Being successful in today’s world of gastronomy demands both a high level of culinary skills and an awareness of business insight from industry professionals.

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Diploma Requirements

  /  Diploma Requirements
Program Overview
Diploma Requirements
Degree Requirements
Who is the program for?
Certification

Culinary Techniques

The first part of the certificate programme is focused on studying the fundamentals of the culinary business environment, acquiring practical experience and understanding the culinary business fundamentals at introductory level. At the end of the first part of the program, students will have developed their culinary skills, while understanding the principles and practices within the world of gastronomy and business. A significant amount of time will be spent in the culinary laboratories, balanced with time spent in the classroom to learn about food and food production and nutrition. The fundamentals of business principles, accounting and sales and marketing will add to your understanding of the culinary business environment.
4 Theoretical pillars in the curriculum designs

Culinary

Techniques, Health & Safety, Introduction to Gastronomy, Nutrition, Recipe Development, Menu Engineering, Product Innovation & Design

Management

Management, Supervision HR, Sales & Marketing, Leadership, Logistics, Quality Management

Business and Financial

Applied Mathematics, Business Principles, Fundamental of Finance, Financial Strategic Management

Other

Languages, Food & Beverage, Research Methods, Dissertation

Unit Code Semester Credits Periods/hours per week
Semester 1
Culinary techniques 3101 1 20 15 Laboratory
Food safety and sanitation 3102 1 10 2
Intro to Gastronomy 3103 1 10 2
Business Principles 3104 1 10 2
Logistics 3105 1 5 2
Academic Writing 3106 1 5 2
Extra English   1   4
      60 credits 25 hours per week
Semester 2
Culinary skills application 3201 2 20 15 Laboratory
Nutrition 3202 2 5 2
Sales and Marketing 3203 2 10 2
Hospitality Calculations 3204 2 10 2
F & B Management 3205 2 10 2
Business English 3206 2 5 2
Extra English   2   4
      60 credits 25 hours per week
Unit Code Semester Credits Periods/hours per week
Semester 1
Advanced culinary techniques 3301 1 20 2 X 5 hrs Laboratory
Recipe development 3302 1 10 2
Human Resource Management 3303 1 10 2
Research Methods 3304 1 10 2
ESL High Intermediate 3305 1 5 2
      55 credits 18 hours per week
Semester 2
Patisserie 3401 2 20 2 X 5 hrs Laboratory
Menu design and engineering 3402 2 10 2
Hospitality Management and Leadership 3403 2 10 2
Quality Management 3404 2 10 2
Financial Management 3405 2 10 2
ESL Advanced 3406 2 5 2
      65 credits 20 hours per week

On successful completion of the above, and completing the examination for the Diploma: Chef, a student qualifies to enter the Degree top-up year, accredited by Manchester Metropolitan University.