르꼬르동블루 런던 새로운 코스 오픈 소식

르꼬르동블루 런던 새로운 코스 오픈 소식 르꼬르동블루 런던 새로운 코스 오픈 소식     Professional Diploma  in Culinary and Hospitality Management   르꼬르동블루 런던에 새롭게 오픈한 코스 소식입니다.   이코스의 목적은 호스피털리티업계에서 사업을 시작하려는 이와 호스피탈리티 매니지먼트 업계에서 높은 senior 직급을 원하는 이들을 대상으로 하고 있습니다. 이코스는 경쟁이 매우 치열하고 점점 세계화되는 호스피탈리티 산업에서 성공하기 위해 습득해야하는 기술을  배울 수 있습니다.  이코스를 마치면 졸업생들은 실력있는 관리자, 자신감있는 사업가로서의 자격을 갖추게 되며 이과정은 최고 수준의 첨단 기술을 갖춘 르꼬르동블루 런던 Bloomsbury Square campus에서 시작하실 수 있습니다. 코스기간 12개월   입학요건 Option1. 르꼬르동블루 Classic Cycle Diploma 소지한자 Option2. Food Hygiene 레벨 2를 포함한 1년 경력 및 NQF 레벨 3 소지자 -입학자격은 입학심사를 통해 평가됩니다.   학기기간 1st October 2012 – 14th December 7th January 2013 – 22nd March 8th April 2013 – 21st June 1st July 2013 – 13th September 입학날짜 1st October 2012 7th January 2013 8th April 2013 1st July 2013 30th September 2013 코스비용 £14,500 (10% deposit required on application – £1,450)   커리큘럼   Stage 1 Gain an understanding of the history and breadth of the hospitality industry and its evolution into today’s global market. Students will be able to interpret local legal requirements, develop entrepreneurial marketing strategies and select effective technology and information systems. Aims Introduce the general concept of hospitality Provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities Develop an understanding of communication principles and apply them effectively in a hospitality setting Eval‍uate the fundamentals of marketing applied to hospitality enterprises Provide the fundamental skills and knowledge to manage the technology and information systems required for effective management Modules (5 x 30 hours) The hospitality experience Hospitality law Communication and personal development Introduction to marketing Information technology Stage 2 Understand the theories of organisational structure, menu development and gastronomy/wine trends. Students will be able to cost and price effectively, execute restaurant set up and understand stock control systems in preparation for term 3’s live restaurant experience. Aims Enable students to design, cost and price appropriate menus Articulate the history of gastronomy including current food trends in food and wine. Introduce purchasing, budgeting and stock control of food and wine with the use of technology (EPOS/MICROS) Introduces students to concepts, theories and practical examples of hospitality organisations Provide the principles and concepts required to plan, design and establish a restaurant Modules (5 x 30 hours) Menu planning and costing Fundamentals of gastronomy and wine practice Food and beverage management Introduction to hospitality management Restaurant concepts and management Stage 3 Practical application of management theories and concepts from terms 1 and 2 to plan, market, set up and manage an in-house pop up restaurant. Further modules to enable you to grasp the core competencies of finance, human resources and food safety follow. Aims Integrate and apply knowledge and skills to a live restaurant experience Introduce financial reporting and accountancy principles Strategic approach to human resource planning, recruitment and retention Explain the HACCP approach to food safety Modules (*1 x 60 hours; 3 x 30 hours) Live restaurant management* Finance part 1 Human resource management Health and safety and quality of food Stage 4 Apply an entrepreneurial approach to the development of business plans. Develop creative thinking and innovative approaches to business planning. Become an effective decision maker and dynamic cross functional manager. Aims Develop an entrepreneurial business plan Analyse theories of entrepreneurship Critically analyse business performance using financial information from a range of sources Cross functional management techniques to deliver quality service throughout organisations Finalise professional portfolio Modules (5 x 30 hours) Planning preparation and presentation of the integrated major project Business planning for the entrepreneur Finance part 2 Aesthetics of food and wine Quality services management