Modules description

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Food technology in the culinary arts is a full-time programme.

Core modules

Year One
  • Applied Mathematics (5 ECTS)
  • Introduction to Organic Chemistry and Biochemistry (5 ECTS)
  • Food Chemistry and Analysis (5 ECTS)
  • Food Microbiology (5 ECTS)
  • Computer Sciences (5 ECTS)
  • Research Methods and Statistics (5 ECTS)
  • Technical mechanics and engineering (5 ECTS)
  • Modern equipment and design of the culinary production (5 ECTS)
  • Methods and automation of the scientific research (5 ECTS)
  •  Introduction to Food Technology (5 ECTS)
  • Basic Nutrition (5 ECTS)
  • English Language (5 ECTS)
  • Sports
  • Summer Internship I (10 ECTS)
Year Two

• Hygiene and Food Safety (5 ECTS)
• Introduction to Culinology® (5 ECTS)
• Food Sensory Analysis (5 ECTS)
• Technology of Culinary Arts (5 ECTS)
• Regional and International Cuisines (5 ECTS)
• Animal foods technology (5 ECTS)
• Fruits and vegetables technology (5 ECTS)
• Introduction to Pastry and Bakery (5 ECTS)
• Advanced Culinary Arts (5 ECTS)
• English Language
• Sports
• Summer Internship II (10 ECTS)

Year Three

• Food product development in culinary arts (5 ECTS)
• Marketing and business environment (5 ECTS)
• Accounting and price strategies in the culinary sector (5 ECTS)
• Introduction to tourism and hospitality (5 ECTS)
• Operations management in the F&B sector (5 ECTS)
• Development and implementation of new food products (5 ECTS)
• Innovations and creativity in the culinary sector (5 ECTS)
• Entrepreneurship (5 ECTS)
• Sports
• Graduation project/ Thesis (10 ECTS)
• Graduation seminar

Elective Modules

• Introduction to technology and trends in the molecular cuisine (5 ECTS)
• Food Anthropology (5 ECTS)
• Design and Technology of Pastry (5 ECTS)
• Design and Technology of Bakery (5 ECTS)
• Events management (5 ECTS)
• Competitiveness of the restaurant companies (5 ECTS)
• Catering (5 ECTS)
• On-line commerce in the culinary sector (5 ECTS)
• Consumer behavior in multi-cultural environment (5 ECTS)
• Human Resource Management in the Culinary sector (5 ECTS)
• Career Development (5 ECTS)
• Social Entrepreneurship (5 ECTS)
• Sustainability in the Culinary sector (5 ECTS)
• Second Foreign Language (5 ECTS)
• Marine Biology (5 ECTS)

* The elective modules are offered when requested by a certain number of students.