PROFESSIONAL PROFILE

To have a professional profile in gastronomy they must have many requirements but some are:

·      Apply culinary techniques for the preparation and selection of food and drinks of national and international haute cuisine.

·      Investigate, rescue, preserve and promote gastronomy, as well as project and promote gastronomic events of a tourist nature.

·      Direct the selection and acquisition of raw materials, such as vegetables, fruits, animal products, alcoholic and non-alcoholic beverages.

·      Apply techniques for making bakery, pastry, confectionery, confectionery and chocolate.

·      Establish hygiene procedures, policies and controls, as well as administration, accounting and marketing in the operation of food and beverage businesses and services.

·      Implement knowledge of nutrition in the preparation of food and beverages, in order to address cultural and social problems that affect human beings.

·      Use tools and knowledge for the development and entrepreneurship of their own gastronomic businesses.

A professional in gastronomy also has the possibility of starting and managing companies in the sector.

 This professional has knowledge in: Art, Food, Service and Organization.

It must be a person oriented to deliver a good product and service to people, through an innovative service of tastings, aesthetics and comfort.

A chef having a professional profile can work in various places such as:

·      -Hotels

·      -Restaurants

·      -Resort

·      -Cafes and bars

·      -Pastry shops

·      -Conventions, congresses and fairs

·      -Collective dining rooms of companies, schools, universities, etc.

·      -Industrial kitchen companies, hospitals and clinics.

·      -Cruise ships.

·      -Banquet house. 

·      -Catering companies.