Creativity and Innovation in Hospitality and Culinary Arts
Creativity and Innovation in Hospitality and Culinary Arts
Erasmus+ Blended Intensive Programme hosted by Varna University of Management, Bulgaria
Academic year 2025/2026
Objectives of the Erasmus+ Blended Intensive Programme (BIP)
This BIP is targeted at students in the fields of Hospitality and Tourism or Gastronomy and Culinary Arts who are keen and motivated to delve into the complexities of creativity and innovation in these fast-paced industries.
Learning outcomes of the BIP
Upon completion of the module students will be able to:
- Critically analyse how the wider business environment will influence the development and management of a specific hospitality project(s).
- Creatively apply management principles and practical understanding gained throughout the BIP to the resolution of complex problem(s).
- Design innovative alternatives based on contextual and cultural parameters, utilising
basic project management tools.
Indicative content
- Creativity and innovation concepts. Aspects of creativity and innovation in Hospitality and Culinary Arts. Four Ps of creativity (creative person, creative process, creative products, and environmental factors /places) affecting creativity. Differentiation between an innovative idea and launching an innovation in the business. Holistic approach to the innovation.
- New hospitality and culinary arts product and innovation development – a conceptual framework for launching an innovation into the real business. Identifying and analysing the particular business environment and involved stakeholders. Feasibility study.
- New product development process. Project management techniques and tools in Hospitality and Culinary Arts.
- Innovations in Hospitality and Culinary Arts – how to present and justify them. Preparation for the presentation.
- Marketing and promotion – social media, sales, catering and merchandising.
- Commercialisation of the innovation – preparation for the Practical Project Innovation – who is doing it – the team or the leader? Creative leadership. Unlocking creativity and innovation in team members.
- Innovation development – trends and issues – sustainable management, design trends, changes in customer expectations, technology, and legislation.
Tentative timeframe
Physical component: 5 days in the period of 7 – 11 September 2026.
Virtual component: 8 contact hours delivered prior to the BIP’s physical component.
Assessment and completion
Successful completion of the BIP is a result of the following 2 assessment elements:
- Group project.
- Group presentation during the event to be held on the final day of the BIP.
Number of ECTS: 3
Profile of BIP participants
Students registered in study programmes in the fields of Hospitality and Tourism or Gastronomy and Culinary Arts.
Eligibility of students
- Be registered as full-time students exclusively at the following VUM partner institutions: IES Escuela De Hosteleria, Alcalá De Henares (Spain), Institute of Tourism Studies (Malta), Le Lycée Général et Technologique de Bellevue (Martinique).
- Have applied for and obtained approval for participation in an Erasmus+ short-term mobility granted by their home institution
- Have English language proficiency corresponding to at least level B1.
Minimum BIP requirements
Number of student BIP participants: min.15 students from sending institutions.
Application process
- BIP student participants must apply for an Erasmus+ KA131 BIP grant for short-term mobility at their home institution (please contact the International Relations Office of your University).
- The home institution nominates their student participant(s) – home institutions are encouraged to initiate an internal call.
- Students interested in the BIP are encouraged to establish contact with VUM International Mobility Team (erasmus@vum.bg) for any questions, support or invitation letters, needed for applying for the grant at the home institution.
- Deadline for nominations of students by their home institution to VUM: 31 March 2026
- Nominations are to be emailed to erasmus@vum.bg.
Erasmus+ grant for BIP participants to VUM
Basic subsistence costs: 79 EUR per day x 7 days (5 days on the spot + 2 days for travel) = 553 EUR
Possible top-ups: travel costs support, incl. green travel; inclusion top-up, if applicable.
Costs for travel, accommodation, and subsistence are covered by the Erasmus+ participants through their Erasmus+ grant.