Advanced Diploma
THE BACHELOR OF BUSINESS ADMINISTRATION (ADVANCED DIPLOMA)
The aims of these qualifications are to develop knowledge and understanding in a range of subject areas, which are pertinent to the development of participants and to management roles in organizations. The qualifications support progression for learners from level 6 to post graduate qualification levels. The associated sample assignments also support the development of a range of skills needed by individuals carrying levels of managerial responsibility.
INTAKE
February
September
CAMPUS
ATBC
University
DURATION
18
Months
STUDY MODE
Onsite or
Blended
Learning
LANGUAGE
Myanmar
English
The Diploma in Culinary Arts Management takes students through the key stages of classical and international cuisine preparation, garde manger, butchery, patisserie and bakery, to develop the student’s professionalism in producing world class cuisine. Students will be introduced to basic culinary, kitchen hygiene, nutrition, baking, pastry, kitchen layout and design. Afterwards students will focus on food preparation such as cooking and plating whole dishes and pastries to perfection.
The programme will develop supervisory, technical and personal skills of the student and it will broaden their mind-set to ‘think out of the box’, as communication and problem-solving skills are essential in the culinary arts industry.
Next Application Deadline:
- International Students: please contact Student Services Office
- EU/Swiss Students: please contact Student Services Office
Classes begin:please contact Student Services Office
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Entry Requirements
- A minimum age of 17 at enrollment.
- Completed full-time secondary or high school education.
- All students without English as a first language must show competence in English at a level equal to IELTS 5.0 minimum.
- La Xenia can provide a set of placement tests where necessary to assess a student’s English level.
- Students who do not satisfy the English language requirement may choose to combine this programme with the English for Tourism & Hospitality qualification in order to help raise their fluency to the required level.
Core Courses
- Introduction to Culinary and Kitchen Hygiene
- Professional Culinary Studies
- Professional Pastry
- Food and Beverage Operations
- Food and Beverage Supervision
- Menu Creation and Development
- Commodities, Health and Nutrition
- Professional Practical Training
- Practical Training Internship
