Bachelor of Arts with Honours in International Culinary Arts

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

Paid Internship CHF 2,212 (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.

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.

 

Consultation Form...

Award

  • Higher Diploma in International Culinary Arts awarded by IMI, Switzerland and 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. Contact Hours: 48

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 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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