MSc Culinary Innovation Management

Program Overview

It emphasizes innovation, sustainability, customer experience, and entrepreneurship, equipping graduates with the skills to shape the future of the food business. The program offers both full-time and part-time options, and utilizes restaurant simulation software for practical insights into restaurant operations.

Program Outline

It combines the study of culinary arts, business, and management in a global context with an emphasis on innovation, sustainability, customer experience, and entrepreneurship.

• Objectives: This program aims to develop students' professional skills in various areas, including entrepreneurship, culinary arts, hospitality management, leadership, and innovation in the food business.
• Description: The program prepares students to shape the future of the culinary industry with a creative, sustainable, and entrepreneurial approach.
It delves into key areas such as culinary innovation, customer experience management, management structure, and operational structure within a global context.
• Structure: The program is offered in two formats:
• 1 year full-time, on campus, starting October 2024
• 2 years part-time, on campus, starting October 2024
• Course Schedule:
• Full-time: Three to four evenings a week, October to July
• Part-time: Two to three evenings a week, October to July
• Individual Modules:
• Compulsory Modules:
• Culinary Design and Development
• Customer Experience Management
• Entrepreneurship and Innovation
• Food Service Operations Management
• Sustainability in the Food and Beverage Industry
• The Food and Beverage Business Environment
• Option Modules:
• Business Model Innovation
• Entrepreneurial Venture Creation
• Innovation Management
• International Human Resource Management
• Introduction to Analytics and Business
• Managing Emerging Digital Technologies
• Principles of Accounting
• Principles of Marketing (Postgraduate)
• MSc Culinary Innovation Management Research Project:
• Researching Workplace Practice

Assessment:

• Assessment Methods: The program utilizes a combination of reports, presentations, essays, examinations, and a research project.

Teaching:

• Teaching Methods: The program employs lectures, class and small-group discussions, student-led seminars and presentations, group exercises, individual assignments, and supervised independent research.
• Faculty: The program is delivered by Le Cordon Bleu London and Birkbeck faculty.
• Unique Approaches: The program utilizes restaurant simulation software to provide students with in-depth applied insights into restaurant operations.

Careers:

• Career Paths: Graduates can pursue diverse careers in the culinary industry, including product development, operations management, marketing, management positions in hospitality organizations, education and food writing, business development, start-up and corporate entrepreneurship.
• Career Outcomes: The program aims to equip graduates with the skills and knowledge necessary to succeed in various leadership roles within the culinary industry.

Other:

• Birkbeck Business School: The program is offered by Birkbeck Business School.
• Related Courses: The website provides information on other related courses in the Management field.
• Highlights: The program highlights its focus on innovation, sustainability, customer experience, and entrepreneurship.
• Entry Requirements: The program requires a second-class honours degree (2:2 or above) from a UK university or an equivalent international qualification.

Part-time home students: £7,425 per year Full-time home students: £14,850 per year Part-time international students: £11,610 per year Full-time international students: £23,220 per year