UTM se prepara para la Maestría en Gastronomía – Universidad Tecnológica de Morelia

Cocineras Tradicionales, la Asociación Michoacana de Hoteles y Moteles de Michoacán, la Cámara de la Industria Restaurantera, y la Cámara de la Industria Panificadora, Chefs y exalumnos de la UTM se prepara la Maestría en Gastronomía

June 13th, 2022

UTM prepares for the Master in Gastronomy

With the participation of Traditional Cooks, the Michoacán Association of Hotels and Motels of Michoacán, the Chamber of the Restaurant Industry, and the Chamber of the Bakery Industry, Chefs and UTM alumni, the Master's Degree in Gastronomy is being prepared.

Morelia, Michoacán on June 7, 2022.- With the participation of Traditional Cooks, the Michoacán Association of Hotels and Motels of Michoacán, the Chamber of the Restaurant Industry, and the Chamber of the Bakery Industry, Chefs and UTM alumni, the Master's Degree in Gastronomy is being prepared.

Graciela Andrade García Peláez protested to the members of the Pertinence Commission of the Gastronomy Educational Program, which will have among its first tasks to constitute the Academic Program of a Master's Degree that supports the knowledge and preservation of Michoacan Gastronomy as Intangible Cultural Heritage of Humanity, title awarded by UNESCO in 2010, for its history, creativity, diversity and significance.

In a meeting that was held in person at the UTM facilities and online, in addition to the rector, Blanca Lara Leyva, director of Liaison; Jonathan Moreno Jaramillo, director of the Gastronomy Educational Program; Oscar García Vázquez, Full Time Professor Attached to the P.E. of Gastronomy; Zacarías Esaú Torres Olguín, Full-Time Professor Attached to the P.E. of Gastronomy; Berenice Vargas Salgado, graduate of the first generation of the Bachelor of Gastronomy, and Alexis Salvador Hernández Orrostieta, graduate of the fifth generation of the Bachelor of Gastronomy.

Roberto Monroy García, Secretary of Tourism for the State of Michoacán, is also a member of the Gastronomy Educational Pertinence Committee, and as representatives of the tourism business sector, Fernando Arturo Figueroa Silva, president of the Chamber of the Restaurant Industry, (CANIRAC); Beatriz Pérez Torres, president of the Michoacán Hotel and Motel Association; Genaro Ruiz Martínez, delegate of the National Chamber of the Bakery Industry, (CANAINPA) Michoacán Delegation.

Also participating are Alfredo Emmanuel Hernández Duarte, General Manager of Grupo Zacarías; Hugo Mora Alcaraz, from Vatel Club Michoacán Delegation; Brian Bertill Benítez Maldonado, Chef of Grupo MRL; Oliver Infante Lara, Sybarite Club; Cynthia Martínez Becerril, Chef of the Conspiracy of 1809, founder of the P.E. of Gastronomy of the UTM; Israel Fuentes, traditional chef from the Pátzcuaro Region and Leonardo Gustavo Pipino, Operational Manager of Asador Vicente.

It should be noted that the objective of the Commission is to link the professional profiles with the skills required in the environment with three particular objectives: Satisfy the needs of the productive sector, guarantee the training of competitive graduates and Increase terminal efficiency.