Technical Degree Programs

The UM Service Innovation Center offers three Technical Degree Programs aimed at students that seek to manage their own businesses based on their passion for fashion, event planning and gastronomy.

The Technical Degree Programs combine courses offered by the UM School of Business Administration and Economics and the Del Plata Training Center. Students attend courses with UM students, which gives these technical degree studies an important differential with respect to other proposals in the market.

The five-semester Technical Degree Programs include a compulsory internship and a final project. Classes are taught from Mondays to Fridays.


The Fashion Management Program focuses on understanding the dynamic phenomenon of trends. It approaches the business, aesthetic and social aspect of fashion.

Students learn how to analyze global trends and how to make collections by designing garments and accessories, managing the execution for exclusive or industrial markets. Their role is to advise on the purchasing plans for individuals or institutions to satisfy the needs of the client. They design different business models in the fashion industry and advise on the issues in the business sector with a multidisciplinary approach.

Students assist in production plans by participating in the diverse techniques of preparation and in the use of different supplies according to the collections to be developed. They plan and advise on design, technology, utility and value, quality, packaging, branding and guarantee of garments and accessories as well as its correct care and use. They can coordinate activities of the varied resources in the different stages of production, contributing to the improvement of production standards and quality controls. They can identify and supervise professional fashion communication strategies.



The Gastronomy Business Management Program focuses on a spectrum of culinary techniques and emphasis on the business principles to run small, medium or large-scale gastronomy businesses. Graduates learn to perform in diverse functions within a gastronomy company or externally as an adviser or trainer.

Students learn how to plan, organize, execute and control gastronomy production programs by designing areas, optimizing processes, evaluating results and applying corrective measures. They elaborate different units in the sector, advise the organization and relate all the issues to the gastronomy business sector, integrating multidisciplinary teams. Students have the capacity to equip, readapt, and select the logistic requirements applicable to the varied gastronomy businesses.

Students are qualified to select, train and evaluate human resources to implement the gastronomy businesses that are required. They are skilled in applying production planning techniques, hygiene standards and occupational hazard prevention. They learn how to master the execution of theory and techniques of culinary art.


The Hospitality and Event Management Program trains students to lead events and hospitality services effectively throughout the planning stages and driven/motivated by a vocation for service and excellence.

The program focuses on the planning, organization and management of the diverse areas of service company activities within Hospitality and Event Management, according to the strategic plan of the business. Students learn to apply standards of quality, performance, profitability, and customer satisfaction. Graduates integrate work teams as specialized operative personnel by inducing non-specialized operative personnel.