Gastronomy

The Gastronomy Specialized in Cuisine major with a minor in Cooking teaches you to prepare delicious, high quality food using both classic and innovative culinary techniques. You will learn how to select, prepare and cook a variety of ingredients, as well as how to present your dishes in an attractive way. In addition, you will learn about restaurant management and restaurant business administration, including menu planning and cost management. Graduates of this career can work as chefs, cooks, pastry chefs, restaurant managers or owners of gastronomic businesses, among others.

If you love cooking, this career is for you!

Graduation profile

Request, receive, store and label raw materials, supplies and materials, applying established procedures and digital and manual inventory systems to meet the requirements of gastronomic services.

Sanitize and clean raw materials, supplies, utensils, equipment and infrastructure, using authorized chemical products and complying with current health regulations.

Prepare low complexity gastronomic products using equipment and utensils to process the required raw materials and supplies.

Order, organize and arrange intermediate products, inputs, equipment and utensils, according to their organoleptic characteristics, to the gastronomic elaboration process and to hygiene and safety regulations.

Elaborate low complexity food considering products or base techniques according to what is indicated in the technical data sheet and/or in the instructions of the kitchen manager, applying cutting and cooking techniques, using equipment and utensils, controlling temperature and humidity parameters by means of appropriate instruments.

Monitor the state of raw materials, inputs and intermediate and final products, relying on basic physicochemical, microbiological and sensory analysis of the same, and applying techniques and procedures for quality assurance to meet the quality and safety standards established, according to current regulations.

Assemble, decorate and present different types of gastronomic products, using basic culinary techniques to serve them, according to the indications of recipes, protocol and type of service requested.

Arrange the implements, ornaments and utensils in dining rooms, bars and lounges, according to the characteristics of the event or service to be delivered, applying aesthetic, hygiene and quality principles.

Prepare a variety of basic cuisine dishes, of fast and slow preparation, according to the tastes and culinary customs of different areas of the country, as well as healthy eating requirements, complying with quality standards.

Prepare basic gastronomic products of international cuisine, from countries such as Peru, Mexico, China, France, Italy, among others, meeting specifications and quality standards.

Prepare various cocktails for regular consumption with alcoholic and non-alcoholic beverages, according to national and international recipes.

Introduce variations in the recipes of gastronomic products of the basic cuisine and/or in the way of serving them, seeking to improve flavors and textures to adapt them to the taste of a diverse demand.

Elaborate menus and menus for services and establishments of frequent or massive consumption, considering the season of the year, the type of client and their nutritional requirements, the availability of inputs.

Learn about the curriculum

Required equipment for this Specialty

Nivel 3° medio

1 Knife half stroke 20 cms.
1 7 to 10 cms. craft knife or puntilla (7 to 10 cms.).
1 Vegetable peeler.
1 Turning knife.
1 White kitchen jacket with double buttons and institutional embroidery.
1 Straight black cloth pants (not skinny).
1 Pair of black closed-toe shoes (school shoes are fine).
1 Black cloth breastplate.
1 Black tie.
2 white towel cloths of 40×40.
2 white cotton cloths of 40×70 (Para repaso de copas).
1 Nailbrush.
1 Nail clipper.
1 Box of disposable face masks.

Nivel 4° medio

1 Espatula lisa.
1 Espatula angulada.
2 Juegos de boquillas dentadas.
2 Juegos de boquillas lisas.
1 Manga pastelera de número 36 Eureka o Ateco.
1 Cuchillo de sierra de 20 a 30 cms.
1 Mezquino grande.
1 Brocha de silicona o normal.

At the end of the course you will obtain the title of:

MEDIUM LEVEL TECHNICIAN IN Gastronomy Specialized in Cuisine

"What I enjoyed most about studying Gastronomy Specialized in Cuisine was the opportunity to work with high quality ingredients and learn advanced cooking techniques. I also learned how to manage a restaurant and how to provide exceptional customer service. Currently, I work in a hotel and I love being part of such a talented kitchen team."

"Studying Gastronomy Specialized in Cuisine was an amazing experience. I learned how to cook amazing dishes and present them beautifully. In addition, I learned how to work as a team in the kitchen and how to manage a professional kitchen. Now, I work as a chef in a well-respected restaurant and I love every day in my job."

"At first, I thought that studying Gastronomy Specialized in Cuisine was going to be too difficult for me, but I was surprised at how approachable the professors were. They guided me through every step and helped me develop my culinary skills. Now, I have my own catering business and I am very grateful to have studied this profession."

Gastronomia EN