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.

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.

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.

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.

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.

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.

Introduces students to the world of pastry and cakes, providing the technical and basic skills and techniques needed. The demonstration lessons and practical classes are geared toward working with pastry, creams and cakes and the elaboration of more traditional puddings.

The Bachelor of Gastronomy has the professional skills necessary for their performance in the labor field, at the local, regional and national levels. Professional competencies are the skills and attitudes that allow the graduate to develop activities in his professional area, adapt to new situations, as well as transfer, if necessary, his knowledge, skills, and attitudes to nearby professional areas. Analysis and synthesis skills, basic research skills, planning and management skills, health and safety management, teamwork, effective communication, negotiation skills, leadership, and service attitude. Develop and manage a gastronomic concept through the diagnosis of culinary potential, menu engineering, representative Mexican and international cuisine, financial and strategic management tools, and applicable regulations to strengthen the gastronomic sector and contribute to the economic development of the area.

The student receives a full course in the world of wine. Nora Grillone us to know, understand, and enjoy drinking wine, taking the complicated and making something formal and simple, beautiful and easy to enjoy.

During this trajectory, students will have to work on the elaboration of ice cream, cakes and petit fours, artistic creations using sugar and chocolate, and the preparation of desserts in restaurants.

Two-level workshop where students learn the techniques, bases and foundations so they can make bread. This course includes types, properties and applications of bread combinations in various regions of France and the world.