Business and Hotel Management School

Additional information

Our course offers a wide range of classes that cover various aspects of culinary operations:

Themes and Concepts Lab: Unleash your creativity as you develop unique and innovative culinary concepts. Explore different themes and learn how to create cohesive menus that captivate the senses and leave a lasting impression on guests.

Garde-Manger Lab: Master the art of cold food preparation and presentation and discover the secrets to creating stunning charcuterie boards, intricate salads, beautiful terrines, and other artistic creations that will delight both visually and in taste.

Chocolate Creations Lab: Immerse yourself in the world of chocolate and learn the techniques for tempering, moulding, and decorating chocolate to create exquisite culinary delights and showstopping desserts.

À la Carte Cuisine Lab or Global Cuisine Lab: Dive deep into the intricacies of either à la carte cooking, mastering the art of crafting personalized dishes with finesse, or explore global flavors, spices, and techniques from around the world.

Food and Wine Pairing: Elevate your culinary expertise by understanding the art of food and wine pairing. Unlock the secrets to harmonizing flavours and enhancing dining experiences through the perfect marriage of food and wine selections.

Supervisory Development: Prepare yourself for a leadership role with our Supervisory Development course. Acquire the necessary skills to effectively manage a culinary team, and learn about the responsibilities and demands of a supervisory position in the culinary industry.