B. Sc in Catering Science & Hotel ManagementRoots Institute of Culinary Education
Price on request
Students in the Culinary Management program have the opportunity to integrate classical culinary techniques, entrepreneurial business skills and general education in a curriculum designed to foster their culinary leadership ability. The students have the opportunity to build fundamental cooking skills and then to progress to advanced food techniques, garnishing and presentation. Students can develop abilities in marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, global operations, and customer service. They have the opportunity to explore factors affecting the food service industry in a global marketplace and to develop proficiency in industry technology through advanced training. Students have the opportunity to learn to think critically and broadly in a series of general education courses. The methodology of the curriculum is deliberately learner-centered and focuses on practical applications and case studies.