Euromaster in gastronomy

European master's degree in gastronomy
Currently, it is planned to create a pan-European master's program in gastronomy, with an emphasis on culinary craft, art, European cultural heritage and food science. A consortium of European universities is established that benefits from existing master's programs and other research-based education at selected universities.

The program provides for two years of interdisciplinary courses combined with advanced project work, which will make the participants of the Master program well-prepared in the field of entrepreneurship in the food sector.
Thanks to the design work, the participants of the Master program will learn to implement workable business plans. They will be encouraged to enter new professional areas, such as staging unconventional meals at music festivals, in museums and other cultural institutions, as well as at international scientific conferences and large sports events. Masters will be inspired to develop and renew the European gastronomic heritage in modern times.
To achieve high quality and relevance on the international market, the consortium will work with companies, offering new university-level education and the latest vocational training.

New needs in the area of ​​advanced competences related to gastronomy
According to the plans, the participants of the Gastronomy Master program will be trained to take advantage of new career opportunities: restaurant managers, entrepreneurs and business leaders, food policy specialists, educators and nutrition and meal advisers for youth, the elderly and other social groups.
There are new requirements and expectations regarding advanced skills in modern culinary services, food production and food processing. There is a growing demand for specialists in the field of dietetics, new jobs are created related to healthy lifestyle, diet, nutrition and changing eating habits. In parallel with the university master's program, short courses are organized for professionals related to gastronomy and related nutrition services.
The target group are specialists interested in continuing education, teachers are recruited from universities and specialist companies. The pilot course, carried out in the Värmland region (Sweden), attracted participants from small and medium sized food and restaurant businesses dealing with niche production of cheese, drinks and cultural tourism. This was just one of the many examples of training carried out in the Nordic countries for professionals from the region and their companies.
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