For future managers who are passionate about food and agriculture, the Master of Science in food and agribusiness management (FAM) programme delivers top academic and practical business knowledge to better manage the world food challenges in a responsible and innovative manner.

The course covers food science content and its classes, involving the professional in kitchen chemistry; the management of food products and the legal aspects involved; construction of specific menus; junction of nutritional bases and gastronomic techniques (trend in the area); the technical and historical foundations of national, international cuisine, bakery, and confectionery; the use of creativity and food design topics; in addition to entrepreneurship and marketing in gastronomy.

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 focus of the first-year culinary lab classes is the development and practice of cooking and baking skills, complemented with the qualitative aspects of food preparation, including sanitation, identification of products, purchasing and cost control, nutrition, and sensory analysis. In addition to this curriculum, the students will learn dining room procedures, etiquette, and communication skills in order to cultivate and master the art of serving and presenting their creations. The second year focuses on courses emphasizing advanced techniques in food and pastry production and presentation. Courses provide students with the necessary knowledge in menu creation and implementation, food, and beverage control, bartending, and management techniques. Students will explore the cultural and historical influences that have affected modern cuisine. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute´s own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers. General Education, an important aspect of higher learning and a valuable asset in today´s highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace. The focus of this program is to cross-train students in cooking and baking and to introduce students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. After completion of the Associate of Applied Science Degree in Culinary Arts students are welcome to take the American Culinary Federation examination in Cooking and Baking to achieve the level of certified Cook and or Baker.

Become a Professional Baker of excellence with the most complete program in Latin America in an accelerated way in just 5 months. You will learn to make all kinds of variety of national and international bread, as well as modern and avant-garde creations. The course should be complemented with our book "Professional Bakery Techniques" written by Paulo Sebess, our director, an expert in international bakery and winner of international awards. The classes are 100% online, with step-by-step explanations and recorded in high-definition videos so you don't miss a single detail of the preparations and techniques. You will also complement your learning with the Safety and Hygiene courses in the workplace and food handling, Nutrition, Pizzas, and Empanadas. Mausi Sebess is the only institute to deliver MasterChef Certificates.

This program includes hands-on teaching of techniques such as different pastry dough elaborations, basic pastry creams, basic cake production, and bread production. As students grow more confident, they build upon skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus. The program is complemented with qualitative aspects of food preparation, including sanitation, identification of products, purchasing, and cost control. The Institute offers a comprehensive sequential course of study of the baking and pastry arts fundamentals needed to enter the industry in entry to mid-level positions. During the second semester, students will do an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institute's own restaurant L´Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers. Upon completion of the Certificate in Pâtisserie and Baking, students will be prepared and qualified to enter the foodservice industry or to pursue an Associate of Applied Science Degree in Pâtisserie and Baking, furthering their educational goals and career opportunities. All credits obtained during the certificate program will be transferred towards their following degree.

In recent years, developments in the gourmet food and restaurant industry as well as an increase in demand for high-quality service have triggered a need for trained professional chefs internationally

In the first year of the program, students will create pastry dough elaborations, basic pastry creams, basic cake production, and bread production. As students grow more confident, they build upon skills they have mastered in earlier classes to create increasingly complex cakes and desserts dishes and eventually, full dessert menus. During the second year, students will develop their artistry by creating sugar and chocolate confections, special cakes, showpieces for competitions and events and finally exploring the vanguard trend of different parts of the world. The completion of the program will culminate with an internship, participating in actual public food service operations in preparation for their future careers. Possible sites include the Institutes own restaurant L'Ecole or operated practicum educational facilities, hotels, restaurants, country clubs, resorts, casinos, spas, and foodservice providers. General Education, an important aspect of higher learning and a valuable asset in today's highly competitive world, is represented by general education coursework designed to ensure that students have the cognitive abilities crucial to their success in the workplace. The focus of this program is to cross-train students in the art of pâtisserie and baking, introducing students to skills and techniques that will give them the greatest flexibility in the job market and future promotions. This program prepares students for entry to mid-level employment opportunities in the professional foodservice industry and management areas including pastry chef, assistant pastry chef, retail cake decorator, retail pastry chef, and baker. After completion of the degree in Professional Baking and Pastry, students are welcome to take the American Culinary Federations Certified Baking Examination.

The ubiquity in the world of food journalism demands objectivity and style. The recent trend of blogs and specialized publications to promote and document a competitive and innovative industry requires a documentary filmmaker profile that goes beyond the everyday reporter or correspondent. Unit 1: Gastronomic journalism The science and art of cooking History and its culinary protagonists The profession of the gourmet: techniques and skills The culinary narrative: profile of the gastronomic journalist The style and ability of Savoir vivre The essential literature of regional gastronomy The difference between technique and art when writing about gastronomy

Become a Professional Pastry Chef of excellence mastering all the necessary techniques to work in the best pastry shops in the world in just 5 months. The classes are 100% online, with step-by-step explanations, recorded in high-definition videos, showing you every detail, so that you learn how to make classic and modern sweet preparations, cakes, petits gâteaux, petits fours and desserts on the plate, like no other side. You will also complement your learning with courses on Safety and hygiene in the workplace and food handling, Nutrition, Beverages and Spirits, and Introduction to the world of wine. Mausi Sebess is the only institute to offer MasterChef Certificates.

Become a true MasterChef of excellence mastering all the techniques of Pastry, Kitchen, Bakery, and management of gastronomic ventures. The classes are 100% online, with step-by-step explanations, recorded in high-definition videos, showing you every detail, so that you can master all branches of Gastronomy. You will also complement your learning with the courses on Safety and hygiene in the workplace and food handling, Nutrition, Beverages and Spirits, Introduction to the world of wine, Gastronomic Marketing, Costing of dishes, Organization of events, and Financial analysis so that your project or venture is successful. Mausi Sebess is the only institute to offer MasterChef Certificates.

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 UPC offers the degree in Gastronomy and Culinary Management, with the mission of training honest and innovative professionals to lead sustainable culinary and gastronomic development, which allows planning and managing economically profitable gastronomic projects and training the best chefs and businessmen, offering them the tools necessary to represent our culinary identity and create our own styles with solid arguments.

The Master's Degree in Viticulture and Oenology arises from the full conviction that the optimization of the processes of production, conservation, and transformation of agricultural products, in our case grapes and wine and other viticultural products, constitute an essential requirement for the development and competitiveness at the internal and external level of the wine industry.

The Gastronomic Administrator at the end of his studies will be able to design, manage, produce and commercialize gastronomic offers, international and national with Chilean regional identity, supervising and managing the stages of the production process and services, in the different areas of the industry. gastronomic, according to trends, demands, and established quality standards. Serve the national and international client by providing products that meet their needs in their language, English and French. Formulate gastronomic projects according to the needs of the industry, managing the necessary resources for their realization. In its formation, Duoc UC promotes the development of integral people, aware of their transcendent dignity, and committed to people and society, integrating ethics, Christian values ​​, and the development of the necessary skills for today's world. That also enhances the ability to work as a team, solve problems as well as the ability to generate innovative ideas, learn and constantly update.