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Origin of the Courses
Self Developed
Aims and Objectives/Expected Outcomes
Program Objectives
- Enable the participants to acquire skills, knowledge and competencies in effective Hospitality and Culinary Management
- Educate and hence develop middle and higher level qualified professionals in the Culinary Industry
- Enable the participants to acquire broad overall knowledge, skills and competencies in Culinary and its associated disciplines
Target Students/Admission Requirements
Pre-requisite:
Diploma in Hospitality Management or Diploma in Culinary Management or equivalent
Course Content
- Principles of Management
- Organisational Behaviour
- Human Resource Management
- Kitchen Organizations
- Culinary Management
- Procurement Management
- Food & Beverage Operations & Management
Total Duration/Weekly Instruction Times
Full time students: 18 months years ;
Daily lessons (Mondays to Fridays); 9.00 a.m. to 12.00 p.m. or 2.00 p.m. to 5.00 p.m.
12 months theory & practical and 6 month of industrial attachment
Business School
Academic School
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Hospitality Business School
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