Year I and Year II
The first part of the program is focused on studying the fundamentals of the culinary business environment, acquiring practical experience and understanding the culinary business fundamentals at introductory level. By the end of Year I, 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 the their understanding of the culinary business environment. The second part of the program is focused on advancing the students' culinary skills and introducing patisserie, while intensifying the focus on business management within the culinary world. Planning and designing menus extends your knowledge of the culinary aspect, while focusing on the role of the manager as a leader, both in business and of human resources. Both aspects are critical to being able to implement business acumen and culinary talent when being a manager /owner of a culinary business.
Year 1
Semester 1
Culinary techniques
Food safety and sanitation
Intro to Gastronomy
Business Principles
Logistics
Academic Writing
Extra English
Semester 2
Culinary skills application
Nutrition
Sales and Marketing
Hospitality Calculations
F & B Management
Business English
Extra English
Year 2
Semester 1
Advanced culinary techniques
Recipe development
Human Resource Management
Research Methods
ESL High Intermediate
Semester 2
Patisserie
Menu design and engineering
Hospitality Management and Leadership
Quality Management
Financial Management
ESL Advanced
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.