Post Graduate Diploma in International Cuisine

Mod 1 Business English and Customer Relations *
Mod 2 Gastronomy, Nutrition & Diet *
Mod 3 European Cookery Styles
Mod 4 New World Cookery Styles
Mod 5 Fusion Cuisine
Mod 6 Project Dissertation

Project: A 5000 word in-depth personal study of a particular aspect of the Hotel Industry. The project is a continuous assignment that lasts for the duration of the course.

This programme is followed by 52 weeks of work experience.

This programme of study is appropriate for students who wish to follow a career specifically in food production management or restaurant owner/manager careers. The programme has particular benefit for those students who aspire to a position of Executive Chef.

Entry Requirements
Entry to the Post Graduate programs require previous study at Higher Diploma or Degree level. Ideally the applicant will have prior qualifications in catering and food technology or hospitality management. However, mature students who have backgrounds in commerce, accounting or economics and who wish to study a vocationally specific programme may also apply for direct entry to the Post Graduate programmes. Exceptionally a mature applicant (over 25years) who has evidence of at least 2 years work experience at a supervisory management level and diploma level qualifications in an unrelated field, may also make an application to join a Post Graduate in Food & Beverage Management or Front Office Management.