Culinary

• BII2043 – Contemporary Gastronomy
  Through this module, you will gain knowledge of various regional and international foods and drink products and the associated culinary techniques. You will study the historical aspects of gastronomy that have evolved into modern-day practices and have influenced contemporary culinary techniques and product/menu offers.
  The module enables you to become familiar with modern gastronomic trends and contemporary market practices.
• BII2050 – Business Finance
  The module introduces the environment of financial decision-making involving corporate objectives and the role of the finance function. The techniques of investment appraisal are developed and applied to capital investment decisions. The impact of risk and uncertainty on investment decision-making is examined.
  The module also examines the financing decisions facing firms, including the effects of leverage, establishing optimal debt-equity ratio & working capital, leasing decisions, and interaction between financing and investment decisions. The module examines the role of financial markets in securing of finance, and the efficiency of capital lease or buy decisions.
• BII2054 – Culinary Economics
  This module introduces you to the economic side of culinary operations by dwelling on aspects such as procurement cycle, food cost control, and profitability. The module further provides insight into inventory planning, control measures, and menu engineering. This module introduces effective management techniques with a specific focus on the food production area of the hotel. It helps you to develop an understanding of the management of the menu, ingredients, and inventory.
• BII2057 – Food Safety Management
  Food Safety and Sanitation Management is a crucial module in the culinary management course, focusing on maintaining high standards of hygiene and safety in food preparation. You will delve into the principles of proper food handling, storage, and sanitation practices to prevent contamination and ensure consumer well-being. The module emphasizes regulatory compliance, covering topics such as HACCP (Hazard Analysis and Critical Control Points) and ISO 22000. The module will enhance the awareness of the legislations and regulations mandatory in food service operations.
• BII2055 – Digital Marketing (Open)
  The module aims to cover traditional and digital marketing methodologies in line with the current market trends in hotels. You will be able to study information and communication technologies within the contemporary marketing and e-business environment. The module’s content and instructional methods will assist students in developing critical analysis and problem-solving abilities, to formulate reasoned arguments and persuasive marketing strategies.
• BII2059 – Kitchen Planning and Design (Open)
  The module intends to familiarise you with the basic application of engineering and maintenance concepts in kitchen operations. This module prepares future chefs to combat issues on the operation of various engineering systems in the food production industry thereby making it easier to take necessary precautions while handling various facilities. This module only enables the assessment of engineering systems in kitchen operations.
  Planning and design of facilities including equipment, space & functional relationships, cost & operating efficiencies are included, as well as emphasis made on maintenance programs, safety regulations, building code requirements, and energy conservation.
• BII2060 – Management of Hospitality Organisations (Open)
  This module gives students an understanding to learn and appreciate management concepts in detail and to develop the essential skills for effective managerial functions. Students are prepared to move from the foundation level and are introduced to hospitality management at the intermediate level with an emphasis on developing managerial skills and to develop an analytical view of management functions, management processes, and leadership. This module focuses on key topics associated with the study of managerial skills, and team-building within hospitality organizational and social contexts.
  The impact that people have on the organization’s efficiency and effectiveness is examined. Wide ranges of management and leadership theories are drawn upon to encourage students to develop a critical approach to their understanding and analysis of hospitality organization’s effectiveness. The subject incorporates teachings from multiple disciplines, ideas from political science, economics, and information technology as well as concepts from behavioural sciences, such as psychology, anthropology, and sociology.
• On-the-Job Training / Industrial Understudy

