Prospective Gastronomy student Profile
A prospective gastronomy student should have finished high school and have a strong sense of values that align with Anahuac Mayab University’s values. The prospective student should have a strong interest in culinary arts, gastronomy and preferably have previous experience in both.
Attitudes:
- Commitment to the school, have a strong desire to study, and work well under pressure
- Steadfastness, dedication and a strong desire to succeed
- Calling for Service
- Strong sense of responsability
- Humanitarian Qualities
- Ease of establishing interpersonal relationships
- Persuasiveness
- Creativity
- Scientific Curiosity
- Humanitarian
- Positive action leadership
Have the ability to:
- Reason deductively and also possess abstract reasoning
- Communicate effectively both verbally and non-verbally
- Perform well in a team
- Develop ideas and projects
- Have sensible taste
Skills:
- For handling and control of laboratory tools
- For handling and control of kitchen tools
General Knowledge of:
- Principles of leadership and administration
- Principles of law
- Marketing Principles
- Principles of communication and publicity
Graduate's profile
Graduates will have knowledge and competency in the following:
- Mexican and international cuisine
- Material, process and final product
- Knowledge and techniques in the preparation of food and drinks
- Engineering menus
- Art of Wine Making
- Nutrition
- Alimentary technology
- Nutritional chemistry
- Costs of food, drinks and menus
- Financial Statements
- Legal, fiscal, and administrative aspects of gastronomy
- Menu pricing
- Decision making in items offered on a menu
- Reporting costs
- Developing operational budgets
- Interpreting Financial Statements
- Utilizing legal, fiscal and administrative principles in the gastronomy industry
- Administering human resources and materials
- Elaborating operational manuals, politics and procedures in gastronomic businesses
- Organizing, administrating, and solving problems from different gastronomy activities
- Operating restaurants or eateries for tourism, business, industrial, or catering needs
- Projecting, developing and evaluating projects for gastronomic businesses
- Developing adequate food and drink promotions
- Utilizing an investigative methodology in gastronomic processes and analyzing and interpreting the information received