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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 gastronomy. 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.

Ict basics

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.

​F&B Operations

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


Business Economics

cost structure of a hotel, break-even analysis, investment decisions


Advanced ICT

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). 

Ter Duinen Nora.jpg


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.


Star Cuisine

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.


Revenue Management

Different aspects of Revenue Management such as pricing policy, stay controls, distribution channels, recent trends, …


Financial Management

Financial figures as a tool in company policy, capital management, different ratios including liquidity, solvency, profitability and added value.


Cultural Diversity

Ethical thinking models in hospitality, corporate culture implementation strategies, international and cultural differences.


International Communication

New language structures and vocabulary based on sector-specific files,  communicative workshops, training to practise hospitality-specific situations in the chosen languages.


Bachelor’s Thesis

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.


Course Information: Activiteiten
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