At the conclusion of the program, students will be able to:
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Apply a range of contemporary culinary techniques to a variety of ingredients.
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Understand and execute a range of advanced pastry and bakery techniques.
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Design and execute recipes following the principles of menu planning and recipe development.
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Analyze the current market needs and create innovative concepts for food and beverage businesses.
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Understand the importance of leadership skills to manage a culinary team and ensure smooth kitchen operations.
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Identify sustainability challenges within the hospitality industry and develop strategies that reduce their impact considering climate change, biodiversity, and society.
Program Modules:
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Academic Writting and Research
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Introduction to Marketing
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F&B Management
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Culinary Entrepreneurship Project
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Recipe Development and Menu Planning
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Personal Development II
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Sustainable Innovation in Hospitality
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Kitchen Brigade Management
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Advanced Cuisine
Certificate in International Hotel and Tourism Operations
