Intakes: January, April, August, October.
Diploma: Candidates for the Diploma should be at least 18 years of age with a passion for the culinary arts. This is the ideal specialisation for students who are currently enrolled in an undergraduate culinary programme.
Postgraduate Diploma: Candidates for the Postgraduate Diploma must be a minimum 20 years of age, hold a hospitality, culinary, business or related qualification at Bachelors or Postgraduate level and/or have professional kitchen experience of at least two years.
Diploma: Candidates for the Diploma need a score of IELTS 5.0 or equivalent / HTMi English placement test score.
Postgraduate Diploma: Candidates for the Postgraduate Diploma need a score of IELTS 5.5 or equivalent/ HTMi English placement test score.
Students’ suitability for the course will be supported by a Motivation Letter / Statement of Purpose to describe why the student is selecting this course and how it fits into the future career plan (also part of the visa documents). This will also form part of an interview by HTMi Admissions/Marketing Group.
Mode of delivery: This unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations. Students have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit a local bakery.
Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Students will run dessert buffets and dessert trolley and take part in events to apply their skills from purchasing to selling food items. Students also will take part in “Sörenberg concepts” where they are given the opportunity to plan and design a restaurant/pastry shop with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the property.
Final assessment: In order to pass this unit, the evidence that the students present for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria for a pass grade describe the level of achievement required to pass this unit.
This unit will be practical assessed through observation of students skills in preparing, processing, cooking/baking and finishing a range of patisserie items, recorded as witness statements or other appropriate formats. Diaries are used to provide useful support for records of observation. Evaluation of dishes will be evaluated through group discussions and a jury and will be kept in diaries. This unit will be theoretical and practical assessed.