Gastronomy and Culinary arts

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

Start dates in September or February

 

Semester 1 

Fundamentals of the Kitchen and Culinary Arts
Food Safety and Hygiene
Introduction to Accounting
Introduction to Management
English

Semester 2
Commodities and Nutrition
Kitchen Skills Laboratory 1: Basic Culinary Skills
Information Technologies
Marketing and Business Environment
Second foreign language – English/ German/ French/ Spanish/ Russian

YEAR 2

Semester 3 

Human Resource Management
Introduction to Hospitality and Tourism
F&B Operations Management
Kitchen Skills Laboratory 2: Event Management and Implementation
English

Semester 4 

Entrepreneurship and Project Management
Food Cost and Pricing
Second foreign languafe – English/ German/ French/ Spanish/ Russian
Research and Statistics

Elective modules (one out of two):

F&B Software (Micros/Oracle – module: Inventory Management)
F&B Software (Micros/Oracle – module: Point-of-sale)

Culinary module 1 (Introduction to Molecular Gastronomy)
Culinary module 2

The elective modules and the second foreign language module are offered when requested by a certain number of students.

YEAR 3

Semester 5 

Innovation and Creativity in Hospitality and Culinary Arts
Strategic Management in the Hospitality
Restaurant Management
English

Semester 6 

Conferences, exhibitions and corporate events
Second foreign languafe – English/ German/ French/ Spanish/ Russian
Sport
Diploma project
Diploma seminar

Elective Modules (1 out of 5)

Current Issues in Hospitality and Culinary Arts
Tourism intermediaries
Corporate finance in Hospitality and Culinary Arts
Branding in Hospitality and Culinary Arts
Digital Consumer Experience in Hospitality and Culinary Arts

The elective modules and the second foreign language module are offered when requested by a certain number of students.

After successful graduation you will be awarded with  Bulgarian Professional Bachelor Degree with 200 ECTS, which allows you to continue for a Master Studies (subject to additional requirements).

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.

Placements

Check our Placement Opportunities

The placements are integral part of our programmes. Students must go on two placements administrate our Career Center.  options with total duration

Placement plan for September intake Students:

  • up to 7 months in the First Year of studies from March to September
  • up to 5 months in the Third Year June to October

Placement plan for February intake Students:

  • up to 7 months in the Second Year of studies from March to September
  • up to 5 months in the Third Year June to October

 

* Students must comply to the minimum language required by the Career Center.

** Students can not go on internship if they have more than two outstanding academic modules.

*** Placements assignation of each student is based on academic and practical performance outcomes from the kitchen modules, decided by the Chef Instructors.

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