Study plan - ICUM

Study Plan
Without a doubt, the most valuable tool and what makes the most profound difference between the ICUM and its competitors is its study plan. Our plan takes into concideration international cuisine, service classes and wines, bakeries and a solid theoretical base in science and humanities so that we are not just creating cooks but professionals in the field of gastronomy. In a constant state of growth and updating, always searching to incorporate the latest and most commonly used techniques by culinary professionals. It is our study plan that maintains ICUM's vanguard status and the model of gastronomical studies in the country and the world.

1st. Semester Gastronomy Meat identification Sanitation and hygiene Litteracy Mathematics Human Development I Product identification Cukinary bases: Food transformation English I French I	2nd. Semester The study of gastronomy Business administration Accounting Breadmaking Computers I Human development II Culinary bases II Research methods English II French II

3rd. Semester Food conservation Food and drink cost analysis Computers II Breakfasts and cafeterias Personelle administration Human development III Wild game, bird, fish and seafood identification Baking Fundamentals English III French III	4th. Semester Chef's assistant I Nutrition I Delicatessen Cheese identification Intermediate baking Statistics Human development IV French cuisine English IV French IV Quality seminar I

5th. Semester Italian cuisine Marketing Coctelery Nutrition II Vegetarian cuisine Pâtisserie Purchasing control and management Human development V English V French V	6th. Semester Marketing research Project management Spanish cuisine Labour law Mukimono Confections Enology fundamentals Human developmentVI English VI French VI

7th. Semester Training and development Economics Promotion and publicity Garde manger Human development VII Equipment and installations Mexican cuisine I Enology II Advanced baking Ice sculpturing Projects I Quality seminar II Preparation for DELF and TOEIC	8th. Semester General Culture Sales administration Menu planning Human development VIII Operations research Oriental cuisine Mexican cuisine II Butter carving Chef's assistant II Projects II Thesis seminar I

9th. Semester Industrial psychology Public relations German cuisine Smoked cuisine Human development IX Experimental cuisine Projects III Banquets Arabic cuisine Thesis seminar II Quality seminar III	Puebla: Valid recognized studies Official No. “SEP-SES /21/114/101/04” from February 24th, 2005 Monterrey: Valid recognized studies Official No. “AL31072002 / 1004 2003” from February 7, 2003 registered by the N.L. state government