PREPARING HOSPITALITY LEADERS

Transcription

1 Lucerne City, Switzerland PREPARING HOSPITALITY LEADERS A Member of Education Group Switzerland bhms.ch

2

3 Culinary Career Food isn t just something we need to survive; it can also be one of life s greatest pleasures if it s prepared by someone with the right training and knack for flavor. That s where a specialised education leading to a culinary career becomes important. Culinary professionals are the men and women trained in all aspects of food preparation. There are several pathways to launch a culinary career; Chefs are the creative minds behind today s restaurants. They are the most skilled cooks in their kitchens and their decisions shape the menus of their establishments. Many chefs also play a major role in managing the kitchen staff, the day s service, the preparation of different dishes as well as the inventory and supply ordering. In some cases, they also oversee other restaurant operations. Pastry chefs create desserts, breads, pastries, cookies, and other baked goods. They work in a variety of restaurants, as well as pastry shops and bakeries that distribute to wide networks. They can also work in specialty shops or grocery stores with in-house bakeries. Food service managers are in charge of the daily operations of restaurants, banquet halls, cafeterias, diners, and other food establishments. They manage all aspects of the business outside of the cooking itself, from personnel management to customer relations to budgeting and stockroom management. They are in charge of making sure the restaurant operates smoothly, the bills get paid, and that the staff is providing great service to customers. The culinary arts are best learned by applying classical principles and techniques to ensure a solid foundation of core skills and knowledge. From this base, a range of specialised interests can be developed which need creativity, attention to detail, and an understanding of modern trends and influences on food choices and presentation. The opportunity to practice this broad range of skills in both a dedicated learning environment and out in the real world is an optimal start to a rewarding culinary career. BHMS Culinary Academy 03

4 04 BHMS Culinary Academy

5 Distinguished Chefs & Culinary Faculty Our chefs and culinary faculty come from the finest kitchens and renowned restaurants. They pass on their knowledge, their experience and their inspiration to culinary students in a learning-friendly environment with extensive exposure to current food trends. Our faculty includes top chefs, visiting professors and international personalities from the culinary world. Jürg Wernli is BHMS executive chef & food and beverage manager. He is a graduate of the elite «Schweizerische Hotelfachschule Luzern SHL» and a member of the American Culinary Federation with over 20 years experience in five star hotels and well known restaurants in Switzerland. In addition, Jürg Wernli has been a chef-instructor in top Swiss culinary schools for the past 10 years. He has participated in various culinary, catering and cooking demonstration events in Switzerland, Russia and South Korea. Jürg Wernli Daniel Schmidlin is BHMS culinary chef instructor. He holds a federal diploma as master chef and a professional culinary trainer. His extensive work experience has taken him to renowned Swiss hotels such as the Palace Gstaad and the Swissotel Le Plaza in Basel. For the past nine years, Daniel Schmidlin worked as a chef instructor at Lucerne G Art culinary training institute an education establishment under the supervision of the Canton Lucerne s education department. As a coach of the Swiss Culinary National Junior Team, Daniel Schmidlin has earned numerous awards and gold medals at various culinary competitions. Daniel Schmidlin Sara Gubser is a chef instructor. She is a graduate of ZHAW Zurich University of Applied Sciences with over 6 years of culinary experience in top Swiss restaurants. For the past 5 years, she has worked as an instructor in various Swiss schools. Sara Gubser BHMS Culinary Academy 05

6 06 BHMS Culinary Academy

7 World Class Education The BHMS Culinary Academy is established to inspire excellence, creativity, innovation and professional development in culinary operations and management. Vital culinary skills are nurtured and honed, preparing students to climb a career ladder in leading restaurants, hotels or resorts all over the world. The culinary program is designed to enhance students contemporary skills in food preparation and presentation, a la carte cuisine, pastry and desserts and kitchen management through hands-on training and classroom learning. Our Hallmarks to moving students career forward include: Integral and guaranteed Swiss internships Min. 50% of instruction in kitchen labs Real-life kitchen and restaurant operation Professional chef instructors with diverse backgrounds in culinary teaching A student-to-staff ratio of max. 10:1 in all practical classes Employment support upon graduation Molecular gastronomy at BHMS Culinary Academy BHMS Culinary Academy 07

