Licenciatura en Gastronomía - Chef


Time three years

protocol number: ESLI20061401
. Free Phone Language quarter: Courses start semester: January . May months.

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International Cooking School  mission is academic excellence and professional ethics, people who are managed by them, and service enterprises improve production levels, covering applications, gain a competitive advantage on a global scale, and help stringent standards, education for sustainable development in the dining area. While making rational, effective and effective use of human, natural and financial.

Academic program designed three courses and extracurricular activities inside and outside school, students participate in the process, the students as a person, professional development through in the humanities, science and art disciplines of training.

ASME B31.1 font-family: Arial, Helvetica, sans-serif; color: # 85631f; font style: italic; font-weight: bold; "> Vision

International Cooking School of the future is seen as a professional food service operation and management of human resources training a private educational institution dedicated to higher education and the delivery of services in the same area and diploma programs, shown as a pioneer institution and a pair of the world's best schools, training the best professionals in the dining area to meet the requirements of the provisions of the restaurant industry.

Educational philosophy

To meet the demanding requirements of the food and catering industry in general, so their educational model is based on the principle of the highest quality knowledge to construct a dining area services, the training of professionals, and promote balanced program of theory and practice and between a wide range of internships. It is the backbone of the value of our education philosophy What is the relationship:

  • Leadership.
  • Have the ability to work under pressure.
  • Creativity.
  • Ability to work in teams.
  • Responsibility.
  • Quality of work appreciated.
  • Respect.
  • Loyalty.

Values ​​are reflected in our educational purposes designed to:

Professionals ready to promote and offshore delivery within our culinary tradition.

To train professionals with a high level of quality, international standards, which will lead to achieve the goals of our creativity, perfection and services. Human form, skills and cooking skills in the application of human and social consciousness.

Training of professionals and optimize financial, human and technical resources, capabilities in their own jobs.

Training of professionals is highly competitive prices in the labor market and abroad.

Graduates and their contribution to society:
to provide innovative educational methods proposed social expectations face, consistent with the interests and learners, taking into account the social and cultural changes that have occurred.

Participate in the field of high national cuisine and international competitiveness, technology and management skills, including high sense of responsibility, quality of people and services.

Chef to join training and updating the latest trends and Global Food Culture kitchen team.

Why degree in International Culinary School

As the international Culinary Institute,

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Create a teaching specialties; personalized, suited to their needs of students with similar characteristics different from most institutions.


Because their managers have over 25 years of proven experience in international education industry.

Because in our school food, combined with "know how to teach," choose your own world-class teacher latest technology cooking techniques.

Because we offer professional practice learning (internships), but the professional control. This gives the opportunity for our students to know from the start of operation on a professional kitchen.

Because we have more than 250 families willing to host our students come from other cities or abroad to make your stay more enjoyable, safe and comfortable attending pool.

Because international cuisine Institute has developed an internship program, social services and employment, to enable students to quickly integrate into the labor market, to meet the demanding requirements of global competition in all.

Since the Academy can experience quality international cuisine combine to provide students with the best teachers in the first-class amenities.



ASME Y14.5margin-bottom:10px;font-size: 12px; font-family: Arial,Tahoma,sans-serif; color: #000000;">The objective pursued by the creation of the Bachelor-Chef Catering provided by the International Culinary College, is to contribute to the training of professionals in the provision of the national food service. With this degree, it is intended to enable students to integrate into the labor supply of high quality in everything that involves food service in hotels, restaurants and businesses or as an entrepreneur in the field of gastronomy through his own business.

  • Microbiology of food and health.
  • Basic Bakery
  • Product Identification
  • Culinary Math
  • History of Gastronomy
  • Ethics
  • Ingles I
  • Consumer Behavior
  • Advanced Bakery
  • Basic Cooking
  • History of Mexican Cuisine
  • Academic Skills
  • Ingles II
  • Public relations
  • Basic Seafood
  • Intermediate Cuisine
  • Food and Beverage Control
  • I Cocina Mexicana
  • Food Chemistry.
  • He chef as Administrator
  • Ingles III
  • Middle Seafood
  • Advanced Kitchen
  • Legal Framework of the Food Industry
  • Cocina Mexicana II
  • Human Resource Management
  • Frances I
  • Ingles IV
  • Advanced Seafood
  • American Kitchens
  • Foodservice marketing
  • Cocina Mexicana III
  • Composition Aesthetics
  • Frances II
  • Ingles V
  • Confectionery and Chocolate
  • Asia Kitchen
  • Organization and Business Management Gastronomicas I
  • Nutrition I
  • Decorating dining
  • Ingles VI
  • French III
  • Oenology
  • Europe and Mediterranean cuisines
  • Menu Planning
  • Organization and Management II Gastronomicas
  • Nutrition Kitchen
  • English VII
  • French IV
  • Mixology
  • Italian Cuisine
  • Thesis Seminar I
  • Nutrition II
  • Banquets
  • English VIII
  • French V
  • Development of Entrepreneurship, I
  • Thesis Seminar II
  • French Kitchen
  • Cold Kitchen
  • Vegetarian
  • Quality and Service
  • Ingles IX
  • French VI
  • Entrepreneurial Development II