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Academic
Program 2017

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Academic
Program 2017

CULINARY ARTS

The program of Culinary Arts has the Official Study Certification (RVOE) of the Ministry of Education (SEP); it consists of 8 cycles and 52 courses and is designed so you can master theoretical and practical aspects of this field in order to be successful in the labor market.

  H.D: Horas Docente, H.I: Horas Independiente, C: Número de Créditos, R: Materia(s) de requisito

First Semester
SPANISH I
ESP0011

H.D. 48 H.I. 48 C. 6
INTRODUCTION TO HOTELS AND RESTAURANTS
LHR1011

H.D. 48 H.I. 48 C. 6
INTRODUCTION TO CULINARY ARTS
LCU1011

H.D. 48 H.I. 48 C. 6
FOREIGN LANGUAGE I
LEX0111

H.D. 48 H.I. 48 C. 6
HYGIENIC HANDLING OF FOODSTUFFS
LHR1031

H.D. 48 H.I. 48 C. 6
PROTOCOL AND ETIQUETTE
LHR1021

H.D. 48 H.I. 48 C. 6
QUANTITATIVE REASONING
MAT0011

H.D. 48 H.I. 48 C. 6
H.D:336
H.I:336
C:42
Second Semester
GASTRONOMIC CULTURE OF MEXICO AND THE WORLD
LCU1021

H.D. 48 H.I. 48 C. 6
SPANISH II
ESP0021
R. ESP0011
H.D. 48 H.I. 48 C. 6
FOREIGN LANGUAGE II
LEX0121
R. LEX0111
H.D. 48 H.I. 48 C. 6
MATH I
MAT1021

H.D. 64 H.I. 32 C. 6
BASIC BREAD MAKING
LCU1041
R. LHR1031
H.D. 80 H.I. 16 C. 6
INTRODUCTION TO ADMINISTRATION (*)
ADM1011

H.D. 48 H.I. 48 C. 6
PROFESSIONAL PRACTICES I
LCU1051

H.D. 48 H.I. 0 C. 3
CULINARY TECHNIQUES
LCU1031
R. LCU1011
H.D. 80 H.I. 16 C. 6
H.D:464
H.I:256
C:45
Third Semester
FINANCIAL ACCOUNTING (*)
LFP1011

H.D. 48 H.I. 48 C. 6
INTRODUCTION TO NUTRITION
NUT1011

H.D. 48 H.I. 48 C. 6
IDENTIFICATION AND USE OF MEATS
LCU2011

H.D. 80 H.I. 16 C. 6
FOREIGN LANGUAGE III
LEX0131
R. LEX0121
H.D. 48 H.I. 48 C. 6
BASIC CONFECTIONARY AND PASTRY MAKING
LCU2021
R. LCU1041
H.D. 80 H.I. 16 C. 6
INFORMATION TECHNOLOGIES FOR KNOWLEDGE CONSTRUCTION
INF0011

H.D. 48 H.I. 48 C. 6
H.D:352
H.I:224
C:36
Fourth Semester
REATURANT ADMINISTRATION II
LHR2031

H.D. 48 H.I. 48 C. 6
ART, HISTORY AND CULTURE
AHC0011

H.D. 48 H.I. 48 C. 6
SENSORIAL EVALUATION OF FOOD
LCU2061

H.D. 48 H.I. 48 C. 6
IDENTIFICATION OF POULTRY, FISH AND SEAFOOD
LCU2031
R. LCU2011
H.D. 80 H.I. 16 C. 6
INTRODUCTION TO ENOLOGY
LCU2041

H.D. 80 H.I. 16 C. 6
FOREIGN LANGUAGE IV
LEX2021
R. LEX0131
H.D. 48 H.I. 48 C. 6
PROFESSIONAL PRACTICES II
LCU2051

H.D. 48 H.I. 0 C. 3
H.D:400
H.I:224
C:39
Fifth Semester
FOOD COMPOSITION
LCU3011
R. NUT1011
H.D. 48 H.I. 48 C. 6
COST ACCOUNTING OF HOTELS AND RESTAURANTS
CON3011
R. LFP1011
H.D. 48 H.I. 48 C. 6
LABOR LAW (*)
LDE1031

H.D. 48 H.I. 48 C. 6
ETHICS FOR SUSTAINABLE DEVELOPMENT
EDS0011

H.D. 48 H.I. 48 C. 6
FOREIGN LANGUAGE V
LEX3011
R. LEX2021
H.D. 48 H.I. 48 C. 6
ROOM SERVICE
LCU3021
R. LCU2041
H.D. 80 H.I. 16 C. 6
H.D:320
H.I:256
C:36
Sixth Semester
BEVERAGE SERVICE MANAGEMENT
LHR3011

H.D. 80 H.I. 16 C. 6
FINANCIAL MANAGEMENT OF HOTELS AND RESTAURANTS
CON3021
R. CON3011
H.D. 48 H.I. 48 C. 6
CATERING
LCU3041
R. LCU2031
H.D. 80 H.I. 16 C. 6
SUSTAINABLE GASTRONOMY
LCU3031

H.D. 48 H.I. 48 C. 6
MARKETING FOR HOTELS AND RESTAURANTS
LHR2021
R. LHR2031
H.D. 48 H.I. 48 C. 6
PROFESSIONAL PRACTICES III
LCU3051

H.D. 48 H.I. 0 C. 3
ELECTIVE COURSE I
TCU4011

H.D. 80 H.I. 16 C. 6
H.D:432
H.I:192
C:39
Seventh Semester
FRENCH CUISINE
LCU4011
R. LCU3041
H.D. 80 H.I. 16 C. 6
MEXICAN CUISINE
LCU4021

H.D. 80 H.I. 16 C. 6
NEW APPROACHES TO HOTEL AND RESTAURANT BUSINESSES
LHR3041

H.D. 48 H.I. 48 C. 6
PROFESSIONAL PRACTICES IV
LCU4041

H.D. 48 H.I. 0 C. 3
SOMMELIER
LCU4031

H.D. 80 H.I. 16 C. 6
H.D:336
H.I:96
C:27
Eighth Semester
ASIAN CUISINE
LCU4071
R. LCU4011
H.D. 80 H.I. 16 C. 6
SPANISH CUISINE
LCU4051
R. LCU4011
H.D. 80 H.I. 16 C. 6
ITALIAN CUISINE
LCU4061
R. LCU4011
H.D. 80 H.I. 16 C. 6
ADVANCED CONFECTIONARY AND PASTRY MAKING
LCU4081

H.D. 80 H.I. 16 C. 6
ELECTIVE COURSE II
TCU4021

H.D. 80 H.I. 16 C. 6
ELECTIVE COURSE III
TCU4031

H.D. 80 H.I. 16 C. 6
480
96
36
Total Hrs Docente:3120
Total Hrs. Independientes:1680
Total de creditos: 300
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