Colegio Superior de Gastronomía

What Colegio Superior de Gastronomía does

Colegio Superior de Gastronomía (operating as COLEGIO SG, S.C.) is a private, Mexico City–based higher education institution founded in 1996 and self-positioned as the first university of gastronomy in Latin America. The institution delivers a four-year undergraduate degree (Licenciatura en Gastronomía, 8 semesters, up to 2,000 hours of professional practice), a graduate-level master's program in high-level restaurant management (Maestría en Alta Dirección de Empresas Restauranteras y Servicios de Alimentos y Bebidas), a portfolio of multi-week diplomados in gastronomy, wines, chocolate/bakery/pastry, and hospitality, a dedicated wine school (Escuela de Vinos), and a catalog of short culinary courses. Curriculum is organized around five knowledge areas — gastronomic, creative, business, scientific, and humanistic — and taught using a Swiss-origin methodology with specialized chef instructors.

The business model is tuition-driven, distributed across degree, continuing-education, and short-course streams, supplemented by three student-operated public-facing venues in the Roma-Condesa corridor: Nido Taller Culinario, L'oie Foodie Rooftop, and Sensoria, a multisensory projection-mapped gastroexperience described as unique in Latin America. Go-to-market is primarily direct-to-consumer via the school's website, blog content, social channels, WhatsApp/phone inquiry, on-campus visits, and third-party ticketing platforms for short courses and diplomados. The institution also operates a placement ecosystem — the Enlace Internacional program — with 50+ partner institutions abroad and 165+ companies in Mexico and internationally for internships and professional practice, supported by a Google for Education technology partnership that delivers G-Suite tools and faculty certification.

The institution claims 2,500+ alumni distinguished internationally, 25+ nationalities represented in its student body, and 30+ years of operating history. Financial information is not publicly disclosed, no external investors are referenced, and the entity is privately held. The company operates from a single campus at Av. Sonora 189, Colonia Hipódromo Condesa, CDMX, and distributes all programs in-person at that location.

Name

Colegio Superior de Gastronomía

Legal name

COLEGIO SG, S.C.

Website

https://sg.edu.mx

Company type

Private

Founded year

1996

Operating status

Operating

Headcount range

51–100 employees

Short description

Colegio Superior de Gastronomía is a private Mexico City higher-education institution, founded in 1996 and the first gastronomy university in Latin America, offering an undergraduate degree, master's, diplomados, short courses, and a wine school, served to aspiring chefs, hospitality professionals, and food-service operators.

Ownership category

akta.pro rank

Product category

Culinary Arts Higher Education

NAICS

Technical and Trade Schools (61151), Colleges, Universities, and Professional Schools (6113)

SIC

Services-Educational Services (8200), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Professional Culinary Arts (Chef Training) (EDAOAKAA)

akta.pro secondary industries

Patisserie & Confectionery (Chocolate/Sugar Arts) (EDAOAKAD), Institutional & Commercial Kitchen Training (Schools/Healthcare/Corporate) (EDAOAKAL), Cooking Classes & Chef-Led Workshops (THAJAGAI)

Keywords

• Culinary arts education
• Gastronomy university
• Hospitality management programs
• Pastry and bakery diplomas
• Wine education school

Headquarters

HQ city

Mexico City

HQ country

Mexico

HQ region

Latin America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Infrastructure, Operations, Marketing or Sales, Technology or R&D, Others

Revenue model

1. Licenciatura en Gastronomía (Undergraduate Degree): Full undergraduate degree program in gastronomy lasting approximately 4 years, providing comprehensive culinary arts education with theory and practice.
2. Maestría en Alta Dirección de Empresas Restauranteras: Graduate-level master's program focused on high-level management of restaurant and food service businesses.
3. Diplomados (Diploma Programs): Specialized diploma programs in areas such as wines, gastronomy, chocolate & pastry, hospitality strategy. Offered in weekly and Saturday formats.
4. Cursos cortos (Short Courses): Short-term courses including summer courses, Mexican antojitos, Chile en Nogada, pozoles, Japanese noodles, grill cooking, and laminated dough techniques.
5. Escuela de Vinos (Wine School): Specialized wine education and certification programs within the institution.
6. Restaurantes operativos: Revenue from student-operated restaurants (Nido, L'oie, Sensoria) open to the public, generating operational experience and income.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels8 records

