Course overview
Culinary Hospitality Enterprise Project
The culinary industry is among the fastest growing segments of the hospitality industry. This course will focus on on-premise culinary arts functions, and the management of large scale, special culinary events. The course will follow contemporary issues and current trends affecting the culinary arts industry.
Human Resources management
This unit requires developing a critical and creative approach to the analysis and application of human resource practices in Swiss hospitality organisations, by encouraging examination and questioning of traditions and the nature of perceived constraints and by expanding thought to broader social, political, and cultural contexts
Culinary Events
The module equips learners with management skills in terms of training, leadership, managing teams, being role models as well as following hygiene protocols and acknowledged behavioural regulations and implementation of the self-service operation. Moreover, they take responsibility to respect standards and quality of service with the Certificate, Diploma and Postgraduate students
Introduction to Marketing
This unit introduces learners to the concept of marketing, the marketing process and the importance of marketing to tourism and hospitality organisations.
Learners will explore the marketing principles of understanding the customer, ensuring that products and services meet with customer needs and how marketing can influence customer behaviour.
They will have the chance to research the marketing strategies of a variety of hospitality operations. They will investigate the basic principles of marketing through an understanding of marketing objectives, marketing mix, market segmentation and marketing communications. Learners will identify the constraints affect marketing for hospitality organisations.
Culinary Arts Concept Development - Theory
Students require to obtain the skills and knowledge needed for understanding gastronomic principles for enabling them to develop products, and services in the industry, while comprehending the need for costing & pricing of these products. In a gastronomical operations environment, it is an expectation from the industrial standards that new entrants can understand and elaborate about the techniques and quality management expertise that is expected beginning from a supervisory level role. Therefore, through this module, students shall receive the knowledge that is involved behind the effective operation of a culinary environment.
Culinary Arts Concept development - Practical
Besides creating menus and implementing yield management practices in a gastronomically operational environment, the industry has an expectation of being able to carry our service and production tasks not by just the chef, but also having the ability to delegate roles on a day-to-day basis for running an efficient and well driven kitchen. Therefore, through gaining an understanding of the modern culinary trends and methods, which will tie-in with the Culinary Arts Concept Development - Theory & Culinary Events modules, students will learn and gain an in-depth understanding of operating most effectively in a gastronomically operational environment.
German Language
This unit will provide an intensive set of grammar and vocabulary practices along with numerous tasks to enhance listening, reading, speaking and writing abilities. The main focus, however, will be put on speaking and writing (grammar, vocabulary). These skills are essentials for the industry students will be working in. In other words, the emphasis within this unit is on communication within the business environment in which students are likely to find themselves when on placement in industry in Switzerland. A good command of the German language is also very beneficial for students who wish to secure placements that have higher levels of face-to-face customer contact.
What you will learn
Culinary Hospitality Enterprise Project:
Developing & creating a new Food & Beverage concept:
Create a business plan for same concept, which includes a SWOT analysis:
Investigate the strategic issues involved in a Food & Beverage operation:
Discuss the operational issues involved in a Food & Beverage operation
Human Resources Management
Analyse and implement organisational behaviour constructs to creating engaging hospitality working environments
Discuss the creation and development of an organisational culture based on core values, artifacts, and basic assumptions
Appraise possibilities for creating purpose at the workplace
Compare and contrast the learning cycle and learning styles model with the conscious competence model Assess workplace empowerment and engagement
Evaluate processes and tools for human performance and the development of service organisations and communityCompare and contrast hard and soft models of HRM
Critique the effectiveness of learning and development theories and initiatives
Appraise intercultural sensitivity of multi-cultural work environments
Judge the ethical value of the organisation in the context of political and social meaning
Apply theoretical frameworks and concepts to case studies and scenarios
Examine and critique theoretical perspectives in a small group format
Apply theoretical decisions and present casework solutions
Culinary Events
Demonstrate application of leadership & cooperative skills with colleagues
