Associate Degree in Culinary Entrepreneurship
Bachelor's degree
In Luzern (Switzerland)
Description
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Type
Bachelor's degree
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Location
Luzern (Switzerland)
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Duration
1 Year
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Start date
Different dates available
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Internship
Yes
This 12 month program builds on students' existing culinary experience and knowledge to deepen cooking, leadership and business skills.
During the first stage of 6 months in BHMS, students will lead culinary teams in food production, allowing for the chance to hone communication, organisation and team-working skills. Further dedicated theoretical courses enable the application of creative and business expertise, vital to a new successful culinary venture. The second stage of the program comprises a 6 month paid culinary internship period in Switzerland or abroad.
The objective of this Associate Degree is to develop skills in the culinary or catering businesses. Students learn to improve their kitchen team leadership skills, and to develop a professional work environment in a gastronomic business.
You and your peers learn from a dedicated faculty who, in addition to their academic credentials, bring along know-how and experience in the culinary and business fields. This ensures that what you learn in class is contemporary and can be applied in real world situations in a daily catering or food service environment.
BHMS is the only hotel school in Switzerland that gives a written guarantee for internship every semester. This internship allows students to graduate not only with a world-class degree but also with relevant working experience.
Important information
Documents
- bhms_brochure_2013.pdf
Facilities
Location
Start date
Start date
About this course
High school diploma or equivalent
17 years of age
Good level of English
Reviews
Subjects
- Cooking
- Culinary Arts
- Food Preparation
- Food Science
- Food Service
- Culinary Marketing
- Catering
- Food and Culture
- French/German
- Pastries
Teachers and trainers (1)
Martin Wyler
Marketing Manager
Wyler Martin DOB: 23rd of april 1980 Switzerland wyler@bhms-switzerland.com Tel.: +41763443329 2010-2013Representative BHMS Switzerland Europe and Latin America 2008-2010Representative BHMS Switzerland South-East Asia 2007 food & beverage, train station, Lucerne 2005 Second head chef, Grand Hotel National*****, Lucerne (CH) 2004 Frontdesk, Hôtel de la Cité****, Carcassonne, France
Course programme
The third year to the Associate Degree in Culinary Entrepreneurship consists of one intensive study period of 6 months at the BHMS campus in Lucerne, Switzerland, and one practical paid industry training period of 4-6 months in the Swiss hospitality industry.
Course Content:
Management I, II and III
(150 Hrs: 36 credits)
Builds on students' prior training and practical experience in the kitchen to further expand their culinary repertoires and kitchen team management skills.
Event Catering Operations
(50 Hrs: 12 credits)
Prepares students for the world of large scale catering operations from banquets and events to hospitals by examining the technology and equipment requirements, through menu planning, production, standardisation and quality control.
Culinary Business Analysis*
(25 Hrs: 6 credits)
Develops students' abilities to analyse the macro and micro environments of a variety of culinary businesses to underpin SWOT and competitive analysis techniques.
Business Start-up
(25 Hrs: 6 credits)
Builds upon the business analysis skills to foster the creative and entrepreneurial abilities to create and manage a new F&B business.
Food and Culture
(25 Hrs: 6 credits)
Explores the historical development and political economy of food production and cross-cultural perspectives on eating behaviours, society, culinary practices and traditions.
Facilities and Design*
(25 Hrs: 6 credits)
Examines the demands and major influences on the design of a restaurant to provide students with the ability to identify, plan and manage the critical elements of design for food and beverage facilities.
Food Costing & Kitchen Accounting
(25 Hrs: 6 credits)
Introduces and applies key food costing techniques and practices in calculating menu prices, stock management and cost effective control systems with key figures and ratios for an F&B operation.
Culinary Marketing*
(25 Hrs: 6 credits)
Develops students' analytical skills to define the structure and characteristics of culinary market segments and sub-markets, and apply key marketing models to position and market F&B businesses
Language Electives
(25 Hrs- 75 Hrs: 6 -18 credits)
Students who have not previously studied German and/or French should take these introductory language courses as part of their preparation for a workplace internship in Switzerland.
Associate Degree in Culinary Entrepreneurship