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Food And Beverage Management

The degree course in Food and Beverage Administration offers a fully integrated university education plan designed to prepare dedicated professionals in the areas of the culinary arts and gastronomy.

Our professionals receive all the resources needed to become proactive, analytical experts, team-players, able to respond to working under pressure and dedicated to work in the continuous improvement of the gastronomic industry.

This degree course is designed to the highest international standards. Its methodology combines theoretical input with ample practical experience of cuisine, supported by a faculty of outstanding quality and experience. The curriculum allows the students to do internships in national and international hotels and restaurants, institutional and company cafeterías and canteens, clinics and hospitals.

As members of the “Confederación Panamericana de Escuelas de Hotelería, Gastronomía y Turismo” CONPEHT, UTUR students can do internships and academic attachments in countries which are real homes to the culinary arts like Chile, Argentina, Peru, Brazil, Ecuador, Venezuela, Panamá, México, Uruguay, Paraguay, Cuba, USA, Canada, Dominican Republic, El Salvador, among others.

Objective

To prepare professionals with a real passion for their calling, who are highly competitive and have an integrated vision of their field, who are innovative and able to lead successfully teams to perform effectively and efficiently.

Professional Profile

We train highly competent professionals, polite and quick to cooperate, dedicated to the ongoing improvement of the culinary and gastronomic branches.

This degree course was designed to provide the hospitality industry with professionals with high quality technical skills to international standards and committed with the sustainable development principles.

Through our curriculum, we expect to develop specific capacities in students to be prepared to respond to today’s industry challenges and competitive environment such as working under pressure, decision-making, leadership roles, team work and permanent improvement in achieving goals efficiently.

Our academic approach includes theoretical concepts and practice so that our students learn by doing and acquire all-round knowledge. Our curriculum also offers the possibility of conducting internships in national and international hotels and restaurants as well as companies’ cafeterias and diners.

Through cooperation agreements, students can also participate in culinary specialization programs taught by universities and institutes abroad.

Objective

Prepare professionals who are aware of the tourist potential in Costa Rica and Latin America and who are conversant with the most up-to-date techniques in the hospitality industry management.

Professional Profile

Very polite individuals devoted to customer service and constant learning in accordance to the industry’s latest technological developments and new tendencies.