BA/BS in Culinary Arts

This programme combines fundamental and advanced food-technology knowledge with training in culinary arts, covering how raw materials are kept safe and quality-assured, management of food-chain processes, and the organisation of catering services, framed within Christian values and social responsibility. Learning outcomes include managing food-technology processes and equipment, applying food-safety and hygiene requirements in line with international and European standards, performing physical, chemical, and microbiological analysis of food to draw conclusions about nutritional value and safety, designing food-processing layouts and safety systems, and creatively preparing and presenting dishes while building a menu around a chosen concept. Students also learn to plan catering operations and manage supply and finances, assessing performance to address operational challenges. Coursework includes catering-services management, banqueting and event catering, advanced food-production technology, food compatibility, sustainable nutrition, and fermentation, with three internships and a final thesis. The programme emphasises practical learning in kitchens and restaurants, with attention to sustainability, healthy eating, and local and seasonal products.