COURSE CURRICULUM

The BA (Hons) in Culinary Arts is a four year degree program designed to provide students with a strong foundation in culinary skills while also developing knowledge in food science, business, sustainability, and gastronomy. The course combines practical kitchen training with academic learning so that students gain both technical abilities and a deeper understanding of the global food industry. From the beginning of the program, students are introduced to essential culinary techniques, food safety standards, and the scientific principles behind cooking. The first year focuses on building fundamental skills through subjects such as culinary skills development, gastronomy, food safety, nutrition, and information technology related to the hospitality and culinary sector. Students also develop creative and critical thinking abilities while having the opportunity to choose elective subjects such as language studies or introductory business modules.In the second year, the program becomes more advanced and focuses on professional culinary operations and management skills. Students study advanced culinary techniques, food analysis, food microbiology, and sustainable practices in the kitchen. They also learn about financial accounting, costing, and budgeting which are essential for managing food businesses and restaurant operations. These subjects help students understand how culinary creativity must also be supported by strong business and management knowledge. Additional elective options such as entrepreneurship, marketing for culinary enterprises, and research methodology allow students to explore different career interests within the food industry.The third year offers a unique international and professional development experience. Students can either participate in an academic study abroad program or complete an industrial placement. This opportunity allows them to gain international exposure, understand global culinary standards, and develop practical industry experience in professional kitchens or related food businesses.In the final year, students focus on specialised and innovative aspects of culinary arts. Subjects such as contemporary food policies and European food regulatory affairs help students understand global food regulations and industry standards. Students also choose specialised electives in areas such as advanced culinary applications, pastry and confectionery, classical and contemporary cuisine, food innovation, media and visual arts related to food promotion, and artisan food production. These options allow students to develop expertise in their chosen culinary field while preparing them for leadership roles in the modern food industry.