Bachelor of Arts with Honours in International Culinary Arts

2 TO 3 YEARS
Diploma in International Culinary Arts
Paid Internship CHF 2,212

Paid Internship CHF 2,212 (optional)

Diploma

in International Culinary Arts

22 Weeks

The ICI Diploma in International Culinary Arts offers students, who wish to pursue a career within the culinary industry, a comprehensive culinary management education. With a 70% theory - 30% practical split, there is a strong emphasis on developing students' operational management knowledge and understanding alongside the development of basic kitchen skills.

Requirements

  • 18 years of age
  • IMI Certificate/High School/IB/A Levels or equivalent
  • English proficiency: IELTS 5.0 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

  • Diploma in International Culinary Arts awarded by IMI, Switzerland and validated by Oxford Brookes University, UK

Core units: 120 credits
Credits: 20
This classroom based unit will develop student knowledge and understanding of the processes involved in the purchasing of food commodities. It will then explore contemporary merchandising techniques to maximise the sale of menu items.
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: 10
Personal Development Planning (PDP) is a structured and supported process whereby students can plan, monitor and reflect on their academic work and improve their skills.
Credits: 20
This intensive unit will involve competence based practical skills in a working kitchen environment. Students are introduced to basic technical skills, styles, equipment and procedures. It will cover specialised and classical forms of kitchen preparation, food knowledge, basic organization, menu composition and hygiene.
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: 20

A classroom based unit that introduces contemporary restaurant management and service concepts. It also covers; menu analysis; beverage sales and control; EPOS systems; and principles of restaurant design. Contact Hours: 48

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.
TESTIMONIALS

"I can proudly say that IMI has turned me into a better person..."

Lady Yuhelva

from Indonesia , graduated in 2017

I started my study at IMI in 2014 on the Culinary degree and it has helped me develop a positive attitude towards my studies and allowed me to discover more about myself. The international nature of the students in the university has also been a major factor in terms of adapting to a new environment, which helped me greatly in adapting to other, new multicultural environments. The internship program improved my understanding of the hospitality industry. The education and experience in IMI really developed my knowledge of how to manage a business concept as well as how to be an effective leader. This will allow me to perform better and help me reach my future career goal as a restaurant owner. Lots of thanks IMI!

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