8 Diploma: Learn the Essentials The BHMS Diploma in Culinary Arts introduces students to the world of food production through basic operational techniques and hands-on core competency training. Highlights of this first year include classic European cooking methods, cuts, stocks and sauces as a foundation stone. Patisserie skills are developed through two specialised courses and industry essentials of food safety and nutrition are taught in preparation for students first industry training placement. Diploma (12 months) Entry Requirements: Completed secondary school diploma IELTS 5.0 level or equivalent 17 years of age 1 st Semester (6 months) Essentials of Culinary Operations LAB Food Preparation Techniques LAB European Cuisine LAB Garde Manger l LAB Cakes & Creams LAB Bakery & Breads LAB 12 months Nutrition Food Safety Food Service Operations Introduction to the Hospitality Industry Certificate in Wines German or French Language Business Communication l Industry Training Preparation 2 nd Semester (4-6 months) Industry Training BHMS Diploma in Culinary Arts (120 Credits 60 ECTS) Disclaimer: the above list of courses and following recipes are indicative only and non-exhaustive. All culinary modules, courses and following recipes are subject to variation and/or substitution without notice. 08 BHMS Culinary Academy

9 Salmon, Cucumber, Horseradish This starter recipe is demonstrated in the culinary diploma year under «Garde Manger 1» lab. Pears, Whisky, Almond This dessert recipe is demonstrated in the culinary diploma year under «Cakes & Cream» lab BHMS Culinary Academy 09

10 Advanced Diploma: Learn to Create The BHMS Advanced Diploma in Culinary Arts builds on the students fundamental understanding of international culinary principles gained at the Diploma level. Practical highlights of this second year include advanced cold kitchen techniques, advanced training in contemporary dish creation and presentation, and a dedicated chocolatier course. Students additionally start to develop their managerial skills through core business subjects, preparing them for a broad range of culinary career opportunities. Advanced Diploma (12 months) Entry Requirements: BHMS Culinary Diploma or equivalent diploma or commensurate work experience IELTS 5.5 level or equivalent 3 rd Semester (6 months) A la Carte Cuisine LAB International Cuisine LAB Contemporary Culinary Arts LAB Mediterranean Cuisine LAB Garde Manger ll LAB Chocolate Creations 12 months Budgeting for Food & Beverage Menu Design Food Costing & Acquisition Management Hospitality Marketing Human Resources Management Culinary Business Analysis OR Food & Wine Pairing Language Electives 4 th Semester (4-6 months) Industry Training BHMS Advanced Diploma in Culinary Arts (120 Credits 60 ECTS) Disclaimer: the above list of courses and following recipes are indicative only and non-exhaustive. All culinary modules, courses and following recipes are subject to variation and/or substitution without notice. 10 BHMS Culinary Academy

11 Bronze Bream, Minestrone, Pesto This main course recipe is demonstrated in the culinary higher diploma year under the «Mediterranean Cuisine» lab. Cream, Chocolate, Raspberry This dessert recipe is demonstrated in the culinary higher diploma year under «Contemporary Culinary Arts» lab. BHMS Culinary Academy 11

12 Associate Degree: Learn to Lead The final year Associate Degree in Culinary Arts builds on students existing culinary competencies and experience to deepen and hone practical, leadership and business skills. Highlights of the third year include an inter-disciplinary focus on entrepreneurship, starting your own business and managing teams in the kitchen labs. Students thus gain vital experience in decision-making, delegating and leading in a practical environment before starting their first graduate jobs. Associate Degree (12 months) Entry Requirements: BHMS Higher Diploma or equivalent 2 years of culinary studies IELTS 5.5 level or equivalent Two years of culinary work experience 5 th Semester (6 months) A la Carte Management LAB Molecular Gastronomy LAB Leadership of the Contemporary Kitchen LAB Managing the International Culinary Operation LAB Sustainability in the Hospitality Industry 12 months Food & Culture Business Start-up Facilities & Design Hospitality Law Hospitality Entrepreneurship Language Electives 6 th Semester (4-6 months) Industry Training BHMS Associate Degree in Culinary Arts (120 Credits 60 ECTS) Disclaimer: the above list of courses and following recipes are indicative only and non-exhaustive. All culinary modules, courses and following recipes are subject to variation and/or substitution without notice. 12 BHMS Culinary Academy

13 Scampi, Cherry Tomatoes, Zucchini, Olives This starter recipe is demonstrated in the culinary associate degree year under «A la carte Cuisine» lab. Veal, Potatoes, Carrots This main course recipe is demonstrated in the culinary associate degree year under «Contemporary Kitchen» lab. BHMS Culinary Academy 13

14 Postgraduate Diploma Culinary Arts The BHMS Postgraduate Diploma in Culinary Arts is designed for degree holders in other fields wishing to re-align their career into the culinary sector. It combines a hands-on approach to culinary operations and food preparation skills as a foundation, with more advanced technqiues and creativity in the latter part of the program. Managerial skills are enhanced through key, applied theory courses to ensure a balanced conversion award. Postgraduate Diploma (12 months) Entry Requirements: Completed 3-year degree in any discipline IELTS 5.5 level or equivalent Two years of culinary work experience 1 st Semester (6 months) Essentials of Culinary Operations LAB Food Preparation Techniques LAB European Cuisine LAB* I International Cuisine LAB* Contemporary Culinary Arts LAB* Mediterranean Cuisine LAB* 12 months Budgeting for Food & Beverage Menu Design Culinary Business Analysis OR Food & Wine Pairing Nutrition Certificate in Wines Food Safety Industry Training Preparation 2 nd Semester (4-6 months) Industry Training BHMS Postgraduate Diploma in Culinary Arts (120 Credits 60 ECTS) *Students select two courses only Disclaimer: the above list of courses and following recipes are indicative only and non-exhaustive. All culinary modules, courses and following recipes are subject to variation and/or substitution without notice. 14 BHMS Culinary Academy

