OBJECTIVES

The professional study programme in Enogastronomy equips students for direct involvement in the food and beverage preparation and service processes within a range of business entities, such as restaurants, hotels, bars and retail establishments.

The general objectives of the programme are to prepare students for:

• Professional advancement in the field of food production and service
• Successful continuation of education in related specialised studies in the field of biotechnical sciences

The specific objectives of the programme are to prepare students for:

• Working in business entities involved in food and beverage production and service
• Educating and consulting staff or consumers on serving high-quality and safe food and beverages
• Educating staff and consumers on optimal ingredient combinations and the interplay between food and beverages
• Enhancing the quality and diversity of offerings in business entities engaged in food and beverage production and service, considering trends in nutrition and the dietary needs of specific consumer groups

KEY SKILLS

The professional study programme in Enogastronomy equips students with the following professional key skills:

• Understanding raw materials, semi-finished products, and finished products of the food industry, as well as their chemically, biochemically and microbiologically induced changes during storage and preparation
• Ability to apply professional knowledge of the nutritional value of food and its impact on the human body when designing menus
• Ability to apply professional knowledge related to traditional and contemporary gastronomy, as well as the latest gastronomic trends
• Ability to apply knowledge to improve nutrition in food-related businesses
• Quality assurance system control and development
• Application of theoretical and practical knowledge in kitchen organisation and management
• Understanding of nutrition science and dietary trends
• Participation in menu planning for diverse consumer groups
• Application of knowledge about wine production and characteristics in creating wine lists
• Providing consultation on food and beverage pairing
• Optimisation of food business operations through computer programmes
• Independent management of food-related businesses and entrepreneurial activities like establishing crafts and companies
• Independent development of new projects in enogastronomy
• Human resource management in kitchens

DUTIES

Upon completion of their studies, the students will be qualified for the following duties and tasks:

• Managing food and beverage departments in food-related businesses
• Designing and modernisingrestaurant menus
• Organising oenological and gastronomic events
• Providing expert consultancy in creating business plans for hospitality establishments
• Handling human resource management in gastronomy
• Reviewing hospitality journals
• Conducting professional workshops in enogastronomy for various users
• Offering expert consultancy on food and beverage pairing
• Developing, managing and controlling quality assurance systems

Completion of Studies

Completion of the professional undergraduate study programme in Enogastronomy concludes with passing exams, fulfilling other study obligations and submitting and defending a final thesis.

Continuation of Studies

Upon completing the professional undergraduate programme in Enogastronomy, students can continue their studies at the professional graduate level. They also have the option to pursue university-level graduate studies, if the programme's university permits it, which may involve additional requirements such as differentiation exams.

Continuation of Studies — Horizontal and Vertical Mobility

The Enogastronomy study programme features Gastronomic Sciences as a distinct scientific field in the European and global educational landscape, offering numerous opportunities within the food production and gastronomy sectors. Graduates can apply their acquired knowledge to enhance the hospitality and tourism industries. A search for the keyword gastronomy on the bachelorsportal.com portal reveals 49 available programmes across Europe and the United States. Comparative analysis of individual course curricula indicates that the core idea of the Enogastronomy programme, which emphasises substantial practical training and independent work, is also represented in most foreign programmes.

Considering the scope of the undergraduate study and the wide range of potential areas of interest for graduates of the professional Enogastronomy programme, vertical mobility enables students to continue their education within the field of gastronomy or to specialise further in enology, or food science and nutrition.

Comparability with Related Accredited Programmes in Croatia and the EU

The curriculum of the Enogastronomy study programme aligns thematically with programmes in Croatia and the EU, based on defined learning outcomes, programme objectives, competencies, and the career paths for which students are prepared upon completing their studies. This high level of alignment and comparability with European higher education institutions adheres to the guidelines of the European Commission and embodies the spirit of the Bologna Process, which promotes student and teacher mobility within the European Higher Education Area.

Alignment with Labour Market Needs

The anticipated learning outcomes of the study programme contribute to developing competencies in students that are necessary for their personal and professional growth, as well as the development of society as a whole. In addition to including professional or field-specific outcomes, the programme also places significant emphasis on developing general or generic skills.

The inclusion of contemporary topics, such as the impact of specific food compounds on human health, trends in food processing, and understanding the specifics of various consumer groups, ensures that the anticipated learning outcomes reflect the competencies necessary for individual and societal development. The programme fosters socially responsible individuals who can respond to modern trends and challenges, including frequent and substantial changes in legislation, the increasing prevalence of unqualified labour in the hospitality sector, and the application of modern technology and artificial intelligence.

Upon completion of the study programme, students will possess the necessary knowledge and skills for employment or self-employment in the hospitality and tourism sector. They are specifically qualified in the areas of preparing and serving high-quality, safe food and beverages, at both the operational level and in lower to middle management positions. Additionally, they are qualified for roles in companies involved in the promotion of food and beverages, as well as in the development and control of quality assurance systems for food and beverages, even in moderately complex tasks.

Alignment with the Strategic Goals of the Faculty

The Development Strategy of the Faculty of Tourism and Rural Development 2023-2030 is a key document that outlines the Faculty's vision, mission and strategic goals. The Faculty's mission is:

"The Faculty of Tourism and Rural Development is an educational institution focused on teaching, scientific research, lifelong learning, academic integrity and excellence, quality assurance, digital transformation, international cooperation, and collaboration with the local community. The aim is to rapidly employ students in the tourism, hospitality and related sectors, by creating quality human resources to manage competitive tourist destinations based on innovative principles of sustainable and regional development, as well as labour market needs.”

The professional study programme in Enogastronomy aims to train students for immediate engagement in the work processes of food and beverage preparation and service in businesses such as restaurants, hotels, bars and shops. This aligns clearly with the mission and vision of the Faculty, the University, as well as national and local development strategies.