Demonstrate the ability to delegate tasks among colleagues
Plan & monitor the workflow in the catering & service area
Develop effective communication and presentation skills to enhance personal skills
Introduction to Marketing
Explain marketing strategies and principles as used in the hospitality industry
Describe how marketing research is used in hospitality organisations
Explain how market environment analysis is used to identify opportunities and potential strategies
Discuss how the marketing mix is used to develop products and services in hospitality operations5. Culinary Arts
Concept Development - Theory
Develop a variety of multiple course menus to set specifications
Create the exact food cost for each menu
Cost, source, plan and prepare an actual menu for the final exams
Culinary Arts Concept development - Practical
Develop plated Course Menus within specific given parameters
Create several 3, 5 and 7 Course menus
Menus to match different Themes (Occasions; Wedding, Birthday, Anniversary, VIP, etc)
Menus to match Locations (In-House or Outdoor Catering, etc)
Menus to match customers spending budgets, (Food Cost)
Food Proportions to match number of Courses
Menus to include seasonal, local and regional products
Menus to include alternate options: vegetarians, vegans, potential allergens, etc
Include the Environmental Aspect. (less plastic, less disposable items)
Consider and think about contemporary methods and alternate cooking styles
German Language
Listen to and comprehend basic spoken German in a variety of contexts
Read and comprehend a variety of sources of written material consistent with the Certificate level Programme
Write in a variety of format using correct syntax, spelling and grammar e.g. Letters, e-mails, short passages about themselves
Speak confidently, using clear and correct German in the presentation of themselves and on a variety of hospitality situations at a basic A1 level
Course details
Who is the course for?
Culinary Hospitality Enterprise Project:
Developing & creating a new Food & Beverage concept:
Create a business plan for same concept, which includes a SWOT analysis:
Investigate the strategic issues involved in a Food & Beverage operation:
Discuss the operational issues involved in a Food & Beverage operation
Human Resources Management
Analyse and implement organisational behaviour constructs to creating engaging hospitality working environments
Discuss the creation and development of an organisational culture based on core values, artifacts, and basic assumptions
Appraise possibilities for creating purpose at the workplace
Compare and contrast the learning cycle and learning styles model with the conscious competence model Assess workplace empowerment and engagement
Evaluate processes and tools for human performance and the development of service organisations and communityCompare and contrast hard and soft models of HRM
Critique the effectiveness of learning and development theories and initiatives
Appraise intercultural sensitivity of multi-cultural work environments
Judge the ethical value of the organisation in the context of political and social meaning
Apply theoretical frameworks and concepts to case studies and scenarios
Examine and critique theoretical perspectives in a small group format
Apply theoretical decisions and present casework solutions
Culinary Events
Demonstrate application of leadership & cooperative skills with colleagues
Demonstrate the ability to delegate tasks among colleagues
Plan & monitor the workflow in the catering & service area
Develop effective communication and presentation skills to enhance personal skills
Introduction to Marketing
Explain marketing strategies and principles as used in the hospitality industry
Describe how marketing research is used in hospitality organisations
Explain how market environment analysis is used to identify opportunities and potential strategies
Discuss how the marketing mix is used to develop products and services in hospitality operations5. Culinary Arts
Concept Development - Theory
Develop a variety of multiple course menus to set specifications
Create the exact food cost for each menu
Cost, source, plan and prepare an actual menu for the final exams
Culinary Arts Concept development - Practical
Develop plated Course Menus within specific given parameters
Create several 3, 5 and 7 Course menus
Menus to match different Themes (Occasions; Wedding, Birthday, Anniversary, VIP, etc)
Menus to match Locations (In-House or Outdoor Catering, etc)
Menus to match customers spending budgets, (Food Cost)
Food Proportions to match number of Courses
Menus to include seasonal, local and regional products
Menus to include alternate options: vegetarians, vegans, potential allergens, etc
Include the Environmental Aspect. (less plastic, less disposable items)
Consider and think about contemporary methods and alternate cooking styles
German Language
Listen to and comprehend basic spoken German in a variety of contexts
Read and comprehend a variety of sources of written material consistent with the Certificate level Programme
Write in a variety of format using correct syntax, spelling and grammar e.g. Letters, e-mails, short passages about themselves
Speak confidently, using clear and correct German in the presentation of themselves and on a variety of hospitality situations at a basic A1 level