GENERAL OBJECTIVE
The purpose of ISU's undergraduate degree program is to prepare students to handle culinary techniques at basic as well as advanced levels. In order to reach this goal, various study themes are dealt with, such as, gastronomic products, business management, languages and the organization of quality events in the area. At the same time, managerial experiences are incorporated in the program in order to set up and run restaurants and establishments in the field. The program also includes the administrative and organizational knowledge and skills required in forming a framework to pursue and develop new avenues in all areas of tourism which represents the second leading source of income in the country.

PROGRAM CHARACTERISTICS
The study plan is designed so that ISU students will acquire the necessary knowledge, abilities and attitudes within a coherent, logical and complementary structure of 9 semesters. Each semester is comprised of 18 weeks of work in which the student receives 3312 hours of classroom time with the professorate and 2430 hours of independent work.
The program is structured into four areas or levels: General Knowledge Area, Basic Area, Formative Area, Specialization Area.

POTENTIAL STUDENT PROFILE
Those interested in the gastronomy degree program at ISU must have the basic abilities of observation and analysis; concentration and retention are equally important aptitudes. He must develop his creativity and skills both spatially and manually for the creation and elaboration of new dishes.

His capacity for analysis and learning of languages will be fundamental to finding a place for himself in the world of gastronomy. Physical vigor, excellent appearance and a service attitude are also requirements.

GRADUATE PROFILE
The ISU graduate will be a qualified professional with the capacity and the initiative to design, organize and direct gastronomic activities productively and efficiently.
 

He will participate in research projects in the areas of gastronomy and tourism with a solid background in theory, method and technique.

He will diagnose specific problems in gastronomy and design and implement alternative solutions.

He will be able to design and complete production projects independently.

He will work competently with teams to reach objectives in the field.

He will develop his creativity in order to offer efficient gastronomic services and take advantage of opportunities in other areas of tourism.

He will be efficient, have leadership qualities and master at least two foreign languages.

JOB OPPORTUNITIES
Having earned a Bachelor's Degree in Gastronomy at ISU means being a professional with the vision of an entrepreneur.

He will create his own business making use of his administration skills to enter into the fields of gastronomy and hotel management.

He will be able to organize and run high standard events that involve food and beverage.

He will be a qualified chef or head of the kitchen staff in any classification of restaurant, including industrial.

He will have the necessary training to offer his services to the tourist industry in the areas of administration, operation and marketing.

In case he decides not to start his own business, he will be capable to work at the managerial level in a national or international restaurant, tourist center or food industry.