✔️ Food technology in the culinary arts is an innovative programme that combines a scientific approach with practical skills and provides knowledge and competencies in three areas – food technology, culinary arts and business skills. This is a unique program for the Bulgarian and European market, which provides scientific knowledge with a focus on culinary processes.
✔️ Students get acquainted with topics related to chemistry, physics and microbiology of food, technology of culinary processes, economics and marketing in the restaurant and food industry. Future chefs-technologists will combine practical experience in the kitchen with food science and technology to create new dishes and taste experiences.
✔️ The Food technology in the culinary arts program will give you in-depth knowledge of food and culinary processes. It will help you develop new products, new cooking techniques, develop your senses and give you knowledge of working with the latest technologies and cooking techniques. The training is carried out by leading master chefs and scientists-specialists in various fields of chemistry, biology, economics, management, tourism and hospitality.
✔️ The quality of the program is guaranteed by the partnership with leading renowned international associations in the industry such as the Association of Chefs, with educational institutions from abroad and with business organizations in order to transfer innovations and good practices and the opportunity to ensure successful professional realization of students after their training.
✔️ The main highlights of the program are:
Innovative combination of culinary arts, food technology and business approach;
In-depth knowledge of the processes that take place in the culinary processing of food and products;
Creative approach in creating new foods, beverages, meals and taste experiences that respect the principles of health, safety, aesthetics and economic efficiency;
Study of traditional and advanced technologies of culinary processing by working with the most modern kitchen equipment;
Getting acquainted with the latest trends in cooking, healthy cuisine and cultural aspects of nutrition;
Management approach in planning the operations in culinary production and promoting entrepreneurship;
Opportunity for practical experience within paid summer internships in renowned partner business organizations in the field of restaurant and food industry.
✔️ VUM has a rich and diverse network of more than 200 active international partners, where our students can conduct the mandatory internship provided in the curriculum. In this way, they get a real opportunity to make contacts, gain skills and experience in a real environment and lay the foundations for their future successful business.
The main highlights of the program are:
Innovative combination of culinary arts, food technology and business approach;
In-depth knowledge of the processes that take place in the culinary processing of food and products;
Creative approach in creating new foods, beverages, meals and taste experiences that respect the principles of health, safety, aesthetics and economic efficiency;
Study of traditional and advanced technologies of culinary processing by working with the most modern kitchen equipment;
Getting acquainted with the latest trends in cooking, healthy cuisine and cultural aspects of nutrition;
Management approach in planning the operations in culinary production and promoting entrepreneurship;
Opportunity for practical experience within paid summer internships in renowned partner business organizations in the field of restaurant and food industry.
✔️ VUM has a rich and diverse network of more than 200 active international partners, where our students can conduct the mandatory internship provided in the curriculum. In this way, they get a real opportunity to make contacts, gain skills and experience in a real environment and lay the foundations for their future successful business.
You can find detailed information on scholarship opportunities, semester tuition fees and student loans here.
We at VUM offer short and clear steps for admission of candidates. The main requirements for students are high motivation, good results from the high school diploma and a good level of English language proficiency.
In the process of admission Varna University of Management strictly follows the rules and regulations of the Ministry of Education and Science of the Republic of Bulgaria.
You can find information here.
Completion of the Food technology in the culinary arts provides many advantages, the most significant of which are the numerous career opportunities, both in Bulgaria and abroad.
Innovation and creativity in food development is a key factor for success in changing consumer trends and markets. The specialty Food technology in the culinary arts provides a wide range of competencies and skills of future professionals, which makes them highly competitive in many areas of professional realization such as:
Culinary specialists – technologists who know and master various culinary techniques and have extensive practical experience in the industry;
Experts-technologists in the food industry;
Consultants in the field of nutrition, food and legislation relating to the food industry;
Product managers and marketing experts in the field of food;
Food quality and safety specialists;
Experts-researchers in the field of nutrition, with an emphasis on creating new foods, dishes, products and culinary techniques;
Specialists in the creative industries related to food and nutrition, including media, web-based platforms, cultural events and festivals, etc .;
Entrepreneurs, owners and managers of restaurants and business organizations related to the production, supply, supply and consumption of food and food products.
VUM prepares its students for the highly competitive labor market by providing them with practical advice, guidance and career development opportunities. The university maintains excellent relations with business in Bulgaria, Europe, USA, etc., which is a prerequisite for conducting practice and future realization of students in various partner institutions and organizations around the world.
Module: Economics and Business Environment
• Economics (9 ECTS)
• Business environment (3 ECTS)
Module: Marketing and Business Communications
• Marketing (8 ECTS)
• Business Communications (4 ECTS)
Module: Research Methods
• Research Methods and Statistics (8 ECTS)
• Tourism Information Technology (4 ECTS)
Module: Accounting and Finance
• Accounting (6 ECTS)
• Finance (6 ECTS)
Module: Foreign languages
• English (6 ECTS)
• Second foreign language (6 ECTS)
• Summer Internship I (10 ECTS)
Module: Management
• Management (6 ECTS)
• Human Resources Management (6 ECTS)
Module: Introduction to Tourism
• Introduction to Hospitality and Tourism (8 ECTS)
• Tour operator, agency and transport activities (4 ECTS)
Module: Hotel Management
• Hotel management (6 ECTS)
• Hotel Software (3 ECTS)
• Practice Hotel (3 ECTS)
Module: Foreign languages
• English (6 ECTS)
• Second foreign language (6 ECTS)
• Summer Internship II (10 ECTS)
Module: Alternative Tourism
• Alternative Tourism (4 ECTS)
• Specialized type of tourism 1 (3 ECTS)
• Specialized Tourism 2 (3 ECTS)
Module: Strategic Management in Tourism
• Strategic Tourism Management (10 ECTS)
Module: Diploma project
• Diploma Seminar (10 ECTS)
Module: Foreign languages
• English (10 ECTS)
• Second foreign language (10 ECTS)
• Software Metrics – Tools and Methodology (5 ECTS)
• Computer Graphics (5 ECTS)
• Computer Multimedia (5 ECTS)
• Digital Security (5 ECTS)
Block One:
• Intelligent Systems (10 ECTS)
• Computational Intelligence (10 ECTS)
• Cyber Security (10 ECTS)
• Advanced Multimedia (10 ECTS)
• Analytics & Business Intelligence (10 ECTS)
Block Two:
• Parallel and Distributed Systems (10 ECTS)
• IT Project Management (10 ECTS)
• Employability (10 ECTS)
Block Three:
• Object-Oriented Systems 2 (10 ECTS)
• Advanced Programming (10 ECTS)
*Note: Elective modules are subject to availability and demand; as such, not all elective modules may run in one Academic Year.
Optional disciplines provide an opportunity to acquire knowledge and skills in various scientific fields in accordance with the interests of students. The study of the elective courses is not obligatory, but at the request of the students. For students who choose to study electives, they become compulsory.
• Agrotourism (5 ECTS)
• Introduction to agribusiness (5 ECTS)
• Electronic business in the agricultural sector (5 ECTS)
• Crop production (5 ECTS)
• Management consulting in agribusiness (5 ECTS)
• Computer networks (5 ECTS)
• Business applications (5 ECTS)
• Introduction to multimedia applications and the Internet (5 ECTS)
• Robonomics (5 ECTS)
• Next foreign language (5 ECTS)
• Underwater cultural heritage (5 ECTS)
• Ethnology (5 ECTS)
• Folklore (5 ECTS)
• Marine Biology (5 ECTS)
