1° semester
Plant-based supplies workshop
Hygienic food handling
International gastronomic culture
Financial accounting for management
Introduction to business
Research methods in social sciences
University education I
Leadership and personal development
The university student
2° semester
Culinary techniques and applications I
Patisserie I
Fundamentals of wine tasting and responsible consumption
Food and beverage costs
Introduction to marketing studies
Gastronomic culture of Mexico
Service workshop
Entrepreneurship skills
Elective workshop or activity
Anthropology fundamental
3° semester
Culinary techniques and applications II
Patisserie II
Nutrition
Natural drinks
Food chemistry
Statistics for management
Supplies of animal origin workshop
Leadership and high performance teams
Elective workshop or activity
Human being and transcendence
4° semester
Gastronomy internship I
Operations of food and beverage companies
Anáhuac elective
5° semester
Intermediate cooking
Talent management in the hospitality industry
Dairy workshop
Elective professional course
Budget control
Physics and chemistry for gastronomy
Sensory analysis
Entrepreneurship and innovation
Ethics
6° semester
Intermediate cooking II
Mexican cuisine
Law and business
Elective professional course
Management of restaurants concepts
Bakery
Elective workshop or activity
Classic and contemporary humanism
7° semester
Gastronomy internship II
Social responsibility and sustainability
Interdisciplinary elective
8° semester
Integrative project: design and evaluation of gastronomic products
Protocol and etiquette
Avant-garde cuisine research
Elective professional course
Catering
University education II
Interdisciplinary elective
Interdisciplinary elective
Anáhuac elective