| | Tourism and Hospitality | History of Mexico's Cultural Heritage | Natural Tourism Heritage | Administrative Mathematics | Business Management | Economícs | Languages |
| | Gastronomy and the Culinary Arts | Food and Beverage Preparation Workshop | Business Statistics | The Person in the Organization | Comprehensive Marketing | Oral and Written Communication | Languages |
| | Alternative and Sustainable Tourism | Hotel Management | Financial Information | Legal Framework of Business | Elective I | Information and Numerical Data Management | Languages |
| | Organizational Behavior | Marketing and Service Administration | Professional Training Project I | Elective II | Socio-historical Context | Languages |
| | Hospitality for Events and Banquets | Digital Innovation in Hospitality Services | Costs for Decision-making | Elective lll | Innovation and Entrepreneurship | Knowledge and Culture | Languages |
| | Hospitality in Health and Wellness Centers | Administrative Decision-making | Strategic Administration | Electivea lV | Ethics, Identity and Profession | Contemporary Ethical Challenges I | |
| | Tourism Planning and Development | Business Models | Professional Application Project I (PAP) | Elective V | Contemporary Ethical Challenges IIq |
| | Designing Tourism Products and Services | Organization of Conferences and Conventions | Financial Analysis | Professional Application Project II (PAP) | | |
| | Development of Executive Skills | Professional Training Project II | | | | |
| | | Tourist management | | Heritage and operation of services | | Financial information and technological resources | | Business management | | Project management | | Elective | | University Currículum | | Languages * | | If you already fulfilled ITESO's English requirement, you don't need to take it; if you wish to study other languages, ITESO offers French, Italian, German and Chinese. Consult the requirement in the FAQ section at admision.iteso.mx. The courses included on the plan of studies are subject to continuous updating: changes may be made with respect to their order or content. . | |
