This curriculum is designed to provide students with both the culinary and managerial skills needed to succeed in the dynamic restaurant industry, emphasizing creativity, customer service, and effective management practices throughout their training.
Curriculum Overview:
| Qualification | Subject | Code |
|---|---|---|
| Term 1 | Restaurant Entrepreneurship | Introduction to Restaurant Entrepreneurship Basic Culinary Skills Restaurant Operations Management Entrepreneurship Essentials |
| Term 2 | Restaurant Marketing and Customer Service | Marketing Strategies for Restaurants Customer Service Excellence Financial Management in Restaurants Human Resource Management Innovation and Growth Strategies |
| Term 3 | Advanced Restaurant Management | Menu Planning and Design Supply Chain Management in Restaurants Technology in Restaurant Management Sustainability and Ethics in Restaurant Management Community Engagement and Local Markets Capstone Project and Internship |
Assessment Methods
- – Written examinations and quizzes
- – Practical assessments (culinary skills, service scenarios)
- – Project work and presentations
- – Evaluation of internship performance
Additional Components
- Guest Lectures: Insights from industry experts on trends and innovations in restaurant management.
- Workshops: Practical training sessions focusing on specific skills like menu design or customer service techniques.
- Field Visits: Tours of local restaurants and culinary schools to observe operations and best practices.
Career Opportunities
- – Restaurant Entrepreneur
- – Restaurant Manager
- – Marketing Manager in the Hospitality Sector