Higher Diploma Culinary Arts
The BHMS Higher Diploma in Culinary Arts increases the students’ fundamental understanding of international culinary principles gained at the Diploma level. Practical highlights of this second year include advanced cold kitchen techniques, advanced training in contemporary dish creation and presentation as well as a dedicated chocolatier course. Students start additionally to develop their managerial skills through core business subjects, preparing them for a broad range of culinary career opportunities.
- BHMS Diploma or equivalent
- IELTS 5.5 or equivalent
Accredited by the Accrediting Commission of the American Culinary Federation Foundation.
BHMS Culinary Facilities:
BHMS is again upgrading its culinary facilities in summer 2014 by adding a new, state of the art training kitchen to the existing production kitchen. In this stress-free environment, culinary students in each year of the program will have the chance to acquire and practice core culinary skills and competencies before applying them to a real food production kitchen environment.
Diploma in Culinary Management:
This 6-12 months Diploma in Culinary Management program introduces students to the world of food production through basic operation techniques and hands-on core competency training. It introduces students to the basic cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. Students will also learn how to use food ingredients, develop their skills in utilizing kitchen equipments and utensils, learn how to prepare basic stocks, soups, sauces and salads and become familiar with kitchen terminology, nutrition and kitchen accounting principles. After successfully completing 6-months of diploma studies, students qualify for 4-6 months of paid Swiss Internship in one of many renowned Swiss dining establishments.
Higher Diploma in Culinary Management:
This 6-12 months Higher Diploma in Culinary Management program builds onto the student's fundamental understanding of international culinary principles gained at Diploma level. Students will explore European and ethnic cuisines by preparing a wide range of recipes including typical appetizers, fish, vegetarian, main course dishes and pastry and desserts. Students will also learn communication and management skills, leadership and team work as well as guest relations. After successfully completing 6-months of advanced diploma studies, students qualify for 4-6 months paid Swiss Internship in one of many renowned Swiss dining establishments.
Direct Entry Culinary Management:
Direct entry status into the Higher Diploma in Culinary Management program is granted to applicants who have successfully completed at least one academic year of culinary management education (with English as a study medium) at an accredited institution and possess a verified culinary work certificate from a first class hotel or a restaurant.
|BBA 2301||Hospitality Marketing||6||25|
|BBA 2700||Human Resource Management||6||25|
|CLN 1550||Garde Manger Theory||6||25|
|CLN 2601||Nutrition and Food Safety II||6||25|
|CLN 2201||Food Production Lab: European Cuisine||12||60|
|CLN 2202||Food Production Lab: International Cuisine||12||60|
|CLN 2003||Food Production Lab: A la Carte Cuisine||12||60|
|CLN 2004||Food Production Lab: Garde Manger||12||60|
|CLN 2200||Culinary Portfolio||6||20|
|HMT 2250||Budgeting for Food and Beverage||6||25|
|Code||Elective Courses: 2 of the following plus HMT 2000||Credits||Hours|
|CLN 1800||Food and Wine Pairing||6||25|
|CLN 2100||Concept Development||6||25|
|CLN 2500||Culinary Business Analysis||6||25|
|EGE 1903||German III||6||25|
|EGE 1950||French I||6||25|
|HMT 1210||Food Service Operations II||6||25|
|HMT 2200||Food and Beverage Management||6||25|
|HMT 2000||Paid Industry Training||24|