DIPLOMASchool of Hospitality and Tourism
Culinary Management
Duration
2 Years
Language
English
Credits
36 Credits
Entry Requirements
Secondary school diploma or equivalent. English proficiency test results (IELTS 6.0+ or equivalent).
Minimum Grade: Passing grade in core subjects.
Program Overview
Develop professional expertise in Culinary Management with our state-of-the-art curriculum, industry-led instruction, and hands-on training.
Curriculum
| Code | Subject Name | Credits | |
|---|---|---|---|
| CUL-101 | Culinary Management | Advanced Culinary Techniques | 3 |
| CUL-102 | Culinary Management | Kitchen Leadership | 3 |
| CUL-103 | Culinary Management | Food Costing and Budgeting | 3 |
| CUL-201 | Culinary Management | Menu Development | 3 |
| CUL-202 | Culinary Management | Nutrition and Dietary Planning | 3 |
| CUL-203 | Culinary Management | Restaurant Operations | 3 |
| CUL-301 | Culinary Management | Food Safety Management | 3 |
| CUL-302 | Culinary Management | Culinary Innovation | 3 |
| CUL-303 | Culinary Management | Hospitality Business Management | 3 |
| CUL-401 | Culinary Management | Baking and Pastry Arts | 3 |
| CUL-402 | Culinary Management | Industry Internship | 3 |
| CUL-403 | Culinary Management | Capstone Project | 3 |
| HOS-CUL-100 | Introduction to Hospitality Semester 1 | 5 | |
| HOS-CUL-101 | Customer Service Excellence Semester 1 | 5 | |
| HOS-CUL-102 | Food Safety and Sanitation Semester 1 | 5 | |
| HOS-CUL-103 | Tourism Principles Semester 2 | 5 | |
| HOS-CUL-104 | Hotel Operations Semester 2 | 5 | |
| HOS-CUL-105 | Event Management Basics Semester 2 | 5 |
Career Prospects
Potential Roles:
Culinary Management Practitioner, Industry Specialist, Professional Assistant.
Program Faculty
Dr. Isabella Santos
Professor & Chair
Chef Marcus Dubois
Senior Lecturer
Prof. Anna Lindqvist
Lecturer