• BHI4036 – Culinary Operations Management
  This module is designed to provide an in-depth understanding of the principles and practices in the management of culinary operations. The module dwells on designing, establishing, and executing culinary operation models across different types of food facility establishments. Through this module, the complexities of critical elements impacting culinary operations and their influence on sustainability will be comprehended. The module will aid in attaining an in-depth understanding of the concept of quality and its significance in the overall operational management system.
• BHI4042 – Research Project
  The present module will enable the students to critically and systematically apply the management research theory to practice-based research. This module also aims to enable students to develop the skills that are required to undertake a sustained, rigorous, and independent investigation in hospitality management studies. The students are expected to seek out and discuss new concepts, trends, information, and knowledge about the global hospitality industry. The module sensitizes students to appropriate research methods, analysis, presentation, and interpretation of data, after a critical review and comparison of relevant concepts and models drawn from existing literature.
• BHI4051 – Cuisine Management
  This module provides a holistic understanding of the aspects involved in successfully managing a culinary establishment. It covers a wide range of topics such as food anthropology, philosophy, and symbolism. The module covers the impact of culture and religion on food, the relation between art and gastronomy, and the evolution of dining practices such as organoleptic and olfactory dining. The module also dwells on aspects such as the underpinnings of food presentation and styling, the new trends in dining, and trends in diet choices.
• BHI4055 – Strategic Management
  This module aims to familiarise students with the significance and role of the strategic management process in the development of a hospitality enterprise. Students will appreciate hospitality business policy-making within global, international, and national contexts. Students will gain sense and imagination in the relationship between policy and practice and will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning.
  Students will learn how to explore the necessary tools, procedures, and competencies needed to analyze, define, plan, and manage change in an international context.
• BHI4050 – Business Ethics (Open)
  This module is designed to provide an in-depth understanding of business ethics in the modern business environment. Students will develop an understanding of the underlying concepts of Business Ethics which are relevant to the contemporary Hotel Business Environment. Students will explore the principles, theories, and practices that govern the relationship between a corporation and its stakeholders, as well as the ethical considerations that shape decision-making and behaviour within organizations. Through a combination of theoretical frameworks, case studies, and real-world examples, students will develop critical thinking skills and gain insights into the importance of corporate governance and ethics for long-term business success. It further aims to develop a student’s ability to critically analyze ethical issues in the Hotel Business.
• BHI4052 – Culinary Entrepreneurship(Open)
  The module highlights the concepts of entrepreneurship and its application to the hospitality and culinary industry. The module examines the role of entrepreneurship, including corporate entrepreneurship/intrapreneurship, in the hospitality and culinary industry at a global level. The module explains the different steps involved in the entrepreneurial process and analyses the influence of the external environment on entrepreneurial activity in the hospitality and culinary industry. The module integrates the knowledge from a diverse managerial function, including marketing, finance, and human resources, and covers extensively the operation, organisation, and management of culinary entrepreneurial businesses. It also covers the study of the entrepreneurial organization and management of small and medium family businesses and famous culinary entrepreneurial businesses in India and the world. The module also highlights the different skills and techniques to develop a business plan for new culinary ventures.
• BHI4054 – Strategic Human Resource Management (Open)
  This module is designed to provide an in-depth understanding of the principles that underpin the concept of strategic human resource management in the hotel industry. The module helps students explore the potential of individual human resource practices to enhance performance. Through this module, the students will be able to comprehend strategic human resource planning, from recruitment to retirement while also dwelling on performance management and reward management. Students will be able to appreciate how HR functions contribute to sustained organizational performance.

 After gaining adequate industry orientation, each student will further undergo a 16 week On-The-Job Training along-side their curriculum in this year, with work exposure in each of the hotels operational, functional and support departments to completely experience lessons learned in the classroom in a real-life work environment serving guests with an earn- while-you-learn programme to develop skills and maturity.

All students will study until their Intermediate Level earning 240 credits at IHM-Aurangabad, India within the Year II – Hotel Management or Year II – Culinary Management during which time they will complete all formalities to apply for a Tier 4 visa to continue the twinning programme with our UK partners.

Students opting to study in India during Year III, on account of visa restrictions or other ineligibility criteria, arising from a wide range of potential reasons, will continue to gain a first-class 48-week internship experience during this year in India with top international brand partners followed  by a final placement.