Core offering

Colegio Superior de Gastronomía is a private culinary arts university in Mexico City delivering formal higher-education programs (Licenciatura en Gastronomía undergraduate degree and Master's in Restaurant Management), supplemented by diploma, short course, and wine school offerings. Curricula combine theory with practice through state-of-the-art culinary workshops, food and beverage laboratories, and three student-operated restaurants. The institution follows a Swiss culinary teaching methodology and a five-area multidisciplinary curriculum (Gastronomic, Creative, Business, Scientific, Humanistic).

Product overview

Colegio Superior de Gastronomía operates as an educational institution offering a multi-level culinary education portfolio. The core offerings include the 8-semester Licenciatura en Gastronomía undergraduate degree and a Master's program in High-Level Restaurant Management. These are supplemented by specialized diploma programs (diplomados) in gastronomy, wine, chocolate/bakery/pastry arts, and hospitality, plus short courses and a dedicated wine school. The institution features three student-operated experiential restaurants (Nido Taller Culinario, Sensoria gastroexperience, and L'oie Foodie Rooftop) located in Mexico City's Roma-Condesa corridor, providing hands-on training environments where students apply theoretical knowledge in real operational settings. The programs follow a multidisciplinary approach across five knowledge areas: gastronomic, creative, business, scientific, and humanistic.

Differentiator

Problem solved

Functional benefit

Brands

• Nido Taller Culinario: Culinary workshop operated by students as part of the institution's hands-on training program.
• Sensoria
• L'oie (Lóie)
• Escuela de Vinos

Products and services

• Licenciatura en Gastronomía Undergraduate degree in Gastronomy spanning 8 semesters (~4 years) with a multidisciplinary curriculum across 5 knowledge areas (gastronomic, creative, business, scientific, humanistic) and up to 2,000 hours of professional practice in culinary workshops. Targets aspiring chefs, restaurateurs, and food-industry entrepreneurs.
• Maestría en Alta Dirección de Empresas Restauranteras y Servicios de Alimentos y Bebidas Graduate master's program focused on high-level management of restaurant and food & beverage service companies, preparing directors and business leaders with an integral vision of entrepreneurship, operations, and marketing. Taught by industry leaders and entrepreneurs. Targets working professionals and entrepreneurs.
• Diplomado Superior en Vinos Advanced wine diploma covering viticulture, oenology, wine tasting, and food pairing. Targeted at culinary professionals and wine enthusiasts.
• Diplomado en Estrategia y Experiencia en Hospitalidad Diploma program focused on hospitality strategy and customer experience management. Targets hospitality professionals.
• Diplomado Superior en Gastronomía Sabatino Saturday-format advanced gastronomy diploma program for students preferring weekend schedules.
• Diplomado Superior en Gastronomía Semanal Weekly advanced gastronomy diploma program with weekday schedule.
• Diplomado Superior de Chocolatería, Panadería y Repostería Semanal Weekly evening program (Monday-Tuesday, 19:00-22:00 hrs, 54 sessions) covering fundamentals of chocolate, bakery, and confectionery arts.
• Diplomado Avanzado de Chocolatería, Panadería y Repostería Semanal Advanced weekly program (Wednesday-Thursday, 19:00-22:00 hrs) covering avant-garde techniques including mirror glazes, entremet assembly, molecular plating, laminated doughs, sourdough breads, textured bonbons, and chocolate decorations.
• Diplomado Superior de Chocolatería, Panadería y Repostería Sabatino Saturday program (9:00-14:00 hrs, 36 sessions) teaching advanced chocolate, bakery, and confectionery techniques including complex decorations, contemporary presentations, and chocolate applications.
• Diplomado Superior en Gastronomía Avanzado Advanced gastronomy diploma (32 sessions, Tuesday-Thursday 19:00-22:00 hrs) designed for chefs and cooking enthusiasts with prior knowledge seeking to perfect skills in advanced culinary techniques and avant-garde trends.
• Escuela de Vinos Specialized wine school offering courses, tastings, and wine education programs.
• Cursos de Gastronomía Short culinary courses including Summer Course, Mexican Antojitos, Chile en Nogada, Pozoles, French Laminated Doughs, Japanese Noodles, and Grill Cooking. Targeted at enthusiasts, hobbyists, and career explorers.
• Nido Taller Culinario Student-operated culinary workshop and restaurant located in the Roma-Condesa gastronomic corridor, serving as a training venue for practical culinary experience and open to the public.
• Sensoria Unique multisensory gastronomic tasting experience in Latin America, operated by gastronomy students and professionals, featuring immersive dining with projection-mapping technology.
• L'oie Foodie Rooftop Foodie rooftop restaurant operated by students, offering practical experience in a rooftop dining setting in the Roma-Condesa gastronomic corridor.

