BSc in International Culinary Arts

Hotel and Tourism Management Institute Switzerland - HTMi, Switzerland
BSc in International Culinary Arts
Next enrollment cycle March 2024 See all cycles
Total Cost KES 4,021,945
Course Accredited By BAC
20 Weeks On Campus Undergraduate Degree Up to 40% scholarship

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


Bachelors graduates can continue on to the Postgraduate programmes.

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.

Enrollment Cycles

  • March 2024
  • August 2024
  • October 2024
  • January 2025

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
  •  To apply, students must complete an HTMi application form and enclose: 5 passport size photographs; copies of school certificates or diplomas awarded; and work testimonials (if any).
  •  After receiving the application, HTMi may issue a Letter of Offer to the students. To receive the Letter of Acceptance, the student must then send the Down Payment directly to HTMi. The Letter of Acceptance is used to apply for the visa.

Academic Study (20 weeks)
Work Placement / Internship (20-24 weeks

Course Modules
1. Culinary Concepts & Production 60 Hours
This module challenges the student to develop a new food concept.
The final product (ppt) will be presented to a
Panel of Industry Experts for assessment.

2. Culinary Arts, Theory & Practical 60 Hours
Student will work side-by-side with our Chefs in the Kitchen,
planning, sourcing, preparing and plating a 5 course menu,
selected by the student as part of the concept of module.

3. Food and Menu Engineering 40 Hours
Students will be tasked to develop several menus at various Price ranges,
for Food Promotions, various Cuisines, Restaurant and Banquet style,
to include seasonal, regional and available products.

4. Services Marketing Management 40 Hours
The module aims to evaluate approaches to planning, organising and controlling the service hospitality & culinary marketing management function that is characterised by intangible, inseparable variables and perishable product offerings. 
Emphasis is placed upon developing a strategic approach to the industry globally and theories applied to hospitality/culinary industry.

5. Strategic Management in Hospitality 40 Hours
There is a need for managers and leaders in businesses to be able to explain, develop, apply and implement the strategic management processes in order to achieve competitive advantage. This module will equip students with the perspectives necessary to carry out an effective strategic analysis of organisations to both achieve and sustain that competitive advantage. 

6. Food Systems and Supply Chain 40 Hours
This module focuses on the analysis of the food supply chain system. One might consider how food reaches the marketplace nowadays and how the political, environmental, economic, social and legal factors influence that journey. As a consequence, students will gain an understanding of how the fairness and integrity of our food system are affected.

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