Higher Diploma in Culinary Arts

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

The BHMS Higher Diploma in Culinary Arts increases the students’ fundamental understanding of international culinary principles gained at the Diploma level. Practical highlights of this second year include advanced cold kitchen techniques, advanced training in contemporary dish creation and presentation as well as a dedicated chocolatier course. Students start additionally to develop their managerial skills through core business subjects, preparing them for a broad range of culinary career opportunities.

SEMESTER 1 (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 2 (4 - 6 months)

Paid Industry Training

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