Abstract
The professional training of the Gastronomy graduates of the Technological University of Puebla (UTP), is perceived as an essential part in the development of their professional skills to solve the problems they demand in the workplace. Food and Beverage Establishments increasingly require graduates to develop their professional skills as a key to performance, in carrying out specific activities in the different work areas. It is essential to verify that the students, by obtaining their Practical Stay (EP), achieve autonomous levels of performance in real work situations.
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