1 |
36501-02 |
Anthropology and Culture of Food |
125BM-02 |
French for Gastronomy |
36503-04 |
Fundamentals and Techniques of Gastronomy I |
36504-04 |
Cold Cuisine |
254CC-02 |
Interpersonal Management |
36505-04 |
Food Hygiene and Legislation |
36502-02 |
Human Nutrition |
2 |
36506-04 |
Fundamentals and Techniques of Gastronomy II |
25668-02 |
Technical Descriptions and Pricing in Gastronomy |
11521-04 |
Humanism and Religious Culture |
36507-04 |
Bread Making |
43295-02 |
Technology and Culinary Chemistry |
36508-04 |
Harmonization of Beverages |
3 |
36511-04 |
Cake Decorating |
36510-04 |
European Cuisine |
36512-04 |
Regional Cuisine |
36513-04 |
Elective course |
254CF-02 |
Entrepreneurial Development |
36509-04 |
Food, Sustainability and Regional Culture Seminar |
4 |
36518-02 |
Sensory Analysis |
36515-04 |
Brazilian Cuisine |
36516-04 |
Asian Cuisine |
36519-01 |
Mandatory Internship (120 Hours) |
36517-04 |
Gastronomy and Health |
25669-04 |
Event Management |
36514-04 |
Materials and Structure Management |
5 |
36521-04 |
Cuisine of the Americas |
2335K-02 |
Photography in Gastronomy |
2335J-02 |
Gastronomy and Consumer Market |
36523-05 |
Creative Process in Gastronomy |
36524-04 |
Food Science and Art Seminar |
36520-02 |
Sustainability in Gastronomy |
36522-04 |
Restaurant Practices |