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  1. 1. Claudia G. De Leon Mtz #9 Oct. 26, 2009 10A Gastronomy
  2. 2. <ul><li>1er. Semestre </li></ul><ul><li>Gastronomía </li></ul><ul><li>Identificación de carnes </li></ul><ul><li>Sanidad e higiene </li></ul><ul><li>Ortografía y redacción </li></ul><ul><li>Matemáticas </li></ul><ul><li>Desarrollo humano I </li></ul><ul><li>Identificación de productos </li></ul><ul><li>Transformación de alimentos </li></ul><ul><li>Bases culinarias I </li></ul><ul><li>Inglés I </li></ul><ul><li>Francés I </li></ul><ul><li>2º. Semestre </li></ul><ul><li>Recorrido gastronómico </li></ul><ul><li>Administración de empresas </li></ul><ul><li>Contabilidad </li></ul><ul><li>Panadería </li></ul><ul><li>Computación I </li></ul><ul><li>Desarrollo humano II </li></ul><ul><li>Bases culinarias II </li></ul><ul><li>Metodología de la investigación </li></ul><ul><li>Inglés II </li></ul><ul><li>Francés II </li></ul><ul><li>3er. Semestre </li></ul><ul><li>Conservación de alimentos </li></ul><ul><li>Costos de alimentos y bebidas </li></ul><ul><li>Computación II </li></ul><ul><li>Desayunos y cafetería </li></ul><ul><li>Administración de personal </li></ul><ul><li>Desarrollo humano III </li></ul><ul><li>Identificación de pescados, mariscos,  aves y animales de caza </li></ul><ul><li>Bases de repostería </li></ul><ul><li>Ingles III </li></ul><ul><li>Francés III </li></ul>Study Plan: Academic
  3. 3. <ul><li>4º. Semestre </li></ul><ul><li>Dependiente de comedor </li></ul><ul><li>Nutrición I </li></ul><ul><li>Charcutería </li></ul><ul><li>Identificación de quesos </li></ul><ul><li>Repostería Intermedia </li></ul><ul><li>Estadística </li></ul><ul><li>Desarrollo humano IV </li></ul><ul><li>Cocina francesa </li></ul><ul><li>Inglés IV </li></ul><ul><li>Francés IV </li></ul><ul><li>Seminario de calidad I </li></ul><ul><li>5º. Semestre </li></ul><ul><li>Cocina italiana </li></ul><ul><li>Mercadotecnia </li></ul><ul><li>Coctelería </li></ul><ul><li>Nutrición II </li></ul><ul><li>Cocina vegetariana </li></ul><ul><li>Patissêrie </li></ul><ul><li>Manejo y control de adquisiciones </li></ul><ul><li>Desarrollo humano V </li></ul><ul><li>Inglés V </li></ul><ul><li>Francés V </li></ul><ul><li>6º. Semestre </li></ul><ul><li>Investigación de mercados </li></ul><ul><li>Administración de proyectos </li></ul><ul><li>Cocina española </li></ul><ul><li>Derecho laboral </li></ul><ul><li>Mukimono </li></ul><ul><li>Confitería </li></ul><ul><li>Bases de enología </li></ul><ul><li>Desarrollo humano VI </li></ul><ul><li>Inglés VI </li></ul><ul><li>Francés VI </li></ul>
  4. 4. <ul><li>7º Semestre </li></ul><ul><li>Desarrollo y capacitación </li></ul><ul><li>Economía </li></ul><ul><li>Promoción y publicidad </li></ul><ul><li>Garde manger </li></ul><ul><li>Desarrollo humano VII </li></ul><ul><li>Equipos e instalaciones </li></ul><ul><li>Cocina mexicana I </li></ul><ul><li>Enología II </li></ul><ul><li>Repostería avanzada </li></ul><ul><li>Escultura en hielo </li></ul><ul><li>Proyectos I </li></ul><ul><li>Seminario de calidad II </li></ul><ul><li>Preparación DELF y TOEIC </li></ul><ul><li>8º. Semestre </li></ul><ul><li>Cultura General </li></ul><ul><li>Administración de ventas </li></ul><ul><li>Planeación de menús </li></ul><ul><li>Desarrollo humano VIII </li></ul><ul><li>Investigación de operaciones </li></ul><ul><li>Cocina oriental </li></ul><ul><li>Cocina mexicana II </li></ul><ul><li>Escultura en mantequilla </li></ul><ul><li>Dependiente de comedor II </li></ul><ul><li>Proyectos II </li></ul><ul><li>Seminario de tesis I </li></ul><ul><li>9º. Semestre </li></ul><ul><li>Psicología industrial </li></ul><ul><li>Relaciones públicas </li></ul><ul><li>Cocina alemana </li></ul><ul><li>Cocina de humo </li></ul><ul><li>Desarrollo humano IX </li></ul><ul><li>Cocina experimental </li></ul><ul><li>Proyectos III </li></ul><ul><li>Banquetes </li></ul><ul><li>Cocina árabe </li></ul><ul><li>Seminario de tesis II </li></ul><ul><li>Seminario de calidad III </li></ul>
