This advanced programme is suitable for those who have already completed Higher Diploma or a UK Associate Degree in International Culinary Arts or equivalent. Tuition has both practical and academic elements preparing our graduates to cope with the demands and challenges of the professional kitchen. With a 70% focus on theoretical skills and 30% practical based, the emphasis is on state of the art technical skills and transferable advanced business and management skills to enable you to work at the highest professional levels.

Concentrating on modern day gastronomy, students will be challenged to develop new culinary products suitable for today's marketplace. Students will graduate from this programme equally well equipped to manage their own culinary business or run and work in the kitchen of a high-end restaurant or hotel.

There may be additional costs by this University.

Entry Requirements

Are you eligible to apply?

Curriculum

Continuous Professional Development

The unit covers a number of subjects that inform students of the necessities to succeed in today’s competitive job market. The unit explores workplace competencies that will help students stand out in a future profession. Additionally, students will reflect on their future career based on theoretical, practical and personal progression.

Culinary Leadership and Entrepreneurship

This unit guides students through the application of leadership theories and practices within the hospitality and service sectors. It focuses on the nature of hospitality management and the traits and skills of effective leaders.

It also covers how leaders can be made and how they express their leadership and values. Students are offered challenges in personal development and case studies illustrate ideas explored during the unit.

Digital Culinary Business Applications

Digital Culinary Business Applications is a comprehensive, integrated information system unit designed to manage various aspects of information technology within the hospitality industry. This course examines current systems and technological trends and as well the huge impact of recent Web2.0 technologies and concepts on operations and marketing of the hospitality industry.

Gastronomy Production

This unit will introduce students to modern day approaches to gastronomy in response to changes in consumer lifestyle and consumption patterns.

Independent Project

This research project is a sustained, in-depth and independent piece of work into the development of a new food product for an identified target market. Based on theoretical approaches and exercises on new product development students will combine practical skills, entrepreneurial principles and marketing theory to develop, produce, and launch a new food product for a consumer market segment.

International Food & Culture

This classroom-based unit will explore the history of gastronomy and examine the importance of food to culture, society, health and personal identity.

Need help applying to this program?

Schedule a free 20-minute counseling session today!

Similar programs

BACHELORS