Master's in Mexican Cuisines
Mexican cuisine has conquered the global culinary scene, and the demand for professionals in this field is on the rise. Prepare to enter this market by enrolling in the Master's in Mexican Cuisines, the first of its kind in the world.
The program is taught by highly recognized academics in the field and traditional cooks from various states, who share their local flavors, ancestral knowledge, history, and the complexity of a cuisine recognized since November 2010 as Intangible Cultural Heritage of Humanity by UNESCO with the Culinary community.
In addition to practical classes, you will acquire tools in theoretical sessions to understand the role of Mexican cuisines in social processes and decipher the fast-paced dynamics of integrating them into global consumption.
Some of our guest lecturers from previous cohorts
Researchers and traditional cooks specializing in the gastronomic regions of Mexico.
To train professionals specialized in the study, interpretation, and practice of Mexican cuisines through the analysis of their historical, cultural, and territorial foundations, as well as the development of culinary skills applied to regional cuisines.
1. Preparatory course
2. Fundamentals of Mexican Cuisine
3. Mesoamerican food systems
4. Gastronomic History of Mexico
5. Baja California and Baja California Sur
6. Sonora, Chihuahua, and Coahuila
7. Nuevo Leon, Tamaulipas, and San Luis Potosi
8. Sinaloa and Nayarit
9. Jalisco and Colima
10. Michoacan
11. Zacatecas, Durango, and Aguascalientes
12. Guanajuato and Queretaro
13. Hidalgo, State of Mexico, and Morelos
14. Puebla, Tlaxcala, and Mexico City
15. Veracruz and Tabasco
16. Oaxaca and Guerrero
17. Chiapas
18. Yucatan
19. Gastronomic Showcase
Content:
• Platform introduction
• Writing workshop
• Hygiene
• Familiarization workshop
This master's degree was designed as a study program that allows you to balance your other obligations; therefore, it is offered in a hybrid format with a duration of 18 months.
You will attend sessions per month:
· Virtual theory sessions: 3 days - Monday, Tuesday, and Wednesday from 6:00 PM to 9:00 PM
· In-person practical sessions: two days - Monday and Tuesday from 10:00 AM to 5:00 PM
To this, you must add independent study and assignment completion. To ensure learning objectives are successfully met, you will have a master's program coordinator who will monitor your progress and answer any questions.
Upon graduation, you will be able to:
· Analyze Mexican cuisines
· Interpret food systems
· Apply culinary techniques
· Design gastronomic projects
· Communicate specialized knowledge
- Analysis and synthesis
- Communication
- Collaborative work
- Independent learning
- Information management
· Bachelor's degree completed
· Admission process
· Interview
· Official documentation
