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International Culinary Arts Management Higher Diploma

Course Description:

The International Culinary Arts Management Higher Diploma at HTMi Saudi Arabia (with the final year at HTMi Switzerland) is a comprehensive three-year program designed to provide students with the expertise, creativity, and managerial skills required for successful careers in the culinary arts and food service management. Combining culinary techniques, kitchen operations, and advanced management training, this program prepares students for leadership roles in the global culinary industry. The final year in Switzerland offers a unique opportunity to gain international exposure and advanced culinary training in one of the world’s renowned culinary hubs.

Course Objectives:

  • To develop students’ culinary skills across various cuisines, including advanced techniques in cooking, baking, and presentation.
  • To enhance students’ understanding of food and beverage management principles, including cost control, menu planning, and inventory management.
  • To cultivate creativity and innovation in menu development, food presentation, and culinary entrepreneurship.
  • To prepare students for managerial roles with skills in team leadership, operations management, and customer relations in culinary settings.
  • To expose students to international culinary standards and practices through cross-cultural training in Saudi Arabia and Switzerland.

Learning Outcomes:

  • Upon completion of the International Culinary Arts Management Higher Diploma, students will be able to:
  • Demonstrate proficiency in culinary techniques and the preparation of diverse international cuisines.
  • Design creative and balanced menus that reflect culinary trends, nutritional needs, and customer preferences.
  • Apply food safety and sanitation standards to maintain high standards in kitchen operations.
  • Utilize food and beverage management principles, including cost control, budgeting, and inventory management.
  • Lead and manage culinary teams effectively, fostering collaboration, efficiency, and high performance.
  • Develop and implement strategies for successful culinary business operations, including marketing, customer service, and sustainability practices.
  • Adapt to cultural and culinary trends, applying creativity and innovative approaches to cuisine and presentation.
  • Exhibit professionalism, ethical decision-making, and adaptability in diverse culinary management scenarios.

Technical Skills:

  • Advanced culinary techniques (cooking, baking, plating)
  • Menu development and recipe standardization
  • Food safety and sanitation compliance
  • Cost control and inventory management
  • Kitchen operations and workflow management
  • Customer service excellence and guest relations
  • Culinary business planning and entrepreneurship
  • Team leadership and conflict resolution
  • Marketing and branding for culinary establishments
  • Sustainable practices in culinary operations

JobTargets:

  • Executive Chef
  • Sous Chef
  • Culinary Operations Manager
  • Restaurant Manager (Culinary-focused establishments)
  • Food and Beverage Manager
  • Menu Developer/Consultant
  • Culinary Instructor or Trainer
  • Catering Manager
  • Pastry Chef
  • International Culinary Consultant or Entrepreneur
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