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Bachelor of Culinary Arts
Bachelor of Culinary Arts

Bachelor of Culinary Arts

  • ID:AC3570010
  • Level:4-Year Bachelor's Degree
  • Duration:
  • Intake:

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* Annual Medical Insurance, Laboratory, Technology

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Admission Requirements

Entry requirement

A recognized Secondary (High) School Leaving Certificate (i.e. 12 or 11 years of education depending on the country of origin) or equivalent qualifications (e.g. GCE “A” levels).

English requirement

  1. An average score of at least of 5.0 in the IELTS examination.
  2. A score of at least 40 in the TOEFL Internet Based Test (TOEFL iBT).
  3. A score of at least 38 in the Pearson Test of English Academic (PTE Academic).
  4. A Secondary (High) School Leaving Certificate where English was the language of instruction.
  5. A degree or a higher education qualification of at least 2 year’s duration where English was the language of instruction.

In case a student does not possess one of the above English language qualifications but he/she is in possession of another qualification, he/she may ask the Office of Admissions if his/her qualification is considered as an equivalent to any of the above qualifications.

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Course Information

Students completing this program earn a Bachelor of Arts in Culinary Arts. The program provides the necessary knowledge and experience in the field of Culinary Arts and is designed to assist the student in his or her preparation for a rewarding career at the level of managerial positions in the Hospitality and Catering industry.

The aims and objectives of the program are:

  1. To learn and effectively practice technical skills in food preparation.
  2. To develop a professional vocabulary of terms related to food and its preparation.
  3. To acquire an in depth culinary education in order to meet the needs of the industry for competent professionals.
  4. To develop personal and professional skills needed to succeed, including professional communication, time management, business etiquette, self-awareness and team building.
  5. To improve critical and creative thinking skills, such as problem solving, information literacy and quantitative reasoning.
  6. To acquire an in depth knowledge of culinary techniques and prepare for management positions in the Culinary arts industry.
  7. To develop critical, evaluation and design competencies in order to structure, operate and manage a Kitchen environment.
  8. To acquire and develop the attributes of a managerial-level catering employee, including professional skills, organizational abilities, and food presentation artistry.
  9. To learn professional foodservice management principles and applications including: menu development, food costing, purchasing and inventory.
  10. To build a foundation in the business aspect of the culinary arts industry, including management techniques, public relations, safety, accounting and human recourse management.
  11. To enable graduates to pursue postgraduate studies in the Culinary Arts, Hospitality or Business area.

Upon successful completion of this program of study, its graduates will:

  1. Execute professional cooking techniques needed to produce, present and serve dietary, contemporary, international and quality food utilizing the right ingredients.
  2. Develop critical, evaluating and designing competencies, necessary to design and manage a kitchen environment.
  3. Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.
  4. Evaluate current controversies in the area of food science.
  5. Acquire a supervisory training experience within the catering industry putting theory into practice.
  6. Apply the major concepts, skills and values of the food service management profession to address industry problems both domestically and globally.
  7. Demonstrate professional leadership attributes necessary for operating responsibly in the food service industry.
  8. Pursue further studies in related fields.

The program requires a minimum of 240 ECTS credits as follows:

 

 

Credits
 

Bachelors

Higher Diploma

General Education Requirements

60

36

Hospitality Core Requirements

54

54

Business Core Requirements

18

  

Major Requirements

96

90

Free Electives

12

  

Total

240

180
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Pre Courses

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Pathway Courses

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Career Opportunity

Career Opportunity

  • Management consulting
  • Teaching / training
  • Marketing
  • Stock exchange
  • Shipping Accounting
  • Market Research
  • Advertising
  • Retail Consumer products
  • Personnel manager
  • Investment banking
  • Retail Management
  • Public relation manager
  • Bank management
  • Sales
  • Distribution and logistics management
  • Insurance coverage

Ability to settle

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