Postgraduate Diploma in Culinary Arts
| Program start date | Application deadline |
| 2024-01-01 | - |
| 2024-02-01 | - |
| 2024-04-01 | - |
| 2024-05-01 | - |
| 2024-07-01 | - |
| 2024-08-01 | - |
| 2024-10-01 | - |
| 2024-11-01 | - |
Program Overview
The Postgraduate Diploma in Culinary Arts at BHMS empowers individuals with non-culinary backgrounds to transition into the culinary sector. It combines hands-on culinary training in a working restaurant environment with managerial skills development, preparing graduates for success as chefs, restaurant managers, and other culinary professionals. The program's flexible format and experienced faculty ensure a comprehensive and practical learning experience.
Program Outline
Degree Overview:
Overview:
The Postgraduate Diploma in Culinary Arts at Business and Hotel Management School (BHMS) is designed for individuals with a degree in another field who aspire to transition their career into the culinary sector. This comprehensive program fosters both creativity and managerial skills, equipping graduates with the knowledge and expertise to excel in the culinary industry.
Objectives:
- Develop advanced culinary techniques and master classic European cooking methods.
- Enhance managerial skills through applied theory courses.
- Prepare students for successful internships in the culinary field.
- Provide a foundation in food safety and nutrition.
Program Description:
The program combines hands-on culinary operations and basic food preparation skills with advanced techniques and creativity. Students begin by mastering classic European cooking methods, cuts, stocks, and sauces. They then apply these skills to international and contemporary menus in a working restaurant environment. The program also covers essential industry topics such as food safety and nutrition.
Outline:
Content:
- Classic European cooking methods
- Cuts, stocks, and sauces
- International and contemporary menus
- Food safety and nutrition
Structure:
The program is structured to provide a balance of theoretical and practical learning. Students attend lectures, workshops, and practical sessions in a real working restaurant environment.
Course Schedule:
The program is offered in a flexible format with intakes throughout the year. Students can choose to start in January, February, April, May, July, August, October, or November.
Individual Modules with Descriptions:
The program consists of the following modules:
- Culinary Techniques: This module covers the fundamentals of classic European cooking methods, including knife skills, sautéing, roasting, and baking.
- Food Preparation: This module focuses on the preparation of a variety of dishes, including appetizers, entrees, and desserts.
- Menu Planning and Development: This module teaches students how to plan and develop menus for different types of restaurants and events.
- Food Safety and Nutrition: This module covers the principles of food safety and nutrition, including foodborne illnesses, food handling, and menu planning for special dietary needs.
- Managerial Skills: This module provides students with the essential managerial skills needed to succeed in the culinary industry, including leadership, communication, and financial management.
Assessment:
Assessment Methods:
Students are assessed through a combination of methods, including:
- Practical assessments
- Written assignments
- Presentations
- Exams
Assessment Criteria:
Students are assessed on their:
- Culinary skills
- Knowledge of culinary techniques
- Ability to apply theory to practice
- Managerial skills
- Communication and presentation skills
Teaching:
Teaching Methods:
The program utilizes a variety of teaching methods, including:
- Lectures
- Workshops
- Practical sessions
- Guest speakers
- Field trips
Faculty:
The program is taught by experienced chefs and industry professionals who are passionate about sharing their knowledge and expertise.
Unique Approaches:
The program offers a unique approach to culinary education by combining hands-on training in a real working restaurant environment with theoretical instruction. This approach provides students with a comprehensive understanding of the culinary industry and prepares them for success in their future careers.
Careers:
Potential Career Paths:
Graduates of the Postgraduate Diploma in Culinary Arts are well-prepared for a variety of careers in the culinary industry, including:
- Chef
- Sous chef
- Restaurant manager
- Food and beverage manager
- Culinary instructor
- Food writer
Opportunities:
The program provides students with opportunities to:
- Gain hands-on experience in a real working restaurant environment.
- Network with industry professionals.
- Develop a portfolio of their culinary work.
- Secure internships in the culinary field.
Outcomes:
Graduates of the program are highly sought after by employers in the culinary industry. They are known for their strong culinary skills, managerial abilities, and passion for food.
