The graduate in the Bachelor of Science and Culinary Arts is suited to culinary fields in both the public and private sectors, including institutions or companies focused on the production and service of cuisine, as well as the administration of restaurants, dining rooms or food services.
After completing training, the graduate will be apt for the following professional positions: Head Chef, Restaurant Manager, Director of Service and Customer Service of restaurants, Food Production Management in food companies, Researcher of the agrifood sector and the food industry, Consultant and Gastronomic Critic, Consultant, Promoter of new gastronomic initiatives and academic research centers.
