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FLCulinary Arts (BTEC 5)

Tuition fee €4,000 per semester
Application fee €500 one-time
Registration fee €100 one-time

Baltic Center Registration Fee Includes:
– Consultations for selection of HEI
– Migration & visa consultation
– Registration in the Baltic Center database
HEI admission documents’ check
– General testing for all Baltic Center HEIs – Admission Examination
– Student’s admission to HEI, maximum 3 registrations per one fee.
& In case of HEI change at the request of a student, after the admission letter receiving from HEI, a transfer to another HEI is for an extra cost.
– Documents’ arrangement for the payments to HEI
– Bonus – on the written application of a student, preparation and transfer of the invitation for the embassy.
& The period of preparation from week to two months

Overview

“BTEC Level 5 Higher National Diploma in Culinary Arts Management” is a Regulated Qualification Framework Level 5 hospitality management education program developed and accredited in the UK (specialization “Culinary Arts and Kitchen Management”). The program was developed in the UK in 2017, allowing you to get the modern education needed by a future chef or a food technologist who wants to develop high-quality food preparation skills and professionalism in kitchen organization and management.
The program enables students to receive a top-notch culinary education required to become a professional chef or a cook – food technologist who seek to develop excellent cooking and food preparation skills or who intend to work towards a career in running a catering business. The education and training provided by “BTEC Level 5 Higher National Diploma in Culinary Arts Management” empowers students to maximise their employability through the study of core themes in management, leadership, innovation and entrepreneurship.

Programme structure

In order to earn BTEC Level 5 Higher National Diploma in Culinary Arts Management, students have to cover the certain amount of units and get the required amount of credit points. All units are divided into two years of studies:
YEAR 1
The Contemporary Hospitality Industry
Managing Food and Beverage Operations
Managing Food Production
International Gastronomy
Butchery and Fishmongery
Managing the Customer Experience
Leadership and Management for Service Industries
Entrepreneurship and Small Business Management
The Hospitality Business Toolkit
Professional Identity and Practice
YEAR 2
Creative Kitchen Management
Food Innovation
Hospitality Supply Chain Management
Menu Development, Planning and Design
Creative Patisserie and Artisan Bakery
Diet and Nutrition
Food Science
Hospitality Consumer Behaviour and Insight
Research Project

Apply now! Spring semester 2019/20
Application period has ended
Studies commence
Feb 1, 2020
Apply now! Fall semester 2020/21
Application deadline
Jun 30, 2020 23:59
Europe/Riga time

Autumn Intake

Studies commence
Sep 1, 2020

Application deadlines apply to citizens of: United States

Apply now! Spring semester 2019/20
Application period has ended
Studies commence
Feb 1, 2020
Apply now! Fall semester 2020/21
Application deadline
Jun 30, 2020 23:59
Europe/Riga time

Autumn Intake

Studies commence
Sep 1, 2020

Application deadlines apply to citizens of: United States