Postgraduate Diploma in International Hotel & Tourism Management
HTMi Switzerland offers a distinguished Postgraduate Diploma in International Hotel &am...
BSc in International Culinary Arts Business
Lucerne
INTAKE: Jan, April, Aug & Oct
Program Overview
Hotel & Tourism Management Institute Switzerland (HTMi) offers a comprehensive BSc in International Culinary Arts Business program. Situated in Switzerland, renowned for its culinary excellence and hospitality industry, HTMi provides students with a unique educational experience blending culinary arts with business management. The program equips students with the practical skills, theoretical knowledge, and industry insights necessary to excel in the global culinary arts business.
Curriculum: The curriculum of the BSc in International Culinary Arts Business at HTMi is meticulously designed to provide students with a well-rounded education encompassing both culinary arts and business management. Core courses cover a wide range of topics including culinary techniques, gastronomy, food and beverage management, hospitality marketing, financial management, and entrepreneurship. Students also have the opportunity to gain hands-on experience through practical culinary training, industry internships, and culinary business projects, ensuring they graduate with the skills and expertise needed to succeed in the culinary industry.
Research Focus: HTMi emphasizes the importance of research in advancing knowledge and innovation within the hospitality and culinary industries. The BSc program encourages students to engage in research projects that explore emerging trends, culinary innovations, consumer preferences, and industry best practices. Students have access to research resources, faculty mentorship, and industry partnerships to support their research endeavors, enabling them to contribute to the advancement of the culinary arts business through academic inquiry and exploration.
Industry Engagement: Industry engagement is a fundamental aspect of the educational experience at HTMi. The institute maintains strong partnerships with leading culinary establishments, hotels, restaurants, and hospitality organizations worldwide. These partnerships provide students with opportunities for internships, industry placements, and networking events, allowing them to gain firsthand experience and insights into the culinary industry. Guest lectures, industry workshops, and culinary competitions further enhance students' industry exposure and prepare them for successful careers in the culinary arts business.
Global Perspective: With a diverse student body representing various cultural backgrounds and culinary traditions, HTMi offers students a global perspective on the culinary arts business. The BSc program incorporates international case studies, study trips, and cultural exchanges, exposing students to different culinary traditions, cuisines, and business models from around the world. Students also have the opportunity to study at HTMi's campuses located in Switzerland and abroad, further broadening their global outlook and preparing them for careers in the international culinary arts business.
Location
Lucerne
Score
IELTS 6
Tuition Fee
CHf 25000
Undergraduate Entry Requirements
Academic Qualifications: Prospective undergraduate students typically need to have completed their secondary education with a minimum academic achievement of 60% or above in their high school or equivalent qualifications.
English Language Proficiency:
- IELTS: A minimum overall score of 6.0 with no individual component below 5.5.
- TOEFL: A minimum overall score of 80 is required.
Students must provide:
- academic marksheets & transcripts
- letters of recommendation
- a personal statement - SOP
- passport
- other supporting documents as required by the university.
It's important for international students to review the specific entry requirements for the program they are interested in, as requirements can vary between different programs and may change over time. Additionally, applicants should consider visa and immigration requirements for studying in Switzerland, which may include financial documentation and health insurance.
HTMi (Hotel and Tourism Management Institute), Switzerland, is making quality hospitality and tourism management education accessible to students from around the world. To support this mission, the institute offers a range of scholarships and financial aid options to assist international students in funding their education.
Merit-Based Scholarships: HTMi offers merit-based scholarships to international students who have demonstrated exceptional academic achievements. These scholarships are awarded to students with outstanding academic records and achievements.
Need-Based Scholarships: For students who require financial assistance to pursue their education at HTMi, need-based scholarships are available. These scholarships are designed to support students who demonstrate financial need to cover tuition and living expenses.
Leadership Scholarships: HTMi recognizes the importance of leadership qualities and contributions to the community. Leadership scholarships are awarded to students who have shown exceptional leadership skills, both academically and through extracurricular activities.
Industry-Specific Scholarships: Some scholarships are tailored to students pursuing specific programs or careers within the hospitality and tourism industry. These scholarships may be sponsored by industry partners or organizations and can provide financial assistance while also offering networking opportunities within the field.
Graduating from the Hotel & Tourism Management Institute Switzerland (HTMi) with a BSc in International Culinary Arts Business opens up a wide array of career opportunities in the culinary industry.
Executive Chef: Graduates can aspire to become executive chefs in upscale restaurants, hotels, resorts, or cruise ships. They oversee kitchen operations, menu development, staff management, and culinary innovation, ensuring the highest standards of food quality and guest satisfaction.
Restaurant Manager: Graduates can pursue roles as restaurant managers, overseeing the day-to-day operations of restaurants, cafes, or dining establishments. They manage staff, handle customer service, optimize operations, and drive profitability while ensuring exceptional dining experiences for guests.
Food and Beverage Manager: Graduates can work as food and beverage managers in hotels, resorts, or event venues. They oversee food service operations, manage dining outlets, develop menus, and implement strategies to maximize revenue and guest satisfaction.
Culinary Entrepreneur: Armed with culinary skills and business acumen, graduates can start their culinary businesses, such as restaurants, food trucks, catering companies, or artisanal food products. They innovate in the culinary industry, creating unique concepts and offerings tailored to specific market niches.
Culinary Consultant: Graduates can work as culinary consultants, providing expertise and guidance to restaurants, food companies, or hospitality businesses. They offer advice on menu development, kitchen design, food cost management, and culinary operations, helping clients achieve culinary excellence and business success.
Event Catering Manager: Graduates can specialize in event catering, planning and managing catering operations for weddings, corporate events, or special occasions. They coordinate menu planning, food preparation, staffing, and logistics to ensure successful and memorable events for clients.
Product Development Chef: Graduates can work as product development chefs for food companies, culinary startups, or hospitality organizations. They innovate and create new culinary products, flavors, and recipes, conducting market research and product testing to meet consumer demands and preferences.
Food Stylist: Graduates with a creative flair can pursue careers as food stylists, working in advertising, media, or culinary publications. They style food for photography, film, or television, creating visually appealing presentations that enhance the aesthetic appeal of culinary products and content.
Food Tourism Specialist: Graduates can specialize in food tourism, developing culinary tourism initiatives and experiences for destinations, hotels, or tourism organizations. They showcase local cuisine, culinary traditions, and food artisans, attracting visitors and driving tourism revenue.
Research and Development Chef: Graduates can work as research and development chefs, innovating and developing new culinary concepts, products, and recipes for food companies or hospitality organizations. They experiment with ingredients, techniques, and flavor profiles to create unique culinary offerings that resonate with consumers.
