FLCulinary Arts (BTEC 5)
Study location | Latvia, Riga |
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Type | First level of higher education, full-time |
Nominal duration | 1.5 years (180 ECTS) |
Study language | combined English/Russian |
Awards | FL (BTEC Level 5 Higher National Diploma in Culinary Arts Management) |
Tuition fee | €4,000 per semester |
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Application fee | €500 one-time |
Registration fee | €149.99 one-time Includes: You can receive DISCOUNT and pay only 104.99 EUR, for more information visit our FREE webinar “Education in Europe”. |
Entry qualification | High school / secondary education (or higher) The entry qualification documents are accepted in any language Applicants must upload education documents in original language, as well as translations into English. You must take the original entry qualification documents along with you when you finally go to the university. |
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Territory requirements | Applications are NOT accepted from the following territories (based on citizenship): Bangladesh, Iraq, Pakistan, Yemen. |
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Language requirements | English Russian One of next variants, if you have no any of this certificates you can pass University or Baltic Center Exams: |
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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
Europe/Riga time
Autumn Intake
Europe/Riga time
Autumn Intake