Gastronomy

GASTRONOMY

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Gastronomy is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively tothe art of cooking (see Culinary Arts), but this is only a small part of this discipline; it cannot always be said that a cook is also a gourmet. Gastronomy studies various culturalcomponents with food as its central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the digestive system of the human body.A gourmet's principal activities involve discovering, tasting, experiencing, researching, understanding and writing about foods. Gastronomy is therefore an interdisciplinaryactivity. Good observation will reveal that around the food, there exist dance, dramatic arts, painting, sculpture, literature, architecture, and music; in other words, the Fine Arts. But italso involves physics, mathematics, chemistry, biology, geology, agronomy, and also anthropology, history, philosophy, psychology, and sociology. The application of scientificknowledge to cooking and gastronomy has become known as molecular gastronomy.

UNIVERSITIES
- LA SABANA: VIII SEMESTERS PRICE FOR SEMETER: $6.700.000
- MARIO MORENO INSTITUTE:$7.850.000
- COLOMBIAN INSTITUTE OF GASTRONOMY: $7.900.000




PENSUM
THIS CARRER ARE DIVIDE IN 3 PARTS:
-PROFETIONAL TECHNIC CYCLE: I-IV SEMESTER
I SEMESTER:BASIC KITCHEN, FOOD CHEMISTRY, GLOBAL GASTRONOMY, INVESTIGATION, FRENCH.
-TECHNOLOGYC CYCLE: V-VI SEMESTERS
V SEMESTER: COLD KITCHEN, DESSERTS, FINAL KITCHEN, COSTS, EXTERNALPRACTICES, ELECTIVE.
-PROFETIONAL CYCLE: VII-VIII
VIII SEMESTER: GRADE PROJECT, FRENCH KITCHEN, TECHNIC MARKETS, ADMINISTRATION OF FOOD AND BEVERAGES, EXTERNAL PRACTISE II.