Gastronomy

Gastronomy students receive their practical cooking classes in fully equipped classrooms, with all the tools and supplies needed to learn, develop, and perfect the techniques and recipes taught by the chefs in each class.

Additionally, as support for the class laboratories, students have access to tools such as plates to present their creations, event decorations, equipment to carry out their practices, etc., which are constantly renewed to be at the forefront of trends.

Internal Practices

During the course of their studies, students have the opportunity to perform pre-professional practices in the 7 restaurants of the Universidad San Francisco de Quito: Cafetería No Sea Malito, Restaurante Vía Bonita, La Tratto, La Pirámide, Ambrosía, USFQ – Epikus Catering, and Restaurante Marcus. This allows students to gain their first professional experience with real customers in a controlled work environment where they put into practice the knowledge acquired during their cooking, service, and management classes.

All these practices are carried out under the guidance of our chefs and teachers. As they progress in their career, students must create suggestions or menus that will be available to the public.

External Practices

In order for our students to have greater exposure to the labor field, the College of Hospitality, Culinary Arts and Tourism has established alliances with the most important companies in the industry inside and outside of Ecuador: hotels, inns, and restaurants, among others.

Our international alliances provide our students the opportunity to perform their practices in internationally recognized Michelin-starred restaurants.

Disney International Program

The agreement with Disney International Programs allows our students to perform pre-professional practices at the theme parks and hotels of Walt Disney World Resort in Orlando, Florida. For 6 months, program participants can experience a cultural exchange where they will meet young people from more than 20 countries around the world while working for one of the leading companies in the hospitality and entertainment industry. Additionally, they will continue their studies through an agreement with San Ignacio University.

Les Roches

This exclusive agreement between Universidad San Francisco de Quito and Les Roches Global Hospitality Education Switzerland, a world leader in hospitality education, allows our students to enjoy an enriching experience that will change their lives and professional trajectories. Students can choose between a semester in Switzerland, Spain, or China, where they will interact with over 2700 Hospitality and Hotel Management students from more than 100 countries, in addition to conducting internships at the School Hotel and various service companies in Europe and the world.

GLION

GLION Institute of Higher Education is a school specializing in hospitality education. It has a campus in London and one in Switzerland. Through the agreement with Universidad San Francisco de Quito, our students can complete their final semester of studies at GLION and access specializations for their career, such as: Luxury Brand Management in Hospitality, International Development and Finance, or International Event Management.

GAIAS Europa by USFQ

GAIAS Europa, the academic hub of Universidad San Francisco de Quito in Spain, serves as a development bridge between Latin America, Europe, and the United States. Located in the vibrant and cosmopolitan city of Valencia, GAIAS Europa is dedicated to promoting the training and knowledge transfer of students, professors, and companies, thus fostering the exchange of experiences and knowledge with Europe.

The Bachelor's Degree in Gastronomy trains its students to work in the areas of food and beverages in companies and institutions such as:

• Restaurants.
• Franchises.
• Bars.
• Cafés.
• Hotels and cruises.
• Social and corporate events.
• Social and corporate catering.
• Social and sports clubs.
• Airline catering.
• Food production industries.

Job positions held by our Alumni:

• Food and Beverage Manager.
• Executive Chef.
• Corporate catering supervisor.
• Quality supervisor.
• Head of banquets and social events.
• Teacher.
• Gastronomic researcher.
• Consultant.

I arrived at USFQ when I was 18 years old. The university changed my way of thinking and opened my mind to be respectful of all the differences that can exist in society. Thanks to this liberal arts education, I was able to achieve my goals.

CHAT is characterized by innovation. The laboratories have been renovated, and students have a lot of "toys," as we chefs say, and it is a tangible advantage in addition to all the intangible elements that students possess. Thanks to the university, I was able to fulfill my dream of going to the Paul Bocuse Institute. With the help of the education I received, I created life strategies that allowed me to advance on my path effectively. The experience at USFQ as a student is the best thing that has happened to me, and I say it here and everywhere.

My experience at the Universidad San Francisco de Quito (USFQ) has been fundamental in my professional career as a chef. The quality of the teaching staff, the equipment in the culinary classrooms, and the networking of my career opened doors for me all over the world. I had the opportunity to be part of the Paul Bocuse Institute in France, thanks to USFQ's international programs. The knowledge and experience I gained allowed me to be part of the team at the 3 Michelin-starred restaurant, Frantzén. Thanks to USFQ, I learned to appreciate the importance of creativity, culture, and critical thinking in my work as a chef. Without a doubt, the university is and will continue to be a fundamental part of my professional career.