BSc (Hons) Culinary Arts Management

Course summary

The BSc (Hons) Culinary Arts Management builds the knowledge and skills you will need, enabling you to focus on both the practical aspects of the industry, whilst encouraging you to develop a broad knowledge of business, intellectual critical thinking and problem solving, essential to your career development.  

You are joining a course that welcomes students from a wide variety of cultures, international backgrounds and academic achievement.


Course detail

Course Overview

On this course, you will develop a range of kitchen and patisserie techniques supported by non-practical modules which will encourage you to develop knowledge in food microbiology, diet and nutrition and gastronomy.  You will also undertake a range of management modules to help you to develop the business and people skills needed to become a successful manager within the industry.
A key success factor for students is their engagement with the broader curriculum offered by the College. This includes exposure to industry through visits and field trips, as well as working with renowned industry professionals on events through the Colleges’ active celebrity guest demonstration and speaker schedule. The College is successful in national and international competitions and students are encouraged to participate, as this is an opportunity for them to raise their personal profile in the industry.
To support your practical studies, you will be encouraged to undertake a four week work placement at the end of your first year. The placement will be undertaken in a well-recognised establishment, where you will be able to practise your technical and professional skills.  

Year 1

Principles of Management and Leadership 
Food and Beverage Operations I 
Kitchen Foundation 
Introduction to Accounting and Finance 
Pastry Foundation 
Food Microbiology and Hygiene 

Year 2

Production Operations Management 
Diet and Nutrition 
Managing Human Resources 
Research Methods for Managers 
Food Innovation 
Options: International Beverage Provision or Applied Sciences for Modernist Cuisine 

Year 3

International Gastronomy for Food Production Managers 
Innovation and Entrepreneurship
Culinary Design Concepts 
Strategic Food and Beverage Management 
Product development
Service Industries Dissertation or Business Project

Entry requirements

260 UCAS points
GCSE English and Mathematics Grades C or above (or recognised equivalent).
A Level: BCC
BTEC Extended Diploma (DMM)
Access to HE Diploma
IB: 24 points
English: 6.0 IELTSInternational students need to meet our English language requirement at either IELTS at 6.0 or above and a minimum of 5.5 for each of the 4 individual components (Reading, Writing, Speaking and Listening).

In some countries where teaching is in English, we may accept local qualifications. Please visit to check for local equivalencies.

We offer pre-sessional English language courses if you do not meet these requirements. Find out more about our English Language courses


UK fees

Main fee
Fees for our 2017 courses have not yet been released.


Find out more about funding, scholarships and bursaries

Please note that fees given are per academic year unless otherwise stated, and may be subject to change. Costs can increase each year.

How to apply

Tips on applying

Apply for this course

During the course

Notable aspects

The theme of the course is employability through skills acquisition, experiential learning, industry exposure and academic rigour. The college has well developed industry links, through patrons and sponsors, to both network and develop relevant skills demanded by today's employers.
Special resources
You will have the opportunity, where time allows, to undertake a stage or participate in industry events commensurate with the scope of their ability. UWL patrons and placement providers are aware of the need to gain industry exposure, and provide excellent opportunities for students at leading establishments in London and surrounding areas.

Teaching methods

The teaching and learning strategy is to encourage the active learner and to promote a 'can do' attitude in all things hospitality. Practical skills acquisition at each level of the course is firmly linked to the underpinning knowledge required to drive the practical product forward. You are required to apply an appropriate level of independent study and research to keep ahead of practical applications and industry norms.

Learning materials

In addition to the taught course, curriculum related learning may take place off-site and should be attended smartly presented in business style attire commensurate with the task or venue. The hospitality industry is a disciplined profession often reflected in smart personal presentation.
Guest speakers and practitioners from leading sector providers attend the school throughout the academic year offering valuable insight and knowledge to the learner. You are strongly advised to attend as many of these events as possible, where feasible, tutors may alter session times to allow students to attend.

Student support

We have a well-developed range of services and facilities to help support you through your course. You will have access to a variety of sources of support depending on individual circumstances and needs including a personal tutor and, in some instances, a mentor.

Teaching staff

What our students say

Matthew Jackson, BSc (Hons) Culinary Arts Management graduate

"Three words to describe my university experience: Interesting and engaging.

My favourite aspect of university life was Meeting new people.

What I enjoyed most about the course was cooking, cooking, cooking! The practical side was great – particularly French cookery. 

I am now working as a chef at the Criterion.

In five years I will be Cheffing – whatever I do will always be hands on. I just want to be cooking."

Jelena Dmitrijeva (seen here with Simon Young, Executive Head Chef at Jumeira Carlton Tower and Patron of the School) is a full time student already competing against industry chefs

"Jelena Dmitrijeva was awarded Silver medal and Best In Class (best of the competition) for the world class Senior Live Theatre competition at Hotelympia. Competitors had to prepare two duck breast main courses in two different ways; one fit for a local quality pub menu and one in the style of Asian Cuisine.

Jelena, who also works at Jumeira Carlton Tower and was mentored by Simon, was awarded Employee of the Month in addition to winning this prestigious international culinary salon competition."

Josh Leask, BSc (Hons)International Culinary Arts student working with Swedish Lapland’s Chef Richard Karlsson together with fellow student Christy at The Swedish Food Event, November 2012

"For me the Swedish experience opened my eyes to produce that I didn't even know existed, it's completely different from our local produce and it was an amazing experience to work with a chef who uses these ingredients and is so in touch with the environment he works in."

Muhammad Edwan Shaharir, Lecturer, Sunway University, KL, Malaysia

"The BSc Culinary Arts Management at UWL was an eye-opener for me in the best way possible; the students are competitive, the teachers encourage you to think outside the box, and the course itself was detailed and thoroughly relevant to industry practices. The breadth of information I garnered through the classes was superb, logical and very applicable in the real world.

After graduation and working in restaurants, I decided to join the private education sector as a chef-lecturer, first at my previous diploma level college, and now at a renowned private university in Kuala Lumpur. I can proudly say that UWL was the inspiration for me to become an educator in the hospitality industry, as I feel the knowledge and experiences I gained when I was there is essential to be shared with the future generation of hospitality workers."

Santiago Guerrero, Head Chef Manzilla restaurant New York

"UWL BSc Culinary Arts Management degree has given me the tools and knowledge to further my career and has allowed me the opportunity to travel to different countries and work all over the world."

Jobs and placements

Career and study progression

On graduation, you are likely to start in a junior role progressing quickly to supervisory roles and food production management, product development and food and beverage management.
Other career destinations include education and training, food and equipment promotion and writing, private chef, and chartered yacht chef.

Learning outcomes

Graduating at the University of West London means that you will be developing the following graduate attributes and become:
- a creative and enterprising professional
- a reflective and critical lifelong learner
- a globally aware individual.

Study progression

On successful completion of this course you may consider going on to study Masters in Culinary Arts.