48 | 6 |
EVOLUTION AND BIODIVERSITY |
CNE0022 | |
48 |
48 | 6 |