About this Course

Objectives and Expected Outcomes

This programme introduces students to the world of food production through basic operation techniques and hands-on core competency training. It focuses on how to handle kitchen utensils and equipments, the making of bread and pastry, cold kitchen, plate preparation & presentation, food safety and nutrition & basic kitchen accounting, kitchen design and maintenance. 

Student should be able to incorporate the essential skills introduced in the professional Classic Culinary Arts including preparing stocks, soups and sauces, meats & seafood fabrications and executing classic recipes.

Course Syllabus/Content: 

• Introduction to Hospitality and Food Service
• Food Service Management
• Introduction to Spirits & Other Alcoholic Beverages
• Nutrition, Safety, Hygiene & Sanitation
• Kitchen Accounting
• Food Production Lab : Culinary Principles
• Food Production Lab : Hot Kitchen
• Food Production Lab : Pastries and Breads
• Food Production Lab : Garde Manger
• Business Communication
• Internship Preparatory Training

MODULE DESCRIPTORS

• Introduction to Hospitality and Food Service
  
• Food Service Management 
  
• Introduction to Spirits & Other Alcoholic Beverages 
  
• Nutrition, Safety, Hygiene & Sanitation 
  
• Kitchen Accounting 
  
• Food Production Lab : Culinary Principles
  
• Food Production Lab : Hot Kitchen
  
• Food Production Lab : Pastries and Breads
  
• Food Production Lab : Garde Manger
  
• Foundation Certificate in Wines 
  
• Business Communication 
  
• Internship Preparatory Training 
  

Assessment 

Students will be eligible to attempt the final examination when the following requirements are met.

• 50% pass marks for each module
• Achieve at least a 90% attendance rate
• Submission of individual portfolio

Certification

The Culinary Management Diploma offered at ICASTEC is  the same as that awarded to on-campus students of BHMS Switzerland
Students who have completed all the required assignments, project/portfolio and have passed the necessary examinations for both theory & practical will be awarded 

•  Diploma in Culinary Management

Progression Path

Students can proceed on to pursue an Advanced Diploma in Culinary Management with BHMS in Switzerland or with ICASTEC which is a one year program. The Advanced Diploma allows your skills to develop through the use of a advanced  range of skills & supervisory responsibility & task  including Staff Organisation in the Kitchen &  Ancillary areas, Materials Management ,Menu Planning & Policy , Quality Assurance of Products & Training  and Team Development. 
BHMS Advanced Diploma in Culinary Management is articulated by the University of Brighton, UK for graduates to complete their BA (Hons) in Culinary Arts Degree either in one year full-time study or in two years work-based top-up Award.

Entry Requirements

• 16 years of age & successfully completed 10 years of studies.
  
• Be able to speak, read and write English, or possess a 4.5 score in IELTS, 500 in TOEFL or ESS certification level 4, IESOL Preliminary or equivalent.
  

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