Diploma Culinary Arts
The BHMS Diploma in Culinary Arts introduces students to the world of food production through basic operational techniques and hands-on core competency training. Highlights of this first year include classic European cooking methods, cuts, stocks and sauces as a foundation stone. Patisserie skills are developed through two specialised courses and industry essentials of food safety and nutrition are taught in preparation for the students’ first industry training placement.
- Secondary school's diploma
- IELTS 5.0 or equivalent
- Minimum 17 years of age
Accredited by the Accrediting Commission of the American Culinary Federation Foundation.
BHMS Culinary Facilities:
BHMS upgraded its culinary facilities and added 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 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. Students are being introduced to the basic cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. Students also learn how to use food ingredients, develop their skills in utilizing kitchen equipment 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 the first 6-months of the diploma studies, students qualify for a 4-6 month paid internship in one of the many renowned Swiss dining establishments.
Higher Diploma in Culinary Arts:
This 6-12-month Higher Diploma in Culinary Arts program builds onto student's fundamental understanding of international culinary principles gained at the Diploma level (1st year of studies). Students explore European and ethnic cuisines by preparing a wide range of recipes including typical appetizers, fish, vegetarian, main course dishes, as well as pastry and desserts. Students also learn communication and management skills, leadership and team work and guest relations. After successfully completing the first 6-months of the higher diploma studies, students qualify for a 4-6 month paid internship in one of the many renowned Swiss dining establishments.
Direct Entry into Culinary Arts:
Direct entry status into the Higher Diploma in Culinary Arts program is granted to applicants who have successfully completed at least one academic year of culinary arts education (with English as a study medium) at an accredited institution and hold a verified culinary work certificate from a top-class hotel or a restaurant.
|CLN 1101||Essentials of Culinary Operations (Lab)||12||60|
|CLN 1102||Food Preparation Techniques (Lab)||12||60|
|CLN 1003||Food Preparation Lab III||12||60|
|CLN 1004||Food Preparation Lab IV||12||60|
|CLN 1220||Breakfast: Live Cooking||2||10|
|CLN 1601||Nutrition and Food Safety||6||25|
|CLN 1751||Culinary Pastry and Breads Term I||6||30|
|CLN 1752||Culinary Pastry and Breads Term II||6||30|
|EGE 1901-2||German Communication I and II||12||50|
|HMT 1000||Industry Training Preparation||Course requirement||60|
|HMT 1200||Food Service Operations||6||20|
|HMT 1350||Foundation Certificate in Wines||6||25|
|Code||Elective Courses: 1 pf the following plus HMT 2000||Credits||Hours|
|BBA 1500||Accounting I||6||25|
|BBA 1800||Business Communication I||6||25|
|CLN 1800||Food and Wine Pairing||6||25|
|EGE 1903||German III||6||25|
|EGE 1950||French I||6||25|
|HMT 1210||Food Service Operations II||6||25|
|HMT 2000||Paid Industry Training||24|