Associate Degree in Culinary Entrepreneurship
This 12 month program builds on students' existing culinary skills and experience to deepen practical, leadership and business skills. Program content focuses on developing the entrepreneurial knowledge and ability required to start an independent culinary business.
During the first stage of 6 months in BHMS, students will lead culinary teams in food production, allowing the perfection of 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.
Course Content
Food Production 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
Subject to validation by the American Culinary Federation Foundation.
- Subject to validation by the American Culinary Federation Foundation