Bachelor of arts in Culinary Arts

Intakes - January / February / April / May / July / August / September / November

Intakes for 3rd year direct entry - February / August / November

The third and final year, leading to a BA in Culinary Arts, builds on students’ existing culinary competencies and experience to deepen and hone practical, leadership and business skills. Highlights of this third year program include inter-disciplinary management food service operations, including customer service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs additionally provide a solid foundation in a variety of skill areas, before students progress to their final industry placement and graduate positions.

SEMESTER 1 (6 months)

  • Essentials of Culinary Operations LAB

  • Food Preparation Techniques LAB

  • European Cuisine LAB

  • Garde Manger I LAB

  • Cakes & Creams LAB

  • Bakery & Breads LAB

  • Nutrition

  • Food Safety

  • Introduction to the Hospitality Industry

  • Certificate in Wines

  • German or French Language

  • Business Communication I

  • Industry Training Preparation

SEMESTER 2 (4 - 6 months)

Paid Industry Training

Diploma in Culinary Arts

SEMESTER 3 (6 months)

  • A la Carte Cuisine LAB

  • International Cuisine LAB

  • Contemporary Culinary Arts LAB

  • Mediterranean Cuisine LAB

  • Garde Manger II LAB

  • Chocolate Creations

  • Budgeting for Food & Beverage

  • Menu Design

  • Food Costing & Acquisition Management

  • Food Service Operations

  • Culinary Business Analysis OR Food & Wine Pairing

  • Language Electives

SEMESTER 4 (4 - 6 months)

Paid Industry Training

Higher Diploma in Culinary Arts

SEMESTER 1 (6 months)

  • Culinary Themes & Research

  • Academic Writing and Composition

  • Contemporary Culinary Operations

  • Food Service Operations

  • Creativity and Entrepreneurship

SEMESTER 2 (4 - 6 months)

  • Workplace Internship

  • Culinary Arts Project

Bachelor Degree in Culinary Arts

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