Course Summary Information

Level: 6
Credit Awarded: 240 Credits
Mode of Study: Full Time 
Duration of the Course: 3 Years
Entry Requirements: Entry Test in Mathematics and English + Employer Selection
Awarding Institution: Bahrain Polytechnic
Fees: Students will receive a monthly salary during the programme.

Programme Details
The Programme will provide aspiring culinary professionals with a comprehensive, hands-on education that combines theoretical knowledge with practical experience in a real-world kitchen environment. It will supply the food industry with skilled, knowledgeable, and confident culinary artists ready to make a meaningful impact in the food industry. The programme is delivered over a 3-year period, consisting of 8 phases between classroom instruction, hands-on training, and mentorship in professional kitchens.

Key Learning objectives
The programme seeks to equip students with the following:

• Develop Culinary Skills: Equip students with essential culinary techniques, skills, and knowledge required to excel in various culinary settings, including restaurants, hotels, and catering services.
• Promote Creativity and Innovation: Encourage students to explore their creativity and develop unique culinary styles through experimentation with flavours, presentation, and food trends.
• Foster Professionalism: Instill a strong sense of professionalism, work ethic, and teamwork, preparing students for successful careers in the culinary arts.
• Enhance Business Acumen: Provide insights into the business aspects of culinary arts, including menu planning, cost control, and food safety regulations, to ensure students become well-rounded professionals.
• Encourage Lifelong Learning: Inspire a passion for continuous learning and improvement, equipping students with the tools to adapt to the ever-evolving culinary landscape.

Programme Structure

To complete this programme, a student must successfully complete all the following CORE courses (totaling 240 credits)

Year 1

1. Culinary & Restaurant Skills
2. Fundamental Culinary Practice
3. Food Safety & Risk Management
4. IT
5. Fundamentals of Artisan Patisserie and Bakery
6. Culinary & Restaurant Operations
7. Hospitality Cost Control
8. Professional Identity and Practice

Year 2

1. Hospitality Business Management
2. Food Safety and Environmental Management
3. Contemporary Artisan Patisserie and Bakery
4. Nutrition and Menu Planning
5. Modern Gastronomy
6. Contemporary Restaurant and A la Carte Cooking
7. Enhanced Tarts, Desserts & Gateau
8. Hospitality Financial and Management Accounting

Year 3

1. Global Cuisine
2. Classical and Contemporary Cuisine
3. Hospitality Management Accounting 
4. Food & Beverage Selling Skills
5. Volume and Modern Banquet Production Cookery 
6. Enhanced Pastry, Bread and Confectionery

Assessment Mode
A blend of practical and theoretical assessment methods including on-the-job evaluation, academic course work (assignment portfolios, projects, exams, etc…)

After Graduation Pathways
Further learning and careers:

• Continue to work with the same employer
• Work with a different employer
• Establish own business
• Continue education within Polytechnic

Employment opportunities:

• Executive chef
• Pastry chef assistant
• Food stylist
• Recipe developer