Upon successful completion of this programme the graduate will be able to demonstrate... :
Knowledge - Breadth
The ability to display with confidence the creative culinary skills, principles, practices and managerial attributes also analyse the concepts, theories and practices associated with the culinary and business environment.
Knowledge - Kind
The ability to demonstrate best practice in the management of Culinary Arts theory and practices in relation to food and food technologies, thus investigating the scientific and technological principles underpinning Culinary Arts studies.
Skill - Range
The ability to apply wide ranging business principles and practices to the culinary and hospitality environment.
Skill - Selectivity
The ability to define and differentiate between services appropriate to the location, style, and context of the business while meeting the need of the market relevant to the establishment.
Competence - Context
The ability to apply high ethical standards in the practice of the Culinary Arts profession towards the hospitality and business environment, its consumer, personnel and other stakeholders within that sector.
Competence - Role
The ability to operate in a highly professional manner and provide the Culinary Arts services in both a technical operations and business management context while meeting the business objectives of the organisation.
Competence - Learning to Learn
The ability to gain insight and address the personal and professional level of culinary and business needs required for present and future development in relation to the hospitality and business sector.
Competence - Insight
The ability to lead motivate and communicate effectively with the work group and its clients and operate in a high ethical and professional standard.