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In this module, students will gain an understanding of the theory related to the development of classical cookery in the culinary profession. This will be expanded to give students a basic understanding of the structure and organization of a food production environment. It introduces the theoretical knowledge of basic European cooking methods, product identification and product characteristics, proper storage of all food items, and the correct use of kitchen utensils and equipment.
In this module, we will help you to improve your English skills, Speaking, Listening, Reading and Writing. The goal of this module to get you to B2 level according to Cambridge CEFR. Also, you will be learning the culinary terminology that are used in hospitality and catering fields.
This module is designed to equip students with the necessary skills to succeed in the workplace. Students develop interviews, job search, and communication skills, build self-confidence and learn to show themselves in a professional manner appropriate to hospitality industry standards. Students will be prepared to optimize their internships, in Switzerland or abroad, as well as to foster their future career advancement, development, and self-improvement.
This module is designed to provide students with an introduction to the world of Garde- manger. It is a French term that designates all cold preparations but also relates to a brigade station and chef position. Students will be exposed to a large variety of Garde-Manger preparations including terrines, pâtés, galantines, ballantines, sausages, and whole items using assorted meats, offal, poultry, game, and fish.
Students will begin to understand the operational systems of kitchen organization by applying the fundamental skills required in a high volume, a fast-paced kitchen where they will understand timing, the adaption of recipes, organization, and preparation techniques. There will be a focus on practical culinary skills for a variety of food service styles, menu preparation, and kitchen operations alongside the elaboration of buffet food and buffet stations where they will be cooking and carving in front of the guest. The understanding of guest relations will be of importance.
This module is designed for students to gain an understanding of Sustainability and Corporate Social Responsibility, its role within, and its impact on the culinary industry and individual organizations. They will plan, develop and implement a project which delivers identified sustainable and/or corporate values within a professional business environment. Emphasis is placed on successful interaction with others, including customers, colleagues, and stakeholders, whether that interaction is via technology, written, or spoken. Students will also develop project management skills, and be able to communicate clearly with a range of stakeholders.
This module is designed to equip students with the necessary skills to achieve a level B2 of CEFR for English in order to strengthen their comprehension and consolidate their expression throughout their studies. Students will develop reading, writing, listening, speaking, and general skills. This module will also help culinary professionals who need to improve their language for easier and more efficient communication in a work environment and/or future business opportunities.
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