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