About the course

The Gastronomy course provides students with the possibility of working with kitchen supervision and operation, personnel training, price list preparation, negotiations with suppliers, marketing strategy development, for instance.

After graduating, you may work in hotels, fast-food chains, buffet services, catering companies, airline companies, lodgings, cruise ships, and hospitals. It is a highly practical course with classes held in gastronomy laboratories. The theoretical subjects complete the course proposal of forming cuisine chefs with a broader vision of gastronomy and gastronomic culture.

One of the course differentials is the interdisciplinary of several knowledge fields, such as Entrepreneurship, History, Administration, Marketing, among others.

 Subjects

• Administration
• Menus
• Entrepreneurship
• Events
• Evolution of Gastronomy
• Ethics
• Kitchen Hygiene
• Hospitality
• Marketing
• Nutrition Notions
• Bread and Candies
• Food Chemistry
• Social Responsibility
• Techniques and Practices of International Cuisine
• Techniques and Practices of Regional Cuisine
• Wines, Beers, and Distilled beverages