BA (Hons) Professional Culinary Arts
The 1st Culinary Arts Degree in Greece.
No1 in Greece | TOP5 in the UK.
1-year full time| Delivered in Greek.
Leads to managerial roles.
The BA (Hons) Professional Culinary Arts has been designed by the University of Derby, a TOP5 UK University for Tourism and Hospitality studies, according to the Guardian University Guide, 2020. The programme has been designed according to the standards of the Institute of Hospitality, which lends credibility to your qualification and ensures your learning is up to date and relevant. It leads to a highly regarded degree which will raise your professional status and give fresh momentum to your career plans.
Graduates will acquire a wide range of technical and transferable skills that will enable them to pursue a progressive career in the competitive Culinary Arts industry, such as Executive Chef, Food & Beverage (F&B) Manager, Restaurant Μanager, Μaitre D’ Hotel.
What you will study
You will be equipped with all the real-world experience that today’s employers expect. You will extent your knowledge on topics such as food & beverage, raw materials, menu set-up, tasting & costing. You will investigate international cuisines from a social and cultural perspective, you will acquire knowledge about current and future trends in Culinary Arts and you will develop skills in human resource management, crisis management and customer service. Through independent study, you will have the opportunity to develop a pure research project from a topic of interest.
- The first bachelor’s in Culinary Arts to be offered in Greece (2014).
- The degree is awarded by the No1 Ranked UK University in Greece and TOP5 in the UK.
- Designed according to the standards of the Institute of Hospitality.
- Work-related learning programme, including fieldtrips, conferences, masterclasses, simulations, guest lectures & networking events.
- You will be assessed in several ways, including written assignments, problem-based case studies, presentations & projects.
- Flexible delivery for working professionals.
- Graduates secure progressive careers and excel in renowned kitchens, from large international hotel chains to independent restaurants.
You will learn through practical demonstrations, guest lectures and tutorials, based on simulation, case studies and role-playing. You will attend masterclasses from renowned executive chefs, sommeliers, pâtissiers and F&B managers and participate in fieldtrips in restaurants, hotels, breweries, farms, food industries, fairs etc.
Assessment methods include written assignments, presentations, practical application, and a research project on a case study. Also, English lessons are offered to enable you to effectively use the University’s electronic resources to complete your projects.
This module aims to develop students’ knowledge and understanding of the skills required to succeed in academic study, research and assessment. Students will be introduced to a range of extended study skills and research methods, which will enable them to respond to the demands of academic study.
This module develops students’ understanding of food and beverage appreciation and pairings within different market segments of the culinary industry. Students will be able to draw on the core technical skills and knowledge they have developed at levels 4 and 5 and be able to examine a range of different food and beverage items in relation to aesthetics, aromas, textures, and flavour profiles. Students will also be able to identify properties within different food items and be able to pair with beverages accordingly.
Anthropology is the study of origins and social relationships between human beings. The anthropology of food is the study of food in a social and cultural context and includes topics such as the origins of food, food production, food policy, symbolism, consumption, adaption and social identity. This module will investigate the ways in which food, food production, food consumption and food rituals are associated with cultural norms, behaviours and social conventions. The module will examine contemporary modes of food production and society’s relationship with food. Its aim is to enable students to critically examine the role of food anthropology in the culinary arts sector and its contribution to our daily lives and the manner in which we are influenced.
This module aims to further develop students’ understanding of the complex relationship between the needs and expectations of customers. It gives a thorough understanding to critically analyse and evaluate topics such as guest relations, events planning & implementation, crisis management and management of available resources. Students will be provided with opportunities to develop relevant skills and knowledge through application of theoretical concepts in Realistic Working Environments.
This module will focus on the current and future trends in employment in Culinary Arts that encourages critical thinking on the issues that have contributed to the evolution of the industry. Students will research and debate the nature of the Culinary Arts Industry, evaluate the opportunities available to them and reflect on the development of their own individual skills. This will support them in articulating ideas and will engage them in personal reflection and critical analysis on their own skill set and knowledge to evaluate their future career path.
This module is the culmination of all student’s study on the programme. The independent study offers students the opportunity to demonstrate their professional knowledge and skills, as well as enabling them to develop and demonstrate their research and critical thinking skills within the context of culinary arts. Students are encouraged to develop a substantial individual project for sustained, in depth study in an independent, enquiring manner. They will be expected to present a creative body of work, which expresses and forms the basis of their professional potential in the culinary industry. In negotiation with an independent study supervisor, students will be expected to work with originality, initiative and confidence, and further develop competencies in research, critical analysis and organisation in order to be defined as professional culinary practitioners.
This course is right for you, if you are a chef or a pastry chef graduate wishing to pursue a managerial career in the hospitality and culinary sector.
There is no English requirement since the programme is delivered in the Greek language. However, a minimum English level of IELTS 4.5 (B1) will significantly facilitate your academic study. If you do not have a language proficiency certificate, you will take the English test at the College.
Moreover, you will be asked to submit a reference letter from a tutor, and you’ll be called for an academic interview with the programme leader.
Application & Enrolment
We use a rolling admissions policy, so we accept applications throughout the calendar year until all available places are filled. Since this is a highly sought-after, professional course at Mediterranean College, we urge you to submit your application in time.
We also offer multiple fee payment methods, individual payment plans, and bursaries based on academic, athletic and socio-economic criteria.
Contact us today and find out more about this course and the available bursaries and funding opportunities. Our admissions advisors will provide you with all necessary information and guide you through the application and enrolment process.
A University degree in Culinary Arts degree may give you the opportunity to continue your studies at Mediterranean College, choosing among the following Master’s:
- MSc International Hospitality Management
- MSc Human Resources Management
- MSc Marketing Management
- MBA Global Hospitality
- ΜΒΑ Global
Alternatively, you can opt for an accredited CPD course at Mediterranean Professional Studies:
- Business Administration – mini MBA
- Hotel & Tourism Management
- Leadership & Human Resources Management
- Marketing & Sales Management
- Finance for Small & Medium Businesses
- Digital & Social Media Marketing
As a university graduate, you could take up positions such as food and beverage supervisor, commis chef, commis pastry chef, chef de partie, graduate trainee restaurant manager, sales executive, licensed retail manager or contract catering manager, in Greece and abroad.
At Mediterranean College you get a degree from the University of Derby, a top ranked British University in Tourism. Here we learn how Hospitality is truly offered in a more practical way. Teaching is experiential, we learn by doing things in practice, we see how the departments of a hotel operate, through field trips, organised events, guest lectures with hotel managers and o mystery guests. The most important thing for...
Sophia Iakovidi, BA (Hons) International Hospitality Management
The most important for me is that we have the unique opportunity to do our internship in the Best Hotels in the country, making us ready to find a permanent job immediately after graduation....
Panagiotis Giannopoulos, BA (Hons) International Hospitality Management