3 Tourism Degree Programs in Colombia

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 new Hospitality and Tourism program of the EAM University Institution comes with several very interesting components to meet the needs and demands of tourism entrepreneurs at a regional, national and international level, and where knowledge and experience play a very important role in the time of hiring staff. In this sense, our program offers four lines of deepening in the curricular mesh, these are in Hospitality, gastronomy, travel agencies, and tourism, which are perfectly articulated with the HOTEL SCHOOL, a new business proposal, where students will have the opportunity to be directly linked to hotels, restaurants, travel agencies, tourist attractions, associations, and tourism entities. And for this, in this ESCUELA HOTEL proposal, work will be based on the design of three types of practices. TYPE I practices correspond to 120 hours of on-site work in these organizations from the first semester to the VIII semester. The TYPE II practices correspond to 192 hours of work to be carried out in the months of June-July and December-January of each year and throughout the career according to the programming articulated with the curriculum. And for TYPE III practices, which correspond to 672 hours, students must carry out an international internship during one semester in hotels of international chains in Latin America, the Caribbean, or Europe according to agreements that the ORI of the Institution advances. On the other hand, it is also necessary to mention that the students registered in this new program will be given three uniforms, a gala uniform for business practices in these tourist and hotel organizations, a uniform for their gastronomy practices, and a sports uniform for academic outings at the regional, national and international level. Finally, it is good to indicate that students must comply with the proficiency of a second language. At the end of the second semester they must demonstrate an A2 level in English, at the end of the fourth semester a B1, and at the end of the VI semester a B2 level that will prepare them to face their international practice.

The nature of the program establishes the relationship with the field of knowledge in which it is trained, which has tourism as its discipline, and within the economic-administrative areas. The relevance and impact of the program are considered deductively, considering international, national, and regional competitiveness. The market study carried out in this regard is included, as well as the framework that clearly raises the need for training in this field.