Advanced Diploma in Culinary Management

Course details

The UK Advanced Diploma further prepares those who are interested in management roles, with skills and knowledge to work as a chef or head chef in a high quality hotel or restaurant. They can also work in locations such as cruise liners and can expect to travel internationally to find employment

Objectives

This programme propels your culinary education well beyond those fundamentals, escalating you to a level of food knowledge that frees you forever from the step-by-step approach to recipes

Students continue their studies with the more advanced hospitality management and operational study subjects and learn to take leadership positions in food production kitchen and restaurant operations

Entry Requirement

• Diploma in Culinary Management (BDCM) OR,
• Polytechnic holders of diploma qualifications or other equivalent qualifications
• Be able to speak , read and write English, or possess a 5.5 score in IELTS , 500 in TOEFL or Ess certification level 5, IESOL Preliminary or Equivalent.
• For Mature entries , applicants must be atleast 28 years of age and above, with atleast 5 years of secondary education.

Note: Requisite exemptions will be granted to students who demonstrate adequate professional competency. Exemptions of up to a maximum of 50% of the programme may be granted on a case -to-case basis, subject to approval.

Assessment

Students will be eligible to attempt the final examination when the following requirements are met

• 50% pass marks for each module
• Achieve at least a 90% attendance rate
• Submission of individual portfolio

Students who qualified for the final examination can be conferred the award when the following requirements are met

• 50% pass mark for Theory Examination
• 70% pass mark for Practical Examination

Grading Scheme

Assessment will be graded Pass, Merit or Distinction

Certification

The Advanced Diploma in Culinary Management offered at ICASTEC is the same as that awarded to on-campus students of BHMS Switzerland

Students who have completed all the required assignments, project/portfolio and have passed the necessary examinations for both theory & practical will be awarded

• Advanced Diploma in Culinary Management

Course Outline

• Menu Design: This course aims to enable students to plan a menu card ( food and beverages ) for different culinary operations. It also cover the price calculation of the individual food and beverage items and the possible laws over the content of the menu. The general purpose and the key aspects of a menu design, layout and information on a menu will also be cover.
• Food and Wine Pairing: An exploration of the principles of food and wine pairing , This qualification aims to provide the basic product knowledge and skills in the service of wine and basic principles of food and wine pairing. The course introduces students to the main styles of wine ,systematic approach to tasting ,the characteristics of the common grape varieties used to produce wine ,service of wine ,health, safety and legal issues and simple to complex food and wine matching principles.
• Food Production Cooking: Ala Carte Cooking: Experience the reality of producing and marketing products in the setting of an actual café which offers cakes & pastries. Students prepare, display, and present savory items, and pastry products, and signature baked goods in Oriton Café, students practice the skills of controlling inventory, analyzing sales, and operating a complete shop. Specialty items for customers are developed under the direction of a Chef Instructors & Café Managers.
• Food Production Lab: Cuisine of France : The course will build up on the student's basic knowledge to an advanced level. The course will emphasize on French Foods, in relation to their Cultures and Native Cuisines. the students will learn major French food dishes from preparation, cooking and service. The course also aims to develop efficiency and increase the speed in preparing dishes as it is demanded in a "prepare to order" French food type of food service. This is accomplished by preparing complex plated appetizers, entrees, and dessert under time constraint, attention is paid to traditional and contemporary menu trends and flavor pairings.
• Food Production Lab: Cuisine of the Mediterranean: The course will build up on the student's basic knowledge to an advanced level. The course will emphasize on Mediterranean and European foods, in relation to their Cultures and Native Cuisines. The students will learn major Mediterranean and European food dishes from preparation, cooking and service. The course also aims to develop efficiency and increase the speed in preparing dishes as it is demanded in a "prepare to order" Mediterranean and European food type of food service. This is accomplished by preparing complex plated appetizers, entrees, and dessert under time constraint, attention is paid to traditional and contemporary menu trends and flavor pairings.
• Food Production Lab: Culinary Arts: The course will build up on the student's basic of food preparation in an advanced level. This course emphasis on culinary art and will enable students to do the necessary mise en place in a culinary art kitchen. The student will learn the major culinary art dishes and how to prepare them. The aim is for the students to develop effciency and increase the speed in preparing dishes as it is demanded in a "prepare to order" culinary art type of food service. This is accomplished by preparing complex plated appetizers, entrees and dessert under time constraints. Attention is paid to traditional and contemporary menu trends and flavor pairing.
• Table Side Service: Showcasing and performing in professional manner a variety of food service duties while understanding the complexities of providing a tableside service and following a series of procedures ( recipe) with a view to performing in front of a customer. Basic carving methodologies will also be taught in the course
• Concept Development: The course is designed to build the entrepreneurial capability and spirit of the students, A series of introduction to the basic Ownership: Sole proprietorship, partnership, company or franchise to the Development of a business plan are covered in this course, Marketing and Sales in Food and Beverage, You need to know who your guests will be and how many there are? Location: Will your location be free standing, in a mall, city center, and suburban. Who's on your team? Your Chef, staff, lawyer, accountant, insurance, sales, marketing and PR. Principles of Design and Ambiance: What design/ambiance will you select Menu: What will your menu feature, how many appetizers, entrees and desserts will you offer? Beverages: Who will develop your beverage menu and what will be on it? Legal: What permits do I need? Budgets: What will my budget look like? Control: What kinds of control system will I have and how will it work? Service: What style of service will you select and how will it operate? Management: How will your restaurant operate? Are amongst the key questions to be examined and explored in this course.
• Food and Beverage Management: The course examines systems theory concepts and introduces students to the food service systems models. The sequence of topics discussed expands on various components of this food service systems model. Students will be able to learn about the importance of strategic management for food service operations and the many opportunities that exist for managers in the food service industry. The concepts of sustainability, Approaches to Quality Management, Planning, Production, Distribution to Work health Safety Management, Decision Making and Communication are also covered.
• Purchasing and Receiving: The course enable student to understand the overall concept of purchasing and receiving practices in quality food service operations. It also teach student on how to maintain quality standards and regulation governing food product to the purchasing function.
• Culinary Marketing: This course aims are to enable students to understand and analyse what does market and marketing means, define core marketing terms such as marketing mix ,target market ,market segmentation and promotion to enable students apply the core principles and concepts in the development of their marketing plan for food service operation as part of their assignment. Topics on ways of how to segment markets based on demographics, geographic or psychographic characteristics will also so covered.
• Purchasing and Cost Control: Understand some of the complexities of accounting in food production. The student should, at the end of this course be capable of showing an understanding of the principles and the importance of menu calculation and controlling food wastage.