Bachelor In Culinary Arts

Program Overview

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This 3-year culinary arts and management degree combines intensive culinary training with business and management studies. Students gain practical experience through three 24-week internships, developing their culinary skills, business acumen, and leadership qualities. The program prepares graduates for leadership roles in the hospitality and culinary industry or as entrepreneurs in the food sector.

Program Outline

Degree Overview:

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Duration:

3 years

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Internships:

3 x 24 weeks

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Specialization:

Culinary arts and management

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Instruction language:

English

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Objectives:

• Combine intensive culinary arts training with rigorous academic studies in business and management
• Develop students' culinary skills, business acumen, and leadership qualities
• Prepare students to become leaders in the hospitality and culinary industry or entrepreneurs

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Outline:

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Year 1

• Semester 1: Practice fundamentals
• Semester 2: Internship I - 24 weeks

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Year 2

• Semester 3: Advanced Practice I
• Semester 4: Internship II - 24 weeks

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Year 3

• Semester 5: Advanced Practice II
• Semester 6: Internship III - 24 weeks

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Course Structure:

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Year 1

• Practice fundamentals:
• Introduction to culinary arts
• Basic cooking techniques
• Food safety and sanitation
• Internship I:
• Practical experience in a professional kitchen

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Year 2

• Advanced Practice I:
• Advanced cooking techniques
• Menu planning and development
• Food costing and inventory management
• Internship II:
• Continued practical experience in a professional kitchen

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Year 3

• Advanced Practice II:
• Advanced culinary techniques
• Specialization in a specific area of cuisine
• Internship III:
• Final practical experience in a professional kitchen

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Assessment:

• Professional practice courses: Intermediate practical evaluations (practical & theoretical)
• Academic courses: Oral and/or written, intermediate and/or final evaluations
• Internship periods: Written report and tutor evaluation
• Final project: Written report and oral defense

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Teaching:

• Teaching methods:
• Hands-on practical training in state-of-the-art kitchens
• Theoretical lectures and discussions
• Field trips to restaurants and food businesses
• Faculty:
• Experienced chefs and industry professionals
• Academic experts in business and management
• Unique approaches:
• Emphasis on entrepreneurship and innovation
• Focus on sustainability and ethical practices

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Careers:

• Potential career paths:
• Restaurant manager
• F&B manager
• Events and catering manager
• Franchise manager
• Product development manager
• Manager in the food industry
• Culinary consultant
• Career opportunities:
• Leadership roles in the hospitality and culinary industry
• Management positions in food businesses
• Entrepreneurial ventures in the food sector

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Tuition Fees and Payment Information:

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EU Fees:

• Year 1: €13,667
• Year 2: €13,667
• Year 3: €13,666

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Non-EU Fees:

• Year 1: €18,000
• Year 2: €18,000
• Year 3: €18,000

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Other Costs:

• Year 1: €4,000
• Year 2: €2,100
• Year 3: €2,100

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Total Fees:

• EU Fees: €41,000
• Non-EU Fees: €54,000

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Payment Options:

• Contact the school for more information on fees and payment options.