Örebro University

Programme overview

Located at Örebro University's School of Hospitality, Culinary Arts and Meal Science on Campus Grythyttan, the programme emphasises practical ability alongside scientific inquiry. Teaching combines creative and aesthetic approaches with working methods that view the meal and hospitality situation through five integrated perspectives known as the Five Aspects Meal Model (FAMM).

What you'll study

Study centres on the meal and hospitality as subjects for both practice and research. The curriculum organises learning around the five main aspects of the FAMM: the room, the meeting, the product, the control/management system and the atmosphere. Practical culinary skills are developed in tandem with scientific reflection and creative/aesthetic approaches.

Entry requirements

The course page does not list specific entry requirements. Prospective applicants should consult the university's admissions information for details on qualifications and prerequisites.

Career prospects

Graduates will be prepared for roles that require a combination of culinary practice, aesthetic awareness and systems thinking in hospitality settings. The programme's research orientation also supports further academic study in culinary arts and meal science.

Scholarships & funding angle (general)

The source text does not specify scholarships. Applicants should review Örebro University's funding and scholarship pages to discover opportunities for tuition support, grants or research funding connected to postgraduate study.