Introductory for Master Curriculum
BRIDGE YEAR & QUALIFYING YEAR
Prerequisite to follow the MASTER PROGRAMME is a BACHELOR DEGREE. For candidates, having completed their BA and/or MA in another field of education than hospitality, BBI offers two customised options, which depend of the previously field of study and on the basis of the candidate's profile, to determine the most appropriate path, having regard to the two proposed options.
For students coming from diverse BACHELOR and/or MASTER backgrounds, it is important that everyone starts the MASTER programme with the same basis. This is essential in order to fill the shortcomings in OPERATIONAL KNOWLEDGE. It helps to bring together the individual students skills to create a common denominator – without making them homogenous – so they can begin the real mastery with an equivalent basis.
These add-on courses constitute the basic knowledge not acquired (not exceeding 30 ECTS credits), in other words the student is admitted in the 1st year of the MASTER, but on condition of completing a selection of courses of the BACHELOR in progress of the MASTER programme. It aims at the overall understanding of the OPERATIONAL KNOWLEDGE which is the basis of the hospitality management,
This qualifying year is an upgrading year. It’s a customised programme consisting of ten operational modules, which includes accommodation (ROOMS DIVISION) and catering (FOOD & BEVERAGE) techniques. To achieve this objective of acquiring OPERATIONAL skills, the programme includes an essential three-month practical internship and a "FWP - FINAL WORK PAPER MENU ENGINEERING". It enables students to develop their creativity in terms of skills. Moreover, it gives them the ability to manage and calculate the "FOOD COST - PRIME COST - RATIOS ETC" and maintain the production within an allocated budget, while absorbing the marketing aspects.
QUALIFYING YEAR - MODULES
PART 1 – ROOMS DIVISION
Front Office Operations
Computer Technology & Property Management System “OPERA”
PART 2 – FOOD & BEVERAGE DEPARTMENT
Food & Beverage Planning & Control
Food & Beverage Services
Food & Beverage Purchasing & Procurement Operations
Food & Beverage Operations & Oenology
FWP I – Final Work Paper – Menu Planning and Costing “Menu Engineering”
Basic Operational Internship of 12 Weeks (3 Months)