Program Overview

Programme Objectives and 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

Culinary Hospitality Enterprise Project

The culinary industry is among the fastest growing segments of the hospitality industry. This course will focus on on-premise culinary arts functions, and the management of large scale, special culinary events. The course will follow contemporary issues and current trends affecting the culinary arts industry.

Human Resource Management

This unit requires developing a critical and creative approach to the analysis and application of human resource practices in Swiss hospitality organisations, by encouraging examination and questioning of traditions and the nature of perceived constraints and by expanding thought to broader social, political, and cultural contexts.

Culinary Events

The module equips learners with management skills in terms of training, leadership, managing teams, being role models as well as following hygiene protocols and acknowledged behavioural regulations and implementation of the self-service operation. Moreover, they take responsibility to respect standards and quality of service with the Certificate, Diploma and Postgraduate students.

Introduction to Marketing

This unit introduces learners to the concept of marketing, the marketing process and the importance of marketing to tourism and hospitality organisations.

Learners will explore the marketing principles of understanding the customer, ensuring that products and services meet with customer needs and how marketing can influence customer behaviour.

They will have the chance to research the marketing strategies of a variety of hospitality operations. They will investigate the basic principles of marketing through an understanding of marketing objectives, marketing mix, market segmentation and marketing communications. Learners will identify the constraints affect marketing for hospitality organisations.

Culinary Arts Concept Development - Theory

Students require to obtain the skills and knowledge needed for understanding gastronomic principles for enabling them to develop products, and services in the industry, while comprehending the need for costing & pricing of these products. In a gastronomical operations environment, it is an expectation from the industrial standards that new entrants can understand and elaborate about the techniques and quality management expertise that is expected beginning from a supervisory level role. Therefore, through this module, students shall receive the knowledge that is involved behind the effective operation of a culinary environment.

Culinary Arts Concept Development - Practical

Besides creating menus and implementing yield management practices in a gastronomically operational environment, the industry has an expectation of being able to carry our service and production tasks not by just the chef, but also having the ability to delegate roles on a day-to-day basis for running an efficient and well driven kitchen. Therefore, through gaining an understanding of the modern culinary trends and methods, which will tie-in with the Culinary Arts Concept Development – Theory & Culinary Events modules, students will learn and gain an in-depth understanding of operating most effectively in a gastronomically operational environment.

German Languages

This unit will provide an intensive set of grammar and vocabulary practices along with numerous tasks to enhance listening, reading, speaking and writing abilities. The main focus, however, will be put on speaking and writing (grammar, vocabulary). These skills are essentials for the industry students will be working in. In other words, the emphasis within this unit is on communication within the business environment in which students are likely to find themselves when on placement in industry in Switzerland. A good command of the German language is also very beneficial for students who wish to secure placements that have higher levels of face-to-face customer contact.

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 and Work Placement / Internship: 20-24 Weeks

Graduation

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

Bachelors graduates can continue on to the Postgraduate programmes.

Programme Progression

• Diploma or Postgraduate Diploma in European Baking and Pastry Arts or Swiss European Culinary Arts
• Bachelor, BSc in International Culinary Arts Business
• MBA in Culinary Arts