Bachelor Of Culinary Management (Hons)

by | Sep 17, 2019

Year 1

  • Academic English 1 & 2
  • Basic Patisserie
  • Culinary Essentials: Larder Preparation
  • Culinary French
  • Food Nutrition & Health
  • Food Hygiene and Safety
  • Professional Development Planning
  • Menu Planning
  • Culinary Essentials: Principles of Garde Manger

Year 2

  • Culinary Artistry and Design *
  • Food & Beverage Management
  • Hospitality Financial Management *
  • Hospitality Marketing and Sales Techniques
  • Hospitality Human Resources Management 
  • Research Methodology
  • F&B Catering
  • Food Costing, Purchasing & Merchandising

Year 3

  • Final Year Project
  • Industry Placement
  • Gastronomy Studies *

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