BACHELOR OF HOTEL MANAGEMENT
SPECIALISATION IN CULINARY ARTS
NEW INTERNATIONAL
CULINARY
EDUCATION
PROGRAMME
SITUATED IN HISTORICAL BRUGES WITH PRACTICAL COURSES IN ICONIC RESTAURANT
'DE KARMELIET'
Run the Restaurant Part 2
The 2nd year students will open restaurant 'De Karmeliet' for a 6-course dinner from 13 November until 21 December
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FULLY BOOKED, Sorry!
THE MAKING OF... SNEAK PREVIEW
Cooking session, creation of the menu 'Run the Restaurant'.
OUR MISSION
WHEN PASSION BECOMES KNOWLEDGE
Our mission: the perfect combination of gastronomy and great management skills
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Our chefs are among the world's best when it comes to cooking and providing us with a luxurious and magnificent gastronomic feast to indulge in. However, they themselves feel that their management skills could be improved upon. As the first and only higher education institution to offer the combination of culinary arts and management, VIVES University of Applied Sciences focusses on bringing a chef's management skills set to a higher standard.
Our mission is to empower chefs by complementing their talent for gastronomy with a solid background in management.
Building your successful career in hospitality & gastronomy
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At VIVES we have created a truly inspirational environment where students can grow, learn and create every single day. Through our unique educational approach and thanks to our truly passionate staff, we help students develop towards professional and personal excellence.
Guidance, inspiration and support
FCAC is a training centre which offers courses, workshops and training programmes in Culinary Arts. A team of dedicated lecturers and professional chefs with a passion striving to make a difference in the lives of students through their tireless dedication to education are at the core of the centre. Because of their knowledge and experience, they guide students towards a professional career in gastronomy, management and hospitality.
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CAREER OPPORTUNITIES:
SECTORS
The food industry
Restaurant and catering
Gastronomy consultancy
Tourism
Hospitality
POSITIONS
Chef
Director of Food & Beverage
Restaurant and Catering Manager
Gastronomy Consultant
Events and Gastronomic Activities Manager
Food Sector Research and Innovation Manager
Food Quality and Safety Officer
Culinary Operations and Projects Manager
General Manager
Starred chef
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OUR OFFER
PROGRAMMA
3 years | 180 credits
A combination of Hotel Management and High Level Culinary Courses.
FCAC is proud to present its first Culinary Arts Specialisation Programme as part of the Bachelor Hotel Management.
At the start of their studies Hotel Management, students choose one of two specialisations: Culinary Arts or Hospitality Management. Both specialisations provide students with a firm foundation in management, ICT, communication and teamwork skills. Next to that, students receive specific practical and theoretical courses depending on their elected specialization.
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Former Three-Michelin-Star restaurant 'De Karmeliet***' is the venue where all the culinary arts courses are organized. It is a unique location in the city center of Bruges.
The bachelor programme, 3 years of study, takes students' managerial and culinary skills to a higher level. Patron and mentor of the program is none other than former Three-Michelin-star chef Geert Van Hecke.
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The programme consists of 3 years, where your managerial and culinary skills are taken to a higher level each year.
If you are interested in the specialisation Hospitality Management, you can find more information here:
FIRST YEARBASICS
CULINARY ARTS
History, Fundamentals & Future
Products
Technics & Materials
Practice French Cuisine
Practice Belgian Cuisine
Workshops, Visits, Guest lecturers,
Wine Spirit Education Trust (WSET) Level 1
Running the Restaurant 1
MANAGEMENT & COMMUNICATION
Economics
Law
Hospitality Accounting 1
ICT basics
Languages
Ethics
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SECOND YEARADVANCED
CULINARY ARTS
Running the Restaurant 2 (6 weeks)
F&B Operations
Food Microbiology & Hygiene
Company Visits, WSET Level 2
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MANAGEMENT & COMMUNICATION
Hospitality Accounting 2
Advanced ICT
Profit & Loss
Sales & Marketing
Human Resources Management
Languagues
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THIRD YEAR
STAR LEVEL
CULINARY ARTS
Food Process Engineering
Culinary Research & Development
Star Cuisine
Internship
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MANAGEMENT & COMMUNICATION
E-business and Sales
Revenue Management
Financial Management
Ethics and Cultural Diversity
International Communication
Bachelor's Thesis
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FLANDERS CULINARY ARTS CENTRE
Flanders Culinary Arts Centre, where culinary arts and culinary industry management meet
Flanders, a unique region in Europe.
Our culinary heritage is second to none in the world. We consider it to be one of our most important assets. Historical Bruges is well known as the gastronomic capital of Europe, with over 32 Michelin, GaultMillau and Bib gourmand recommended restaurants.
The presence of several renowned Hotel Schools in the area and our Burgundian lifestyle have led to a flourishing restaurant business in Flanders.
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Flanders Culinary Arts Centre
The focus of the Flanders Culinary Arts Centre is twofold. On the one hand the Centre aims at improving brand awareness of Flanders and Bruges as gastronomic regions. On the other hand it focusses on further professionalizing its chefs.
The FCAC is located in former Three-Michelin-Star restaurant “De Karmeliet” in the city center of Bruges. Under the professional supervision of VIVES Bachelor of Hotel Management, Hotelschool Ter Duinen and former Three-Michelin-Star chef Geert Vanhecke, the FCAC is the industry's networking venue, the central meeting point where all (inter)national chefs and restaurant managers get the opportunity to network, gain valuable industry contact and further professionalize.
Flanders Culinary Art Centre is home to Hotel Management, specialisation Culinary Arts, a bachelor degree programme delivered jointly by VIVES University of Applied Sciences and Hotelschool Ter Duinen.
The programme, open to both Belgian and international students, provides a firm foundation in culinary techniques and management studies. Once their training finished, students are high-end chefs equipped with a solid set of management skills.
Next to the bachelor programme, the FCAC will also offer workshops for professional chefs, organise demo’s given by renowned international chefs and provide a venue for specific events and management trainings for hospitality professionals. The academic gastronomic restaurant will be open during certain times of the year.
Hotelschool Ter Duinen has been a gastronomical center for Hotel & Catering Education for the past 75 years. It can boast a record number of Michelin starred chefs among its former students. Even today they play an important role in the learning methods of the school. Ter Duinen brings its gastronomic expertise to the table.
ABOUT US
Passionate about food & hospitality
VIVES University of Applied Sciences is located in Bruges. With over 30 years of experience in teaching Hotel Management, it offers modern and competence based education and innovative practical research at the heart of Europe. VIVES University of Applied Sciences organises the Management & Communication part of the programme.
"The discovery of a new dish does more for the happiness of mankind than the discovery of a new star."
Jean-Anthelme Brillat-Savarin
Summer
school
Ter Duinen
THE IDEAL PRELIMINARY FOR
THE BACHELOR CULINARY ARTS
01/09/2024 - 20/9/2024
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During a period of 3 weeks the chefs de cuisine and maître D's will prepare you for your further carrier in the hotel industry
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Register via
https://forms.gle/DoEDWpTVRnYCFpu68
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Information:
olivier.willaert@hotelschoolkoksijde.be
+32 471 590 280
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Rate : € 1.450 for 3 weeks stay, ingredients and meals included.
Prepayment of 500 euro makes your registration official.
Please transfer the prepayment with description 'summer school Ter Duinen' to bank account nr:
IBAN: BE80 4748 1017 7177
BIC KREDBEBB
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