Business & Hotel Management School

This 2-year program will be offered from September 2008 and will cover culinary trends and cooking techniques for preparing breads, pastries, vegetables, salads, stocks, soups, sauces, meats, game and poultry dishes. It will offer a minimum of 1000 hours being lectured by the teacher or supervised by an instructor in the kitchen lab.

Students will be trained in food production based on international culinary requirements and may have to use all kinds of ingredients such as non-vegetarian foods with pork and beef. The graduates of the Advanced Diploma in Culinary Arts Management at BHMS will be entitled to join the final year of the BA (Hons) Food and Culinary Arts at University of Brighton in the UK directly. They may opt for further education in operational and practical restaurant application subjects and prepare for leadership positions in the field of Food Production.