Culinary Arts Management BSc (Hons)

Program Overview

The BSc Hons Culinary Arts Management program at Ulster University prepares graduates for a vibrant global career in the food management industry. The program emphasizes creativity, innovation, and experiential learning, equipping students with a comprehensive understanding of culinary arts, entrepreneurial leadership, and management skills. Graduates can pursue a variety of careers in the food industry, including chef proprietor, development chef, and entrepreneur. The program boasts a 90% student satisfaction rate and a 92% employment rate within 15 months of completion.

Program Outline

Degree Overview

About the Program:

• The BSc Hons Culinary Arts Management program at Ulster University prepares graduates for a vibrant global career in the food management industry.
• This program adopts a unique approach to learning, emphasizing creativity, innovation, and experiential learning to provide students with practical real-world experiences.
• The program focuses on developing skills in key areas such as strategy, marketing, finance, human resource management, operations management, entrepreneurship, and personal development.
• Students gain valuable industry experience by working in the award-winning Academy restaurant and kitchens, allowing them to apply their business management principles in a realistic setting.

Outline

Program Content:

• The program covers a wide range of topics, including:
• Food and beverage operations
• Gastronomy and society
• Contemporary gastronomy
• Pastry and confectionery
• Hospitality business operations management
• Fundamentals of people management
• Accounting studies
• Advanced culinary operations
• Contemporary marketing practice
• Digital innovation in hospitality

Program Structure:

• The program can be completed in one to four years, depending on the level of entry.
• Each year is comprised of three semesters, with each semester consisting of three modules.
• The course utilizes a blended learning approach, combining lectures, seminars, tutorials, and practical work.
• Students are expected to participate in a minimum of four days of classes per week on the Belfast campus.
• The program also includes significant independent study time, with an expectation of approximately 10 hours per week per module.

Individual Modules:

• Year One:
• Hospitality Business Operations
• Food and Beverage Operations
• Gastronomy and Society
• Contemporary Gastronomy
• Pastry & Confectionery
• Management in Action
• Year Two:
• Hospitality Business Operations Management
• Fundamentals of People Management
• Accounting Studies
• Advanced Culinary Operations
• Contemporary Marketing Practice
• Digital Innovation in Hospitality
• Year Three:
• Optional: Industrial Placement
• Optional: Study Abroad
• Year Four:
• Innovative Food
• Data and Performance Metrics Analysis
• Business and Professional Attributes
• Strategic Leadership
• Optional Modules:
• The Business Plan
• Current Trends in People Management
• Research Paper
• Management Accounting
• Digital Marketing Management

Assessment

Assessment Methods:

• The program utilizes a variety of assessment methods tailored to each module, which may include:
• Written assignments
• Examinations
• Practical coursework
• Seminars
• Case study scenarios
• Portfolio entries
• Group work
• Individual projects

Assessment Criteria:

• Assessment criteria vary depending on the module and the specific learning outcomes being assessed.
However, the program generally emphasizes the following:
• Knowledge and understanding of course content
• Application of theory to practical situations
• Critical thinking and problem-solving skills
• Communication and presentation skills
• Teamwork and collaboration abilities

Feedback:

• Students receive timely feedback on assessments, allowing for improvement and development throughout the program.

Teaching

Teaching Methods:

• The program utilizes a blended teaching approach, including:
• Interactive lectures
• Engaging seminars
• Hands-on practical sessions
• Group work activities
• Independent study
• Industry visits
• Guest speakers

Faculty:

• The teaching team consists of highly qualified and experienced professionals in the Culinary Arts and Management fields.
• All faculty members have achieved Fellowship of the Higher Education Academy, and many hold Senior Fellowship status.

Unique Approaches:

• The program utilizes the following unique features:
• Real-world learning in the award-winning Academy restaurant and kitchens, offering students practical experience in a professional setting.
• Emphasis on creativity, innovation, and entrepreneurial skills to develop well-rounded individuals prepared for leadership roles in the industry.

Careers

Career Paths:

• Graduates of the program can pursue a variety of careers in the food industry, including:
• Chef Proprietor
• Development Chef
• Entrepreneur
• Food stylist
• Head Chef
• Owner Manager
• Lecturer
• The program equips graduates with the necessary skills and knowledge to succeed in various food-related sectors, including:
• Michelin-starred restaurants
• Multinational food service companies
• Food product development companies
• Food writing and styling
• Culinary education and training

Career Opportunities:

• Graduates have the opportunity to work for leading organizations in the industry, such as:
• Sainsbury's
• Moy Park
• L'Enclume Cartmel
• Holohans
• Ardtara Country House Hotel
• The program also offers optional modules in areas such as Industrial Placement and Study Abroad, providing students with valuable global experiences and industry connections.

Other

• The program boasts a 90% student satisfaction rate for the overall course.
• 94% of students report that the teaching staff have effectively supported their learning.
• 92% of graduates are employed or engaged in further study within 15 months of completing the program.

Northern Ireland, Republic of Ireland and EU Settlement Status Fees

£4,750.00

England, Scotland, Wales and the Islands Fees

£9,250.00

International Fees

£16,320.00