Gastronomy Study Program
Croatia has been successfully building the status of one of the fastest-growing Mediterranean gourmet destinations. Its growth and development are based on a rich gastro-oenological tradition, as well as on an increasing offer of a variety of restaurants with a high-quality selection of local gastronomy and enology. For a gastro-oenological product to develop, it takes a high-quality staff trained to create top-quality products that keep pace with the latest developments in preparing and presenting the methods of preparing meals, in accordance with the requirements and needs of the tourist market. With this new course, University College Aspira encourages excellence in gastronomy and, as the only such higher education institution, educates students to be the holders of the development of Croatian gastronomy.
The professional title of: Bachelor of International Management in Hospitality and Tourism (BSc Econ), majoring in Gastronomy (180 ECTS)
Duration: The Undergraduate Study (Bachelors) lasts for 3 years (6 semesters) and it is implemented as a full or a part-time study
The venue: University College Aspira, Domovinskog rata 65, Split
Education objective: Qualitative improvement of professionals to work in the gastronomy, hotel industry, and tourism by introducing new and additional knowledge and skills through specializations.
The study course Gastronomy was created in cooperation with renowned experts with rich international experience, who are the lecturers at this very attractive study program fully suited to market requirements. Education of the future carriers of the development of Croatian gastronomy and oenology follows current world developments and trends.
One of the key predefined features is excellence in every segment of the study that results in training top-quality staff which, at the end of their study, obtain the most important theoretical and practical knowledge that meets the highest world standards in gastronomy and in general in this economic segment.
During the course of their study, students learn the importance of gastronomy and oenology in creating a comprehensive tourist experience, they are introduced to the techniques and history of various world cuisines, they work on forming top-quality gastronomic products, they are introduced with modern culinary trends, and they learn how to apply them. In the modern courses, students meet reputable chefs and participate in their seminars and workshops, and they have the opportunity to apply the mastered knowledge and skills in modernly equipped kitchens, while in the field classes they acquire the necessary experience in exploring traditional Croatian gastro-oenological products.
After Graduating Possibilities
The aim of the study program of Gastronomy is a quality advancement of professionals to work in hospitality and tourism by introducing new knowledge and skills through specialization.
Students of the study program of Gastronomy have the possibility to work as: manager of food and beverage department, restaurant or hotel chef, manager of a catering establishment, gastro fair organizer, catering manager, banquet manager, menu creator, brand manager in gastronomy, marketing manager in gastronomy, critic for gastronomy magazines, food critic, food-beverage pairing specialist, cook, culinary school teacher, sommelier, food quality manager, HR manager in gastronomy, an expert in making business plans for catering establishments.
The Learning Outcomes Of The Study Program Of Gastronomy:
Apply management functions and techniques in hospitality;
Create a financial plan and conduct systematic monitoring of the turnover and costs of a hospitality facility;
Use contemporary information technology in hospitality;
Manage the process of food and beverage supply in a catering facility;
Manage the quality of service through different ways of gathering information on the satisfaction of guests;
Recognize the importance of gastronomy in creating full tourist experience;
Apply contemporary gastronomy trends on forming a complete food and beverage offer according to the HACCP standards;
Prepare dishes according to modern culinary standards;
Create individual menus using the principle of the proper nutrition pyramid;
Create menus taking into account the modern marketing concepts;
Organize the work of the staff in the food and beverage department;
Devise a plan for the development of human resources in an organization in an optimal way; use contemporary techniques in serving food;
Communicate in an appropriate way with the guests
The Bologna Process
In accordance with the characteristics of the Bologna Process, the main objectives of this program are individualized work in small groups with direct mentoring supervision by assistants and teachers; a high level of vertical and horizontal student mobility; a large number of elective courses that students may choose at any other higher education institution; and flexible organization of the study, i.e. adjustment of contents of the study program to student preferences while maintaining the professional title. Moreover, the study program is compatible with related study programs at famous and reputable foreign universities.
Student intake and application submission:
There are 2 (two) intakes of students per academic year – Summer Term (March start) and Winter Term (October start)
Application submissions open year-round!