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Culinary Arts
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Summary of the Profile
General Description:
Objective(s) of a study programme:
Prepare Culinary Arts professionals able to apply knowledge of fundamental and advanced food production technology, solve issues of quality assurance and safety of food raw materials, manage food production and food chain processes, food service administration, assess food service business indicators and evaluate changes in business environment. Professionals are expected to be socially responsible and be guided by Christian moral values, continuously seek personal development and business service effectiveness.
Learning outcomes:
The graduates of this study programme will be able to:
1. Apply natural sciences knowledge in practical activities, manage food technology processes while assuring food quality and proper use of technical equipment.
2. Apply knowledge about food products and food production chain, selection and process of food raw materials, adhering to their technological characteristics, their variety and quality standards, distribution and supply to the customer. Acknowledge quality standards of food raw materials, their food production process and storage requirements, as well as other related safety and quality characteristics.
3. Apply knowledge about food safety and quality, food service work safety and hygiene requirements, evaluate food safety risk factors and apply preventive measures in food technology and realization processes, while adhering to international, European and national legal regulations.
4. Carry out physical, chemical and microbiologic food analyses in laboratory conditions, analyse data and formulate conclusions on food nutritional value, quality and safety, apply the results for the professional business innovations.
5. Plan food and food chain technological processes and resources, be able to design and set-up technological workspace in accordance to the requirements of operational workflow as well as to implement preventive food safety system.
6. Prepare creative and innovative dishes of various technological difficulty and present them, compose menu with regard to the food service concept and demand.
7. Plan, manage and control daily activities of food service and catering enterprises, stock supply, control financial and other resources, provide analysis of main performance indicators in order to evaluate company’s results, make change and solve rising challenges.
8. Evaluate the importance of healthy and balanced nutrition, apply its principles to the development of wellbeing of society, individuals, and environment sustainability.
9. Communicate and cooperate constructively with the professional community, nutrition and food safety specialists, customers and guests, as well as general public.
10. Plan and coordinate daily food service business workflow, organize kitchen workflow, effectively work in teams and independently, ensuring proper management of food technology processes.
11. Spread personal experience and upgrade professional competence (knowledge, skills and values), evaluate personal needs for learning and development, base own professional activity on Christian moral values.
12. Take decisions independently, solve professional issues, collect and analyse information, care for the personal grow and development of mature, responsible and virtuous personality.
Activities of teaching and learning:
Innovative and traditional study methods are used to create active student-centered learning environment: explanation, illustration, demonstration, analysis of examples and problematic questions, case studies, project work, discussion, debates. Significant emphasis is given to analysis of professional environment, performance of practical tasks and problem solving.
Methods of assessment of learning achievements:
Study achievements are assessed according to St. Ignatius Loyola College assessment order, cumulative assessment and a ten-scale assessment system is applied. Specific evaluation criteria are foreseen in description of each module programme. Achieved study programme outcomes are demonstrated during Final Exam and Final Theses.
Framework:
Study subjects, practical training:
Study modules, practical training:
Professional Philosophy, Food Science, Fundamentals of Food Production Technology, Food Production Technology Internship, Balanced Nutrition, Advanced Food Production Technology, Food Business Management, Banqueting and Events Catering, Culinary Arts Entrepreneurship, Final Theses, Final Exam.
Two professional activity internships are performed in actual professional environment in food industry companies.
Specialisations:
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Optional courses:
Students may choose Study Field Knowledge Deepening and Elective Course Units. Total volume of Elective units is 21 credits.
Distinctive features of a study programme:
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Access to professional activity or further study:
Access to professional activity:
Graduates from Culinary Arts programme will be able to work as food production manager, executive chef, sous-chef, food production technologist, food service company manager and administrator in food service (restaurants, bistro, café-bars, hotels) and other food catering companies. Graduates also will be able to create and manage their own food service and catering companies.
Access to further study:
Graduates of first cycle higher education programme will be able to study further in second cycle catering, food technology or culinary arts study programmes in Lithuania and abroad.
