This programme is for students who want to pursue a career in Culinary Health and Nutrition, and provides the opportunity to examine the impact of nutrition on health and disease, as well as developing culinary arts skills. You will develop an in-depth understanding of the biomedical effects of food intake on human health and wellbeing within society and will gain valuable insight into the scientific principles of clinical nutrition, exploring the connection between good dietary intake and health. You will also explore the juxtaposition of contemporary food and health issues in both developed and developing societies. The programme is suitable for those with practical work experience in related fields as well as those wanting to enhance their employability skills, core competencies and experience to work with professionals in nutrition and public health management. The course prepares you for multiple career options in the field of nutrition, including commercial product development, corporate wellness, working with the health sector media, public health, the supplementation industry and sports nutrition. It can also lead towards qualification as an independent nutritional therapist. The programme reflects changes in food manufacturing, where food technologists and chefs work frequently together to develop new products and processes to achieve healthy eating models in line with Healthy Plate and the NHS’s Eatwell guide. The full-time course is taught over 2-3 days per week and the day release course is taught 1 day per week. New job opportunities, together with developments in the global food and supplements markets, have led to increasing movement of qualified personnel between food sectors. The increased demand for skilled nutritionists to work in the health and public sector is a clear indication of the industry’s changing profile. In addition, sectors such as the gut microbiome are in their infancy and show potential as a rapidly growing area of personalised nutrition. Lifestyle medicine is already changing the face of General Practice. This distinctive degree in Culinary Health and Nutrition coalesces the principles of human nutrition with clinical biology, and lifestyle medicine. Graduates of this degree will have the opportunity to further their careers in the following industry areas:
- health foods development
- supplements and healthy eating
- athletic and sport nutrition
- commercial food development.
- obesity and healthy eating in children
- registered dieticians and nutritionists
- medicalised nutrition
- pharmacology, physiology and pathology
- culinary medicine.
In Year 1 (Level 4), you will study 6 core 20-credit modules:
- Study Skills & Personal Development (Semester 1)
- Introduction to Culinary Science (Semester 1)
- Practical Culinary Skills Technique Part 1 (Semester 1)
- Practical Culinary Skills Technique Part 2 (Semester 2)
- Introduction to Nutritional & Food Science (Semester 2)
- Introduction to Cellular Biology and Human Physiology (Semester 2)
- Practical Scientific Techniques in Culinary Arts (Semester 1)
- Applied Techniques in Culinary Arts (Semester 1)
- Recipe Development in Nutrition – Theory (Semester 1)
- Recipe Development in Nutrition – Practical (Semester 2)
- Practical Contemporary Cuisine and Restaurant Design (Semester 2)
- Option: Microbes, microbiome and food safety (Semester 2)
Assessment methods may include:
- Written reports/essays
- Discussion forums/blogs
- Academic posters, displays, leaflets
- Case studies
- Dissertation or work-based consultancy project
- Practical experiment
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How to apply
This course is not accepting applications from Tier 4 international students. For more information, please contact the course provider.
If your application is completed by the following date, it’s guaranteed to be considered:
15 January*If you apply after this deadline, universities or colleges don’t have to consider your application if they’ve filled their spaces, so the sooner you apply, the better!
You will need these codes when you add a choice to your application.
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Points of entry
The following entry points are available for this course:
- Year 1
Applicants who are under 21 at the start of the course must have: - An appropriate full Level 3 qualification in professional cookery (e.g. Advanced GNVQ/AVCE, NVQ, National Diplomas), or - One GCE A Level pass, Baccalaureate or Irish Leaving Certificate with passes in five subjects at higher level, passes in Open University courses or a Merit profile for a recognised Access course - Supporting passes at GCSE including English and Maths at Grade C (or Grade 5 or above) - IELTS score of 6.0 with no skill below 5.5 (if applicable) Mature applicants (at least 21 years old at the start of the course) do not have to satisfy the same certificated qualifications entry criteria as College and school leavers. They will be able to discuss their application during an interview and will normally be expected to have: - At least 2 years’ industry experience in a professional kitchen - IELTS score of 6.0 with no skill below 5.5, or equivalent English qualification (if applicable) - Equivalent GCSEs in English and Maths at Grade C (or Grade 5 or above) - Completed a diagnostic assessment at point of interview If applicants have significant professional or other qualifications and appropriate work experience they may be considered and are encouraged to apply, as will those wishing to formalise their experience, or update skills, knowledge and understanding. In addition, evidence of personal skills and qualities through their personal statement and references will be considered.
Additional entry requirements
Fees and funding
|Northern Ireland||£5990||Year 1|