OVERVIEW OF YOUR STUDIES
Culinary Arts Institute (CAI) at VUM is an advanced contemporary alternative of the traditional culinary arts education. We try to study the classics, observe the modern trends, and yet try to revolutionize the culinary world. Thus we combine classics, modernity and arts. You will graduate CAI as a culinary architect, competitive on the national, regional and worldwide markets, not only because you have obtained innovative education at modern facilities, but also due to the fact that your creativity, innovative thinking and artistic skills have been boosted.
YEAR 1
Apply in February, May or September
Acquisition of cooking skills and thorough product knowledge in accordance with the classics and the modern trends, like the use of local products, meats and fish, healthy cooking, sustainable seafood, “nose-to-tail cooking”. Confidently apply all that knowledge through the prism of your own style, inspiration and artistic ideas.
Semester 1 (Duration 12+1 weeks)
Health and Safety
Introduction to Culinary Arts incl. Culinary Business Environment
Nutrition
Product Knowledge
Fundamentals of Cooking, Baking and Pastry in Practice
Career Management
French/ German 1
Semester 2 (Duration 6-8 months)
Our students are taking part in “Work experience with Erasmus+” Program!
30 ECTS credits are given for a semester.
European Credit Transfer and Accumulation System (ECTS) is a standard for comparing the study attainment and performance of students across the European Union and other collaborating European countries. Students may transfer their ECTS credits from one university to another, so they are added up to contribute to an individual’s degree program or training.
YEAR 2
Apply February, May or September
Develop the ability to pass on your skills and knowledge to your staff through training and mentoring, to give an expression of your own art into a trendy menu for your guests, and to efficiently manage your kitchen and overall food product costs, labor costs, food product turnover, etc.
Semester 3 (Duration 12+1 weeks)
Kitchen Management: incl. Managing Change in Culinary Business Environment, Introduction to HRM, Introduction to Finance and Accounting, Supply Chain Management
Menu Engineering and Business Planning: incl. Business Planning and Marketing Strategy, Consumer Behavior and Marketing Psychology, Typography and Graphic Design
Food and Beverage Management: incl. F&B Operations and Table Service, Wine and Food Matching, Beverages, Catering and Banqueting Operations
Kitchen as a Laboratory
Restaurant and Kitchen Operations in Practice
French/ German 2
Semester 4 (Duration 6 -8 months)
Our students are taking part in University “Work, Travel and Study” Program
30 ECTS credits are given for a semester.
European Credit Transfer and Accumulation System (ECTS) is a standard for comparing the study attainment and performance of students across the European Union and other collaborating European countries. Students may transfer their ECTS credits from one university to another so they are added up to contribute to an individual’s degree program or training.
YEAR 3
Apply February, May or September
BACHELOR’S DEGREE IN HOSPITALITY AND CULINARY ARTS – Expand your career horizons beyond the kitchen operations and understand the philosophy of cooking, eating and the impact of food on our daily lives, history, traditions and culture.
Semester 5 (Duration 12+1 weeks)
History and Sociology of Gastronomy
Food Science
Advanced IT Skills/ Kitchen Software
Research and Innovation in Gastronomy
Languages
Semester 6 (Duration 6- months)
Kitchen Design
Business Consulting in Practice
Business Plan Development
Languages
30 ECTS credits are given for a semester.
European Credit Transfer and Accumulation System (ECTS) is a standard for comparing the study attainment and performance of students across the European Union and other collaborating European countries. Students may transfer their ECTS credits from one university to another so they are added up to contribute to an individual’s degree program or training.
YEAR 4
BA (HONS) HOSPITALITY AND CULINARY ARTS – COMING SOON