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    Diploma Requirements

    2018 BA Culinary Business Management - lecturers

    The first part of the certificate programme is focused on studying the fundamentals of the culinary business environment, acquiring practical experience and understanding the culinary business fundamentals at introductory level. At the end of the first part of the program, students will have developed their culinary skills, while understanding the principles and practices within the world of gastronomy and business. A significant amount of time will be spent in the culinary laboratories, balanced with time spent in the classroom to learn about food and food production and nutrition. The fundamentals of business principles, accounting and sales and marketing will add to your understanding of the culinary business environment.
    4 Theoretical pillars in the curriculum designs
    • Culinary – Techniques; Healthandsafety; IntroductiontoGastronomy; Nutrition; Recipedevelopment; Menu engineering; Product Innovationand design    = (160/360 credits)
    • Management –  Management; Supervision; HR, Salesand Marketing and Leadership, Logistics, Quality Management = (70/360 credits)
    • Business and Financial -AppliedMathematics; Business Principles; Fundamental of Finance; Financial Strategic Management = (70/360 credits)
    • Other – Languages, F&B, ResearchMethods, dissertation = (60/360credits)

    = 120 + 120 + 120 =  360 credits

    Unit Code Semester Credits Periods/hours per week Overlap with BA Hotel Business Management Lecturer
    Semester 1
    Culinary techniques 3101 1 20 15 Laboratory None Chef
    Food safety and sanitation 3102 1 10 2 YES - Food safety and Sanitation Overlap – LiviuPreda
    Intro to Gastronomy 3103 1 10 2 None Anne Taylor
    Business Principles 3104 1 10 2 Yes Clare Vasta
    Logistics 3105 1 5 2 None Collaborator
    Academic Writing 3106 1 5 2 Yes – Academic Writing Overlap – Adela Stefan
    Extra English   1   4 Yes – Extra English Overlap - Magda Cimpeanu
          60 credits 25 hours per week    
    Semester 2
    Culinary skills application 3201 2 20 15 Laboratory None Chef
    Nutrition 3202 2 5 2 None Anne Taylor
    Sales and Marketing 3203 2 10 2 Yes – Sales and Marketing Overlap - Lavinia Dovleac
    Hospitality Calculations 3204 2 10 2 Yes – Applied Math Overlap - Ovidiu Tierean
    F & B Management 3205 2 10 2 Yes – F&B Management Overlap – IoanaTurcas
    Business English 3206 2 5 2 Yes – Business English Overlap - Magda
    Extra English   2   4 Yes – Extra English Overlap - Magda
          60 credits 25 hours per week    
    Unit Code Semester Credits Periods/hours per week Overlap with BA Hotel Business Management Lecturer
    Semester 1
    Advanced culinary techniques 3301 1 20 2 X 5 hrs Laboratory None Chef
    Recipe development 3302 1 10 2 None  
    Human Resource Management 3303 1 10 2 Yes – HR Management Overlap - Horia Moasa
    Research Methods 3304 1 10 2 Yes – Research Methods Overlap - Lavinia
    ESL High Intermediate 3305 1 5 2 ESL High Intermediate Overlap - Krisztina
          55 credits 18 hours per week    
    Semester 2
    Patisserie 3401 2 20 2 X 5 hrs Laboratory None Chef
    Menu design and engineering 3402 2 10 2 None  
    Hospitality Management and Leadership 3403 2 10 2 Hospitality Management and leadership Overlap - Clare
    Quality Management 3404 2 10 2 None Collaborator
    Financial Management 3405 2 10 2 Yes – Financial Mngt Overlap - Ovidiu
    ESL Advanced 3406 2 5 2 Yes - ESL Advanced Overlap - Krisztina
          65 credits 20 hours per week    
    Unit Code Semester Credits Periods/hours per week Overlap with BA Hotel Business Management Lecturer
    International Gastronomy and Product Innovation 3501 1 and 2 30 1 X 5-hrs laboratory session + 3 None Chef
    Business Development and Globalization 3502 1 and 2 30 3 Yes – Business Development and Globalisation Overlap - Ionut
    Financial Strategic Management 3503 1 and 2 30 3 None Overlap
    Dissertation 3504 1 and 2 30 3 Yes - Dissertation – theoretical.
    ? Commercial Culinary project    		 Overlap
          120 credits 12 theory periods per week + 5 hrs Culinary laboratory    

    On successful completion of the above, and completing the examination for the Diploma: Chef, a student qualifies to enter the Degree top-up year, accredited by Manchester Metropolitan University.