Diploma Programme

Culineur’s signature programme. This two-year full-time course comprises a succession of carefully designed modules focusing on increasingly specialised professional culinary skills. It also incorporates subjects related to business management and entrepreneurship. 

The curriculum was developed in collaboration with Lausanne Hospitality Consulting (LHC), a division of the world- famous Swiss hospitality school, École hôtelière de Lausanne.

Module 1: World Cuisine, Pastry and Service

This introductory-level course covers classical cookery and pastry techniques from around the world, including key theories and skill-sets used throughout the hospitality industry. Students will also gain core competencies in purchasing, cost control, nutrition and the fundamentals of food & beverage management, rotating through Culineur’s various outlets to get a taste of working in a real-world setting.
 

  • Hygiene Safety and Microbiology
  • Culinary Fundamental
  • Bakery and Pastry Fundamental
  • World Cuisine
  • World Bakery and Pastry
  • Introduction to Hospitality
  • Food and Beverage Service
  • Purchasing, Storage and Receiving
  • Food and Beverage Cost Control I
  • Menu Planning
  • Balanced Diet and Allergens
  • Real World Experience
  • Applied English Level I
  • Applied Chinese Level I
  • Computer Level I
Module 2: Traiteur Cuisine & Beverage Knowledge

Students will complete hands-on cooking exercises influenced by the street foods of Asia. Influenced by fine delicatessens and high-end boutiques, you will become proficient in the operations of both retail and catering outlets and gain a working knowledge of business planning, providing students with a road map to follow on their own journey to success. Furthermore, this module will cover the world of beverages including practical instruction at the school’s own bar.

  • Catering Business
  • Asian Street Food/Takeaway
  • Charcuterie
  • Boutique Cuisine
  • Beverage Knowledge
  • Menu Engineering
  • Food and Beverage Cost Control II
  • Real World Experience
  • Applied English Level II
  • Applied Chinese Level II
  • Computer Level II
  • Grand Buffet Operation
Module 3: Fusion Cuisine & Fine Dining

This module will examine the art and craft of fusion cuisine and fine dining, with an emphasis on ingredients, flavour combinations, presentation and key culinary techniques. Students will also study oenology and the science of pairing wines to complement cuisine. The course incorporates both theoretical and practical models of hospitality and service delivery systems.

  • Fusion Cuisine
  • Fusion Bakery and Pastry
  • Fine Dining Cuisine
  • Service Fine Dining
  • Oenology
  • Cultural Awareness
  • Applied English Level III
  • Applied Chinese Level III
  • Computer Level III
  • Grand Buffet Management
  • Industry Internship (Two Months)
Module 4: Entrepreneurship & Management

Also offered as a standalone module, this course incorporates elements covered in core management classes and applies them to the development of new ventures. The course will focus on the entrepreneurial mind-set and decision-making in areas such as planning, financing, developing, marketing, operating and managing a business.

  • Standard Operating Procedures
  • Management of Catering, Hotel and Restaurant Units
  • Environment/Quality Theory
  • Career Management
  • Interpersonal/ Professional Skills
  • Human Resources Organisation & Management
  • Marketing
  • Budgeting
  • Creating a Restaurant Theme
  • Business Planning
  • Applied English Level IV
  • Applied Chinese Level IV
  • Computer Level IV
  • Business Solutions & Entrepreneurial Development (One Month)