Bachelor of Arts with Honours in International Culinary Arts

2 TO 3 YEARS
Diploma in International Culinary Arts
Paid Internship

Paid Internship (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 indicating the study area that you are interested in. We will then contact you directly to discuss your options at IMI.

 

Consultation Form...

Award

  • Diploma in International Culinary Arts awarded by IMI, Switzerland
  • Certificate of Higher Education in International Culinary Arts awarded by Manchester Metropolitan 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 and will then explore contemporary merchandising techniques and their utility in maximising the sales of menu items.

Credits: 20

Fundamentals of Pastry & Baking will give the students the necessary knowledge of Authentic European patisserie and historical values of this cuisine in today’s gastronomic environment, theoretical information related to the origin of such cuisine accompany the practical element of the unit.

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, specialized and classical forms of kitchen preparations as well as theoretical issues covering a broad range of food knowledge, basic organization, menu composition and hygiene.

Credits: 20

classroom-based unit that introduces contemporary restaurant management approaches to differing service concepts and their utility; menu analysis; beverage sales and control; EPOS systems; and principles of restaurant design.

Credits: 20

This unit initially covers basic aspects of nutrition and food allergies which are prevalent in the industry today. Latterly the unit then details 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

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

Credits: 10

Study Skills is a structured and supported process whereby students can plan, monitor and reflect on their academic work and improve their skills.

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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News

Enhanced Application Experience

At IMI, we are continuously improving our application experience by providing our prospective students with modern and state-of-the-art service and tools...

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IMI in Malaysia

IMI CEO Prof. Caldwell was in Malaysia recently to visit partner schools and attend a specially organised alumni reunion...

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Delving into Disasters

Sympathetic helpers or ghoulish voyeurs? We examine the motivations behind the 'disaster tourism' phenomenon and the impacts such visits can have on communities in recovery...

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Zagg Visit

We took our students to the Zagg hospitality and gastronomy trade fair which showcases the best of local Swiss produce and connects industry suppliers with hospitality businesses...

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Reservations Reboot

Our hospitality students have been enjoying getting familiar with a new resOS online bookings system in the Swiss Room restaurant...

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