Postgraduate Diploma in International Culinary Arts (from August 2019)

0.5 TO 1 YEAR
Postgraduate Diploma in International Culinary Arts
Paid Internship CHF 2,212 (optional)

Postgraduate Diploma

in International Culinary Arts

22 Weeks

The programme is suitable for those who wish to move to the culinary sector and have limited or no experience
of the culinary arts industry. It will equip students with the practical and management skills necessary for entry
level positions in the world of restaurant management or professional kitchen operations. The core focus is
on culinary skills with units balancing the required practical abilities with the theoretical knowledge necessary
to run a successful kitchen or restaurant. 

Requirements

  • Bachelor's degree in any discipline
  • English proficiency: 5.5 IELTS or equivalent

Free Academic Consultation

We pride ourselves on offering an individual service to all our potential students. If you wish to be contacted for a free academic consultation by one of our Admissions Officers, then please complete the below form and attach your CV/resume. We will then contact you directly to discuss your options at IMI.

 

Consultation Form...

Award

  • Postgraduate Diploma in International Culinary Arts from IMI, Switzerland

Core units: 120 credits
Credits: 20

This unit introduces students to the practical skills, techniques and knowledge required to operate in a professional kitchen environment.

Credits: 20

This unit introduces: Microbiological hazards & controls; Preventing food poisoning; Physical hazards & controls; Personal health & hygiene; Cleaning & disinfection; The safe handling & storage of food; Pest awareness; and HACCP control.

Credits: 20

This unit examines the importance of Human Resource Management for businesses and assesses organisational theory, behaviour, motivation, training and performance management and their relationship to successful international organisations.

Credits: 10

This unit provides students with the key product and operational knowledge required to successfully organise and manage the sale of beverages in a commercial environment.

Credits: 20

This unit will provide students with knowledge and practical skills in relation to current food trends influencing the style and content of modern day menus.

Credits: 20

Professional Pastry techniques covers a range of basic pastry and baking techniques to provide students with a solid grounding in this specialised discipline.

Credits: 10

This unit focuses on the restaurant as a business and introduces students to the principles of marketing, promotion, costings and brand development. 

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