The programme has been designed for those working in a professional kitchen environment who wish to develop their practical, scientific and technological and supervisory skills for a management level position; students study a range of modules including food development, resource management and the impact of science on culinary processes.
Semester 1 ' Level 4: personal development and study skills; practical cooking techniques in culinary arts; introduction to culinary science. Semester 2 ' Level 4: marketing and product design; human resources management; gastronomy and innovation. Semester 3 ' Level 5: practical scientific techniques in culinary arts; introduction to finance and information systems; research methods. Option modules; small business and entrepreneurship; food science and nutrition. Semester 4 ' Level 5: practical modernist cooking; food production and safety; evaluating professional practice.
|Duration & Attendance||Qualification||Tuition fees|
- Work experience
- GCE A-level