Higher Diploma in Culinary Arts
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Higher Diploma in Culinary Arts


Year Two of the BA in Culinary Arts


12 months


This offer is available to all potential students holding the Diploma in Culinary Arts or equivalent


Overview

The second year of culinary studies leading to the Higher Diploma in Culinary Arts consists of one intensive study period of 6 months at the Woolich Education campus in Lucerne, Mauritius, and one practical paid industry training period of 4-6 months in the Swiss or international food production industry.

Woolich Education is a member of the Bénédict Mauritius group of schools, founded in 1928, whose mission is to provide adult education for people with a desire to succeed. Bénédict School is one of Mauritius’s largest private education organizations and is teaching each year more than 15,000 full and part time students.

The Higher Diploma program is accredited by the American Culinary Federation Education Foundation (ACFEF), established in 1929, and the largest professional chefs' organization in North America. ACFEF comprises more than 230 chapters and 20’000 members across the United States. The mission of ACFEF is to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.

Students learn from a dedicated faculty, who in addition to their academic credentials, bring along knowhow and experience in the culinary field. This ensures that what is learnt in class is contemporary in a daily food and beverage environment in highly relevant to real operational situations.


Aim of the Program

The Woolich Education Higher Diploma in Culinary Arts program is specifically designed for young adults wishing to develop their careers in the field of gastronomy. It can also benefit people looking to obtain the necessary specialized knowledge when contemplating opening their own culinary or catering business. The program builds on the 1st year Diploma to further develop practical and professional competencies in dish creation and production, while also introducing fundamental food service management skills, Students with the appropriate qualifications can enter the program in the second year.

The second year of the culinary arts degree, explores regional and international cuisines enabling students to prepare a range of international favourites. Dish composition and plate decoration variations are applied and evaluated. A specialist course focussing on chocolate further enhances the patisserie knowledge gained in year 1. By the time students have entered this program, they should have developed a love and passion for food as will be exemplified by their dedication to this highly respected and very much in demand profession. Students must pass and prove their ability before being placed into an internship position.


Paid Industry Training in Mauritius

Industry training is an integral part of the study program at Woolich Education and provides an opportunity to gain paid work-experience during the early stages of a career. This will prove invaluable when applying for the first supervisory or management position. Generally, the first industry training position will be in a junior position, where students can practice the skills that they learned in the first academic year at Woolich Education. Students will complete their training in the kitchen area according to their talent. Successful students may be able to assume more responsibility and develop their culinary creativity in their second year.

The industry training salary in Mauritius, negotiated between the employers’ association and the Employee Union, is presently set at minimum CHF 2’168 per month gross. From this salary, students have to pay for room, board, and taxes. The average net income per month varies from CHF 1’000 to 1’400.


Bachelor Degree Entry Requirements (Third year)

  • 18 years of age
  • 10 + 2 years of secondary higher education
  • Woolich Education Year 1 Diploma in Culinary Arts or equivalent
  • English language skills at a level equal to IELTS 5.5

Intakes

January, February, April, May, July, August, October and November. Please contact the Woolich Education admission office for the next intake opportunity.

Course Times

Monday to Friday from 08:00 to 13:00 OR from 13:00 to 18:00. Saturday courses may be offered in some terms from 11:00 to 17:00.



Course Content


Semester 1 (6 months)

Modules

  • Human Resource Management
  • Food & Wine Pairing*
  • International Cuisine (Lab)
  • A La Carte Cuisine (Lab)
  • Contemporary Culinary Arts (Lab)
  • Mediterranean Cuisine (Lab)
  • Menu Design
  • Culinary Business Analysis*
  • Garde Manger II (Lab)
  • Food Costing and Acquisition Management
  • Chocolate Creations (Lab)
  • Budgeting for Food and Beverage
  • Food Service Operations

Semester 2 (6 months)

  • Industry Training