13 January 2021
WTFL - Young Talents Finalist
We sit down with 2021 World Tourism Forum Lucerne Young Talent's Finalist Anastasia Immerman to find out about her involvement in this international event...
This is an advanced professional cookery programme designed to provide a strong theoretical and practical knowledge and the skills needed to work in a professional culinary environment.
Following IMI's 70% theory to 30% practical approach, students will learn transferable management skills to prepare them to manage a professional kitchen and in readiness for paid, practical training which will be organised by our Careers and Internships team. The course is made up of a series of practical and theory based units with a variety of assessment types including examinations, coursework, essays, reports, group and individual projects and presentations.
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.
This unit will give the students the necessary knowledge of Authentic European cuisines and the historical value of this cuisine in today's gastronomic environment. The theory on the origin of such cuisine will accompany the practical element of the unit.
Students develop a critical understanding of marketing, with specific focus on the service industries. Key marketing concepts such as marketing mix (Product, Price, Promotion and Place), internal marketing, CRM and marketing research are explored and engaged with.
This unit examines the importance of Human Resource Management within the Hospitality Industry and assesses organisational theory, behaviour, motivation, training and performance management and their relationship to successful hospitality organisations. Contact Hours: 48
This classroom based unit will focus on the theoretical approaches to menu design drawing upon a range of examples from across the world. Students will develop an understanding of menu design from both an operational and customer viewpoint and explore the process by which new food products enter the marketplace.
Organised by IMI's Career and Internships Department.
from South Africa , graduated in 2016
I chose IMI because it is one of the fews schools offering a Bachelor's Degree in Culinary Arts, where thorough management theory is combined with practical kitchen skills. In the competitive world of hospitality and cheffing, it is important to understand these two aspects in order to excel in the industry. I believe that IMI gives its students multiple skills so that they are prepared to branch out into different fields and are not limited in their abilities.
Most IMI programmes require proof of English language level as part of the entry requirements. Our approved tests are:
To check if your qualification is one that we accept, or to find out more information about the different certifications, please contact us.
13 January 2021
We sit down with 2021 World Tourism Forum Lucerne Young Talent's Finalist Anastasia Immerman to find out about her involvement in this international event...
17 December 2020
Current situation update from IMI International Management Institute...
16 December 2020
We were pleased to once again complete successful ISO 9001 and EduQua surveillance audits...
15 December 2020
Having previously signed an MoU earlier this year, we were delighted to formalise our relationship with MAHSA through the signing of an official Memorandum of Agreement...
09 December 2020
We are delighted to announce that IMI Switzerland is now officially running a Swiss federally-recognised programme...