MBA International Culinary Arts and Management

In this course, students are taught more than the basics of culinary and cooking. They are taught to create a world-class menu that adapts to the current trends, nutrition and science of healthy foods, the essentials to hiring a sous-chef and the team, calculating the cost of each dish and to sourcing sustainable produce. This course prepares students to get experience on the financial side of running a restaurant and polishes their acumen in this sphere. On successful completion of two years of Masters Course student will earn 120 ECTS Credits.

COURSE STRUCTURE – 6 MONTHS STUDIES + 6 MONTHS INTERNSHIP (EACH YEAR)