| Faculty: | International Culinary Arts |
| Field of Study: | Culinary Arts/Chef Training
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| Description: | This is an advanced professional cookery programme designed to provide a strong theoretical and practical knowledge and the skills needed to work in a professional culinary environment.
Following IMI's 70% theory to 30% practical approach, students will learn transferable management skills to prepare them to manage a professional kitchen and in readiness for paid, practical training which will be organised by our Careers and Internships team. The course is made up of a series of practical and theory based units with a variety of assessment types including examinations, coursework, essays, reports, group and individual projects and presentations. |
| Cost per year:* |
Cost is approximated, converted from Swiss Francs. |