COURSE CURRICULUM

The BSc (Hons) Culinary Industry Management degree equips students with the knowledge and practical skills needed to excel in the culinary sector. In the first year, students develop a strong foundation in culinary practice and management, covering areas such as future food trends, becoming a food professional, food microbiology, creating the restaurant experience, fundamentals of pastry, and introduction to accounting and finance. The second year builds on these skills with modules in health and nutrition, talent management and leadership, sustainable menu design, and applied research methods, alongside optional modules such as food quality and sensory analysis, digital marketing and consumer behavior, patisserie innovation, and pastry technology and future trends, allowing students to tailor their learning to personal and industry interests. In the final year, students focus on innovation, entrepreneurship, and practical application of their skills through optional modules including product development, designing the dining experience, international gastronomy, sustainable confectionery management, advanced patisserie, hospitality business conceptualization, and plant-based ready meal concepts. A dissertation provides an opportunity for independent research and creative exploration. Across the program, students gain hands-on experience in professional kitchen settings and develop both culinary expertise and business acumen, preparing them for careers in restaurant management, product development, sustainable culinary practices, or entrepreneurial ventures within the global food industry.