Syllabus Course:
- Planning & Managing Food Production
- World Food
- Menu Planning & Product Development
- Food & Beverage Operations Management
- Finance in Hospitality
- Rooms Divisions Operations Management
- Customer Service
- Contemporary Gastronomy
- Creative Patisserie
- Food Safety Management
- Contemporary Hospitality + Marketing
- The Developing Manager + Human Resources Management
- Work-Based Experience
- Research Project
- Product Development
- Brand Management
- Research Project
- Strategic Management