  5. 5. <ul><li>Duration: 4.5 years </li></ul><ul><li>Professional Practices: In your 1 º semester you will have fulfill your hours of practice inside your city of origin, Puebla or Monterrey. From 2 º semester, you will be able to choose any place inside the Mexican Republic only if you keep with the academic and administrative requirements that the Institute demands. In 6 º and 8 º semester you will be able to choose which of the 9 you sedate with that the Institute has agreements abroad, you want to continue your professional practices. Across your professional practices, you will be able to join to any of the following areas: ADMINISTRATIVE AREAS (Industry of food and drinks) CULINARY ARTS BAKERY AND CONFECTIONARY </li></ul><ul><li>Schedule: Free choice, it can be in the morning or in the afternoon. </li></ul><ul><li>Requirements: Love to cook, be responsible, and act fast </li></ul>
  6. 6. Instituto Culinario de Mexico (ICUM) <ul><li>Ubication: Loma Redonda #1517 Col. Loma Larga Monterrey, NL, México C.P. 64710 </li></ul><ul><li>Philosophy: To be admitted by the companies that are in search of the culinary excellence as the best academic forming institution of talent worldwide. </li></ul><ul><li>Scholarship: PATRONATO: you obtain It automatically on having deposited the ICUM and can support all your career if you fulfill the requirements of the Department of Financial Help. *Renovable INSTITUTIONAL: 10 % to 50 % of direct discount to tuition. If you have average of 8.5, you can apply for it from your second semester and can support all your career if you fulfill the requirements of the Secretariat of Public Education. The ICUM gives you the opportunity to combine this scholarship with the Scholarship Patronato, receiving a minimal discount of 43 % and maximum of 62 % applied directly to your tuition. *Renovable EXCELLENCE We Possess several programs of educational financing as a whole bank institutions. Find out in the Department of Attraction of Talent </li></ul><ul><li>Entrance Exam: $500 </li></ul><ul><li>Facilities: Dining room, Two bedrooms, Complete Bathroom and Court of service with water kettle </li></ul>University
  7. 7. <ul><li>Base Salary: $35,000 pesos monthly </li></ul><ul><li>Work Options: Restaurants, bar pub, hotels </li></ul><ul><li>Opportunities: Develop and create new foods and beverages </li></ul><ul><li>Institutions or companies that make you a job: Hotels, Restaurants, almost anywhere you can be hired </li></ul><ul><li>Frequent homeworks: Make beverages and food </li></ul><ul><li>Work rhythm: Weekly work, annual vacation, tourism, busy scheduled </li></ul><ul><li>Job Research: Restaurateurs, managers, chefs, hoteliers, food writers, sommeliers </li></ul><ul><li>Requirements: Knowing about wines and food, and have cuisine skills </li></ul>Work Camp
  8. 8. <ul><li>Related Interests: Food systems, wine, journalism, tourism, culture, and history. </li></ul><ul><li>Skills: English and French, some cooking techniques, build confidence in the kitchen and have a better knowledge of what to look for when shopping. </li></ul><ul><li>Values: Social and ethical, responsability </li></ul><ul><li>Rewards or Benefits: healthy appetite and an inquiring palate </li></ul>Personal Characteristics
  9. 9. <ul><li>Operate on companies of service, food and drinks </li></ul><ul><li>Project new concepts of restaurants with foundations of cuisine and marketing </li></ul><ul><li>Develop the criteria to adapt a recipe considering variables and circumstances as: capacity of facilities and personal, as well as of new methods of preparation </li></ul><ul><li>Dominate English and French </li></ul><ul><li>It may be a tough and long career. </li></ul><ul><li>May dislike food a little bit </li></ul>Advantages & Disadvantages