imagen-Food Technician

Program / Food Technician

Is taught in: CECyT 15 | CECyT 17 | CECyT 19


The Food Technician is responsible for processing food and beverages with quality and safety by current regulations, guaranteeing and satisfying the needs of the consumer.

Candidate's Profile


  • Classes are given in Spanish
  • Basic knowledge of the Academic Units of Basic and Humanistic Sciences.


  • Critical, analytical, and logical-mathematical thinking.
  • Handling of oral and written expression.
  • Leadership.
  • Innovation and creativity.


  • Attitude of service
  • Ethical and moral values
  • Good presentation
  • Tolerance and respect for multiculturalism

Graduate's profile

Generic Competences

  • Knows and values him/herself and approaches problems and challenges with goals in mind.
  • Chooses and practices healthy lifestyles.
  • Listens, interprets, and delivers relevant messages in different contexts using appropriate media, codes, and tools.
  • Develops innovations and propose solutions to problems.
  • Learns by initiative and self-interest throughout life.
  • Participates and collaborates effectively in diverse teams.
  • Supports a personal position on topics of interest and general relevance, considering other points of view critically and reflectively.

Disciplinary Competences

  • Express their ideas, thoughts, and opinions orally and in writing, interrelate with the world around them individually, at work, with family, and socially through comprehension, analysis, and synthesis of reading and the use of the mother tongue and foreign language.
  • Interprets messages received and writes texts using communication technology.
  • Maintains a favorable attitude towards change and understanding of universal diversity as a result of the social-historical process through the incorporation of knowledge of man in the universal, national and regional dimensions.
  • Interprets reflexively and critically the scientific work, and its current and future importance.
  • Becomes aware of the social, economic, and environmental impact of technological development.

Professional Competences

  • Prepares and conditions inputs for industrial food processing according to established standards.
  • Performs physicochemical, microbiological, and sensory analyses under the indicated techniques before, during, and after food processing.
  • Handles laboratory equipment and preparation of solutions according to national and international sanitary standards for food analysis.
  • Processes fruits, vegetables, cereals, milk, meats, and their derivatives according to the established operation norms.
  • Seeks to prolong shelf life and maintain the nutritional quality of food.
  • Controls the quality of processes and products according to established standards and customer requirements.
  • Performs the processes established in the food industry applying control systems for efficient development of the same.
  • Applies microbiological, physicochemical, and sensory analysis techniques and methods to raw material, product in the process, and finished product, to guarantee food safety and innocuousness.
  • Understands the variables that modify the process, approaching their study in a systematic way, typical of scientific disciplines, to solve situations and make decisions with a critical, proactive, and innovative attitude.
  • Integrates scientific, technological, and humanistic knowledge that allows him/her to opt for higher educational levels and maintain training throughout life.
  • Performs their activities with responsibility, inclusion, equity, objectivity, honesty, dedication, courtesy, respect, the spirit of service, collaboration, organization, and effectiveness.
  • Develops their work with efficiency and quality, with commitment in their actions and to the requirements expected by the productive, industrial and commercial sectors.
  • Assumes that all productive activity has an impact on the environment and acts responsibly for its preservation, applying actions that guarantee sustainable development.
  • Develops proposals for innovation of food products that promote entrepreneurship with projects of social impact by applying sustainable technologies.
  • Maintains a favorable attitude towards change and understanding of universal diversity as a result of the social-historical process, through the incorporation of knowledge of man in the universal, national, regional, and institutional dimensions.
  • Willingness to work collaboratively through inter and multidisciplinary teams, assuming ethical responsibility that strengthens their human quality.

Academic Requirements

To enroll in the Middle Highschool with Technical Studies of the Instituto Politécnico Nacional (IPN), the applicant must comply with the requirements established by the assignment contest of the Comisión Metropolitana de Instituciones Públicas de Educación Media Superior (COMIPEMS). Once the results are published, the student must complete the enrollment process as mentioned in the call for applications.

For further information, please visit the following web page:

Curriculum Map

Check the list of subjects, credits and total hours of the program in: