Gastronomy and Culinary Arts enables students to acquire specialised knowledge and skills in the art of preparing and serving food, and designing and managing catering businesses. The educational content of the curricula addresses both traditional aspects of the catering process and innovative approaches to meeting the diverse, rapidly changing needs of consumers.

Students participate in numerous classes in excellently equipped laboratories. In addition, they participate in an internship and vocational traineeship programme at national and international level, which helps them prepare for entry into the labour market. First-cycle graduates are prepared to take up second-cycle studies.

catering equipment and appliances, food and beverage technology, cuisines of the world, catering and event organisation, fundamentals of hospitality, consumer service, information technology in catering, entrepreneurship and management in catering, culinary tourism, catering design, dietetic nutrition in catering companies.

Recruitment for studies proceeds electronically through the IRK system. A personal registration account is used to apply for the chosen course(s) and is the only source of information for the candidate on the outcome of the recruitment procedure.

Candidates with a secondary school certificate can apply for admission to first-cycle studies.

The recruitment procedure for first-cycle studies for candidates

– with the so-called “new matura” are based on the results of the written part of the external matura examination. In the assessment of the competition, multiplying factors are used, which refer to the grades of subjects taken at the matura exam at basic or extended level.

– with the so-called “old matura” is based on a competition of secondary school certificates. If a candidate has not passed the secondary school leaving examination in the subjects included in the competition, the final grades in these subjects included in the school leaving certificate are taken into account.

– laureates and finalists of olympiads and competitions: depending on the subject of the competition or olympiad, preferential rules are taken into account.

Subjects to be taken into account in the recruitment process: modern foreign language and one subject of choice: biology, chemistry, physics, computer science, mathematics.

A graduate in Gastronomy and culinary arts is a specialist possessing comprehensive knowledge, skills and competences that enable them to be employed in catering and gastronomy/hotel facilities at every level of their organisation, as well as in companies designing equipment for catering facilities and specialising in the sale of apparatus and equipment for these facilities. The knowledge gained also enables students to run their own businesses in the HoReCa sector. During the course of study, internships are carried out in HoReCa companies, i.e. restaurants, bars, catering outlets in retail outlets, hotels, canteens and in companies producing catering equipment and facilities, etc.

The graduate can find work as:

• manager or sales and marketing specialist of a restaurant,
• department manager in a catering facility,
• customer/patient service specialist in catering or dietetic services,
• organiser of catering services,
• an employee responsible for the creation of menus based on the principles of good nutrition,
• self-employed person in the field of catering services.

We encourage you to watch the film entitled ‘The Art of Culinary’ prepared for the Lublin Virtual Science Days by Piotr Stanikowski, M.Sc., an employee of the Faculty of Food Science and Biotechnology.

https://lui.lublin.eu/portal/lui_wyklady/sztuka-kulinarna/