ChineseBSc in Tourism and Catering
Kautz Gyula Faculty of Economics
| Name of qualification and level | Duration of studies | Necessary no. credits for degree | Tuition fee | Application fee | Supervisor | Programme Mentor |
|---|---|---|---|---|---|---|
| BSc in Tourism and Catering (BSc) | 8 semesters – full time programme | 240 credits | 1,700 EUR / semester | 100 EUR / application |
Dr Ferenc Darabos |
Dr Erzsébet Printz Markó |
| REFUND POLICY | APPLICATION FORM |
Brief description of the programme
Structure of studies
Economic subjects are completed with subjects, which are taught in tourism and hospitality. Students can specialise in Tourism and Hotel or Catering and Hotel. The 12-week complex professional training is in the 5th and the 8th terms in own or other organisation.
Language requirements
TOEFL 513 / IELTS 5.5 /oral examination, TOEFL IBT test score of 66 or any standardised international English language exam corresponding with Hungarian B2 at the Bachelors level and C1 at Masters level.
If there is no standardised English exam, the University relies on an online interview. Applicants not complying with language requirements must enrol in a preparatory language programme. After having completed the language course and passed the requisite final examination, if there are no professional reservations on the part of the Faculty, admission to the selected Bachelor's programme is automatic.
Academic requirements
Completed and signed application form, copy of your passport, notarized copy of secondary/high school graduation results including mathematics, notarized copy of the Transcript of Records, notarized copy of your language certificate, recent photograph, Curriculum Vitae (resumé) in English, Motivational Letter in English, Academic Reference letter in English (Issued by your former academic institution/teacher)
Programme educational objectives:
The aim of the course is to train economic experts speaking English in the field of tourism and hospitality. Our programme educational objectives (PEOs) are as follows:
PEO#1: Students will be able to do the professional tasks in the field of tourism and catering.
PEO#2: Graduates will be able to use their economic, social, theoretical and applied methodological knowledge.
PEO#3: Students can organise and manage the connected work processes
PEO#4: Graduates can explore and analyse the facts, which influence the demand, and they can create an attractive, enjoyable offer.
Student Outcomes:
The student outcomes (SOs) of our programme represent the skills, knowledge and behaviours that our curriculum aims to impart to our students. The Tourism and Catering BSc programme defines seven SOs (1) to (7) to guide student development as follows:
- This course is recommended to students who are able to recognise the economic correlation.
- An ability to organise and manage touristic enterprises.
- An ability to implement the marketing activities.
- An ability to communicate professionally and efficiently in professional English in both writing and speaking for a wide range of audiences.
- An ability to do tasks in connection with planning and realisation projects
- An ability to organize touristic programmes and accomplish the tasks of catering and hotel management
- Students will be prepared to continue their studies in master program.
Job opportunities:
There is a wide range of job opportunities with competitive diploma. Student can find jobs in hotels, restaurants, travel agencies, regional organisations, local governments, museums, and agencies dealing with touristic marketing, or as event organisers. During the course, students can make connections with local regional and international organisations. They can also start up their own enterprises, for example in village tourism, marketing, touristic and gastronomical fields.
Subject matter details:
Please find here the subject list of the program – ttr link
