MODULES |
CREDIT POINTS |
Foundation of Food Hygiene and Practice |
120 |
Hospitality and Restaurant Management |
Academic Development & Communication |
TechEssential |
Environmental Management in Hospitality Industry |
Professional cooking |
Hospitality Sales & Marketing |
Basic Hospitality Accounting |
Human Resources Management & Supervision |
Advance Gastronomy |
Food & Beverage Service |
Culinary Practical |
Intermediate Kitchen Operations : Practical |
Advance Culinary Artistry : Practical |
Revenue and Menu Management |
120 |
Nutrition and Food Science |
Purchasing & Production Identification |
Event Management |
Food Journalism & Photography |
Mastery On Global Cuisine: Practical |
Modernist Gastronomy: Practical |
INTERNSHIP PLACEMENT- International or Home country |
Understanding the Food System |
120 |
Food Culture and Society |
Food and Communication |
Culinary Concept Development and Production |
New Enterprise Creation |
Project Managing a Live event |
INTERNSHIP PLACEMENT- International or Home country/ Job placement & Project work |
|
360 |