3 MAJOR AWARDS: UK Higher Diploma in Gastronomic & Food Business

3 MAJOR AWARDS
UK Higher Diploma in Gastronomic & Food Business
Gastronomic and Food Business Study is an academic field that combines culinary arts with business and management skills specifically for the food industry.
Gastronomic Study focuses on the art, science, and culture of food. It involves understanding food preparation, flavors, culinary techniques, and the cultural significance of food across different societies. Students explore topics like food history, sensory analysis, and creative culinary techniques.
Food Business Study emphasizes the business side of the food industry, covering areas such as restaurant management, food marketing, entrepreneurship, supply chain management, and food service operations. This part of the study prepares students to manage food businesses, understand consumer trends, and innovate within the food sector.
Together, Gastronomic and Food Business Study equips students with both culinary expertise and the business skills needed to lead, innovate, and succeed in the food and hospitality industry.
Course Contents (Year 1)
- Food safety, HACCP and storage management.
- Budgets, costing and control.
- Menu Design and Development.
- Food Service Operation.
- Kitchen Operation.
- Breakfast Cookery.
- Principles of Grade-Manger.
- Dry & Moist Heat Cooking Techniques.
- French and Italian Cuisine.
- Modern Western and European Cuisine.
- Malaysian Cuisine.
- Asian Cuisine (Japanese, Korean, Thai, etc.)
- Modern Chinese Cuisine.
- Desserts, Cakes and Breads Products.
- Vegetables and Fruits Carving.
Course Contents (Year 2)
Entrepreneurship & Innovation
- Hazard Analysis Critical
- Control Point
- Business Management in F & B
- Food Quantity and Quality Control
- Supervise Food Production
- Resources Management in Food Preparation
- Supervise Staff Training
- Banqueting & Catering Activities Coordination
- Supervisory Administrative Function
- Budget, Costing and Control
Global Food and Beverage Service
- Food and Beverage Management
- Mixlogy – Cocktail and Mixed drink
- Basic Barista and Latte Arts
Advanced Food Development
- Developing Recipes and Menu
- Advanced Culinary Technique
- Fusion Cooking Gastronomy
- Competition skill and Technique
Global Food and Beverage Service
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- Basic Molecular Gastronomy
- Technique of Spherification
- Culinary Smoking
- Method of Dehydration
- Air, Foams & Espumas
- Technique of Sous-vide Cooking
- Technique – Heat Tolerant Gels
- High Pressured Cooking
Course Contents (Year 3)
Food Business and Operation
- The Restaurant Business
- The Restaurant Operation
- The Foodservice Industry
- Restaurant Industry Organization: Chain, Independent, Or Franchise
- Competitive Forces In Food Service
- On-site Food Service
- Issues Facing Food Service
- Relationship Management Capability
- The Systems Approach
- Leadership & Organizational Design
- Marketing for Foodservice Operations
- Production Management
- Organizational Behavior Awareness
- Health, Safety And Environmental Monitoring
- Operational Functions for Foods Business
- Human Resource Management
- Performance Improvement
- Financial Management
- Resource Conservation
Home-based Project
- Real-Type Project
- Research Project
Industrial Internship
- 4 months internship
Requirements
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- Age requirement 17 ~ 30 years old.
- Able to Reading, Writing, Listening, Speaking in Basic English.
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Course Duration
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- 29 months + 3 months home-based project + 4 months internship.
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