Culinary Arts Management BA (Hons) Top-up

Program Overview

The Culinary Arts Management BA (Hons) Top-Up is a one-year program designed for individuals with a foundation degree or HND in Culinary Arts or related fields. It enhances students' knowledge and skills in culinary product development and business management, preparing them for management-level positions within the culinary industry. The program features practical application through hands-on training, industry projects, and guest lectures, providing a comprehensive educational experience. Graduates are equipped with the skills and knowledge to lead and manage culinary operations, start their own food businesses, or pursue further postgraduate studies.

Program Outline

Degree Overview

Overview

The Culinary Arts Management BA (Hons) Top-Up is a one-year program designed for individuals with a foundation degree or HND in Culinary Arts, Culinary Management, or related fields who aspire to management-level positions within the culinary industry. This top-up degree aims to enhance students' knowledge and skills in culinary product development and business management, enabling them to adopt a modern management approach in various professional food settings. The program features a focus on practical application through hands-on training in professional kitchens, development of innovative food products, and real-world industry projects. It also provides opportunities to gain insight from guest speakers, conduct independent research, and participate in international competitions like Michel Roux Jr's annual scholarship contest.

Objectives

• Enhance knowledge of culinary product development and business management principles
• Develop a modern management approach for diverse professional food environments
• Gain practical experience through industry projects and hands-on training
• Benefit from guest lectures, independent research opportunities, and international competition participation
• Prepare for management-level positions within the culinary industry

Outline

Program Content

The Culinary Arts Management BA (Hons) Top-Up program focuses on developing advanced skills and knowledge in culinary product development and business management. Students gain a deeper understanding of the culinary industry, including:

• Culinary product innovation and creativity: Designing and developing innovative food products, from concept to market launch
• Strategic hospitality management: Analyzing strategic issues and implementing effective management techniques
• Culinary entrepreneurship management: Preparing for starting a culinary business, including financial planning and business plan development
• Research methods: Conducting an independent research project on a chosen topic
• Optional modules: Students select one additional module from a range of options, such as Financial Strategy, Cross-Cultural and Global Management in Hospitality, Innovation and Creativity Management in Hospitality and Tourism, or Personal Effectiveness and Behavioural Skills

Program Structure

The program consists of one academic year of full-time study. The typical teaching week includes:

• Large group teaching: 4 hours
• Smaller group teaching: 2 hours
• Practical kitchen sessions: 10 hours
• Tutorials: 1-2 hours
• Subject advice sessions: 2 hours
In addition to the scheduled teaching hours, students are expected to dedicate approximately 20 hours per week to individual study and research.

Course Schedule

The specific course schedule is subject to change, but the program typically includes:

• Culinary Product Innovation and Creativity
• Research Project
• Strategic Hospitality Management
• Culinary Entrepreneurship Management
• One optional module

Individual Modules

Each module delves into specific areas of culinary and business management.

Core Modules:

• Culinary Product Innovation and Creativity: Students learn to design, develop, and launch new food products, applying technical skills and research methods to create innovative culinary solutions.
• Research Project: Students conduct an independent research project on a topic of their choosing, developing research skills and utilizing critical thinking to produce a high-quality research paper.
• Culinary Entrepreneurship Management: Students gain the skills and knowledge required to launch their own culinary business, including concept development, financial planning, and business plan creation.

Optional Modules:

• Financial Strategy: Students gain in-depth knowledge of financial concepts, business performance analysis, and financial reporting, solidifying their understanding of financial management within a business context.
• Cross-cultural and Global Management in Hospitality: Students explore cultural diversity in the hospitality industry, learning how to manage and lead teams from various cultural backgrounds and effectively navigate international business interactions.
• Innovation and Creativity Management in Hospitality and Tourism: Students investigate innovation processes in the service sector, focusing on the development and implementation of new products, services, and strategies to drive organizational growth and success.
• Personal Effectiveness and Behavioural Skills: Students cultivate their interpersonal and leadership skills, developing effective communication, collaboration, and conflict resolution techniques to excel in their professional roles.

Assessment

The Culinary Arts Management BA (Hons) Top-Up program utilizes a diverse assessment strategy to evaluate students' learning and development. Assessments may include:

• Coursework: Assignments, presentations, and projects designed to assess students' understanding of key concepts, research abilities, and practical application skills.
(52% of overall assessment)
• Practical assessment: Demonstrations of culinary skills, product development, and real-world application of knowledge through practical tasks.
(32% of overall assessment)
• Written examinations: Formal examinations assess students' knowledge and comprehension of theoretical concepts and important subject matter.
(16% of overall assessment)

Teaching

The program employs various teaching methods to cater to diverse learning styles and provide a comprehensive educational experience. These methods include:

• Lectures and seminars: Interactive sessions delivered by experienced faculty or industry experts, introducing key concepts and facilitating discussion.
• Practical kitchen sessions: Hands-on training in professional kitchens, equipping students with practical culinary skills and product development experience.
• Tutorials and individual supervision: Personalized guidance and support provided by dedicated tutors to assist students in their academic progress and research projects.
• Independent research: Conducting an independent research project under the guidance of a supervisor, developing research skills and critical thinking abilities.

Careers

The Culinary Arts Management BA (Hons) Top-Up prepares graduates for diverse career opportunities within the culinary industry. Potential career paths include:

• Head Chef: Leading and managing kitchen operations in high-profile restaurants, hotels, or other culinary establishments.
• Sous Chef: Assisting the head chef in managing kitchen staff, overseeing food preparation, and maintaining high-quality standards.
• Food Business Owner/Restaurateur: Establishing and operating their own food business, bringing innovative culinary concepts to life.
• Catering Manager: Overseeing catering operations for events, conferences, or other large-scale gatherings, ensuring exceptional food quality and service delivery.
• Restaurant Manager: Managing restaurant operations, staff supervision, and customer service to ensure a positive dining experience.
The program also provides a strong foundation for further postgraduate studies, such as the Culinary Arts Management MA/PGDip, enabling graduates to advance their qualifications and specialize in specific areas.

Other

• The program is accredited by the University of Warwick and the Institute of Hospitality, ensuring a high standard of education and industry recognition.
• Graduates can benefit from the support of the Hired team, which assists with career planning, job search, and professional development opportunities.
• Opportunities exist to compete in various culinary competitions, such as Michel Roux Jr's annual scholarship contest, gaining valuable experience and showcasing skills.
• Students have access to outstanding facilities, including professional training kitchens, a cutting-edge Food Science and Innovation Suite, and an award-winning on-campus restaurant.

Conclusion

The Culinary Arts Management BA (Hons) Top-Up provides a comprehensive and transformative educational experience for individuals seeking leadership roles within the culinary industry. The program's focus on practical application, research opportunities, and industry engagement prepares graduates with the necessary skills and knowledge to thrive in a competitive and dynamic field.

A half-year tuition fee is £4,625. There will be no change to this tuition fee for the forthcoming two academic years (2023/24 and 2024/25).

International students

If you are an international student enrolling on a full-time foundation degree or a BA/BSc in 2023/24, your fee for this academic year will be £13,500 per year. The course fee for academic year 2024/2025 is £14,000 per year. If you complete a placement year, there will be an administration fee of £500 for a full year or £250 for a half-year placement.