This unique course gives you the technical and practical skills required for a career in culinary arts whilst educating you about the industry and giving you valuable professional management skills. You will also develop intellectual critical thinking and problem solving, essential to a career in any sector. On this course, you will develop a range of kitchen and patisserie techniques as well as studying theoretical modules in areas such as food microbiology, diet and nutrition and gastronomy. You will also undertake a range of management modules to help you to develop the business and people skills needed to become a successful manager within the industry. This course includes a placement year, giving you the chance to apply your learning, gain professional skills and build industry contacts. The placement will be undertaken in a well-recognised establishment. This is a vocationally-focused course, suited to those seeking a career in the food industry. You may also wish to undertake postgraduate study to specialise in a subject you’ve already studied, or to explore something new.
This culinary arts management degree is all about your employability. Our approach is to encourage and promote a can-do attitude in all things hospitality. As well as practical culinary techniques, you will learn skills such as finance and accounting, people management and product innovation and development. We will also help you acquire valuable critical-thinking and problem-solving skills that are essential to a career in any sector. Our courses offer opportunities to discuss issues arising from the Covid crisis and examine solutions from a sector perspective. Our course content is developed with support from a wide network of sector professionals to include changes in the industry. The Covid pandemic is creating challenges for the industry but is also driving innovation and change across the sector. Join this career-focused course and graduate in a strong position to be a part of the industry’s transformation. Modules: Year One • Academic Development and Employability • Food and Beverage Operations • Kitchen Techniques • Introduction to Accounting and Finance • Pastry Techniques • Food Microbiology and Hygiene. Year Two • Sustainable Restaurant Production • Diet and Nutrition • Introduction to Human Resources • Research Methods for Managers • Food Innovation. Optional modules: • International Beverage Provision • Applied Sciences for Modernist Cuisine. Year Three • International Gastronomy • Innovation and Entrepreneurship • Culinary Design Concepts • Service Industries Dissertation • Product Development.
How to apply
This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.
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- Main site - West London
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Points of entry
The following entry points are available for this course:
- Year 1
- Year 2
- Year 3
- Year 4
GCSE (or recognised equivalent) English and Mathematics at Grade C or above
There is no data available for this course. For further information visit the Discover Uni website.
Fees and funding
|Northern Ireland||£9250||Year 1|
|Republic of Ireland||£9250||Year 1|
Additional fee information
University of West London
St Mary's Road
Course contact detailsVisit our course page