Bachelor Degree in Culinary Arts
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.
- Completed secondary school diploma
- Completed BHMS Advanced Diploma Culinary Arts or equivalent
- IELTS 6.0 level or equivalent
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 Arts:
This 6-12 month Diploma in Culinary Arts 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 learn how to prepare basic stocks, soups, sauces and salads are introduced to desserts and bakery and become familiar with kitchen terminology, nutrition and HACCP principles. After successfully completing 6 months of Diploma studies, students qualify for 4-6 months of paid internship in one of many renowned Swiss dining establishments.
Advanced Diploma in Culinary Arts:
This 6-12 month Advanced Diploma in Culinary Arts 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 dishes, main course dishes, pastry and desserts. Students will also learn communication and management skills, leadership and teamwork as well as core food and beverage management skills. After successfully completing 6 months of advanced Diploma studies, students qualify for 4-6 month paid internship in one of many renowned Swiss dining establishments.
Direct Entry Culinary Arts:
Direct entry status into the Advanced Diploma in Culinary Arts program is granted to applicants who have successfully completed an equivalent qualification to the BHMS Diploma in Culinary Arts. Direct entry status into the BA Culinary Arts is granted to applicants who have successfully completed an equivalent qualification to the BHMS Advanced Diploma in Culinary Arts and possess IELTS 6.0.
5th Semester (6 month)
Hospitality Maketing Management
Legality & Sustainability in the Hospitality Sector
Food Service Management
Technology for Catering Operations
Creativity & Entrepreneuship
Leadership of the Contemporary Kitchen
6th Semester (4-6 months)