Lieu des études	Lettonie, Riga
Type	First level of higher education, temps plein
Durée nominale	1.5 years (180 ECTS)
Langue d'étude	combiné anglais/russe
Attributions	FL (BTEC Level 5 Higher National Diploma in Culinary Arts Management)

Frais de scolarité	4 000 € par semestre
Frais de candidature	500 € paiement unique
Frais d'inscription	À confirmer You need to choose an individual service package. Please contact the center curator or your agent and consult. You can also familiarize yourself with packages baltic.study/en/packages You become a part of student union and ambassador program automatically after you will get Base or Standard or VIP status. *Do not forget to ask discount

Conditions d'admission	Lycée / enseignement secondaire (ou plus) Applicants must upload education documents in original language, as well as translations into English. Diplomas and transcripts issued outside EU must be legalized with a legalization stamp or Apostille. Vous devrez apporter vos certifications/diplômes lorsque vous vous rendrez à l’université.

Exigences de région	Les candidatures venant des régions suivantes ne sont PAS acceptées (selon la nationalité) : Bangladesh, Irak, Pakistan, Yémen.

Exigences linguistiques	anglais russe One of next variants, if you have no any of this certificates you can pass University or Baltic Center Exams: English TOEFL IBT – at least score 72; IELTS – at least score 5.5; PTE General – at least level B2; FCE – at least level B; CPE – satisfactory pass; CAE – satisfactory pass.

Aperçu

“BTEC Level 5 Higher National Diploma in Culinary Arts Management” is a Regulated Qualification Framework Level 5 hospitality management education program developed and accredited in the UK (specialization “Culinary Arts and Kitchen Management”). The program was developed in the UK in 2017, allowing you to get the modern education needed by a future chef or a food technologist who wants to develop high-quality food preparation skills and professionalism in kitchen organization and management.
The program enables students to receive a top-notch culinary education required to become a professional chef or a cook – food technologist who seek to develop excellent cooking and food preparation skills or who intend to work towards a career in running a catering business. The education and training provided by “BTEC Level 5 Higher National Diploma in Culinary Arts Management” empowers students to maximise their employability through the study of core themes in management, leadership, innovation and entrepreneurship.

Structure du programme

In order to earn BTEC Level 5 Higher National Diploma in Culinary Arts Management, students have to cover the certain amount of units and get the required amount of credit points. All units are divided into two years of studies:
YEAR 1
The Contemporary Hospitality Industry
Managing Food and Beverage Operations
Managing Food Production
International Gastronomy
Butchery and Fishmongery
Managing the Customer Experience
Leadership and Management for Service Industries
Entrepreneurship and Small Business Management
The Hospitality Business Toolkit
Professional Identity and Practice
YEAR 2
Creative Kitchen Management
Food Innovation
Hospitality Supply Chain Management
Menu Development, Planning and Design
Creative Patisserie and Artisan Bakery
Diet and Nutrition
Food Science
Hospitality Consumer Behaviour and Insight
Research Project