Bachelor, BSc in International Culinary Arts

Programme Objectives and Courses

Candidates should be at least 18-years old with a Diploma / Advanced Diploma in Culinary, Hospitality or Business, or with 2- 3 years culinary kitchen experience and the equivalent of IELTS 5.5. This is a top-up degree comprising Business/Management modules but with an emphasis on Culinary subjects.

The aim of this module is to enable learners to gain knowledge of the food and beverage commodities and methods required to prepare and cook Swiss/European food/beverages and develop advanced culinary skills while preparing high-quality products. Besides, students will learn the art of foraging, as well as identifying and using common ‘wild’ items that we see around us on a daily basis. Brewing, fermenting and preserving methods will also be tried and tested.
This module challenges students to think of a potential ‘new’ food concept. Much of the research will be conducted in the kitchen with students testing their ideas and trying to turn them into a potential, commercially viable product. Classes are held to encourage students to research and think of diverse concepts. The final product will be delivered to a panel of industry professionals to assess. Students will also be tasked with the writing of a reflective article on what they genuinely acquired throughout the course of the module.
There is a need for managers and leaders in businesses to be able to explain, develop, apply and implement the strategic management processes in order to achieve competitive advantage. This module will equip students with the perspectives necessary to carry out an effective strategic analysis of organisations to both achieve and sustain that competitive advantage.
The module aims to evaluate approaches to planning, organising and controlling the service hospitality & culinary marketing management function that is characterised by intangible, inseparable variables and perishable product offerings. Emphasis is placed upon developing a strategic approach to the industry globally and theories applied to hospitality/culinary industry.
This module focuses on the analysis of the food supply chain system. One might consider how food reaches the marketplace nowadays and how the political, environmental, economic, social and legal factors influence that journey. As a consequence, students will gain an understanding of how the fairness and integrity of our food system are affected.

In this module, students will be taught about how food is communicated to us, by us and through us to others. One considers the culture of food and the way it is portrayed by the media, politicians and countries, religions, castes and genders. Students will be challenged to make a short film that sums up their attempts to communicate something vital for them about food.

Programme Details

Entry requirements: Diploma / Advanced Diploma in Culinary, Hospitality or Business, or with 2- 3 years culinary kitchen experience.
Age requirements: 18 and above
Language proficiency: Required English level by interview / HTMi test or have TOEFL 500 – 550 or IELTS 5.5 or equivalent HTMi English Placement Test Score.
Prior work experience: 1 year, may include work placements/internships

Mode of delivery: Face-to-face, blended learning platforms, online, research, student centred learning, tutorials, lecture, presentations, assessments, project based assignments, and applied learning.
Final assessment: Written exams and final projects.
Graduation requirements: 60%
Average student-teacher ratio: 15 students per 1 teacher
Total contact hours: 360 hours full-time
Duration of programme: Academic Study: 20 Weeks

Students who successfully complete the programme will be awarded with the Bachelor of Science in International Culinary Arts by HTMi Hotel and Tourism Management Institute.

Bachelors graduates can continue on to the Postgraduate programmes.

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