International School of Tourism and Hotel Management

Affilation & Cooperation

Program offered >>Bachelor of Science (Hons.) in Culinary Art Management

Program Overview

The Bachelor of Applied Sciences in Culinary Art Management programs has been developed for students who aspire to become practicing professionals in the hospitality industry as managers and supervisors of kitchens and food & beverage establishments. This program is specifically designed for students with appropriate existing qualifications in tourism and hotel management. It takes a multi-disciplinary approach to the management of hospitality products and services and encourages students towards a strategic approach to the ever-changing business, economic and social demands applied to solve complex managerial and strategic issues within the hospitality industry.

Upon completion of graduation, the students will be able to:

1.	Acquire essential knowledge and skills of managing kitchen operations, pastry and bakery.
2.	Set standards for health, safety and security in Food & Beverage operations.
3.	Apply cost control measures for greater economy and success of business operations.
4.	Gain knowledge and ability necessary to be an entrepreneur in the hospitality industry, and
5.	Hold supervisor and/or manager positions in Food & Beverage establishments with adequate knowledge and skills of management functions.

Course Structure

This program recognizes the knowledge and skills required for various jobs in the tourism and hospitality outlets. The program course structure includes five main components: Basic Course, Core Course, Guest Lecture Series, Management Workshop and Dissertation.

1. The Basic Course focuses on the fundamental component of hospitality management. It includes International Hospitality Business, International Hospitality Marketing,Human Resource Development, Hospitality Law, E-commerce and IT Application, Entrepreneurship in Hospitality, and Interpersonal Skills

2. The Core Course focuses on the functional areas of culinary art management. It includes courses on Main Kitchen Management, Kitchen Sanitation, Food and Nutrition, Pastry and Bakery, Menu Planning, Pricing and Control, Catering and Cuisine, and Culinary Research Project

3. The Guest Lecture Series focuses on the sharing of ideas and experience with leading working professionals from different walks of life.

4. The objective of Management Workshop/Seminar is to enhance the executive skills and full potentials of the students and provide an exposure and pathway to success.

5. The objective of the Dissertation is to develop the capability of the students to demonstrate the knowledge and skills by reviewing literature, employing appropriate methods to collect data, reporting their findings and defending their research.

Course Duration and Credit Requirements

The duration of the program will be of One Year Full Time. This program requires the students to cover 40 Credit Hours (60 ECTS Points) including Guest Lecture Series, Management Workshop and Dissertation

Entry Requirement

Students who successfully complete a three year’s undergraduate (Diploma, Higher Diploma, Bachelor or equivalent) studies in Hotel Management, Tourism, Hospitality or allied subjects are eligible to enroll into this program to continue their education with a further year of study leading to an honours degree awarded by Salzburg University of Applied Sciences, Austria. Bachelor of Science (Hons.) in Culinary Art Management