The Mission Statement of the Undergraduate Gastronomy and Culinary Arts Program

The mission of the Gastronomy and Culinary Arts B.Sc. degree program is to educate future leaders and entrepreneurs, who will create added value for all stakeholders in the food and beverage industry, especially in gastronomy and culinary arts.

 The Undergraduate Gastronomy and Culinary Arts Program’s Learning Outcomes

PLO 1. Identify and apply the knowledge and skills necessary for culinary arts and food and beverage management.
PLO 2. Develop and integrate a core set of business skills necessary to successfully operate a food and beverage establishment.
PLO 3. Demonstrate competence in the communication skills necessary for food and beverage management.
PLO 4. Formulate business decisions in gastronomy and food and beverage management.
PLO 5. Evaluate leadership principles necessary in the diverse and global gastronomy industry.
PLO 6. Evaluate the role of culture, fine arts and creativity in gastronomy and food and beverage industry.
PLO 7. Integrate the knowledge of food science, food safety and hygiene, nutrition and sustainability in culinary arts and food and beverage management operations.
PLO 8. Develop an innovation-oriented entrepreneurial spirit focused on gastronomy and food and beverage management.
PLO 9. Identify and apply the knowledge and skills necessary for gastronomy and culinary arts.