To graduate with the Certificate – Cook, students are required to complete the following requirements:
- Obtain the maximum number of credits by receiving passing grades for all courses offered in the first year of study.
- Complete one industry placement of at least 700 hours / 4 months.
- Pass the final examination with the external commission of examiners.
Certificate Module Description - Fundamentals of the culinary business world
The first part of the certificate programme is focused on studying the fundamentals of the culinary business environment, acquiring practical experience and understanding the culinary business fundamentals at introductory level. At the end of the first part of the program, students will have developed their culinary skills, while understanding the principles and practices within the world of gastronomy and business. A significant amount of time will be spent in the culinary laboratories, balanced with time spent in the classroom to learn about food and food production and nutrition. The fundamentals of business principles, accounting and sales and marketing will add to your understanding of the culinary business environment.| Course code | Course title | Credits | Hours per year | Lecturer |
|---|---|---|---|---|
| 1st Semester | ||||
| 3101 | Culinary techniques | 20 | ||
| 3102 | Food safety and sanitation | 10 | ||
| 3103 | Gastronomy theory | 10 | ||
| 3104 | Business Principles | 10 | ||
| 3105 | Applied Mathematics | 5 | ||
| 3106 | Business English | 5 | ||
| 2nd Semester | ||||
| 3201 | Culinary Skills Application | 20 | ||
| 3202 | Nutrition | 10 | ||
| 3203 | Sales and Marketing | 10 | ||
| 3204 | Hospitality Accounting | 10 | ||
| 3205 | F&B Management | 5 | ||
| 3206 | Business English | 5 | ||
| Internship | 60 placement credits | Minimum 700 | Ana Leah | |
To graduate with the Diploma – Chef, students are required to complete the following requirements
- Obtain the maximum number of credits by receiving passing grades for all courses offered during the second year of study.
- Complete a second industry placement of at least 700 hours / 4 months
- Pass the final examination with the external commission of examiners
Diploma Module Description - Operations Management
The diploma module is focused on advancing the student’s culinary skills and introducing patisserie, while intensifying the focus on business management within the culinary world. Planning and designing menus extends your knowledge of the culinary aspect, while focusing on the role of the manager as a leader, both in business and of human resources. Both aspects are critical to being able to implement business acumen and culinary talent when being a manager /owner of a culinary business.| Course code | Course title | Credits | Hours per year | Lecturer |
|---|---|---|---|---|
| 3rd Semester | ||||
| 3301 | Advanced Culinary Techniques | 20 | ||
| 3302 | Recipe development | 10 | ||
| 3303 | Human Resources Management | 10 | ||
| 3304 | Logistics | 10 | ||
| 3305 | ESL High Intermediate | 5 | ||
| 4th Semester | ||||
| 3401 | Patisserie | 20 | ||
| 3402 | Menu design and engineering | 10 | ||
| 3403 | Hospitality management and leadership | 10 | ||
| 3404 | Quality Management | 10 | ||
| 3405 | Research methods | 10 | ||
| 3406 | ESL Advanced | 5 | ||
| Internship | 60 placement credits | Minimum 700 | ||
On successful completion of the above, and completing the examination for the Diploma: Chef, a student qualifies to enter the Degree top-up year, accredited by Manchester Metropolitan University.
Degree Requirements