BSc (Hons) Culinary Arts Management

Program Overview

Blending practical culinary skills with business and management knowledge, the program emphasizes hands-on experience and industry connections. Graduates gain a comprehensive understanding of food production, operations, and management, preparing them for careers in food management, production, and product development. The program also offers opportunities for industry networking and project-based learning, enhancing students' employability and professional growth.

Program Outline

Degree Overview:

This BSc (Hons) Culinary Arts Management degree is designed to equip students with the technical and professional skills needed for a career in the culinary arts management sector. The program emphasizes a hands-on approach and provides valuable experience working with industry professionals. Students will learn kitchen and patisserie techniques, explore areas such as food microbiology, diet, nutrition, and gastronomy, and develop business and people skills essential for successful food industry management. The course content is developed with support from a network of sector professionals to include industry changes.

Objectives:

The course aims to:

• Develop practical culinary skills and techniques
• Equip students with business and people management skills
• Foster critical thinking and problem-solving abilities
• Facilitate networking and industry connections

Outline:

Structure:

The BSc (Hons) Culinary Arts Management is a 3-year full-time program. Students can choose to study with an Enhanced pathway (international students only) or a placement (UK students only). The Enhanced pathway starts earlier in July and includes a foundation in essential skills, while the placement route requires a work placement in the UK for 40 weeks.

Course Schedule:

The program is structured across 3 levels:

• Level 4:
• Academic Development and Employability
• Kitchen Techniques
• Principles of Food Microbiology
• Introduction to Accounting and Finance
• Pastry Techniques
• Level 5:
• Food and Beverage Operations
• Managing Human Resources
• Health and Nutrition
• Food Service Cycle
• Research Methods for Managers
• Level 6:
• Food Innovation
• Choose one optional module from the list:
• International Beverage Provision
• Applied Sciences for Modernist Cuisine
• International Gastronomy
• Innovation and Entrepreneurship
• Culinary Design Concepts
• Product Development
• Food Business Conceptualisation
• Dissertation

Modules:

Level 4

• Academic Development and Employability: Develops critical thinking, research skills, and academic writing abilities, focusing on employment opportunities in the sector.
• Kitchen Techniques: Covers basic and advanced food preparation and cooking techniques, food storage and organization, and food safety protocols.
• Principles of Food Microbiology: Introduces food microbiology and hygiene, focusing on the presence, detection, and control of microorganisms in food.
• Introduction to Accounting and Finance: Explores accounting and finance techniques relevant to the food industry, including financial accounting, statistics, and analysis of financial reports.
• Pastry Techniques: Provides hands-on training in professional standard patisserie techniques, focusing on preparation, cooking, design, and presentation.

Level 5

• Food and Beverage Operations: Offers a comprehensive understanding of food and beverage unit operations, with practical sessions in the training restaurant classroom.
• Managing Human Resources: Explores effective HR management practices, processes, and current trends in managing people at work.
• Health and Nutrition: Develops an understanding of the relationship between food, nutrition, and health, considering lifestyle, food fads, and the role of the hospitality industry in public health.
• Food Service Cycle: Examines the stages of a food service operation, including consumer and market analysis, policy formulation, demand interpretation, facility planning, provisioning, production, services, and cost and revenue control.

Level 6

• Food Innovation: Builds on pastry skills from Level 4, focusing on creating and presenting plated desserts, investigating commercial aspects of manufacture, and utilizing ingredients and products effectively.
• Optional Modules:
• International Beverage Provision:
Introduces alcoholic and non-alcoholic beverages, focusing on classification, production, sourcing, service, and market potential.
• Applied Sciences for Modernist Cuisine: Covers basic food science principles, including the structure and function of food components, chemical reactions, processing effects, and functional properties of ingredients.
• Innovation and Entrepreneurship: Provides knowledge and understanding of operational management within a food production environment, emphasizing teamwork and industry exposure.
• Culinary Design Concepts: Focuses on petit fours, combining previous learning to create both modern and classic petit fours, incorporating modern techniques and design considerations.
• Product Development: Examines kitchen and larder food production and cooking, focusing on developing complex skills in dish formulation, cooking, and finishing techniques.
• Food Business Conceptualisation: Develops understanding of factors required to develop a food and beverage concept with the view to creating a branded chain operation.

Teaching:

Teaching Methods:

The program employs a hands-on approach, with practical sessions in kitchens and training restaurants, alongside lectures, workshops, and guest speaker presentations.

Faculty:

The course leader is Shamin Talib, who has experience in teaching culinary and management modules. Other faculty members include Ben Christopherson, Natalia Lara, Dr. Peter Pelham, and Dr. Amalia Tsiami.

Careers:

Potential Career Paths:

Graduates are prepared for leadership roles in the ever-evolving food industry. Possible career paths include:

• Food production management
• Product development
• Food and beverage management
• Education and training
• Food and equipment promotion and writing
• Private chef
• Chartered yacht chef

Opportunities:

The program provides opportunities for students to gain valuable industry connections and experience through:

• Working alongside renowned professionals on events
• Attending talks and workshops by leading sector providers
• Participating in industry events, visits, and placements
• Raising their profile through national and international competitions

Other:

The University of West London is ranked in the top 30% of universities nationwide (The Guardian University Guide 2024), is the University of the Year for Social Inclusion (Daily Mail University Guide 2024), and is ranked best for Student Experience and Teaching Quality in the UK (The Times and Sunday Times Good University Guide 2024). It is also the number 1 London university (non-specialist) based on the National Student Survey 2023.

UK students: £9,250 per year International students: £16,250 per year