Course Content
Year 1
Academic English
Business of Hospitality and Tourism
Food Hygiene and Sanitation
Introduction to Pastry and Bakery
Fundamentals of Culinary
Patisserie and Bakery confections
Cuisine of Asia
Essential Cuisine Technique
Procurement for Hospitality
The Arts of Grade-Manager
Organisational Functions for Hospitality
Foodservice Marketing
Year 2
French Cuisine
Food Commercialisation
French
Foodservice Operation Management
Cuisine of the World
Principle of Molecular Gastronomy
Artistic Skills
Internship