NATIONAL MAPPING OF PROFESSIONAL DEGREE IN …

NATIONAL MAPPING OF PROFESSIONAL DEGREE IN GASTRONOMY

Andrés López Ojeda Héctor Javier Favila Cisneros

Tania Vázquez Valdes

Gastronomy Observatory of the State of Mexico�

March 2016

translated by Arlen Sánchez Valdés

© Gastronomy Observatory of the State of Mexico

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•  in terms of domestic market it contributes around 285 billion pesos

•  It generates more than 5 million jobs

•  almost all tourists spend on food and beverages

•  Internationally, according to Google search, since 2009 to date, Mexican cuisine has followed an upward trend

The mexican gastronomy is in an exceptional moment:

Seventh fair of Tor.lla 2013, Zumpango, State of Mexico.

Clues to explain the current interest in Mexican cuisine: • its cultural density and historical trajectory

• manufacturing processes, techniques and different utensils

• its flavors, variety and unique dishes

• the persistence of customs, habits and gastronomic traditions

• the work of traditional cuisinier and several renowned chefs such as Enrique Olvera (Pujol), Mikel Alonso and Bruno Oteiza (Biko), Jorge Vallejo (Quintonil), Pablo Salas (Amaranta) and Diego Hernandez (Corazón de Tierra), Elena Reygadas (Rosseta)


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The Mexican Gastronomy Development Program 2014-2018, promoted by the Mexican government, has proposed a series of actions that address different dimensions and strengthen:

•  production and commercialization

•  Overseas promotion

•  the funding mechanism components of the value chain

•  institutional strengthening and participation of the private and social sector

•  innovation, quality and industry knowledge

Mexican gastronomy is a hub of public policy

Interest groups benefited: local producers, restaurateurs, traditional cuisiniers, consumers, civil society organizations, researchers and other stakeholders involved in the value chain of Mexican cuisine


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•  The creation of highly skilled human resources -disciplinary and technically- in broader knowledge linked to the history, culture, production management, service innovation and food products; techniques and methodologies for the development, identification and reappraisal of the different cuisines of Mexico

Key element to strengthen the gastronomic sector:

In a few words: it is desirable to have professionals capable of carrying Mexican cuisine at the highest level of recognition for all that brings in economic, cultural and social terms

Pablo Salas (Amaranta)


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The Gastronomy Observatory of the State of Mexico makes available a series of maps that showing an overview of the training of professionals in gastronomy

Mapping the training of professionals in gastronomy nationwide

•  The analysis focuses on the 2014-2015 school year •  Consider the undergraduate and postgraduate degrees levels •  Variables recorded: student enrollment, degree candidates, graduate students enrollment

(undergraduate and postgraduate) •  Sample: affiliated to public and private institutions (ANUIES)

Display information about the number of young people who are enabling professional and its geographical distribution


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Outstanding data on vocational training in Gastronomy

Undergraduate

Enrollment 53,194

Degree candidates

10,727

Graduate students

enrollment 4,671

Postgraduate (speciality and master´s degree)

Enrollment 228

Degree candidate

s 202

Graduate students

enrollment 129

394 institutions provide undergraduate degree in

Gastronomy

9 institutions offer a postgraduate degree

in Gastronomy higher percentage of enrollment 1º Estado de México (12.77%)

2º Puebla (10.44%) 3º Distrito Federal (7,67%)

Higher percentage of degree candidates

Estado de México (10.81%)

Higher percentage of graduate students enrollment

Estado de México (11.62%) State with the largest number of institutions offering degree in

Gastronomy: Puebla (44 institutions)

State with the largest number of institutions offering a postgraduate

degree in Gastronomy: Estado de México (5 institutions)

Higher percentage of graduate students enrollment:

Jalisco (69%)

Higher percentage of degree candidates

Jalisco (61.9%)

higher percentage of enrollment 1º Distrito federal (38.2%)

2º Jalisco (25.9%) 3º Estado de México (16.7%)


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•  6 states concentrate the enrollment (Distrito Federal, State of Mexico, Jalisco, Veracruz, Puebla and Yucatan)

•  Oaxaca and Michoacan with widely recognized cuisines have an midlevel enrollment

•  13 states (41 percent) have a level of registration very low or low

•  10 states with low or very low enrollment remain the same in the case of degree candidates (Chihuahua, Zacatecas, Nuevo Leon, Aguscalientes, San Luis Potosi, Tamaulipas, Chiapas, Campeche, -Querétaro and Tlaxcala)

Reading results

•  11 states have a level of graduate students enrollment of high and very high

•  8 states have a level of graduate students enrollment of low and very low as well as for the variable degree candidates and enrollment (Zacatecas, Aguascalientes, San Luis Potosi, Tamaulipas, Tlaxcala, Chiapas, Campeche and Queretaro)

In the case of postgraduate studies, three states have significant enrollment (Jalisco, Mexico State and Distrito Federal) and only Jalisco and Distrito Federal have a high level in the case of graduation and degree. The policy for Promotion of National Gastronomy recognizes the importance of education only for "technical schools” but is it enough given that gastronomy has become a strategic field that demands increasingly higher level of human resources.

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Gastronomy Observatory of the State of Mexico

Andrés López Ojeda. PhD in Anthropology. Coordinator of the Gastronomy Observatory of the State of Mexico. Professor-researcher at the Center for Research and Tourism Studies, UAEMex. Email: [email protected]

Héctor Favila Cisneros. PhD in Physical Anthropology. Professor-researcher at the Center for Research and Tourism Studies, UAEMex. Email: [email protected]

Tania Vázquez Valdes. Degree in Tourism from the Autonomous University of the State of Mexico (UAEMex). Speciality in Automated Cartography, Remote Sensing and Geographic Information Systems. Email: [email protected]

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Photo Credits (In order of appearance) 1.  Milenio.com http://www.milenio.com/region/Obtiene-UAEM-primer-Festival-Gastronomico_0_196780692.html 2.  Centinela.mx http://centinela.mx/noticia/impulsan-gastronomia-y-productos-del-campo-mexiquense/ 3.  El Universal.mx http://m.eluniversal.com.mx/notas/estado-de-mexico/38987.html 4.  Zumpango.net http://www.zumpango.net/chinicuiles-y-caracoles-en-feria-de-la-tortilla-de-zumpango/ 5.  Culinaria, Revista Virtual Especializada en Gastronomía http://www.uaemex.mx/Culinaria/primer_numero/homepage.html 6.  Escaparate http://miescaparate.com.mx/pablo-salas-millesime-madrid-2015/

For more infomation, please contact us by email at [email protected]


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