The Professional in Gastronomy of the San Mateo University Foundation has the skills to: Supervise and verify the gastronomic and beverage operation from the administrative management. Interpret and standardize culinary recipes in accordance with existing trends and the requirements of the establishment. Control quality in gastronomic production processes applying defined systems. Perform analysis, planning, and control of costs and expenses in the gastronomic operation. Lead the human talent of the kitchen based on the projection of sales, production needs, and policies of the establishment. Manage events with organizational and planning capacity that allows the adequate provision of the required services and the permanent search for innovation. Perceive the organoleptic characteristics of food and the transformations they undergo as a result of technological and culinary processes.

The professional in Tourism and Gastronomy of UNINPAHU is characterized by his capacity for leadership, innovation, and service attitude; can manage and direct tourism and gastronomic projects; it is creative, which is why it can generate value propositions in the art of gastronomy; Furthermore, it designs tourism products, formulates and evaluates policies aimed at promoting local, regional and national tourism. Our professional recognizes the importance of tourism and gastronomy as fundamental sectors in the national and international economy.

The graduate of the Gastronomic Services Management Specialization stands out for: Establish and implement policies and procedures for the operation of the department or establishment. Manage the supply of goods and services according to the strategic plan and customer needs. Determine the type of services to offer and implement operational procedures. Prepare budgets related to the area Define and standardize the processes and procedures related to production activities, establishing planning, execution, and control Carry out the process of monitoring, control, and verification of the production indicators, identifying aspects to correct and establishing improvement strategies Manage the selection and control of suppliers to guarantee the proper operation of the establishment, according to the planning of purchases and the control of inventories of materials and supplies

The Unihorizontista gastronomy professional is more than a CHEF, he is a CULINARY ARTIST trained with discipline, leadership, and determination to create gourmet proposals that make a difference. You will be able to manage gastronomic businesses, you will be able to work as a culinary specialist in national and international techniques, you will have the strength and ability to generate innovative proposals for pastries, barista, cocktails, pairing, and enology, among others.

Through a set of projects, students can acquire knowledge about important aspects of regional gastronomy and other territories of the country, some of which address aspects related to tourism and gastronomy

Learn to cook while simultaneously gaining insight into Colombian culture and cuisine

We attract people who dream of occupying a leadership position or having their own Sommelier business and taking their talent to the world. That they are passionate, curious, restless, with a creative and innovative spirit, and that they seek excellence in everything they do. Gato Dumas is committed to connecting them with their aspirations through the Sommelier program. OUR COMMITMENT TO YOU The best academic experience. Job opportunities in highly recognized sites. We connect you with the best gastronomic experiences anywhere in the world. We propel you towards the path of entrepreneurship.

We attract people who dream of occupying a leadership position or having their own entrepreneurship in the pastry-bakery area and taking their talent to the world. That they are passionate, curious, restless, with a creative and innovative spirit and that they seek excellence in everything they do. Gato Dumas is committed to connecting them with their aspirations through the bakery program. OUR COMMITMENT TO YOU The best academic experience. Job opportunities in highly recognized sites. We connect you with the best gastronomic experiences anywhere in the world. We propel you towards the path of entrepreneurship.

To train professionally competent people in the field of culinary and gastronomy, with a business mentality, human and technical criteria, with capacities to execute basic processes in the provision of gastronomic service. This program trains students to make the most of their technical skills in the kitchen area. Anyone over the age of 16 with the ninth grade of high school successfully completed can aspire to enter.