Quantifiable outcome

• 2,000+ hours of professional practice available through culinary workshops and industry partnerships
• +3 more outcomes

Named customers5 records

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Three partnerships are on record, tiered core.

• Google for EducationcoreTechnology or IntegrationThe school works with Google providing G-Suite tools for faculty and students. Google offers cutting-edge education through innovative technology use. Faculty participate in ongoing training and certification programs for Google tools, enabling them to facilitate learning with technology, bridge the digital divide, and transform traditional classrooms.
• International partner institutions (Via Enlace Internacional)coreStrategic or Co-development PartnerInternational agreements with leading institutions through the Enlace Internacional program, enabling student exchanges, international internships, and global exposure. The school has 50+ agreements with strategic partners in Mexico and abroad, and 165+ companies for professional practice.
• 165+ companies (domestic and international)coreImplementation/ SI/ Consulting PartnerPartnerships with over 165 companies in Mexico and abroad for student internships and professional practice programs, providing real-world industry experience for students.

Scale indicators10 records

Recent moves6 records

Expansion highlights4 records

Broad incumbents

• Culinary Institute of America: The leading US culinary college offering associate and bachelor's degrees. A larger and broader incumbent in culinary higher education with a more extensive alumni network, comparable in mission but with significantly greater scale.
• Johnson & Wales University: US career-focused university with a prominent College of Culinary Arts. Comparable as a broader higher education institution with established culinary programs and alumni networks.

Direct peers

• Basque Culinary Center: Spain-based gastronomy university offering degree programs, research, and innovation in food. Closely comparable as a university-model culinary school emphasizing multidisciplinary education and industry integration.
• Le Cordon Bleu: Global culinary education brand offering chef diplomas and degree programs at campuses worldwide. Directly comparable to Colegio Superior de Gastronomía's professional culinary training mission, with broader international reach but more standardized curriculum.
• Instituto Culinario de México: Mexico-based culinary school offering professional chef training. A direct competitor in the Mexican market, targeting similar prospective students with comparable diploma and certification programs.

Regional players

• Gato Dumas: Argentina-based culinary school with diploma and professional programs. Comparable as a Latin American culinary education institution serving Spanish-speaking markets outside Mexico.
• Escuela de Cocina Chantilly: Mexico-based culinary school offering professional and continuing education courses. Comparable as a domestic competitor targeting similar students with hands-on culinary training.
• Universidad del Claustro de Sor Juana: Mexico City-based private university offering degree programs including gastronomy. Comparable as a CDMX-based higher education institution competing for the same prospective student pool.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• YouTubeyoutube.com/user/sgastronomia
• Facebookfacebook.com/superiordegastronomia
• Instagraminstagram.com/superiordegastronomia
• LinkedInlinkedin.com/company/colegio-superior-de-gastronom%C3%ADa

Revenue estimate

Valuation estimate

Number of profiles

Profiles4 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Colegio Superior de Gastronomía