DETAILED COURSE INFORMATION
History, fundamentals & future
Predict the future trends of gastronomy on the short and long run. To do so, a vast knowledge of the history and fundamentals of the gastronomy are necessary. A course designed to teach you how to think in an analytical, creative and innovative manner.
Know your product. Gastronomic cuisine always starts with the product, and an advanced knowledge of your product is essential.
Technics & Materials
Modern techniques and equipment are an integral part of a solid management in gastronomisch. We start with the basics: cooking traditional and essential dishes. In a next fase, we will implement the use of modern equipment such as Thermomix, Rhöner, Pacojet, Big Green Egg etc.
Practice French Cuisine
The French classic gastronomie cuisine. As a base for this course we will be using classic literature such as Larousse Gastronomique. During the cooking workshops we start from the the tradional dish and make the transformation to e modern, contemporary and healthy version.
Pratice Belgian Cuisine
The terroir kitchen in all its aspects. We are proud of our culinary heritage. The here and now principle is the starting point of this course.
Workshops, visits, guest lecturers, WSET level 1
Run the Restaurant 1
Project with the objective of running a gourmet restaurant. Students start from a blank idea board. Choose a theme, go through all the legal steps, take care of the marketing, organize the practical side. Finally, the students run a gourmet restaurant for one week.
Basic concepts of microeconomics and macroeconomics.
International law, European law and rights and obligations of the Hotel Manager.
Hotel Accounting I
The system of double – entry bookkeeping is explained, in reference to the hospitality industry.
Word, Excel and specialized Hospitality Software
Choose 2 out of 5 foreign languages (native language excluded). Possible choices are English, French, German, Spanish and Dutch
Critical, logic thinking, and introduction to philosophy
Run the Restaurant 2
Operationally run a restaurant. During 6 weeks the students do an internship in the culinary arts center. Techniques of world cuisine are applied to local products.
The Food & Beverage department will be approached at various levels. Logistics, administration and management.
Food Microbiology & Hygiene
Study of HACCP, Smily and microbiological analysis
Company Visits, Inclusive WSET level 2
cost structure of a hotel, break-even analysis, investment decisions
Graphic design in the hotel-house style, Excel advanced
Profit & Loss
Costs, forecasting and Profit and Loss in F&B and Rooms division department
Sales & Marketing
The concept of sales and the concept of marketing, concretely applied to the hospitality sector. Marketing analysis, target group determination, actions, evaluation.
Human Resources Management
How to attract and retain the right employees, reception, training and motivation policy, evaluation and constructive feedback.
More advanced level in the chosen 2 out of 5 foreign languages (native language excluded).
Food Proces Engineering
Food preparation is analyzed and where possible divided into processes. The aim of this course is to enable even more extensive automation in gastronomy where possible. This course builds on the course Technics & Materials.
Culinary Research & Development
Research into new trends, healthy food and sustainability form the basis of this course. Subsequently, new gastronomic concepts are developed.
Follow-up on the company visits in the 2nd year. One or more chefs who were visited during the culinary trip become guest chef in the restaurant. The students also get the opportunity to participate in international culinary competitions in the 3rd year. Preparation and training can be done during the Star Cuisine project. (e.g. AEHT)
E-business and Sales
Online marketing, personal branding and online presence. Create your own hotel with hotel software.
Different aspects of Revenue Management such as pricing policy, stay controls, distribution channels, recent trends, …
Financial figures as a tool in company policy, capital management, different ratios including liquidity, solvency, profitability and added value.
Ethical thinking models in hospitality, corporate culture implementation strategies, international and cultural differences.
New language structures and vocabulary based on sector-specific files, communicative workshops, training to practise hospitality-specific situations in the chosen languages.
Management case to demonstrate that you can process and apply knowledge and experience in a concrete situation. You determine the subject and look for opportunities and challenges in the company where you do your internship and in the whole hospitality industry.