Study Culinary with BHMS

Study Pathway in BHMS

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B.H.M.S. Culinary Arts Programs develop students' contemporary skills in food preparation and presentation, à la carte cuisine, pastry and desserts and kitchen management through hands-on training and classroom learning. Over the course of 3 years, students acquire all the fundamental skills necessary to work in the world's finest dining establishments in one of the fastest growing industries. Below is the pathway to gain a degree in Culinary Arts in BHMS

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• Diploma in Culinary Arts: This 6-12 month program introduces students to the world of food production through basic operation techniques and hands-on core competency training. It introduces students to the basic cooking methods, kitchen equipment, machinery and utensil, as well as recipe costing and kitchen procedures. Students will also learn how to use food ingredients, develop their skills in utilising kitchen equipment and utensils, learn how to prepare basic stocks, soups, sauces and salads and become familiar with kitchen terminology, nutrition and kitchen accounting principles. After successfully completing 6-months of diploma studies, students qualify for 4-6 month of paid internship in one of many renowned Swiss dining establishments. 

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• Higher Diploma in Culinary Arts: This 6-12 month program builds onto the student's fundamental understanding of international culinary principles gained at Diploma level. Students will explore European and ethnic cuisines by preparing a wide range of recipes including typical appetisers, fish, vegetarian, main course dish and pastry and desserts. Students will also learn communication and management skills, leadership and team work as well as guest relations. After successfully completing 6-months of advanced diploma studies, students qualify for a 4-6 month paid internship in one of many renowned Swiss dining establishments. 

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• BA Degree in Culinary Arts: The third and final year, leading to a Bachelor in Culinary Arts, builds on students’ existing culinary competencies and experience to deepen and hone practical, leadership and business skills. Highlights of this third year program include inter-disciplinary management of food service operations, including customer service, resource planning and management. New product development, molecular cuisine, technology applications and managing teams in the kitchen labs additionally provide capstone learning in a variety of skill areas, before students progress to their final industry placement and graduate positions.