#CoursesGalore: Courses In Hospitality And Tourism - Part 1

The hospitality sector promises an array of exciting courses for those who are led by their senses and have the ability to appreciate the fine art of good service.

Culinary arts (also known as culinary arts management /professional chef training)

Since the discovery of fire, humans have elevated food from a mere staple to an art form; its consumption not just a means for living but a way of life. Called the 'art of cooking', culinary arts will take you into the world of food preparation and restaurant management. While cooking can be learnt at home or at work, it takes academic qualifications and work experience to rise to higher ranking positions within the restaurant business.

Apart from learning how to prepare food and plan menus, you will learn how to manage inventories and human resources, calculate costs, and maintain hygiene and safety. You will also learn the various styles of table service.

Some of the subjects you will study include:

  • buffet presentation and management
  • butchery
  • chocolates and confections
  • culinary essentials
  • entrepreneurship
  • food and beverage cost control
  • food service and technology design
  • gastronomy
  • nutrition
  • hygiene and safety
  • menu planning
  • patisserie. 

Those who graduate from this course can work as caterers, chefs, restaurant managers, lecturers, dieticians, flavour chemists and food critics. You can work in hotels, restaurants, cruise ships, catering and other food-related businesses.


Do the expressions 'molecular gastronomy', 'culinary foam' and 'haute cuisine' ring a bell? Culinology is the convergence of cooking and food technology. By applying scientific methods to food preparation, food can take new forms and textures that can only be limited by the imagination. A background in science is advantageous, in addition to the ability to understand the technical aspects of the course. 

You will study:

  • advanced culinary science
  • aromatics and flavours
  • baking and pastry
  • culinary essentials
  • food chemistry and analysis
  • food sanitation and safety
  • food sensory analysis
  • food trends, legislation and regulation
  • fundamentals of food processing
  • organic biochemistry, chemistry
  • principles of meat identification, fabrication and evaluation
  • product development
  • quality assurance of food products

Graduates have wide employment opportunities. Apart from working as chefs or managers in the hospitality field, they can also be researchers, product assurance mangers, product development managers, culinary research technologists, savoury lab managers, consultants, flavourists, food scientists and test kitchen manager in other food-related industries.

Food and beverage management

Food and beverage management focuses on food knowledge. You will be exposed to the way ingredients are harvested and processed, the art of eating and dining, bartending, dining room service, cost control, human resource management, event planning and marketing.

You will also be exposed to new technology and current developments within the food industry. Generally, the focus will be more on operations than cooking itself. In other words, you will learn how to run a restaurant, pick out the best deals, serve your customers better and manage a profitable business. 

At pre-university level, you will be exposed to the basics of restaurant operation. At degree level, you will focus on the entrepreneurial aspects such as management, law, consumer behavior, research and business studies.

Your syllabus will include:

  • bar service and commodities
  • consumer behavior
  • culinary information systems
  • entrepreneurial studies
  • food and beverage
  • legal studies
  • management systems
  • new food product development
  • nutrition
  • performance cookery
  • research methods. 

Graduates from this course can look forward to jobs in hotels, event management companies, restaurants, hospitality organisations, catering, food retailing etc. They can also work as managers, entrepreneurs, consultants, researchers and lecturers.

To read part 2 of the article, click here.