Modules

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.