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Culinary Arts
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Summary of the Profile
Objective(s) of a study programme:
To provide a higher education in food technology at the collegiate level, in line with European standards. To train specialists in the field of culinary arts who are able to apply fundamental and advanced knowledge of food technology in practice, to deal effectively with the safety and quality
assurance of raw materials, the management of food and food chain processes, the organisation of catering services, to assess the performance indicators of a catering enterprise and changes in the environment, and to strive for personal development and service efficiency in accordance with
Christian values and social responsibility.
Learning outcomes:
Upon graduation, the person will be able to:
1. 1. to integrate knowledge of natural sciences in practical activities, to know and manage food technological processes ensuring quality and proper use of technological equipment.
2. apply knowledge of the food and food chain process, the selection and processing of raw materials, their technological characteristics and properties, the production, distribution and
presentation of the food product. Understand the safety sampling of raw materials, the principles of raw material processing and production, the storage processes of raw materials and the associated safety and quality features.
3. Apply food safety and quality, safety and hygiene requirements of catering establishment, assess food safety risk factors and apply preventive measures in technological processes of food production and food product marketing, applying international, European and Lithuanian normative documents and standards.
4. Perform physical, chemical and microbiological analysis of food, process information and test data, and draw conclusions about the nutritional value, quality and safety of products and use the results obtained to innovate in professional activities.
5. Design food and food chain processes and resources, design the selection and layout of food processing equipment according to the flow of technological operations, implement a preventive
food safety system.
6. Creatively and innovatively prepare and present food dishes of varying technological complexity, create a catering company menu based on the chosen company concept and catering needs.
7. Plan the operations of the catering company, manage the process of supplying raw materials and products, control financial and other resources, analyse the performance indicators of the catering company in order to assess and forecast changes in operations and to address emerging challenges.
8. Appreciate the importance of a healthier diet and apply its principles to the development of societal well-being and the sustainable development of people and the environment.
9. Communicate and cooperate constructively with the professional community, nutrition and food safety professionals, caterers and guests, and the general public.
10. To plan and coordinate the day-to-day operations of the catering establishment, organise the workflow of the kitchen, and work effectively as part of a team and independently to ensure the proper management of food production processes.
11. To disseminate personal work experience and develop professional qualifications: knowledge, values, abilities, to assess one's own learning and professional development needs, to be guided by Christian values in professional practice.
12. To make decisions independently, to solve problems arising in professional activity, to collect and analyse information, to care for the growth of a mature, responsible and honest personality, to accumulate knowledge-based experience.
Activities of teaching and learning:
The study period is 3 years (6 semesters). The subjects are evenly distributed in each semester (6-7 subjects in each semester). Examinations are spread evenly throughout the semesters. The final thesis is submitted and defended in semester VI. The Culinary Arts programme uses innovative
and traditional methods of study and learning to create an active educational environment: explanation, illustration, demonstration, analysis of problematic examples and questions, case studies, project development, discussion, debate. Emphasis is placed on analysis of professional
activities, practical exercises and problem solving.
Methods of assessment of learning achievements:
Students' achievements are evaluated on a ten-point system in accordance with the approved Procedures for the Evaluation of Student Achievements. A summative (cumulative) assessment shall be used for student reports. The assessment of study results is based on SP + CP +
EP, where SP = independent work grade (20 % of the final grade); CP = average of grades in control assignments (20 % of the final grade); EP = examination grade (60 % of the final grade).
Framework:
Study subjects (modules), practical training:
Philosophy of the Profession, Fundamentals of Occupational Safety, Fundamentals of Fermentation, Food Science, Fundamentals of Food Production Technology, Practice of Food Production Technology, Sustainable Nutrition, Food Compatibility, Advanced Food Production Technology, Practice of Professional Practice, Banqueting and Event Catering, Management of Catering, Management of Catering Services, Culinary Arts Entrepreneurism, Final thesis, Final
exam.
Specialisations:
Optional courses:
Students can choose from a range of study subjects to deepen their knowledge of the field of study, as well as free electives.
Distinctive features of a study programme:
The Culinary Arts programme at the College of St Ignatius of Loyola has several distinctive features:
The programme focuses on practical learning, where students acquire skills by working directly in kitchens, restaurants and other culinary establishments. This prepares them for real jobs in the market. Sustainability and Healthy Eating - The programme emphasises the importance of sustainability,
healthy eating, the use of local and seasonal products and a responsible approach to food production and consumption.
Students are introduced to international culinary trends and innovations, as well as to world cuisines, allowing them to broaden their gastronomic knowledge.The programme offers a variety of fields of study - specialisations such as confectionery, food technology or restaurant management can be chosen, giving students the opportunity to deepen
their knowledge and to develop in a particular field.
Theoretical and practical balance - in addition to practical skills, students acquire theoretical knowledge of food culture, product preparation techniques, basic nutrition and the restaurant business, which allows them not only to cook but also to analyse and manage the culinary process. Students are given the opportunity to undertake internships both in Lithuania and abroad, during which they gain valuable experience and build professional contacts.
Access to professional activity or further study:
Access to professional activity:
Graduates of the Culinary Arts study programme will be able to work professionally in food production and catering services: as a production manager, chef, assistant chef, catering technologist, catering manager and administrator in catering (restaurants, cafes, bars, hotels) and other catering services companies. Graduates will also be prepared to work independently in setting up and managing food service businesses.
Access to further study:
Graduates of undergraduate collegiate programmes can go on to postgraduate programmes in food technology or culinary arts at national and international universities.
