Higher Diploma in Culinary Arts
This second year Higher Diploma program develops students' food production skills through further training in preparation and plating techniques and hands-on core competency training. Practical labs are undertaken in both the hot and cold kitchen, and in chocolate work. Students also learn core management skills including menu design, budgeting, costing and human resource management. Graduates of the BHMS Higher Diploma program may progress to the final BA Culinary Arts year.
- BHMS Diploma or equivalent
- IELTS 5.5 or equivalent
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.
|BBA 2301||Hospitality Marketing||6||25|
|BBA 2700||Human Resource Management||6||25|
|CLN 1550||Garde Manger Theory||6||25|
|CLN 2601||Nutrition and Food Safety II||6||25|
|CLN 2201||Food Production Lab: European Cuisine||12||60|
|CLN 2202||Food Production Lab: International Cuisine||12||60|
|CLN 2003||Food Production Lab: A la Carte Cuisine||12||60|
|CLN 2004||Food Production Lab: Garde Manger||12||60|
|CLN 2200||Culinary Portfolio||6||20|
|HMT 2250||Budgeting for Food and Beverage||6||25|
|Code||Elective Courses: 2 of the following plus HMT 2000||Credits||Hours|
|CLN 1800||Food and Wine Pairing||6||25|
|CLN 2100||Concept Development||6||25|
|CLN 2500||Culinary Business Analysis||6||25|
|EGE 1903||German III||6||25|
|EGE 1950||French I||6||25|
|HMT 1210||Food Service Operations II||6||25|
|HMT 2200||Food and Beverage Management||6||25|
|HMT 2000||Paid Industry Training||24|