### High Demand for Gastronomy Degree at UTT
The launch of the Gastronomy Bachelor’s Degree at the Technological University of Tijuana (UTT) has created significant interest among students eager to enroll. According to Salvador Morales Riubí, the university’s rector, the first cohort saw 120 available spots, but over 400 applications were submitted.
The rector highlighted that all offered programs undergo a meticulous market study. “When we conducted our study, we found ourselves falling short due to the high demand,” he stated. With this unexpected interest, the administration plans to offer more spaces for students in the upcoming year, particularly targeting those left out this semester.
The program aims to prepare students for the vibrant and world-class gastronomic sector in Baja California. Unlike other institutions, such as the Autonomous University of Baja California, UTT’s curriculum equips students to work not only in traditional restaurants but also in industrial kitchens. These include dining facilities in factories and development centers, reflecting a broad spectrum of career opportunities.
Morales Riubí emphasized that students will also receive training in sustainable development, learning to use new ingredients and tools that are environmentally friendly. This initiative aligns the Gastronomy Bachelor’s Degree with existing sustainable development engineering programs at UTT.
“Our students will eventually be able to gain certification, allowing them to become knowledgeable about ingredients in relation to new materials and biodiversity,” Morales Riubí concluded.
### Culinary Demand Increases in Educational Sectors
The rise in interest for culinary education is not exclusive to Tijuana; similar trends are noticed across various parts of Mexico. For instance, other universities are also reporting heightened interest in their culinary programs. The surge in demand is largely driven by the expanding gastronomic sector and the growing reputation of Mexican cuisine on the global stage.
In addition, these programs are increasingly incorporating elements of technology and sustainability, preparing students to meet modern culinary challenges. This holistic approach to education is becoming a key differentiator for these institutions.
As culinary arts continue to evolve, educational institutions are adapting to meet the demands of the food industry while promoting environmental sustainability and technological advancements. This dual focus ensures that graduates are not only skilled chefs but also informed practitioners of sustainable and innovative gastronomy methodologies.