Our Personal Development Programme (PDP) will make you 'stand out from the rest' and prepare you to become a responsible leader

We @ IMI/ ICI believe that to become a real professional and responsible leader in today's ever changing environment; there is something more than just technical skills that students must be confronted with. IMI was among the first schools in Europe to adopt PDP to be included throughout its course curricullum. PDP encourages students to improve and develop in all aspects of their studies and career. It supports students with study skills as well as preparing them for a rewarding career. The latter is particularly focused on ‘employability skills' such as problem solving, creativity, team work, communication etc which is essential for employers from graduating students.

Personal Development Planning (PDP) is the term used to describe a structured and supported process whereby students can plan, monitor and reflect on their academic work and extracurricular activities.

What is personal development planning?

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Objectives of the Higher Diploma/Associate Degree and Bachelor of Arts with Honours in European Culinary Management courses

  • To prepare students for careers in the growing area of culinary arts and management through a combination of relevant practical, theoretical and applied knowledge.
  • To develop an understanding of the skills and qualities required for effective culinary practice and management through the preparation of European foods, including traditional dishes, pastry, confectionery and chocolate.
  • To appreciate and develop the transferability of these skills to other cultures, and to understand the role played by European culinary culture in international hotel and restaurant cuisine. 
  • To understand, acquire and practice the necessary management skills to support culinary practice through such areas as food costing, purchasing, merchandising, menu engineering, kitchen management, health and hygiene standards. 
  • To provide insight into the functioning of Swiss and European kitchens through industrial in-training. 
  • To integrate all the above in the context of entrepreneurship so that graduates may take up appointments in reputable organizations but also be equipped to effectively run their own businesses. 

Participants'profiles

The European Culinary Management course is intended for those who are:

  • Graduates of hotel or culinary management schools with a strong motivation to specialise in culinary management
  • Experienced chefs who wish to acquire a formal managerial education (Career enhancement)
  • At least 20 years old
  • In possession of a high school certificate or equivalent
  • Proficient in English (500 TOEFL or equivalent)

 
 

How are these objectives achieved?

  • A favourable environment of small practical classes allowing personalised attention from experienced chef lecturers.
  • Exposure to a wide variety of specialist culinary guest lecturers to ensure understanding of both modern and contemporary developments in the field.
  • Education in modern up-to-date kitchen and restaurant facilities fully equipped to cater for the needs of the modern culinary professional.
  • Training and practice in the use of technology applied to food production and management including relevant software applications in such areas as menu planning, kitchen design and cost control.
  • A range of professional excursions to locations of culinary interest including chocolate and cheese factories, meat processing plants, vegetable markets, wine production centres and cellars, airport and other transport catering facilities, top Gault et Millau Restaurants in Luzern and Zürich.
  • “Live” entrepreneurship projects including restaurant concept development.