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.

Culinary Arts

Programme information

Modes of Study -- Full-time

Duration --3 Years

Level -- Undergraduate

Course Code -- 07BCNA