16 Gastronomy Bachelors Degree Programs

The Bachelor’s Degree in Gastronomy aims to train professionals specialized in culinary techniques, but also qualified to lead and manage a gastronomic business.

The Bachelor's Degree in Gastronomy, with an innovative and integrated approach, combines the areas of Nutritional Sciences, Hotel Management, and Catering, preparing students to stand out in a sector that is constantly evolving.

Croatia has been successfully building the status of one of the fastest-growing Mediterranean gourmet destinations. Its growth and development are based on a rich gastro-oenological tradition, as well as on an increasing offer of a variety of restaurants with a high-quality selection of local gastronomy and oenology.

The curriculum in the Gastronomy Degree of the Universidad Europea del Atlántico offers current quality training applied to all professional fields in which the future graduate in gastronomic sciences will be able to develop, allowing specialization in the field of greatest interest to the student thanks to the offer of electives available.

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.

Gastronomy and Culinary Arts department; During the four-year undergraduate program, the candidates are trained in fields such as international cuisine techniques, Turkish cuisine techniques, food and beverage management, food science, food culture and history, having all the necessary academic and current knowledge and practices in their field, developed themselves in cultural and social fields, scientific It provides training in the direction of training kitchen chefs who can solve problems and work with methods, combine all these knowledge and skills with universal knowledge and practices, and use them in a way that will be beneficial to their country and the society they live in.

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.

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

Earn a bachelor's degree and/or an associate in applied science (AAS) degree in Food Studies. This program is open to adults, transfer students, and other nontraditional undergraduates. Explore the connections between food, culture, social policy, and the environment as you enter or advance your career in the food sector. Led by our expert faculty, explore subjects ranging from food systems and food media to global food security and public health issues like obesity and malnutrition.

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.

The International Gastronomy Technician is a superior level technician with skills to participate in the elaboration of gastronomic offers in Chilean and international cuisine, service of wines, beverages, and liquors, in accordance with the standards of the gastronomic industry and current legislation, complying with the conditions of hygiene, safety, responsibility, and sustainability.

Gastronomy and Culinary Arts incorporates a philosophy of art and culture as well as being a science of eating-drinking. Culinary Arts, which has long been among the programs of various international universities and institutes, has also been a focal point in Turkey. The fact that cultural structure is changing and tourism is the most rapidly developing sector in Turkey have played a significant role in this outcome.

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 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.

Nowadays, with the advancing technology and changing customer preference, the dishes prepared in the plates should appeal to the eye before feeding.