The Bachelor of Arts in Culinary Arts degree is a revisioning of traditional culinary skills training to include a number of other disciplines such as food innovation, media and visual arts, food policy, speciality food production, sustainable practices and gastronomy.
The curriculum has been designed to bring students into the worlds of interdisciplinary learning, research and enquiry and the emphasis is less on training and more on holistic development in order that graduates will elevate current industry practices to a new dimension both regionally and nationally. Graduates will be empowered to become self-starters with passion and entrepreneurial traits.
Program Aim
The primary aims of the programme are:
- To learn and effectively practice technical skills in food preparation.
- To develop a professional vocabulary of terms related to food and its preparation.
- To acquire an in depth culinary education in order to meet the needs of the industry for competent professionals.
- To develop personal and professional skills needed to succeed, including professional communication, time management, business etiquette, self-awareness and team building.
- To improve critical and creative thinking skills, such as problem solving, information literacy and quantitative reasoning.
- To acquire an in depth knowledge of culinary techniques and prepare for management positions in the Culinary arts industry.
- To develop critical, evaluation and design competencies in order to structure, operate and manage a Kitchen environment.
- To acquire and develop the attributes of a managerial-level catering employee, including professional skills, organizational abilities, and food presentation artistry.
- To learn professional foodservice management principles and applications including: menu development, food costing, purchasing and inventory.
- To build a foundation in the business aspect of the culinary arts industry, including management techniques, public relations, safety, accounting and human recourse management.
- To enable graduates to pursue postgraduate studies in the Culinary Arts, Hospitality or Business area.
Career Opportunities
Graduates of this program have the opportunity to work in the following organizations and professions and/or continue their studies in a Master’s program in the field of Hotel Management, Tourism Management, Business Administration, etc.:
- Restaurants and hotels,
- Restaurant/kitchen of crowded organizations (e.g. hospitals, educational institutions, government departments),
- Cruise ships,
- Theme parks,
- Airlines,
- Casino,
- Pastries,
- Companies of standardized bakery and confectionery products,
- Catering companies,
- Mass media (e.g. TV shows, magazines and cookery websites) and
- Culinary arts educators or consultants.
Subjects
Elementary of English I
Introduction to IT
Critical and Creative Thinking
Food Safety & Technology
Fundamentals of Culinary Skills
Elementary of English II
Computer Systems
Introduction to Gastronomy
Introduction to Business Management
Development of Culinary Skills
Grammar and Composition
Documentation & Preparation
Development of Modern International Gastronomy
Nutrition & Scientific Principles
Information & Communication Technology for Culinary, Hospitality & Tourism
English Writing Skills
Office Automation
Organizational Behavior
Advanced Culinary Skills
Food Analysis for Culinary Arts
Prose and Composition
Computer graphics
Entrepreneurship
Costing and Budgeting for Culinary Arts
Culinary Operations Practice
English Linguistics and Literature
Web Development
Food Microbiology for Culinary Arts
Food, Energy & Sustainable Practices in Culinary Arts
Research Methodology
Food and Beverage Management
Hospitality Human Resource Management
Conference and Banqueting Operations
Contemporary Food Policies
Advanced Culinary Applications
Classical & Contemporary Cuisine
European Food Regulatory Affairs
Internship Training
Entry Requirements
3 Passes in G.C.E. (A/L) and Credit pass in English at G.C.E (O/L) Examinations
OR
Related Diploma from Recognized Institute
Course Details
Duration : 4 Years
Intakes : January, May, September
Lectures : Week days or Week end days
Awarding body: IIC University of Technology – Cambodia.