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.