BA IN GASTRONOMY
| SEMESTRE 1 | |||
|---|---|---|---|
| Course | Hours under academic guidance | Hours of independent work | Credits |
| ADMINISTRATION | 3 | 1 | 4 |
| LABOR AND COMMERCIAL LAW | 3 | 1 | 4 |
| HUMAN CAPITAL | 3 | 1 | 4 |
| BASIC COOKING PRINCIPLES | 4 | 2 | 6 |
| INTRODUCTION TO GASTRONOMY | 4 | 2 | 6 |
| SAFETY, HEALTH AND HYGIENE | 3 | 1 | 4 |
| ENGLISH I | 3 | 1 | 4 |
| ELECTIVE I | 1 | 1 | 1.5 |
| UNIVERSITY SOCIAL SERVICE | 0 | 3 | 1 |
| SEMESTRE 2 | |||
| Course | Hours under academic guidance | Hours of independent work | Credits |
| MATHEMATICS APPLIED TO GASTRONOMY | 3 | 2 | 5 |
| NUTRITION | 3 | 1 | 4 |
| SEAFOOD CUISINE | 4 | 1 | 5 |
| COLD CUISINE | 4 | 1 | 5 |
| MEXICAN CUISINE | 4 | 1 | 5 |
| BAKERY BASICS | 4 | 1 | 5 |
| ENGLISH II | 3 | 1 | 4 |
| ELECTIVE II | 1 | 1 | 1.5 |
| UNIVERSITY SOCIAL SERVICE | 0 | 3 | 1 |
| SEMESTRE 3 | |||
| Course | Hours under academic guidance | Hours of independent work | Credits |
| ACCOUNTING FOR RESTAURANTS AND BARS | 3 | 2 | 5 |
| INTERNATIONAL CUISINE | 4 | 1 | 5 |
| MANAGEMENT | 3 | 1 | 4 |
| BASIC COCKTAILS | 4 | 1 | 5 |
| TRADITIONAL MEXICAN CUISINE | 4 | 1 | 5 |
| MEXICAN BAKERY | 4 | 1 | 5 |
| ENGLISH III | 3 | 1 | 4 |
| ELECTIVE III | 1 | 1 | 1.5 |
| UNIVERSITY SOCIAL SERVICE | 0 | 3 | 1 |
| SEMESTRE 4 | |||
| Course | Hours under academic guidance | Hours of independent work | Credits |
| FOOD AND BEVERAGE COSTS | 3 | 1 | 4 |
| MARKETING | 3 | 2 | 5 |
| OPTATIVE I | 4 | 1 | 5 |
| NUTRITIONAL PROGRAMS | 4 | 1 | 5 |
| INFLUENCES IN MEXICAN CUISINE | 4 | 1 | 5 |
| SWEET AND SALTY HORS D?OUEVRES | 4 | 1 | 5 |
| ENGLISH IV | 3 | 1 | 4 |
| ELECTIVE IV | 1 | 1 | 1.5 |
| UNIVERSITY SOCIAL SERVICE | 0 | 3 | 1 |
| SEMESTRE 5 | |||
| Course | Hours under academic guidance | Hours of independent work | Credits |
| MANAGEMENT FOR FOOD AND BEVERAGE ESTABLISHMENTS | 3 | 1 | 4 |
| TOTAL QUALITY MANAGEMENT | 3 | 1 | 4 |
| OPTATIVE II | 4 | 1 | 5 |
| MENU DESIGN AND ASSESSMENT | 4 | 1 | 5 |
| FOOD FROM COLIMA | 4 | 1 | 5 |
| CONFECTIONERY I | 5 | 1 | 6 |
| ENGLISH V | 3 | 1 | 4 |
| ELECTIVE V | 1 | 1 | 1.5 |
| UNIVERSITY SOCIAL SERVICE | 0 | 3 | 1 |
| SEMESTRE 6 | |||
| Course | Hours under academic guidance | Hours of independent work | Credits |
| STRATEGIC MARKETING | 3 | 1 | 4 |
| OENOLOGY | 4 | 1 | 5 |
| OPTATIVE III | 4 | 1 | 5 |
| MIXOLOGY AND FLAIR | 4 | 1 | 5 |
| GASTRONOMIC HERITAGE OF MEXICO | 4 | 1 | 5 |
| CONFECTIONERY II | 5 | 1 | 6 |
| ENGLISH VI | 3 | 1 | 4 |
| ELECTIVE VI | 1 | 1 | 1.5 |
| UNIVERSITY SOCIAL SERVICE | 0 | 3 | 1 |
| SEMESTRE 7 | |||
| Course | Hours under academic guidance | Hours of independent work | Credits |
| PROJECT FORMULATION AND EVALUATION | 3 | 3 | 6 |
| BANQUETS | 4 | 2 | 6 |
| RESEARCH SEMINAR I | 3 | 3 | 6 |
| OPTATIVE IV | 4 | 1 | 5 |
| MEXICAN CONFECTIONERY | 5 | 1 | 6 |
| CONSTITUTIONAL SOCIAL SERVICE | 0 | 30 | 9.6 |
| ENGLISH VII | 3 | 1 | 4 |
| ELECTIVE VII | 1 | 1 | 1.5 |
| UNIVERSITY SOCIAL SERVICE | 0 | 3 | 1 |
| SEMESTRE 8 | |||
| Course | Hours under academic guidance | Hours of independent work | Credits |
| ENTREPRENEURSHIP DEVELOPMENT | 3 | 1 | 4 |
| SENSORY ANALYSIS | 4 | 1 | 5 |
| RESEARCH SEMINAR II | 3 | 2 | 5 |
| FOOD CRITIQUE WORKSHOP | 4 | 1 | 5 |
| MEXICAN AUTHOR CUISINE | 4 | 2 | 6 |
| CHOCOLATE AND CONFECTIONERY PRODUCTION | 5 | 1 | 6 |
| ENGLISH VIII | 3 | 1 | 4 |
| PROFESSIONAL PRACTICE (INTERNSHIP) | 0 | 25 | 8 |
| ELECTIVE VIII | 1 | 1 | 1.5 |
| UNIVERSITY SOCIAL SERVICE | 0 | 3 | 1 |
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