Curriculum of Gastronomy and Culinary Management Program

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The curriculum of the Gastronomy and Culinary Management program at UPC consists of courses and workshops that will motivate you to develop your creativity optimally. You will be able to take these courses:

Gastronomy

Humanidades

Food Industry

Administration

Languaje

Electives

Introduction to Gastronomy

Anthropology of Food

Food Selection, Safety and Hygiene

Food Chemistry

Basic Mathematics

Language Comprehension and Production 1

Basic Patisserie

History and Recognition of Supplies

Basic Culinary Techniques

Principles of Nutrition

Food Composition

Descriptive Statistics

Language Comprehension and Production 2

Intermediate Patisserie

Food and Beverage Logistics

Intermediate Culinary Techniques

Food and Beverage Operations and Service

Food Industry

Fundamentals of Management

Topics on the History of Peru

Baking Techniques

Menu Planning and Development

Advanced Culinary Techniques

Quality Marks and Certifications

Introduction to Marketing

Economics for Management

Creativity Workshop

Advanced Patisserie

Costs and Budgets for Gastronomy

Peruvian Cuisine

Market Research

Agrifood Business

Fundamentals of Academic Research

State-Of-The-Art Culinary Techniques

Planificación y Diseño de Espacios Culinarios

Gastronomic Marketing

Organizational Design and Processes

General Accounting

Business Law

Ethics and Citizenship

Oenology, Tasting and Wine Pairing

Restaurant Management

Communication in Organizations

Applied English 1

Elective

Elective

Elective

International Cuisines

Human Capital in Service Companies

Product Innovation and Development

Applied English 2

Elective

Elective

Elective

Creative Cooking

Research Methodology

Business Formulation and Planning

Elective

Elective

Applied Research

Ethics and Corporate Social Responsibility

Business Implementation

Elective

Elective