Program director


Martín Cárdenas Jarama is the director of the Culinary Arts program at Universidad San Ignacio de Loyola. Learn more about him.

 

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Consejo consultivo de Arte Culinario en la USIL

Program Advisory Committee


Important industry professionals continuously advise the program on the evolution of the curricular structure and ensure that it is always up to date.

 

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Our Culinary Arts instructors in USIL

Our instructors


Our faculty is made up of professionals with up-to-date experience and the highest academic degrees.

 

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Incoming student profile


As an incoming student in the Culinary Arts program, you should have skills in the following areas:

Knowledge profile

Knowledge profile

- Understands the basic culinary concepts necessary to start the curriculum of the program.  
- Has math and language skills. 
- Has information on current topics related to the program. 
- Has basic knowledge of the English language.

Procedural profile

Procedural profile  

- Demonstrates reading comprehension. 
- Demonstrates logical thinking. 
- Demonstrates coordination skills. 

Attitude profile

- Professional dedication. 
- Demonstrates organization. 
- Detail orientation. 
- Social responsibility. 
- Capacity for teamwork. 
- Respect for the rules and regulations of the institution.  

Knowledge profile

Knowledge profile

- Understands the basic culinary concepts necessary to start the curriculum of the program.  
- Has math and language skills. 
- Has information on current topics related to the program. 
- Has basic knowledge of the English language.

Procedural profile

Procedural profile  

- Demonstrates reading comprehension. 
- Demonstrates logical thinking. 
- Demonstrates coordination skills. 

Attitude profile

- Professional dedication. 
- Demonstrates organization. 
- Detail orientation. 
- Social responsibility. 
- Capacity for teamwork. 
- Respect for the rules and regulations of the institution.  

Academic Objective

 

The academic objective of the Universidad San Ignacio de Loyola Culinary Arts program is to shape highly skilled professionals in line with international standards.

 

Our graduates are able to manage food production profitably, satisfying the requirements of the target audience in terms of quality, health and nutrition. They are capable of leading, motivating and guiding their associates with ethical and moral values. In addition, they have access to global job offers thanks to their bilingual education, associated with the creativity to manage events, menus and professional advisory services.

Student Achievement Data

Student Achievement Data

 

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Educational objectives

The Culinary Arts program produces graduates who are competent in planning, organizing, and supervising food and beverage production in the restaurant business, as well as ensuring adherence to high standards of quality in production and service.  

Graduates of the Culinary Arts program have been allowed to develop their creativity so that they are prepared to head innovative culinary businesses, as well as provide advice for solving problems to achieve established goals and the profitability expected.  

The Culinary Arts program produces graduates who are prepared to work efficiently and effectively at hotels, restaurants, clinics, and hospitals in-country or abroad.  

The Culinary Arts program produces graduates who are able to work as members of a team, with ethics, commitment, and social responsibility toward their community, the environment, and public and private organizations.  

The Culinary Arts program produces graduates who are competent in planning, organizing, and supervising food and beverage production in the restaurant business, as well as ensuring adherence to high standards of quality in production and service.  

Graduates of the Culinary Arts program have been allowed to develop their creativity so that they are prepared to head innovative culinary businesses, as well as provide advice for solving problems to achieve established goals and the profitability expected.  

The Culinary Arts program produces graduates who are prepared to work efficiently and effectively at hotels, restaurants, clinics, and hospitals in-country or abroad.  

The Culinary Arts program produces graduates who are able to work as members of a team, with ethics, commitment, and social responsibility toward their community, the environment, and public and private organizations.  

Código Ético Mundial para el Turismo

Global Code of Ethics for Tourism

 

It is a document that synthesizes the principles of sustainability, proposes responsible tourism on the part of companies, and emphasizes the importance of protecting cultural resources, among other important matters.

 

Learn more about the Global Code of Ethics for Tourism