Specialty in Hospital and High Scale Feeding

As a student of the University of Celaya, you will have licenses to make use of various digital platforms such as Microsoft Teams and Canvas, in order to take your classes and to deliver your homework and take your exams. You will also have access to our Virtual Library, where you will have access to you will be able to access large and prestigious virtual libraries such as: eLibro, ProQuest and EBSCO. Likewise, the platform has access to a database specialized in law such as Tirant Editorial, Gemba Academy which specializes in engineering and ClinicalKey with information on medicine. 

You will also be able to access the university's research portal, as well as the institutional thesis repository. Other resources you will find in our virtual library are directories, journals, links to portals for online courses, statistics and many more. 

Likewise, ehe teaching staff are experts in the topics covered and have extensive experience in the hospital sector and in the management of industrial kitchens. Andhe differentiating educational model of Universidad de Celaya favors the integral formation of students by strengthening their leadership, entrepreneurship approach, internationalization, and expanding their networks.More develop skills such as:

• Leading high performance teams.
• Use technological tools that contribute to the development of human talent.
• Make assertive decisions within the organization.
• Negotiate in international and multicultural environments
• Dialogue and mediate effectively in multicultural environments.

The student who enters the specialty in Hospital and High Scale Feeding has:

KNOWLEDGE ABOUT:

• Food service management
• Culinary techniques
• National and international regulations on the hygienic handling of food products.
• Menu planning
• Food and beverage costing

SKILLS FOR:

• Teamwork.
• Time organization
• Effective communication
• Capacity of analysis and synthesis Processing information.
• Strategic and creative thinking
• Carrying out projects and implementing solutions

APTITUDES:

• • Ability of abstraction and logical reasoning.
  • Use of information technologies
  • Creativity for project innovation
  • High level of ethics and professional responsibility         
  • Practical problem solving.

Upon completion, the graduate of the specialty in Hospital and High Scale Food Service is a competitive expert, a leader in the global community who contributes in an ethical and successful way to the development of our country by being able to make decisions and implement appropriate methods in the hospital food service and the industrial sector, which favor the improvement of performance and/or restoration of the nutritional status of the hospitalized patient as well as the increase of the collaborator's productivity in the workplace.

KNOWLEDGE ABOUT:

• Classification and composition of
• Hygienic food handling
• Food quality standards
• Food handling regulations
• Sanitary legislation and certifications for food services.
• Food handling
• Application of techniques
• Nutritional needs and requirements at different stages of the life cycle.
• Food technology
• Administration of hospital and high scale food services. - Nutritional intervention in various pathologies
• Diets
• Hospital per diem management
• Large-scale production methods
• Neurogastronomy

SKILLS FOR:

• To evaluate the nutritional status of patients
• Designing meal plans for hospitalized patients and canteen users at discharge
• Manage a hospital and discharge food service.
• Develop menus for hospital and discharge food services.
• Produce, plate and distribute food at high altitude.
• Perform their activities in an efficient manner in the hospital food service and high level food service.
• Evaluate user satisfaction of the hospital and discharge food service.
• To know and meet the expectations and needs of hospital and high scale food service providers.

ATTITUDES:

• Leadership to improve food service processes in hospitals and the food sector.
• Vision towards effectiveness and efficiency of process management in high scale food and beverage production.
• Interest in improving employee performance, motivation and performance.
• Aimed at making human and technological resources for hospital beneficiary feeding more efficient, and
• Innovative mindset oriented to solve problems and to promote development in your company professional field.