This is an advanced professional cookery programme designed to provide a strong theoretical and practical knowledge and the skills needed to work in a professional culinary environment.
Following IMI's 70% theory to 30% practical approach, students will learn transferable management skills to prepare them to manage a professional kitchen and in readiness for paid, practical training which will be organised by our Careers and Internships team. The course is made up of a series of practical and theory based units with a variety of assessment types including examinations, coursework, essays, reports, group and individual projects and presentations.
Core units
Contemporary Professional Kitchen Techniques Credits: 20
European Culinary Skills and Application Credits: 20
Hospitality Services Marketing Credits: 10
Kitchen Management and Control Credits: 20
Managing People in Hospitality Credits: 20
Menu Design and New Product Development Credits: 20
Personal and Professional Development 2 Credits: 10
Award
Higher Diploma in International Culinary Arts awarded by IMI, Switzerland and validated by Oxford Brookes University, UK
ประมาณ พฤษภาคม, สิงหาคม, พฤศจิกายน 2024
IMI International Management Institute
Seeacherweg 1,
KASTANIENBAUM,
Luzern,
6047, Switzerland
ICI Diploma or equivalent
English proficiency: IELTS 5.5 or equivalent