The Gastronomy and Culinary Arts Programme successfully combines theoretical and practical training. Students acquire important theoretical knowledge in accounting, pricing, marketing, business communications, human resources management and more, studying more specialized modules such as culinary arts technology, innovation and creativity in gastronomy and culinary arts, international F&B management, special event management as well. Their practical training takes place in the professional environment of the Culinary Arts Institute at Varna University of Management under the guidance of foreign and Bulgarian chef instructors.

In the course of their studies, students undertake practical internships of up to 12 months. Thanks to the extensive and sophisticated network of active international partners of VUM, our students have the opportunity to work with some of the best chefs in the world, to gain valuable experience into high-class restaurants and to work in Michelin starred ones. Thus, they get a real opportunity to create contacts, gain skills and experience in a real environment and lay the foundations for their future successful realization.

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    Location of study


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    Start date


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    Duration of study

    3 years (6 semesters)

Scholarships, tuition fees and student loans

Detailed information on scholarship opportunities, semester fees and student loans

Admission requirements

The basic requirements for admission of students at Culinary Arts Institute are strong motivation, good results of their High School diploma and good command of English language.


Core modules

Year One

  • Fundamentals of the Kitchen and Culinary Arts (10 ECTS)
  • Food Safety and Hygiene (5 ECTS)
  • Introduction to Accounting (5 ECTS)
  • Introduction to Management (5 ECTS)
  • Commodities and Nutrition (5 ECTS)
  • Kitchen Skills Laboratory 1: Basic Culinary Skills (5 ECTS)
  • Information Technologies (5 ECTS)
  • Marketing and Business Environment (10 ECTS)
  • English (5 ECTS)
  • Second foreign language (5 ECTS)
  • Sports
  • Internship I / Culinary Internship Placement 1 (10 ECTS)

Year Two

  • Human resource management (5 ECTS)
  • Introduction to hospitality and tourism (10 ECTS)
  • Food Cost and Pricing (5 ECTS)
  • Kitchen Skills Laboratory 2: Event Management and Implementation (5 ECTS)
  • Entrepreneurship and project management (5 ECTS)
  • F&B Operations Management (5 ECTS)
  • Research and Statistics (5 ECTS)
  • English (5 ECTS)
  • Second foreign language (5 ECTS)
  • Sports
  • Internship II/ Culinary Internship Placement 2 (10 ECTS)

Year Three

  • Innovation and Creativity in Hospitality and Culinary Arts (10 ECTS)
  • Strategic management (10 ECTS)
  • International F&B management (10 ECTS)
  • Conferences, exhibitions and corporate events (10 ECTS)
  • Sports
  • Diploma project (10 ECTS)
  • Diploma seminar
Elective modules
  • F&B Software (Inventory Management) (5 ECTS)
  • F&B Software (Point-of-sale) (5 ECTS)
  • Introduction to Molecular Kitchen Techniques and Tendencies (5 ECTS)
  • The World of Coffee and Tea (5 ECTS)
  • Current issues in the F&B industry (5 ECTS)
  • Employability (5 ECTS)
  • Tourism Intermediaries (5 ECTS)
  • Finance (5 ECTS)
  • Branding in the F&B industry (5 ECTS)
  • Digital Consumer Experience in Hospitality and Culinary Arts (5 ECTS)

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

Optional disciplines

Optional disciplines give students the opportunity to acquire knowledge and skills in different fields of study in accordance with their interests. The study of optional disciplines is not compulsory. Once chosen, however, they become compulsory.

    • Agrotourism (5 ECTS)
    • Introduction to Agribusiness (5 ECTS)
    • E-Business in the Agrarian Sector (5 ECTS)
    • Crop Production (5 ECTS)
    • Management Consulting in Agribusiness (5 ECTS)
    • Computer Networks (5 ECTS)
    • Business Applications (5 ECTS)
    • Introduction to Multimedia Applications and Internet (5 ECTS)
    • Robonomics (5 ECTS)
    • Additional foreign language (5 ECTS)
    • Underwater Cultural Heritage (5 ECTS)
    • Ethnology (5 ECTS)
    • Folklore (5 ECTS)
    • Marine Biology (5 ECTS)