Program Overview

Program Overview

The Culinary Arts and Meal Science program is a 180-credit undergraduate degree that aims to develop students' knowledge and skills in the culinary arts, meal science, and hospitality management.

Program Objectives

The program's objectives are to:

• Develop students' ability to make independent and critical judgments
• Enable students to identify, formulate, and solve problems
• Prepare students to meet changes in the workforce
• Develop students' knowledge and understanding of the subject area, including scientific, practical, aesthetic, and ethical aspects
• Enable students to search for and evaluate knowledge at a scientific level
• Enable students to follow the development of knowledge and exchange knowledge with others, including those without specialized knowledge in the field

Local Program Objectives

After completing the program, students should be able to:

• Demonstrate knowledge of relevant scientific, practical, aesthetic, and ethical aspects of planning, developing, leading, and implementing meals with a focus on professional cooking
• Design and lead meal and hospitality situations
• Evaluate the quality of food and meal combinations
• Demonstrate an understanding of the role of meals and hospitality in society and people's responsibility for producing and consuming food and drink, including social, economic, and ecological sustainability aspects

Courses

The program consists of the following courses:

• Meal Knowledge and Hospitality, Gastronomy I, Culinary Crafts, 7.5 credits
• Meal Knowledge and Hospitality, Scientific Foundations, 7.5 credits
• Meal Knowledge and Hospitality, Sensory Science I, 7.5 credits
• Meal Knowledge and Hospitality, Hospitality, 7.5 credits
• Meal Knowledge and Hospitality, Aesthetic Design, 7.5 credits
• Meal Knowledge and Hospitality, Meals in Society, 7.5 credits
• Meal Knowledge and Hospitality, Gastronomy II, Culinary Crafts, 15 credits
• Meal Knowledge and Hospitality, Entrepreneurship in Gastronomy, 7.5 credits
• Meal Knowledge and Hospitality, Working Life and Leadership in Gastronomy, 7.5 credits
• Meal Knowledge and Hospitality, Project Work, Gastronomic Operations, 7.5 credits
• Meal Knowledge and Hospitality, Sensory Science II, 7.5 credits
• Meal Knowledge and Hospitality, Gastronomy III, Laboratory Cooking, 7.5 credits
• Meal Knowledge and Hospitality, Gastronomy IV, Nutrition and Health, 7.5 credits
• Meal Knowledge and Hospitality, Work-Integrated Learning, 15 credits
• Meal Knowledge and Hospitality, Research Methods, 7.5 credits
• Meal Knowledge and Hospitality, Gastronomy V, Meal Development, 15 credits
• Meal Knowledge and Hospitality, Branding and Communication in Gastronomy, 7.5 credits
• Meal Knowledge and Hospitality, Gastronomy VI, Creativity and Innovation, 7.5 credits
• Meal Knowledge and Hospitality, Research Design, 7.5 credits
• Meal Knowledge and Hospitality, Independent Work, Bachelor's Course, 15 credits

Program Structure

The program starts with the courses Meal Knowledge and Hospitality, Gastronomy I, Culinary Crafts, Meal Knowledge and Hospitality, Scientific Foundations, Meal Knowledge and Hospitality, Sensory Science I, and Meal Knowledge and Hospitality, Hospitality. The program's courses focus on the central aspects of meal knowledge and hospitality, such as space, meeting, product, atmosphere, and control systems. The program's content aims to develop students' reflective and scientific approach to professional cooking, including artistic, aesthetic, and ethical dimensions.

Examination

A Bachelor's degree is awarded after the student has completed course requirements of 180 credits, including at least 90 credits with progressive specialization in a main field of study (courses with the designation G1N, G1F/G1E, and G2F/G2E), including an independent work (thesis) of at least 15 credits with the designation G2E.

Eligibility

Basic eligibility requirements apply. Additional eligibility requirements may be specified for individual courses.

Selection and Guarantee of Place

Selection is based on grades (60% of places) and results from the Swedish Scholastic Aptitude Test (40% of places). Students admitted to the program have a guarantee of a place in the program's courses, up to a maximum of 30 credits per term, provided they meet the specific eligibility requirements.

Other Regulations

Teaching is normally conducted in Swedish, but English may be used. The rules for education at the basic and advanced levels are available on the university's website.