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{"id":247,"date":"2022-02-05T14:28:21","date_gmt":"2022-02-05T14:28:21","guid":{"rendered":"https:\/\/ister.edu.pe\/?page_id=247"},"modified":"2023-02-05T16:39:16","modified_gmt":"2023-02-05T16:39:16","slug":"gastronomia","status":"publish","type":"page","link":"http:\/\/ister.edu.pe\/gastronomia\/","title":{"rendered":"GASTRONOMIA"},"content":{"rendered":"\r\n
PLAN DE ESTUDIOS DE LA CARRERA DE GASTRONOM\u00cdA<\/strong><\/p>\r\n\r\n
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MODULO I ASISTENCIA T\u00c9CNICA EN GASTRONOM\u00cdA<\/strong><\/p>\r\n\r\n\r\n\r\n
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SEMESTRE I: (5 MESES)<\/strong><\/p>\r\n
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Historia de la gastronom\u00eda<\/li>\r\n
T\u00e9cnica de Cocina B\u00e1sica.<\/li>\r\n
T\u00e9cnica de Panader\u00eda I.<\/li>\r\n
Bromatolog\u00eda I.<\/li>\r\n
Nutrici\u00f3n y Diet\u00e9tica.<\/li>\r\n
Equipos, Utensilios de cocina.<\/li>\r\n
Comunicaci\u00f3n Oral, Escrita y Audiovisual.<\/li>\r\n
Experiencias Formativas en Situaciones Reales de Trabajo.<\/li>\r\n<\/ul>\r\n<\/td>\r\n
Experiencias Formativas en Situaciones Reales de Trabajo.<\/li>\r\n<\/ul>\r\n<\/td>\r\n
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SEMESTRE IV: (5 MESES)<\/strong><\/p>\r\n
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Cocina Novoandina.<\/li>\r\n
Pasteler\u00eda Peruana.<\/li>\r\n
Toxicolog\u00eda de los Alimentos.<\/li>\r\n
Costos y Presupuestos en Gastronom\u00eda.<\/li>\r\n
Buenas Pr\u00e1cticas de la Atenci\u00f3n al Cliente.<\/li>\r\n
Ingl\u00e9s T\u00e9cnico I.<\/li>\r\n
Experiencias Formativas en Situaciones Reales de Trabajo.<\/li>\r\n<\/ul>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n\r\n
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MODULO III ASISTENCIA T\u00c9CNICA ESPECIALIZADA EN GESTIONAR LOS PROCESOS Y OPERACIONES CULINARIAS<\/strong><\/p>\r\n\r\n\r\n\r\n
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SEMESTRE V: (5 MESES)<\/strong><\/p>\r\n
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Cocina Para Eventos.<\/li>\r\n
Pasteler\u00eda Fina.<\/li>\r\n
Log\u00edstica de Restaurante.<\/li>\r\n
Administraci\u00f3n de Empresas Gastron\u00f3micas.<\/li>\r\n
Cocina Oriental.<\/li>\r\n
Ingl\u00e9s T\u00e9cnico II.<\/li>\r\n
Experiencias Formativas en Situaciones Reales de Trabajo.<\/li>\r\n<\/ul>\r\n<\/td>\r\n
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SEMESTRE VI: (5 MESES)<\/strong><\/p>\r\n
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Cocina Internacional.<\/li>\r\n
Cocina Creativa.<\/li>\r\n
Enolog\u00eda y Maridaje.<\/li>\r\n
Tecnolog\u00eda de Alimentos.<\/li>\r\n
Proyectos y Planes de Negocio Gastron\u00f3micos<\/li>\r\n
Franc\u00e9s B\u00e1sico.<\/li>\r\n
Experiencias Formativas en Situaciones Reales de Trabajo.<\/li>\r\n<\/ul>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n\r\n
<\/p>","protected":false},"excerpt":{"rendered":"
PLAN DE ESTUDIOS DE LA CARRERA DE GASTRONOM\u00cdA MODULO I ASISTENCIA T\u00c9CNICA EN GASTRONOM\u00cdA SEMESTRE I: (5 MESES) Historia de la gastronom\u00eda T\u00e9cnica de Cocina B\u00e1sica. T\u00e9cnica de Panader\u00eda I. Bromatolog\u00eda I. Nutrici\u00f3n y Diet\u00e9tica. Equipos, Utensilios de cocina. Comunicaci\u00f3n Oral, Escrita y Audiovisual. Experiencias Formativas en Situaciones Reales de Trabajo. SEMESTRE II: (5 …<\/p>\n