Culinary Industry Management

Program Overview

This BBA in Culinary Industry Management from Birkbeck and Le Cordon Bleu provides a solid foundation in culinary techniques and management skills. Students gain practical experience through an internship and develop research and presentation abilities. The program prepares graduates for careers in food businesses, including new product development, food and beverage management, and entrepreneurship.

Program Outline

Degree Overview:

This unique BBA in Culinary Industry Management, offered jointly by Birkbeck and Le Cordon Bleu Culinary Arts Institute, provides a firm foundation in culinary techniques and the skills needed to manage successful food businesses or to progress your career in the service industry. This culinary industry management degree allows you to address key culinary arts concepts while learning the project management and development skills required of managers in food businesses in the twenty-first century. You will also gain experience in a real food business work environment through an internship component. Some of the employers you might work with include the Maybourne Hotel Group, The Ritz London, Galvin Restaurants, The Ivy Collection, and The Wolseley Hospitality Group. The course also enables you to develop your research and presentation skills alongside your ability to design, develop, and implement systems that assist in the successful operation of a food business. It encourages forward thinking and the ability to develop ideas that may provide a positive contribution to the changing needs of the global food industry and the environment in which it operates. Teaching on this London-based culinary management degree is equally split between Birkbeck and Le Cordon Bleu London.

Objectives:

• Develop a strong foundation in culinary techniques and management skills.
• Learn the principles of food business management.
• Gain experience in a real food business environment.
• Develop research and presentation skills.
• Contribute to the positive development of the global food industry.

Outline:

Year 1:

• Compulsory Modules:
• Culinary Techniques
• Introduction to Accounting
• Management Studies I
• Personal and Academic Skills for Success
• Principles of Marketing (Undergraduate)
• The Global Food and Beverage Environment
• Wine and Beverages
• Learning Approach:
• Lectures, seminars, workshops, demonstrations, and practical sessions.
• Two classes (day, evening, or weekend) at Le Cordon Bleu and two evening classes at Birkbeck each week.

Year 2:

• Compulsory Modules:
• Critical Perspectives on People Management
• Development and Evaluation of Food
• Food and Beverage Business Concepts
• Food and Beverage Management
• Internship module
• Management of Innovation
• Services Marketing
• Level 5 Option Module (Choose one):
• Buyer Behaviour
• Digital Marketing
• Managing Digital Transformation
• Learning Approach:
• Lectures, seminars, workshops, demonstrations, and practical sessions.
• Two classes (day, evening, or weekend) at Le Cordon Bleu and two evening classes at Birkbeck each week.

Year 3:

• Compulsory Modules:
• Ethics and Sustainability in Food and Beverages
• Service Operations Management
• Level 6 Option Module (Choose one):
• Brand Development
• International Strategy and Operations
• Workplace Research Project:
• Independent research project on a topic related to the food industry.

Course Schedule:

• Classes typically take place in the evenings.
• Some programs offer daytime classes.
• Timetables are available online from September onwards.
• Individual modules may have specific schedules.

Assessment:

• Examinations, including practical examinations for culinary modules.
• Coursework in the form of essays, case studies, presentations, group-work tasks, and in-class tests.
• Final research project.

Teaching:

• Teaching Methods:
• Formal lectures
• Seminars
• Practical classes and tutorials
• Internship
• Faculty:
• Birkbeck faculty members with expertise in management, marketing, and related fields.
• Le Cordon Bleu chefs and instructors with extensive industry experience.
• Unique Approaches:
• Jointly delivered by two renowned institutions.
• Blends academic rigor with practical skills development.
• Provides an internship opportunity in a real food business environment.

Careers:

• Potential Career Paths:
• New product and recipe development
• Concept development
• Food production management
• Food and beverage management
• Training
• Entrepreneurs setting up their own businesses
• Career Support:
• Birkbeck Careers and Enterprise service provides career guidance and support.

Other:

• Applicants under the age of 18 at the start of the course are not accepted.
• Lifelong Learning Guarantee: Alumni receive a discount on the tuition fee.

It combines the academic rigor of Birkbeck with the practical expertise of Le Cordon Bleu, offering students a valuable opportunity to develop the skills and knowledge needed to succeed in this competitive field.

• Academic year 2024–25, starting October 2024
Full-time home students: £9,250 per year Full-time international students: £17,620 per year
• Academic year 2025–26, starting October 2025
To be confirmed
• Students are charged a tuition fee in each year of their course.
Tuition fees for students continuing on their course in following years may be subject to annual inflationary increases. Birkbeck provides advice and financial support for students who experience hardship in meeting the travel costs of essential fieldwork or study visits.
• The first year of the BBA programme (the year following your foundation year, if opting for this route) involves practical classes and it is compulsory that you purchase a Le Cordon Bleu uniform for these sessions, which will cost approximately £90.
You will be provided with a culinary manual in each term of your first year for the module Culinary Techniques. If lost, the cost of replacing one of these manuals is £45.
• You must also purchase knives and a knife case to be used in your practical classes.
Depending on the brand and quality, you should expect to pay between £150 and £315 for these items. You will also be required to provide some other kitchen equipment: a full list will be provided to you but will include items such as a kitchen thermometer, tasting spoon, spatula, whisk and electronic scales. These additional items should cost between £70 and £100 in total, depending on where you choose to purchase them.
• Tuition fee and maintenance loans
Eligible full-time and part-time students from the UK don’t have to pay any tuition fees upfront, as government loans are available to cover them. Maintenance loans are also available for eligible full-time and part-time UK students, to assist with covering living costs, such as accommodation, food, travel, books and study materials. The amount you receive is means-tested and depends on where you live and study and your household income.
• International scholarships