Bachelor, BSc in International Culinary Arts

Programme Objectives and Courses

Objectives and Learning Outcomes
Courses

Objectives and Learning Outcomes

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.

Courses

Swiss Culinary Advanced Theory & Practical

The aim of this module is to enable learners to gain knowledge of the food and drink commodities and methods required to prepare and cook Swiss/European food/beverages and develop advanced culinary skills in preparing high quality products. Students will learn the art of foraging and how to identify and use common ‘wild’ items that we see around us on a daily basis. Brewing, fermenting and preservation methods are tried and tested.

Services Marketing Management

Aim of module is to evaluate approaches to planning, organizing and controlling the service hospitality & culinary marketing management function that is characterized by intangible, inseparable variables and perishable product offerings. Emphasis is placed upon developing a strategic approach to industry globally and theories applied to hospitality/culinary industry.

Culinary Concepts & Production

This module challenges the student to think of a potential ‘new’ food concept. Much of the research in conducted in the kitchen with students trialing their ideas and trying to turn them into a potentially commercially viable product. Classes are held to encourage students to research and think of diverse ideas. A final product is delivered to a panel of industry professionals to assess. Students are tasked with writing a reflective article on what they have learned from this module.

Strategic Management in Hospitality

There is a need for managers and leaders in businesses to be able to explain, develop, apply and implement the strategic management process in order to achieve competitive advantage. This module will equip students with the perspectives necessary to carry out effective strategic analysis of organisations to both achieve and sustain that competitive advantage.

Food Systems and the Supply Chain

This module focuses on the analysis of the food supply chain system. We consider how food today reaches the marketplace and how the political, environmental, economic and social and legal factors influence that journey. Students will gain an understanding of how the justice and integrity of our food system are affected.

Food and Communications

In this module, we consider how food is communicated to us, by us and through us to others. We consider the culture of food and how it is portrayed by the media, politicians and by countries, religions, castes and genders. We challenge the student to make a short film that sums up her/his attempt to communicate something important to them about food.

Programme Details

Entry Requirements

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

Delivery and Assessment Methods

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

Graduation

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.

Click here to download the Culinary Brochure.