Programas de licenciaturas

Cocina Creativa

Datos Generales

Nombre de la asignatura	Nivel de formación	Clave de la asignatura
Cocina Creativa	Licenciatura	CU200
Prerrequisitos	Area de formación	Departamento
-	-	Departamento de Turismo, Recreación y Servicio
Academia	Modalidad	Tipo de asignatura
Gestión Gastronómica	Presencial	Curso-Taller

Carga Horaria
Teoría	Práctica	Total	Créditos
40	40	80	8

Trayectoria de la asignatura
-

Contenido del programa

Presentación

Gastronomy and the way it has been perceived by people has changed gradually over the years. Trends in gastronomy goes form mixing physical and chemical elements until returning into the traditional natural cooking elements and methods.

However, in recent years there have been a series of proposals that have dramatically modified the way people appreciate and provide food. Cooking methods, presenting dishes as well as using and processing ingredients turn into a mandatory knowledge.

That’s why, the demands of the guests and especially cuisine passionate have resulted in great creative and gastronomic artists who involve all the senses, not just the taste. Due to that, gastronomy professionals must be better prepared without losing their personal touch and creativity.

A true cook is an artist with the appropriate skills who uses its imagination to create amazing dishes.

The aim of this subject goes towards the presentation and decoration of dishes, from the correct use and manipulation of ingredients, to the vast options by analyzing the trends to make a dish look amazing using creativity, imagination and developing their own style.

Objetivos del programa
Objetivo general
Aim: To use learned techniques and trends to develop a personal gastronomic portfolio.

Contenido

Contenido temático

Unit 1. Gastronomic core

Unit 2. Handling food

Unit 3. Trends in gastronomy

Unit 4. The esthetic of the dish

Contenido desarrollado

UNIT 1. GASTRONOMIC CORE

Aim: Analyze different techniques and trends in gastronomy

Gastronomy history
Gastronomy trends
The affair between UNESCO and gastronomy

UNIT 2. HANDLING FOOD

Aim: Identify and analyze the different processes and stages for the handling and manipulation of food

2.1 Identify ingredients and utensils

2.2 Mexican ingredients and products

2.3 Cooking techniques

2.4 Cooking methods

UNIT 3. TRENDS IN GASTRONOMY

Aim: Apply tried and true techniques to present a dish

3.1 Concept

3.2 Culinary art

3.3 Decoration techniques

3.4 Trends

UNIT 4. THE ESTHETIC OF THE DISH

Aim: To propose culinary techniques to present a dish

4.1 Proposals

Actividades prácticas
Practices through visits to gastronomic centers to check facilities and services. Attend workshops, talks, conferences and forums Professional practices (minimum hours according to what is established in the institution)

Metodología
This program is based on the educational model based on competencies, where learning focuses in the student who develop skills like: analyze, describe, explain and cooperate.

Evaluación
20% Professional practices 20% Class practices 20% Portfolio 20% Attendance and homework 20% Final exam

Bibliografía
Libro Preelaboración y conservación culinarias. Aguillela, M.I. ((2014)) Vigo. Ideas propias edito No. Ed 1a edición ISBN: 978-84-9839-507-5 Libro Técnicas de cocina: para convertirse en un gran chef. Bridget, J. ((2013)) LIBSA No. Ed 1a ISBN: 978-84-08-17234-5 Libro La ciencia de los alimentos en la práctica Baudi, S. ((2012)) Pearson No. Ed 1a ISBN: ISBN VERSIÃ“N IMPRESA: 97 Libro The professional chef. Hoboken. Culinary Institute of America. ((2012)) John Wiley & Sons No. Ed 9th edn ISBN: 10: 0470508965 Libro Aprovisionamiento de materias primas en la cocina: recepción, clasificación y conservación de alimentos Cabrera, A. ((2014)) Ideas propias. No. Ed 1a ISBN: 13: 9788498395068 Libro Arte culinario. Bases y procedimientos. De Flores, G. ((2010)) Limusa No. Ed 1a ISBN: 9789681840754 Libro Innovación abierta y alta cocina. Larrea, L., Aduriz, A. ((2011)) Pirámide No. Ed 1a ISBN: 978-84-368-2582-4 Libro Técnicas de preparación y conservación de alimentos. Parra, A. ((2010)) Umbral No. Ed 1a ISBN: 978-607-733-150-6 Libro Los procesos de elaboración en cocina Quevedo, M. ((2015)) Síntesis No. Ed 1a ISBN: 9788490771310 Libro Una reivindicación del buen comer. Santamaría, S. ((2012)) Akak. No. Ed 1a ISBN: 978-84-460-3538-1 Libro La biblia del cocinero. Turner, L. ((2009)) Parragon No. Ed 1a ISBN: 9781784724030 Libro El cocinero científico. Cuando la ciencia se mete a la cocina. Golombek, D., Schwarzbaum, P. ((2015)) Siglo veintiuno No. Ed Tercera edición ISBN: 978-987-629-244-3
Otros materiales
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Perfil del profesor
Degree in Gastronomy, Tourism or related. Professional experience in the area. Master the subject. Ability to apply fair criteria in evaluations. Teaching experience.

Lugar y fecha de su aprobación
This program was approved in the city of Zapopan, Jalisco. December, 2016 Academia de Gestión de Servicios Turísticos Participants in the preparation of the program: Pérez Reyes Geraldina Codigo 9518851 Garcia Lorena Codigo Update: 12 de septiembre del 2019.

Instancias que aprobaron el programa
Colegio Departamental, Academia de Lenguas, Academia de Gestión Gastronómica

Archivo (doucmento firmado)
Programa (Icono pdf)

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