Since 1999, The Interamericana University has offered degrees in Hotel Management which are backed by the prestigious institute, Le Cordon Blue of Paris. Le cordon Blue is a worldwide which was founded in Paris in 1895.

Today the presence of Le Cordon Bleu encompasses 26 international schools in 15 countries, attended by more than 18,000 students every year. The Master Chefs of Le Cordon Bleu, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions, pass on their expertise each year to students from more than 70 countries. They teach the techniques and methods of cuisine, pastry and bread baking which have been codified in France over the last 500 years, and which are applicable to any world cuisine.

Interamericana University has an executive centre equipped with halls meeting rooms, an amphitheater, and an auditorium to practice the special events services, organization, food, and public relations.

DATES
Program	WINTER 01, 2008	SPRING 01 , 2008	FALL 01, 2008
Dates	Jan 14 - Apr 25, 2008	May 12 - Aug 22, 2008	Sep 08 - Dec 18, 2008
Price	$7,200	$7,200	$7,200
Application Due Date	Nov 20, 2007	March 10, 2008	Jul 14, 2008
Final Forms & Payment Due Date	Dec 1, 2007	April 10, 2008	Aug 04, 2008
Hours of instruction 180-225
Semester credits 12-15
Quarter Units 18-22

PROGRAMS

SEMESTER PROGRAM (15 week program) - click to see program

This program is designed for students which at least high intermediate proficiency in Spanish. Student must select 4-5 classes from the selection.

INTENSIVE PROGRAM (4 weeks in English) - click to see program

This program is designed for students that don’t know Spanish and are interested in the hotel and food management carrier. Student must select one or two classes from the selection.

This program offers the best of both worlds if you happen to be in love with both business and food. With our programs in Hotel and Culinary Management, you could find yourself:

• Working as a food inspector for the health department
• Opening your own restaurant
• Working as a food and beverage manager for a cruise ship or fancy hotel

Food and beverage managers in large hotels and upscale resorts and even on cruise ships are hospitality workers, and customer service is chief among their concerns. They're responsible for working with executive chefs to determine menus and working with customers to determine desires.

They're responsible for working with executive chefs to determine menus and working with customers to determine desires. They’ re responsible for food every step of the way, from ordering materials, clear up to delivery to the table of hungry customers. It's a culinary management position that mixes a thorough knowledge of cooking with an equally thorough understanding of business principles and customer relations.

According to the Bureau of Labor Statistics, careers in the culinary management field are expected to keep growing through 2012. Food managers in 2002 made a median annual salary of $36,000 and as the population grows the demand for services grows. If you love both food and business, culinary management may be the career for you.

Cooking is a passion, an art, but cooking is also knowledge. In recent years, the gastronomic world has been influenced by new products and particular cooking techniques coming from many different countries. Only an experience abroad can provide the best information about different techniques and interesting gastronomic products to gain advantage in this competitive business.

Sources:
Food Service Managers
(http://www.bls.gov/oco/ocos024.htm)