General information
The Gastronomy study program is aimed at young creative people who love challenges and innovations and are ready to work in various catering kitchens, including specialized and exclusive restaurants, as well as hotels of the highest categories belonging to famous world chains. This study program offers students mastery of different theoretical knowledge and practical skills in the field of food and gastronomy. In the focus of theoretical and practical study, gastronomy is like science, art and skill. This implies long-lasting work in the kitchen in order to acquire certain skills, mastering specific skills and practical experience, as well as discipline and self-discipline, readiness for team work, but above all love for this profession and great resistance in order to achieve the desired career success. Those who opt for this study program will learn to be competent, professional gastronomes, whose career knows no boundaries.
All students activities are rated according to the European Credit Transfer System (ECTS), (European Credit Transfer and Accumulation System, ECTS), so that each semester is awarded 30 ECTS credits. The basic applied studies last for three years, that is, six semesters and they award 180 ECTS points. The studies were conducted in the form of class-based teaching (face-to-face) in Serbian. The study program is realized within the field of Management and business – the field of Gastronomy management.
Qualification
After completing basic applied studies, a student is appointed a title of Bachelor (appl.) in Restaurant Management. According to the National Framework of Qualifications of the Republic of Serbia (NFQRS) the completion of basic applied studies is achieved at the sixth level, sub-level one (level 6.1). The condition for acquiring this level is previously achieved level 4 of (NFQRS) and passed general, professional or artistic graduation.
Teaching and exams
Teaching is performed using one-semester courses. Students activities during the semester (pre-examination obligations), such as colloquiums, seminar work and homework, are scored. The ratio of the number of points earned in pre-examination and exams is determined for each subject individually, with pre-examination obligations participating with at least 30 and up to 70 points. The final exams are placed in the School within the appropriate exam terms, which are: January, February, June, September and October. By completing preliminary exams and taking the exam, a student can earn a maximum of 100 points, with a score of at least 51 points for a grade of 6, a score of 61 points for a grade of 7, a score of at least 71 points for a grade of 8, a score of at least 81 points for a grade of 9 and a score of at least 91 points for a grade of 10.
Goals and outcomes
Study program Gastronomy Management provides graduates with the competencies for:
- management activities in gastronomy;
- placement of culinary products;
- realization of the processes and operations in food production.
Continuation of studies
After completing basic applied studies, a student can enrol in specialist applied studies.
Curriculum accredited in 2017.
| No. | Code | Course Title | Status | ECTScredits |
| FIRST YEAR | ||||
| First semester | ||||
| 1. | ОГГАСОА1 | Gastronomy 1 | compulsory | 7 |
| 2. | ОГИОХОА1 | Construction and equipment of hotels | compulsory | 4 |
| 3. | ОГПОПОО1 | Trade law | compulsory | 4 |
| 4. | ОГЕУХОС1 | Economics of the hotel industry | compulsory | 3 |
| 5. | ОГПОКОО1 | Business communication | compulsory | 3 |
