Culinary Arts Management
1
st
Year
Course Code
Course Name
Hours / Week
Credits
MAND112
PORT112
MANDARIN II
PORTUGUESE II
3
3.00
MAND111
PORT111
MANDARIN I
PORTUGUESE I
3
3.00
ACCT113
ACCOUNTING AND BUDGET MANAGEMENT
3
3.00
ENGL111
ENGLISH - INTERMEDIATE I
3
3.00
ENGL112
ENGLISH - INTERMEDIATE II
3
3.00
HCUL111
INTRODUCTION TO GASTRONOMY
3
3.00
HCUL112
FOOD PRODUCT KNOWLEDGE I
3
3.00
HCUL113
FOOD PRODUCT KNOWLEDGE II
3
3.00
HCUL114
FOOD SAFETY
3
3.00
HCUL115
NUTRITION
3
3.00
HCUL116
FOOD PREPARATION I (GARDE MANGER)
10
3.00
HCUL117
FOOD PREPARATION II (SOUPS, VEGETABLES AND STARCHES)
10
3.00
INFO113
COMPUTER APPLICATIONS FOR FOOD AND BEVERAGE OPERATIONS
3
3.00
MATH111
BUSINESS MATHEMATICS
3
3.00
PTCM131
PRACTICUM I
0
2.00
2
nd
Year
Course Code
Course Name
Hours / Week
Credits
MAND211
PORT211
MANDARIN III
PORTUGUESE III
3
3.00
MAND212
PORT212
MANDARIN IV
PORTUGUESE IV
3
3.00
ECON111
ECONOMICS
3
3.00
ENGL211
ENGLISH COMMUNICATIONS I
3
3.00
ENGL212
ENGLISH COMMUNICATIONS II
3
3.00
HCUL211
FOOD SERVICE OPERATIONS
3
3.00
HCUL212
KITCHEN MANAGEMENT
3
3.00
HCUL213
QUANTITY FOOD PRODUCTION
3
3.00
HCUL214
FOOD PREPARATION III (MEAT, POULTRY AND SEAFOOD)
10
3.00
HCUL215
FOOD PREPARATION IV (PASTRY AND BAKING)
10
3.00
HMGT218
WINE STUDIES
3
3.00
INFO211
MANAGEMENT INFORMATION SYSTEM FOR TOURISM AND HOSPITALITY
3
3.00
MGMT112
PRINCIPLES OF MANAGEMENT
3
3.00
MGMT113
ORGANISATIONAL BEHAVIOUR
3
3.00
PTCM211
PRACTICUM II
0
2.00
3
rd
Year
Course Code
Course Name
Hours / Week
Credits
MAND311
PORT311
MANDARIN V
PORTUGUESE V
3
3.00
HCUL311
FOOD PREPARATION V (ASIAN CUISINES)
10
3.00
HMGT313
FOOD AND BEVERAGE COST CONTROL
3
3.00
HMGT314
HOSPITALITY OPERATIONS
3
3.00
INSH311
INTERNSHIP
0
0.00
LLAW311
TOURISM AND HOSPITALITY LEGISLATION
3
3.00
MGMT314
FINANCIAL MANAGEMENT FOR CULINARY OPERATIONS
3
3.00
MKTG414
FOOD MARKETING MANAGEMENT
3
3.00
4
th
Year
Course Code
Course Name
Hours / Week
Credits
HCUL411
KITCHEN AND RESTAURANT DESIGN
3
3.00
HCUL412
MENU AND RECIPE DEVELOPMENT
3
3.00
HCUL413
FOOD AND CULTURE
3
3.00
HCUL414
CONTEMPORARY ISSUES IN CULINARY ARTS
3
3.00
MGMT312
HUMAN RESOURCES MANAGEMENT
3
3.00
MGMT412
SERVICE QUALITY MANAGEMENT
3
3.00
MGMT415
STRATEGIC MANAGEMENT
3
3.00
MGMT421
ENTREPRENEURSHIP
3
3.00
MGMT422
LEADERSHIP
3
3.00
MKTG411
CONSUMER BEHAVIOUR
3
3.00
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