PUCMM launches degree in Gastronomy and Culinary Arts

Santo Domingo.- In an effort to enhance specialized academic training in the development of tourism within the country, the School of Tourism and Gastronomy at the Pontificia Universidad Católica Madre y Maestra launched the degree program in Gastronomy and Culinary Arts this Thursday, marking the first of its kind in the country.

Directors of the School of Tourism in Santo Domingo and Santiago, Ina Percival and Kenia Rodríguez, respectively, presented the details of this innovative degree program, which has already enrolled approximately 60 students across both campuses.

The program addresses the growing demand for skilled professionals in the field of gastronomy and emphasizes the preservation, promotion, and enhancement of local culinary heritage, which plays a crucial role in the Dominican tourism industry. Available for both in-person learning at the Santo Domingo and Santiago campuses, the degree program spans four years and comprises 188 credits.

Percival highlighted that the curriculum is designed to provide students with theoretical and practical training, covering fundamental cooking techniques and exploring the history and evolution of gastronomy, as well as its societal impact. Unlike technical courses that focus on middle management, this degree aims to cultivate leaders capable of planning, organizing, supervising, and directing gastronomic operations at all levels.

“Gastronomy not only nourishes the body but also the soul, forming an integral part of the tourist experience that travelers seek when exploring a destination,” Percival remarked. “As an academic institution, we bear the responsibility of elevating our gastronomy and preserving our native dishes, which are intrinsic to our identity and culture.”

Meanwhile, Kenia Rodríguez emphasized that the degree program will foster further research and innovation in the field of gastronomy.

The curriculum encompasses specialized courses in both national and international cuisine, restaurant management, certifications, oenology, nutrition, and other relevant areas.

“The University’s aim is to internationalize local gastronomy by offering academic programs aligned with global trends,” Rodríguez stated.

To showcase the practical aspect of the program, university students organized a gastronomic experience featuring typical Dominican dishes. The event took place in one of the state-of-the-art kitchen laboratories available to the School of Tourism and Gastronomy.