The Anáhuac University Gastronomy graduates receive strong intellectual, social, and humane training. They seek the truth and the good and always strive to positively transform their society and culture. They create, organize, and direct innovative projects in the gastronomic field with strategic, creative, and ethical approaches. They show great ease at integration, negotiation, teamwork, and social responsibility in multicultural environments.

The master's degree in Food and Beverage Business Administration aims to train specialists who generate innovations, solve problems and make productive decisions that increase competitiveness in the food and beverage businesses.

With the intention of training professionals with an entrepreneurial vision with mastery of trends and gastronomic avant-garde, as well as an ethical and artistic sensitivity, Superior de Gastronomy has created the Master in Senior Food and Beverage Management, aimed at professionals in the gastronomic area, Graduates gastronomy or related career, restaurant owners and all those interested in the food and beverage industry, and maintains a Senior Management approach, that is, entrepreneurs with a creative vision in the gastronomic area and with a managerial vision.

Provides the knowledge for the operation of a food and beverage establishment so that it adapts to the needs of the industry, from the cutting-edge culinary techniques, taking into account salty and sweet cuisine and the direction of the management of a restaurant kitchen.

The Master in Food Services CESSA specializes in professionals, through postgraduate studies focused on managing businesses with food needs in large volumes, manufacturing plants and maquila of food products, oil platforms, industrial and institutional canteens, among others. ADDRESSED TO All those people who are interested in optimizing the operation of large-scale food businesses such as large companies, manufacturing plants and maquila of food products, oil platforms, industrial and institutional canteens, among others, according to the needs of the environment and of the diners. OBJECTIVE The student will analyze the elements necessary for the optimization of the large-scale food business operation according to the needs of the environment and of the diners in order to favor and promote a more adequate mass diet.

The Bachelor of Gastronomy is one of the options with the greatest global projection as it contemplates the new trends in food and beverage companies and their demanding international standards, keeping all professional possibilities open. General Objective of the Degree To train professionals capable of developing in the workplace of both national and international gastronomic companies, occupying positions of high responsibility in the operational or administrative fields (chef, manager, chef, etc); performing with great dynamism, capacity for innovation, and a strenuous spirit of service in industries and food chains, hotel chains, hospital clinics, restaurants, airlines, etc; facing technological, economic and cultural challenges that human nutrition requires.

This Wine MBA CESSA is a unique program in Mexico and Latin America that aims to develop business leadership and management skills in professionals, through postgraduate studies to enhance the investment of companies linked to the wine sector. ADDRESSED TO Entrepreneurs, businessmen, connoisseurs, and wine lovers who wish to enhance and strengthen their managerial profile, enhancing the administration, organization, and business planning, increasing their profitability. OBJECTIVE To train professionals specialized in the culture and knowledge of wine, capable of developing highly productive and innovative business alternatives responding to the great demand for this product.

In just 15 classes you will be able to explore the diversity of world gastronomy and improve your culinary techniques. You will learn to make dishes that you used to try in restaurants serving Arabic, Italian, Mexican or Spanish cuisine. Spice up your Saturdays! Topics to be covered: • Culinary History • Health and Safety • Hygiene and Sanitation • Weights and Measures • Basic Cutting Techniques • Sauces • Rice • Garnish • Cuisine: Caribbean, Arabic, Vegetarian, Spanish, Oriental, American, French, Mexican, and Italian

The Associate of Science degree in Culinary Arts combines a supervised foundation with professional courses in 'Garde Manager' (cold food preparation and handling), baking and pastry, culinary methods, and international cuisine.

The Culinary Arts Specialist program trains students to work as entry-level cooks in hotels and restaurants. They could also start their own business. Students acquire knowledge of hygiene and sanitation, nutrition and menu planning, basic professional cooking skills, international and Creole cuisine, poultry, meat and seafood cutting and preparation techniques, Garde manger, buffet preparation techniques, table service and protocol, preparation of breakfasts, and delicatessen, pastries, beverage service, and others. Laboratory experiences at the institution contribute to the process of developing skills in the areas of study. Kitchen management techniques and personnel supervision are studied. The practical experiences are carried out in real work scenarios.

The International Bakery and Pastry program trains students to obtain entry-level employment as bakers and / or pastry chefs in the hotel and service industry in commercial bakeries and pastry shops, hotels, restaurants, and/or in the establishment of their own deal. Students gain knowledge of hygiene and sanitation, nutrition, and menu planning. The curriculum includes theoretical and practical laboratory components and field experiences under the supervision of a master chef or pastry chef. Unique emphasis is given to safety standards and procedures and to the acquisition and handling of materials, utensils, and equipment of the trade, including adaptation and preparation of recipes, as well as making bread, European pastries, cakes, chocolates, and classic and modern styles of decoration with sugar.

The student of the International Gastronomy Degree will know national and international culinary techniques and will creatively elaborate on foods that satisfy nutritional needs. It will develop skills for the administrative and accounting management of companies dedicated to the preparation of food and beverages.

All our Programs and Courses are taught in Le Cordon Bleu Mexico – Universidad Anahuac Norte. With a complete and solid knowledge of the techniques, students delve into the working methods and analyze the environment of high confectionery.

It seeks to value and taste the different wines and beverages of the world with the most modern tasting techniques worldwide, as well as to manage and direct a "Room" with an attitude of service, teamwork, and business responsibility.

B.Sc. Culinary Arts is a roadmap for students who are passionate about food and are ready to explore the culinary world. It is a three-year 6 semester program. It includes classroom lab-based teaching to prepare students for employment also for entrepreneurship.