15 Parsnip, Apple, Dried Beef, Sour Cream This soup recipe is demonstrated in the postgraduate diploma program under «International Cuisine» lab. Mango, Chili, Peanuts This dessert recipe is demonstrated in the postgraduate diploma program under «A la carte Cuisine» lab. BHMS Culinary Academy 15

16 My Career After Graduation BHMS culinary graduates automatically become members of the BHMS alumni network with over graduates from 65 different nationalities. With a network of over 300 major hotels and resorts all over the world, MasterWork is able to offer job placement to 90% of culinary graduates seeking and prepared for employment. Elizabete Steina completed her BHMS Culinary Diploma in August 2012 and presently works as a «Chef» at Brasserie Louis Zurich a member of Kramer Gastronomy with its eleven modern restaurants in Zurich city. «Studying at BHMS Culinary Academy was an eye opener to a unique world», says Elizabete. «The culinary world was new to me and I was trying to learn as much as I possibly can within a short period of time. Thanks to BHMS dedicated and professional chef instructors, I was able to quickly overcome my anxiety and learned how to be responsible, stronger and above all professional.» Elizabete Steina 16 BHMS Culinary Academy

17 Galina Timofeeva completed her BHMS Culinary Diploma in December 2012 with 90% GPA. She presently works as an «Executive Chef» at Hotel Indigo in St. Petersburg, Russia a member of InterContinental Hotels Group (IHG). During her internship, she rotated among culinary establishments in Zurich and Lausanne before receiving a job offer at the famous «Library» Restaurant in St. Petersburg, Russia. Galina is invited every year to Switzerland to join the BHMS team who takes part in the Salon Du Chocolat a prestigious annual event held in Zurich. Pritam Zarapkar is an Advanced Diploma graduate from December He presently works as an «Executive Chef & Culinary Consultant» in London Curry House in Alexandria, Virginia, USA. The restaurant was named one of «Northern Virginia s 50 Best Restaurants» by the Washington Post. «I owe my present success to the foundation I was exposed to during my studies at BHMS Culinary Academy», says Pritam. «This hands-on exposure and Swissness gained me respect while climbing up my career ladder in the US for the past five years. Through creativity, dedication and hard work I was able to develop fusion recipes which were featured in the local press and media.» Galina Timofeeva Pritam Zarapkar (right) BHMS Culinary Academy 17

18 Internship & Industry Placement Industry training is an integral part of all culinary programs offered at BHMS. During every academic year, students are required to carry out a 4-6 months industry training period in a hotel or a restaurant approved by BHMS. During industry placement, employers will assess students performance, behaviour and professional attitude. Furthermore, students are requested to write a report about their experience and the nature and management style of the culinary establishment in which they had their industry training. Students will be under contractual obligation with their employers, which entitles them to receive a trainee s gross monthly salary of CHF MasterWork, a company owned by the Benedict education group, provides global career and placement opportunities for BHMS students during and on completion of their culinary program. MasterWork cooperates with major hotels and numerous international placement agencies that specialize in placing graduate students in Europe, Asia and North America. It also participates in numerous career fairs (such as Kempinski Career Day) to expose students to global career opportunities. HOTELS & RESORTS 18 BHMS Culinary Academy

19 Accreditation & Membership BHMS is an eduqua certified institute. eduqua is a Swiss quality label that provides certified education institutions with guidlines in relation to courses offered, communication with clients, value performance, faculty quality and learning methodology. The eduqua label sets and reviews minimum criteria for the quality of Swiss education provision. BHMS culinary programs are validated by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). This insures that BHMS culinary programs meet internationally recognized standards and competencies set for faculty, curriculum and student services. BHMS has long-standing partnerships with the following universities: The Robert Gordon University, UK The City University of Seattle, USA University of Brighton, UK BHMS is additionally in candidacy status for membership with the following prestigious organisations: Accreditation Council for Business Schools & Programs (ACBSP) International Assembly for Collegiate Business Education (IACBE) University of Brighton BHMS Culinary Academy 19

20 IN THE HEART OF LUCERNE CITY TOP RANKED UK & USA UNIVERSITY PARTNERS BHMS Business & Hotel Management School Baselstrasse Lucerne Switzerland Phone +41 (41) Fax +41 (41)