Bachelor of Arts with Honours in International Culinary Arts

2 TO 3 YEARS
Higher Diploma in International Culinary Arts
Paid Internship CHF 2,190

Paid Internship CHF 2,190 (optional)

Higher Diploma

in International Culinary Arts

22 Weeks

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.

Interested in a culinary short course? Click here to find our more about our 11-week Gastronomy Production programme.

Requirements

  • ICI Diploma or equivalent
  • English proficiency: IELTS 5.5 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/ICI...

 

Consultation Form...

Award

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

Core units: 120 credits
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

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.

Credits: 10

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.

Credits: 20
Kitchen management and control will explore the values of kitchen design and construction in food operations and review management techniques associated with different culinary systems.
Credits: 20

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.

Credits: 20
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.
Credits: 10
This unit develops student reflective practice in career planning and assessing personal strengths and weaknesses. Students are guided through a structured process to enable them to identify and record their academic and personal progression aligned to their future career goals.
Credits: 0

Organised by IMI's Career and Internships Department.

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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"I believe that ICI gives its students multiple skills so that they are prepared to branch out into different fields and are not limited in their abilities. "

Gloria Agustoni

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.

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News

Swiss Room Special

As has become tradition, the last Swiss Room lunch of the term saw students specially invited for a seven-course, culinary extravaganza...

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Research Forum V

Our fifth annual Research Forum brought more insightful and entertaining presentations from our BA and MBA dissertation students...

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Summer Sports

We held our Summer Sports Day under the beaming Swiss sunshine making it great fun for both participants and spectators...

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Media World Visit

We took our students to the Swiss Transport Museum's Media World where they discovered some of the latest technologies that will be used in the industry of the future...

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Heinz Bürki Interview

We caught up with IMI co-founder and owner Mr. Heinz Bürki to discuss his career in the hospitality industry and his vision for the future of our school...

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