The IFTM's BA Culinary Arts Programme is designed with the modern hospitality professional in mind. The first cohort of students joined the 4-year course in September 2011 and graduated in 2015, and many are now fully engaged in the industry.
Since its introduction and induction into the academic structure of the IFTM, the programme has gained vast momentum and has been one of the most sought-after programmes in tertiary education from local prospects and regional and international applicants. Limitations of acceptance into the programme provide students with tailored and close guidance and mentorship from experienced and dedicated faculty. The programme has introduced an additional intake as of August 2021 to facilitate the overwhelming demand, where both will be the graduating class of 2025.
For incoming students, whether they intend to pursue a career as a culinary chef, a front-of-house manager, or an all-around culinary professional, the 4-year course draws on a broad experiential base of proven lecturers and skilled craft technicians. With worldwide experience ranging from 3, 4, and 5-star hotels to Michelin restaurants to event venues and the like, the IFTM draws on this vast knowledge base to deliver a well-rounded broad-based foundation from which the students can flourish.
The IFTM also promotes links and continually strengthens its ties with the industry to provide much-needed professionals with the potential to promote culinary excellence in some of the finest establishments around the world – and indeed, many IFTM alumni are doing just that.
Lastly, the comprehensive teaching culinary arts skills set taught in this programme by itself would be of little use without a complete complimentary teaching package that incorporated such essentials as languages; culinary vocabulary; financial planning; management theory; culinary culture; trends in gastronomy; human resources and organisational behaviour; as well as such things as environmental considerations and sustainability issues; legislation; marketing and entrepreneurship.
In this regard, the IFTM's four-year culinary arts degree course is dedicated to providing students with unparallelled up-to-date skillsets that mark the IFTM as a beacon of educational excellence both within the pan-Asian region and beyond.
Year 1 is an intensive programme full of theory and practical tuition. This year, students are taken through various complementary courses, from introducing gastronomy to valuable accounting techniques to food safety and nutrition. Looking at the food and beverage operations from a theoretical stance, students are introduced into the kitchen, where they begin to practise all of this training. All the while, languages feature heavily as indeed any international career will require competency in specific common languages.
The practical class of Year 1 is divided into two teaching semesters. The first semester takes students through the basics of soups, stocks, and sauces, while the second concentrates on the cold kitchen (Garde Manger).
Stocks, Soups & Sauces is an introductory look at kitchen fundamentals with basic knife skills, kitchen vocabulary, and an understanding of the importance of stocks and sauces.
Garde Manger focuses on the various techniques of the modern cold kitchen larder. From salads to condiments from pates and terrines to buffet work, the cold kitchen is a valuable second step on the road to the CA degree. The practicals are peppered with complementary teaching methods, including simulated real-life restaurants, outings to local hotels, work experience, trips to food markets.
This year, students are taught more advanced kitchen management principles such as costings, menu development skills, and trends. At the same time, further education is gained within the language fields. Management principles and industry practices within the volume catering world are examined before an equally intensive two-semester practical programme further enhances their chef skill set with meat, fish, and pastry.
Year 2 is divided into two teaching semesters. The first semester concentrates on meat and fish, while the second focuses on patisserie work.
Meat and fish is an introductory course that aims to provide students with the foundational knowledge and practical techniques of a modern - Western-oriented sauce chef (Saucier). The emphasis within these modules is the holistic nature of cooking. We take as our starting point whole animal carcasses; whether beef, lamb, pork, or poultry, the students first learn the fundamentals of meat and fish. The students can better understand the various cooking processes and which meat or fish is best utilised.
Patisserie focuses on the various techniques of the modern pastry chef. Students will garner a broad knowledge of all things sweet and delicious, from homemade ice-creams to chocolate work, mousses, gatueaus, pralines, and the like. The practicals are peppered with complementary teaching methods, including simulated real-life restaurants, outings to local hotels, work experience, trips to food markets.
Year 3 kicks off with an entire semester of Asian Cuisine - this is an exciting module that takes 12 Major Cuisines throughout the Pan-Asian Region. This year's Asian component is broken down into 2 hours per week theory of that week's particular cuisine followed by 24-hour practicals in which specialists from the industry are invited into IFT to give guided demonstrations to the students. The students, in turn, follow this with their practicals, in which they aim to emulate the chefs' creations.
The second semester is an intensive 6-month internship programme in which the students are given hands-on training on a rotational basis throughout their selected hotels or restaurants. Mentored by chefs who often have accumulated comprehensive experiential skill sets that make them highly competitive and employable, the interns seek guidance in honing the theoretical and practicals skills we have taught them thus far.
It is expected that students will have a broader, more complete understanding of the industry as a whole. Hopefully, with this experience, they will have gained enough exposure and training that will help them into their final year.
The 4th year is an intensive programme full of theory of management skills and projects that pull on these newly acquired resources. On top of this, students are exposed to the broader social issues of food, whether via food and culture, menu development including religious and specialty diets, and a course in contemporary issues in Culinary Arts.
Year 4 is divided into two teaching semesters. They are equally divided among both practical restaurant-based events to menu development and management theory. The practicals utilise several complementary teaching methods, including simulated real-life restaurants, outings to local hotels, work experience, trips to food markets.
By the end of this year's study, the IFT's Culinary Arts Management Degree students will have a fully rounded view of the hospitality industry at local and international levels. The graduates will be well educated and proficient in practical cooking methods and management theory, costing analysis and share an awareness of the industry's culinary and management issues.
As a student of IFTM, CAM students will be exposed to numerous opportunities to gain real-world experience and recognition through competitions on local, regional and international platforms. Through such prospective events, students can further enhance their maturity and excellence as culinary professionals. Such events are but are not limited to the following competitions:
The Internship Programme aims to provide our students the opportunity to consolidate their theoretical foundation through practical experience. A significant component of this experience is the formation of a professional attitude. The students are expected to develop their personality and capacity to adapt to and handle challenging situations in the real business world. Through the internship programme, the students should acquire transferable skills such as communications, interpersonal, technical, teamwork, management, and problem-solving skills. Last but not least, the students can explore their interest in future career development.
The Internship Programme is required for all bachelor's degree students. Each daytime degree programme student is expected to complete six consecutive months of internship during which he/she must work for a minimum of 800 hours. While evening degree programme students can choose to undertake 800 working hours of internship over a maximum period of two years counting from the commencement of his/her internship or six consecutive months and complete a minimum total of 800 working hours. Each student is expected to be supervised by a mentor throughout the internship. The student will need to fill in a monthly report to report his/her progress during the internship, whereas the mentor will need to give an appraisal to the student monthly. Please click to see the local or global internship providers (the academic year 2019/2020).
For more information on the Internship Programme, please contact the Practicum and Internship Team at firstname.lastname@example.org or (853) 8598-3050 / 8598-1256 / 8598-1520.
To enrich the cultural experience of our students, IFTM started receiving exchange students in the academic year 1996/97. Since then, IFTM has received almost 800 students! The photos below highlight their study at IFTM and life in Macao. Please click here to know more about our incoming exchange programme.
IFTM students realise that there is nothing better than emerging in a foreign setting to experience cultural challenges personally. Since the first pioneers set their footsteps overseas in the academic year 2000/01, our students have pursued valuable overseas study experiences in Australia, Austria, Canada, Chinese Taiwan, Denmark, Japan, Finland, France, Portugal, Sweden, Switzerland, South Korea, the Netherlands, United Kingdom, and the United States of America and more. Please click here to know more about our outgoing exchange programme.