€10,200
Impuestos incluidos
Resumen del curso
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 events management as well. 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, students get the opportunity to work with some of the best chefs in the world, to gain valuable experience into high-classed 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.
Lo que vas a aprender
The culinary programmes at VUM are the first in Eastern Europe that allow acquisition of higher education in the field of culinary arts, combining theoretical and practical training.
The language of instruction is English and students complete their education with two degrees. Upon successful graduation and meeting the requirements of our strategic academic partner Cardiff Metropolitan University, UK, along with their Bulgarian degree from VUM, they are awarded a British Degree BA(Hons) Culinary Arts Management.
Detalles del curso
¿A quién va dirigido este curso?
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)
• English (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)
• Second foreign language (5 ECTS)
• 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)
• English (5 ECTS)
• Entrepreneurship and project management (5 ECTS)
• F&B Operations Management (5 ECTS)
• Research and Statistics (5 ECTS)
• Second foreign language (5 ECTS)
• Internship II/ Culinary Internship Placement 2 (10 ECTS)
Year three:
• Innovation and Creativity in Hospitality and Culinary Arts (10 ECTS)
• Strategic management in the hospitality (10 ECTS)
• International F&B management (10 ECTS)
• Conferences, exhibitions and corporate events (10 ECTS)
• Diploma project (10 ECTS)
• Diploma seminar