GASTRONOMY GRADUATE PROFILEThe role of well-balanced nutrition is increasing nowadays, as we want to eat not only tasty but also healthy food. Food is the basic necessity of life, but at the same time it is a pleasure, a way of spending free time, a lifestyle, and a tool to "taste" the world and other cultures. Cooking is an art. It is like painting: there will never be two identical paintings or .... dishes. More and more we choose to eat outside, because it is faster, more convenient, healthier, and it also allows us to discover new dishes we had no idea about. Gastronomy is an art of preparing and serving dishes based on professional culinary knowledge, as well as knowledge about products, their nutritional value, preparation of well-balanced meals, composing dishes, culinary traditions as well as eating habits and customs.
The HoReCa market report confirms that the gastronomy industry has prospects for further dynamic development in our country. On the other hand, the Euromonitor data shows that there are 1.5 restaurants for 1000 Poles, whereas in western countries there are 3 or more.
A gastronomy graduate is a specialist in food and catering related services of a high quality. After graduation, the students will be well prepared for commodity assessment of raw food materials, preparing dishes of various cuisines of the world with consideration of health-related aspects, running catering establishments (with its technological, economic, organizational and legal aspects), planning well-balanced nutrition for various groups of people, identifying risk factors for diet-related diseases and prevention of these diseases, evaluation of nutritional status, as well as conducting nutritional education.
Graduates will also be able to use methods and tools used to solve problems related to the broadly understood topic of nutrition in gastronomy. They will have knowledge in the fields of food chemistry, technical, technological, nutritional and economic sciences. They will be specialists in food processing and storage, as well as food quality control and will be prepared to hold engineer positions in companies, production plants and institutions dealing with processing, control and sales of food and human nutrition, with consideration of legal aspects. They will have skills to organize the production process and perform economic calculations. They will know the principles of market functioning and marketing products and services related to food and human nutrition.
The studies are practical in nature - a major part of workshops is conducted in specialist laboratories and classrooms, including a professionally equipped kitchen.
The curriculum of the undergraduate studies program of gastronomy includes education objectives that will allow to foster highly qualified graduates in the field related to improving the quality of catering services. After graduation, the students will be well prepared for commodity assessment of raw food materials, preparing dishes of various cuisines of the world with consideration of health-related aspects, running catering establishments (with its technological, economic, organizational and legal aspects), planning well-balanced nutrition for various groups of people, identifying risk factors for diet-related diseases and prevention of these diseases, evaluation of nutritional status, as well as conducting nutritional education.
Graduates will be able to use methods and tools used to solve problems related to the broadly understood topic of nutrition in gastronomy.
They will additionally acquire the so-called soft skills, which are highly valued by employers and allow to establish proper contact with potential customers and follow the rules of business etiquette. Graduates will also be ready for further education.
Job opportunities:After completing the undergraduate program, a graduate has opportunities to hold numerous positions related to hotel and catering services that will allow for further career development. Examples of possible work places include:
restaurants and food outlets,
catering establishments,
mass catering establishments: open (hotels, spas, health resorts) or closed (hospitals, nursing homes),
companies that deal with food safety,
service and trade companies in the field of gastronomy and gastronomy-related furnishing and equipment,
hotels and other facilities providing hotel services.
In the abovementioned establishments and institutions, our graduates can hold diverse positions and perform various functions.
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Culinary art
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Gastronomy business management
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Gastronomy in the hotel and mass catering industry
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