The Culinary Arts graduate from Universidad de Las Américas is a skilled manager of food and beverage establishments. Doted with a global vision of the industry, he is capable of analyzing culinary trends and effectively applying them to the national contex through innovative, profitable, and sustainable proposals.
Graduates will be able to thrive in all aspects of the industry’s transformation, service, and food management processes applying theoretical and technical fundamentals of culinary arts and by working collaboratively and proactively optimizing the individual roles of each team member. They will be capable to work in the management and production of food and beverage establishments exercising sustainable gastronomy, incorporating gastronomic global trends in the national context, and developing innovative proposals to achieve the establishment’s high-quality standards, economic and operational objectives.
Graduates are expected to conduct themselves in an ethical and responsible manner that is respectful of the current legal framework. They will be capable of leading multidisciplinary work teams and will employ proactivity and innovation while remaining committed to continuously improve their academic culinary skills.
The Culinary Arts graduate from Universidad de Las Américas is a skilled manager of food and beverage establishments. Doted with a global vision of the industry, he is capable of analyzing culinary trends and effectively applying them to the national contex through innovative, profitable, and sustainable proposals.
Graduates will be able to thrive in all aspects of the industry’s transformation, service, and food management processes applying theoretical and technical fundamentals of culinary arts and by working collaboratively and proactively optimizing the individual roles of each team member. They will be capable to work in the management and production of food and beverage establishments exercising sustainable gastronomy, incorporating gastronomic global trends in the national context, and developing innovative proposals to achieve the establishment’s high-quality standards, economic and operational objectives.
Graduates are expected to conduct themselves in an ethical and responsible manner that is respectful of the current legal framework. They will be capable of leading multidisciplinary work teams and will employ proactivity and innovation while remaining committed to continuously improve their academic culinary skills.
Demographic Data: Program headcount totals the number of students enrolled yearly and a breakdown by men and women. Enrollment by ethnicity presents data on the most representative ethnic groups of the program.
Student Completion:
Retention and graduation rates are calculated through the 2020-2021 academic year, based on new, first-time students entering in the fall semester, regardless of whether they enroll in the daytime or evening version of their program (if available). These rates do not consider incoming transfer students. Retention rates are calculated in 1 and 2 years.
Graduation rates are calculated according to each program’s duration length (100%) and within 150% of the normal time for a bachelor’s degree. The percentage of graduates in each cohort by gender considers only actual graduates, not the original makeup of the cohort.
Scholarship information: Information is divided by the type of scholarship granted.
Geographic Data: Presents the composition of the students of the program.
Add'l. Demogr. Data: Includes information on marital status, disability, and first-generation students.
In every semester, the program provides assessment results according to its Multiannual Assessment Plan (MAP), which typically considers one or more of its program learning outcomes (PLOs). Most programs utilize the platform Brightspace to collect and assess student work and to present the data and evidence of student achievement. These results and their analysis, with the objective of identifying areas for improvement, are presented in the program’s annual assessment report. In the graphic below, the most recent period in which a PLO has been assessed is indicated, with the percentage indicating achievement of the expected performance standard for that PLO, according to the rubric used to evaluate the student work. This standard can be designated at an introductory, intermediate, or final level, depending upon how the course learning outcomes (CLOs) align to each PLO in the program’s curriculum map.