Turn your passion for food into a professional culinary career
The Gastronomy and Culinary Arts programme at VUM is designed for students who wish to develop strong culinary skills alongside the management knowledge needed for careers in professional kitchens, restaurants and food and beverage businesses. The programme places substantial emphasis on practical culinary education, supported by academic study, internships and preparation for professional development in the international culinary and hospitality sectors.
Why choose Gastronomy and Culinary Arts at VUM?
| Programme | Gastronomy and Culinary Arts |
| Mode of study | Full-time |
| Language of instruction | English |
| Degree awarded by VUM | Professional Bachelor |
| International award option | Cardiff Metropolitan University award available for eligible students in the final year |
| Cardiff Met final award | BA (Hons) Culinary Arts Management |
| Practical training | Practical kitchen laboratories, training restaurant and summer culinary internships |
| Location | Varna University of Management, Bulgaria |
| Route | September Intake | February Intake |
|---|---|---|
| Professional Bachelor | 3 years / 6 semesters | 3.5 years / 6 semesters |
* February-intake students complete the same six-semester programme over a slightly longer calendar period, allowing their studies to align with the standard September progression cycle, including the final-year Cardiff Met top-up route.
Select year of intake
| Professional Bachelor – 6 semesters |
|---|
| Intake 2026-27 |
| Intake 2025-26 |
| Intake 2024-25 |
* Curricula may vary depending on the year of admission. Applicants and students should consult the curriculum applicable to their intake.
* Please note that elective modules and additional credit-bearing optional modules are subject to availability and student demand; therefore, not all such modules may be offered in every academic year. Additional optional modules may carry credits but do not count towards the required credits for the degree.
Admission to VUM is based on the applicant’s educational background, academic performance, motivation, English language proficiency and submission of the required application documents. The admission process is carried out in accordance with VUM’s admission rules and the applicable Bulgarian legislation. Additional requirements may apply depending on the applicant’s citizenship, educational background, chosen mode of study and, where applicable, progression to the Cardiff Met final-year option. Applicants with documents issued outside Bulgaria may also be required to complete recognition, legalisation and translation procedures.
You can find detailed information about scholarship opportunities, semester tuition fees and student loans here.
The Cardiff Met top-up route is delivered at VUM in Bulgaria in the final year and is subject to meeting the applicable academic, English language, administrative and assessment requirements of both institutions.
How the Cardiff Met Top-up Route Works
The Cardiff Met option is available only in Year 3 of the full-time Professional Bachelor programme.
During Years 1 and 2, students are enrolled at VUM and follow the VUM curriculum, which combines academic study in business, hospitality and food and beverage management with practical culinary training and applied learning. Students may be considered for registration with Cardiff Metropolitan University in Year 3 only after they have successfully completed the required VUM studies and met the applicable academic, English language and progression requirements.
Admission Policy and Procedures for Cardiff Met Programmes at VUM
The Cardiff Met top-up route follows Cardiff Metropolitan University’s model for modular degrees. To receive an honours degree, students must successfully complete a total of 360 British credit points.
As this is a one-year top-up route, students who have successfully completed the required VUM curriculum for Years 1 and 2 are normally eligible for recognition of 240 British credit points through Cardiff Met’s applicable Accreditation of Prior Learning procedures. They then complete the final-year modules worth 120 British credit points at VUM.
The final-year comprises the following Cardiff Met modules:
| Module | British Credit Points |
|---|---|
| Innovation and Creativity in Hospitality and Culinary Arts | 20 |
| Strategic Leadership and Change Management in Culinary Arts | 20 |
| Conferences, Exhibitions and Corporate Events | 20 |
| International Food and Beverage Management | 20 |
| Marketing Communications in the Digital Age | 20 |
| Independent Study | 20 |
| Total final-year credit points | 120 |
| Final Award: BA (Hons) Culinary Arts Management | |
* Disclaimer: Programme structures, modules, learning activities and assessment requirements may change due to academic, regulatory, validation-related or operational reasons. VUM makes every effort to keep website information accurate and up to date; however, applicants are advised to request the latest programme information during the application process.
VUM students have opportunities to take part in international mobility for study or traineeships. Students may spend a semester or academic year at one of VUM’s partner universities or complete traineeships with partner employers abroad, where applicable and subject to Erasmus+ rules and selection procedures.
VUM works with more than 100 partner universities in over 20 countries and has long-standing partnerships with nearly 200 employers across Europe. For full-time students, traineeships are an important part of the study experience and are recognised towards the degree. Within the full educational cycle, students may take part in outgoing mobilities with a combined duration of up to 12 months.
You can find detailed information about Erasmus+ study and traineeship opportunities here.
The Gastronomy and Culinary Arts programme is designed to support students’ professional development and preparation for careers in culinary arts, food and beverage operations and related hospitality businesses.
Graduates of the programme may pursue careers in areas such as:
Typical professional roles may include chef, sous-chef, kitchen supervisor, restaurant or food and beverage manager, catering manager, culinary operations coordinator, food entrepreneur, culinary consultant or manager of a culinary business. Career progression depends on professional experience, individual performance and the requirements of the relevant employer.
