Bachelor Degree in Culinary Arts
The third and final year, leading to a BA in Culinary Arts, builds on students’ existing culinary competencies and experience to deepen and hone practical, leadership and business skills. Highlights of this third year program include inter-disciplinary management food service operations, including customer
service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs additionally provide a solid foundation in a variety of skill areas, before students progress to their final industry placement and graduate positions.
- Completed secondary school diploma
- Completed BHMS Advanced Diploma Culinary Arts or equivalent
- IELTS 6.0 level or equivalent
BHMS Culinary Facilities:
BHMS is again upgrading its culinary facilities in summer 2014 by adding a new, state of the art training kitchen to the existing production kitchen. In this stress-free environment, culinary students in each year of the program will have the chance to acquire and practice core culinary skills and competencies before applying them to a real food production kitchen environment.
Diploma in Culinary Management:
This 6-12 month Diploma in Culinary Management program introduces students to the world of food production through basic operation techniques and hands-on core competency training. It introduces students to the basic cooking methods, kitchen equipment, machinery and utensils, as well as recipe costing and kitchen procedures. Students will also learn how to use food ingredients, develop their skills in utilizing kitchen equipment and utensils, learn how to prepare basic stocks, soups, sauces and salads and become familiar with kitchen terminology, nutrition and kitchen accounting principles. After successfully completing 6 months of Diploma studies, students qualify for 4-6 months of paid internship in one of many renowned Swiss dining establishments.
Advanced Diploma in Culinary Management:
This 6-12 month Advanced Diploma in Culinary Management program builds onto the student's fundamental understanding of international culinary principles gained at Diploma level. Students will explore European and ethnic cuisines by preparing a wide range of recipes including typical appetizers, fish, vegetarian dishes, main course dishes, pastry and desserts. Students will also learn communication and management skills, leadership and teamwork as well as guest relations. After successfully completing 6 months of advanced Diploma studies, students qualify for 4-6 month paid internship in one of many renowned Swiss dining establishments.
Direct Entry Culinary Management:
Direct entry status into the Advanced Diploma in Culinary Management program is granted to applicants who have successfully completed at least one academic year of culinary management education (with English as a study medium) at an accredited institution and possess a verified culinary work certificate from a first class hotel or a restaurant.
5th Semester (6 month)
Hospitality Maketing Management
Legality & Sustainability in the Hospitality Sector
Food Service Management
Technology for Catering Operations
Creativity & Entrepreneuship
Leadership of the Contemporary Kitchen
6th Semester (4-6 months)