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Gastronomy and Catering
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Summary of the Profile
General Description: Objective(s) of a study programme: to train a gastronomy and catering specialist able to organize the production of dishes and customer service; develop and improve recipes; apply innovative technologies; make calculations of the economic efficiency; model the premises of the company; ensure the quality of dishes and safety following the legal acts.
Learning outcomes: Study programme graduates:
1. Being able to apply the knowledge of natural and social sciences, mathematics and engineering while making decisions in professional activities.
2. Ability to apply the knowledge of gastronomy and organizing catering in the activities of a catering company.
3. Being able to collect and analyze the information of gastronomic science; conduct research across the food production chain; process results and present conclusions.
4. Being able to select raw materials, materials, equipment, and produce dishes, taking into account environmental sustainability and the concept of sustainable production.
5. Ability to plan the principles of organizing food production and manage it in accordance with the specifications set for the food quality and safety, human safety as well as commercial, ethical and environmental requirements.
6. Ability to solve the challenges of organizing food production activities independently and in a team; assess the impact of technological processes on society and the environment following the provisions of professional ethics.
7. Ability to communicate and cooperate with gastronomy and catering specialists and other stakeholders following the principles and rules of professional communication.
8. Being able to associate professional and personal development with the importance of lifelong learning.
Activities of teaching and learning: Lectures, practical sessions, practical and laboratory work, consultation/counselling, self-study, study of scientific and teaching literature, review and presentation of information sources, seminars, debates, individual and group activities, case studies, project planning, problem solving, internships, business visits, Final Project.
Methods of assessment of learning achievements: Certain criteria in addition to individual cumulative assessment are applied to the assessment of students' achievements. The final study assessment may include an examination or a project defence. The final evaluation consists of mid-session reports (practical or laboratory tasks, tests), self-study (case study, problem-oriented practical tasks, etc.) and the evaluation of an examination or project.
Framework: Study subjects (modules), practical training:
General collegial study courses (15 credits): Professional Communication, History of Gastronomy and Food Culture, Foreign Language
Study field courses (114 credits): Information Technologies, Mathematics and Statistics, Food Chemistry, Foodology, Etiquette and International Protocol, Ergonomics and Employee Safety, Analytical Chemistry, Basics of Food Microbiology, Food Safety and Hygiene, Cold Food Production Technologies, Behaviour Culture and Vocational Ethics, Food Biochemistry, Business Law, Food Design, Public Speaking, Engineering Graphics, Food Toxicology, Food Quality and Safety Management, Engineering of Catering Enterprises, Confectionery and Beverage Production Technologies, Methodology for Gastronomy Scientific Research, Cost Management and Menu Planning, Innovations and Entrepreneurship in Catering Companies, Design of Catering Facilities, Fundamentals of Molecular Gastronomy, Accounting in Catering Enterprises, Hot Food Production Technologies.
Professional internships (30 credits): Visitor’s Professional Practice, Event Organization, Technological Practice 1, Technological Practice 2, Computerized Accounting Practice, Final Practice.
Professional Bachelor Thesis – 12 credits.
Optional courses: Alternatives – 6 credits. Alternative 1: Nutrition, Sensory Evaluation of Food/ Culinary Products. Alternative 2: Fundamentals of Food Visualization, Marketing and Business Environment. Students may choose 3 credits from the list of freely elective courses offered by Kaunas University of Applied Sciences. The study programme offers the following courses: Culinary Heritage, Food and Beverages Matching.
Distinctive features of a study programme: It is only Kaunas University of Applied Sciences that implements Professional Bachelor studies in the field of Gastronomy and Catering. The study programme takes into account the history of gastronomy, comparing historical periods, trends as well as modern consumer needs in the world and Lithuania. Students are given an opportunity to select the assortment of dishes; while creating new tastes and forms, apply the methods of primary and thermal treatment, molecular gastronomy; prepare the technological documentation of dishes, and apply different models of organizing catering. Practical training is well organized in the study programme.
Access to professional activity or further study: Access to professional activity: The graduates may work as production managers, technologists, chefs, confectionary workshop managers/technologists in various catering sectors, they may also start up their own business.
Access to further study: Professional Bachelors in Food Studies may continue their studies at Kaunas University of Technology, Lithuanian University of Health Sciences, Vytautas Magnus University and Vilnius University. Graduates may receive credits if they choose university first cycle study programmes. Having completed additional studies, they are entitled to enrol in the second cycle Master degree studies.