| 6. | ОГПЕНОА1 | English 1 | compulsory | 3 |
| Elective block (choose one) | ||||
| 7. | ОГНЕМИС1 | German 1 | elective | 2 |
| ОГРУСИС1 | Russian 1 | elective | 2 | |
| ОГФРАИС1 | French 1 | elective | 2 | |
| Second semester | ||||
| 8. | ОГГАСОА2 | Gastronomy 2 | compulsory | 7 |
| 9. | ОГИСХОС2 | Nutrition | compulsory | 4 |
| 10. | ОГХМАОС2 | Hotel marketing | compulsory | 3 |
| 11. | ОГСОЦОО2 | Sociology | compulsory | 3 |
| 12. | ОГПЕНОА2 | English 2 | compulsory | 3 |
| Elective block (choose one) | ||||
| 13. | ОГНЕМИС2 | German 2 | elective | 2 |
| ОГРУСИС2 | Russian 2 | elective | 2 | |
| ОГФРАИС2 | French 2 | elective | 2 | |
| 14. | ОГСТПР12 | Internship | compulsory | 12 |
| Total ECTS credits per year | 60 | |||
| No. | Code | Course Title | Status | ECTS credits |
SECOND YEAR |
| Third semester | ||||
| 1. | ОГНГАОА3 | National gastronomies | compulsory | 6 |
| 2. | ОГОРХОС3 | Organization of work in the hotel industry | compulsory | 3 |
| 3. | ОГИУХОО4 | Information systems in the hotel industry | compulsory | 5 |
| 4. | ОГРХПОО3 | Accounting of hotel establishments | compulsory | 3 |
| 5. | ОГПЕНОА3 | English 3 | compulsory | 3 |
| Elective block (choose one) | ||||
| 6. | ОГНЕМИС3 | German 3 | elective | 3 |
| ОГРУСИС3 | Russian 3 | elective | 3 | |
| ОГФРАИС3 | French 3 | elective | 3 | |
| Fourth semester | ||||
| 7. | ОГПМХОС4 | Personnel management in the hotel industry | compulsory | 3 |
| 8. | ОГПОФОС4 | Business finance | compulsory | 4 |
| 9. | ОГОХООА4 | Fundamentals of hotel management | compulsory | 4 |
| 10. | ОГОРЕОА4 | Fundamentals of restaurant management | compulsory | 4 |
| 11. | ОГПЕНОА4 | English 4 | compulsory | 3 |
| Elective block (choose one) | ||||
| 12. | ОГГАПИА4 | Gastronomic products | elective | 4 |
| ОГПП1ИА4 | Bakery and confectionery 1 | elective | 4 | |
| Elective block (choose one) | ||||
| 13. | ОГНЕМИС4 | German 4 | elective | 3 |
| ОГРУСИС4 | Russian 4 | elective | 3 | |
| ОГФРАИС4 | French 4 | elective | 3 | |
| 14. | ОГСТПР34 | Internship | compulsory | 12 |
| Total ECTS credits per year | 60 | |||
| No. | Code | Course Title | Status | ECTS credits |
| THIRD YEAR | ||||
| Fifth semester | ||||
| 1. | ОГГАМОА5 | Gastronomy management | compulsory | 5 |
| 2. | ОГПГЕОА5 | Applied aesthetics in gastronomy | compulsory | 4 |
| 3. | ОГПРАОА5 | Project work | compulsory | 3 |
| Elective block (choose two) | ||||
| 4. & 5. |
ОГПМЕИС5 | Menu planning | elective | 3 |
| ОГМДАИС5 | Event management and animation in hotel industry | elective | 3 | |
| ОГПП2ИА5 | Bakery and confectionery 2 | elective | 3 | |
| ОГИУУИС5 | Innovations in hospitality | elective | 3 | |
| Elective block (choose one) | ||||
| 6. | ОГНЕМИС5 | German 5 | elective | 2 |
| ОГРУСИС5 | Russian 5 | elective | 2 | |
| ОГФРАИС5 | French 5 | elective | 2 | |
| Sixth semester | ||||
| 7. | ОГМКХОС6 | Quality management in the hotel industry | compulsory | 4 |
| 8. | ОГКРГОА6 | Creative gastronomy | compulsory | 5 |
| Elective block (choose three) | ||||
| 9. – 11. |
ОГППХИС6 | Business psychology in the hotel business | elective | 3 |
| ОГСЗБИС6 | Hygiene and safety in the hotel industry | elective | 3 | |
| ОГМНСИС6 | Teaching methodology of applied courses | elective | 3 | |
| ОГПРМИС6 | Entrepreneur management in the hotel industry | elective | 3 | |
| ОГМАСИС6 | Mass nourishment | elective | 3 | |
| ОГГУХИС6 | Globalization in the hotel industry | elective | 3 | |
| 12. | ОГСТПР56 | Internship | compulsory | 12 |
| 13. | ОГДИПЛО6 | Graduation thesis | compulsory | 10 |
| Total ECTS credits per year | 60 | |||