Description

The  Bachelor  of  Culinary  Arts  to  provide  students  with  the  theoretical  and  practical  principles  and  aspects  of  culinary  arts, 
including  hot  and  cold  kitchen,  charcuterie,  patisserie  and  kitchen  management.  The  degree  aims  to  equip  students  with 
knowledge, professional, scientific and technical skills and values to pursue a career in Culinary Arts. The programme provides a 
comprehensive and  systematic introduction  to  the major  concepts,  theories and  problem‐solving  techniques  required  during 
food preparations. The programme further prepares students for diverse industry positions. This programme provides students 
with an ideal way of learning the art of food preparation and presentation skills.
 
This  programme  allows  students  to exit  with  the  Certificate  in Hospitality Operations  at NQF  Level  5,  as  a  first  exit  level  upon 
successful  completion  of  year  1.  This  Certificate  allows  the  student  to  perform  major  operational  activities  in  the  various 
departments  of  hospitality  establishments  with  minor  supervisory  activities.  Further,  it  allows  the  students  of  hospitality 
establishments with minor supervisory activities. Further, it allows the student to pursue a career at a more temperate pace and 
allows for both professional and academic growth and development in the industry. 

Overall,  the  programme  aims  at  preparing  students  to  assume  technical/professional  roles  in  culinary  arts  and  kitchen 
management.  This  programme  places  a  lot  of  emphasis  on  practical  training,  to  give  students,  the  necessary  “hands‐  on” 
instruction, and exposure that will enrich their skills and experience in accordance with the demands of the hospitality industry, 
however  the  theoretical  aspect  of  this  course  allows  the  student  to  acquire  the  necessary  academic  competencies, 
distinguishing this course from vocational approaches. Graduates of this programme will be able to take up positions in industry 
such  as  cooks,  chefs,  caterers,  kitchen  supervisors  and managers.  Students may  also  opt  to  start and  run  their  own  catering 
related businesses. 
 

Admission Requirements 

Applicants must meet the General Admission Requirements of the Namibia University of Science and Technology (G12.1 in the 
Prospectus)  to  be  considered  for  admission  to  this  programme.  In  addition,  all  candidates  will  be  required  to  attend  an 
interview as the final stage in the admissions process. Students could be required to provide evidence of work experience in 
commercial kitchen.
 
Mature  age  candidates  will  be  considered  provided  they  meet  the  requirements  and  pass  the  mature  age  entrance 
examinations of the Namibia University of Science and Technology (G12.2 in the Prospectus). 

Graduates with a Diploma in Hotel Management from Polytechnic of Namibia can be admitted to the Bachelor of Culinary Arts 
based on advance standing. Courses completed under the Diploma in Hotel Management may be granted credits on a course‐
by‐ course basis, and students will be required to complete all outstanding courses as per the requirements of the Bachelor of
Culinary Arts.