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.
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 the 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 the industry globally and theories applied to hospitality/culinary industry.
Culinary Concepts and Production
This module challenges the student to think of a potential ‘new’ food concept. Much of the research is 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 organizations 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 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.
- 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 & Assessment Methods
- Mode of delivery: Face-to-face, blended learning platforms, online, research, student-centered learning, tutorials, lecture, presentations, assessments, project-based assignments, and applied to learn.
- 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 program: Academic Study: 20 Weeks
Students who successfully complete the program will be awarded the Bachelor of Science in International Culinary Arts by HTMi Hotel and Tourism Management Institute.
Bachelors graduates can continue on to the Postgraduate programs.