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BA Degree with Honours in
European Culinary Management
Please click here to view our other BA (Hons) programmes.
The BA (Hons) Degree in European Culinary Management at IMI in Switzerland is a 6 month specialist programme validated and awarded by the Manchester Metropolitan University and equivalent to the final year of university study. It is a six month course and is an extension of the IMI Higher Diploma in European Culinary Management and similar qualifications. IMI’s European Culinary Arts courses combine traditional cordon bleu flair with professional kitchen management skills. In a world where well-rewarded Executive Head Chefs increasingly require sophisticated management skills, it emphasises the importance of administering and integrating the culinary department with service and marketing in the wider restaurant and hotel organization. Requirements for Admission to the BA (Hons) Degree in European Culinary Management at IMI: Minimum 19 years of age IMI Higher Diploma in European Culinary Management or equivalent Transfers are considered from recognized culinary schools or universities Proficiency in English: 525 TOEFL (paper-based), 196 TOEFL (computer-based), 5.5 IELTS, or equivalent Applicants who do not have the required English level may join the 4-week Intensive English Certificate (IEC), the 12-week University English Preparatory Course (UEPC) or the 6 months Foundation in English Studies Course (FESC). Programme objective: The BA Honours Degree in European Culinary Management extends the studies of the Higher Diploma in European Culinary Management and includes: Culinary Systems Management, Food and Beverage Concept Development, Personal Development Planning (with an emphasis on career development), Strategic International Marketing Management and Research Methods. This last module prepares students for the Dissertation that normally focuses on a culinary management theme. Course content of the BA (Hons) Degree in International Hotel Management: Personal Development Planning IV Research Methods International Strategic Marketing Management Dissertation Food and Beverage Concept Development Culinary Systems Management Entry Dates There are two intakes per year, early in January and July.
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