Synchronizing
Synchronizing
A full catalogue of degree, diploma and short courses. Speak to admissions for the intake dates and entry requirements that apply to you.
4 in the catalogue
The full management degree: rooms division, food and beverage, revenue, and the two industry placements that turn it into a career.
Classical technique first, then the sections — larder, sauce, pastry — and a graded stage in a working kitchen.
A trade qualification for the line: knife work, temperature, cost control and the food-safety certification an employer will ask to see.
Extraction, milk, and the service standards behind a counter that turns over three hundred covers a morning.
Training kitchens, a working restaurant and a front office that runs to service hours — the room is the syllabus, and the assessment is a plate that either went out or did not.
Chefs, general managers and food-safety auditors teach the modules they practise, so what is examined in the classroom is what is expected on the pass.
Placement is part of the programme rather than a favour arranged afterwards, and it is graded — hotels report on the same competencies the college does.
Accreditation and articulation are chosen so the credits move: onward study abroad, and a transcript a foreign employer can read without explanation.
The answers below describe how admission generally works. Confirm the specifics for your intake with the office — they change every year.
A completed higher-secondary certificate and its transcript, citizenship or passport, and passport photographs. Some programmes add an interview or a short written assessment — the admissions office confirms which apply to your intake.
General guidance, not the college’s published policy. Confirm requirements and fees with the admissions office.
Applications are open. Visits are welcome by arrangement — the honest way to judge a hospitality college is to stand in its kitchen during service.