Professional Diploma in Culinary and Hospitality Management

Transcription

1 Le Cordon Bleu London Professional Diploma in Culinary and Hospitality Management Starting October 2012 For further information please contact customer services

2 Introduction The Professional Diploma in Culinary and Hospitality Management is aimed at those who plan to launch their own businesses and those who aspire to senior roles in hospitality management. It will teach the whole range of disciplines and skills that any potential entrepreneur must master in order to be successful in the highly competitive and increasingly globalised hospitality industry. These include: The economics of hospitality There will be detailed instruction in costing menus, managing food purchasing and stock controls through to creating entrepreneurial business plans and understanding financial reporting and accountancy principles. The fundamentals of management There will be detailed instruction in restaurant management - recruiting, retaining and managing staff, the legal and regulatory framework in which the industry operates and how to master the technology and information systems that are an essential component of any hospitality business. Creative principles Students will benefit from the combination of Le Cordon Bleu s unique heritage and its commitment to 21st Century innovation. They will gain practical experience of planning and designing a restaurant from scratch; designing and implementing contemporary menus; and promoting and marketing businesses in innovative and eye-catching ways. Students will also be instructed in the history of gastronomy and in current food and wine trends, enabling them to communicate authoritatively on a range of subjects that are at the core of the globalised and multi-cultural hospitality industry. They will study examples of successful businesses across the world and be exposed to a range of different concepts that will enable them to draw inspiration from a wide variety of sources. Graduates will emerge as proficient managers, confident businesspeople and resourceful entrepreneurs. The Diploma will run for a calendar year starting in October 2012 at our Bloomsbury Square campus, which is equipped with state-of-the art technology throughout.

3 Dr. Susanne Coates Academic Director Higher Education Susanne has extensive experience in educational management specialising in hospitality and has worked in Europe, Asia and the United States of America. She was a Professor and the founding Director of the Girne America University Hotel School. She has lectured and taught in her area of expertise at institutions such as Westminster University, Rice University, the University of Washington and the Conrad Hilton Hotel School. She is the author of a book on improving the skills of operational management. Susanne has been an advisor and consultant on hospitality and tourism for the Greco Hotel Chain and the governments of a number of Mediterranean countries. Susanne believes in success through confidence and sees her primary role as inspiring confidence in students to enable them to achieve to success in all of their endeavours. Seth Lewis Lecturer Higher Education Seth Lewis is a third generation American hotelier with experience in senior food and beverage management and marketing roles on three continents with brands such as Hilton International, Four Seasons and InterContinental. He has also worked in management and project roles at independent restaurants in visitor attractions in Washington and Las Vegas, as well the cruise and rail industries and wine e-commerce. He is a graduate of Ecole Hotleliere Lausanne and holds

4 an MBA from Kingston University. Seth transitioned into education 4 years ago and specialises in operations, branding and strategy.

5 Course details Stage 1 Gain an understanding of the history and breadth of the hospitality industry and its evolution into today s global market. Students will be able to interpret local legal requirements, develop entrepreneurial marketing strategies and select effective technology and information systems. Introduce the general concept of hospitality Provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities Develop an understanding of communication principles and apply them effectively in a hospitality setting Evaluate the fundamentals of marketing applied to hospitality enterprises Provide the fundamental skills and knowledge to manage the technology and information systems required for effective management Modules (5 x 30 hours) Introduction to marketing The hospitality experience Hospitality law Communication and personal development Information technology Stage 2 Understand the theories of organisational structure, menu development and gastronomy/wine trends. Students will be able to cost and price effectively, execute restaurant set up and understand stock control systems in preparation for term 3 s live restaurant experience. Enable students to design, cost and price appropriate menus Articulate the history of gastronomy including current food trends in food and wine. Introduce purchasing, budgeting and stock control of food and wine with the use of technology (EPOS/MICROS) Introduces students to concepts, theories and practical examples of hospitality organisations Provide the principles and concepts required to plan, design and establish a restaurant Modules (5 x 30 hours) Menu planning and costing Fundamentals of gastronomy and wine practice Food and beverage management Introduction to hospitality management Restaurant concepts and management

6 Stage 3 Practical application of management theories and concepts from terms 1 and 2 to plan, market, set up and manage an in-house pop up restaurant. Further modules to enable you to grasp the core competencies of finance, human resources and food safety follow. Stage 4 Apply an entrepreneurial approach to the development of business plans. Develop creative thinking and innovative approaches to business planning. Become an effective decision maker and dynamic cross functional manager. Integrate and apply knowledge and skills to a live restaurant experience Introduce financial reporting and accountancy principles Strategic approach to human resource planning, recruitment and retention Explain the HACCP approach to food safety Develop an entrepreneurial business plan Analyse theories of entrepreneurship Critically analyse business performance using financial information from a range of sources Cross functional management techniques to deliver quality service throughout organisations Finalise professional portfolio Modules (*1 x 60 hours; 3 x 30 hours) Live restaurant management* Finance part 1 Human resource management Health and safety and quality of food Modules (5 x 30 hours) Planning preparation and presentation of the integrated major project Business planning for the entrepreneur Finance part 2 Aesthetics of food and wine Quality services management

7 Key facts Duration 12 months National Qualification Framework Level 5 Base entry requirements are as follows; Option 1 Le Cordon Bleu Classic Cycle Diploma Option 2 NQF level 3 in combination with one year s kitchen experience including level 2 food hygiene. Qualifications of a proven equivalent academic standard to the above examples will be accepted by the Admissions Jury. Term dates 1 st October th December 7 th January nd March 8 th April st June 1 st July th September Intake dates 1 st October th January th April st July th September 2013 Price 14,500 (10% deposit required on application 1,450) Apply Online or complete an application form.