Food: product and process development, M.Sc. 8304 en

Application deadline

No information

Duration

4 Semester

Study form

Full-time studies; Practice-integrated studies

Fees

0 € / Year

A degree course in Culinary Management provides in-depth academic knowledge and insight into the culinary industry, and managerial training for positions in food institutions, as well as practical cooking courses to prepare students for all types of food-related work. Students are usually taught subjects like Kitchen Operations, Customer Experience Management, Marketing Fundamentals, Hospitality Operations, Management and Leadership, Finance and Control in Hospitality, Principles of Nutrition and Menu Planning, Contemporary Culinary Cultures, Theory of Food, Food Safety and Sanitation, and also more practically-oriented disciplines like Culinary & Baking Techniques, Pastry Arts, Gastronomy, Food Processes, Food Service Operations and more. Professional experience in the kitchen is very important for Culinary Management students, so they can gain understanding of real working environments and develop their cooking skills and techniques, as well as managerial, entrepreneurial, problem-solving, decision-making and critical-thinking, and product and menu development skills. Culinary Management graduates can expect to find work within the culinary sector as restaurant managers, food and beverage supervisors, sales executives, retail managers, catering managers, personal or restaurant chefs, kitchen managers, and many other positions.