The third and final year, leading to a BA in Culinary Arts, builds on students’ existing culinary competencies and experience to deepen and hone practical, leadership and business skills. Highlights of this third year program include inter-disciplinary management food service operations, including customer service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs additionally provide a solid foundation in a variety of skill areas, before students progress to their final industry placement and graduate positions. 

 

      

 

Entry Requirements:

  • B.H.M.S. Adv. Diploma or equivalent 2 years of culinary studies
  • IELTS 5.5 - 6.0 level or equivalent
  • Two years of culinary work experience