• Undergraduate

Culinary Arts Management BSc (Hons)

Overview

Overview

Why study at UWL? 
  • In the top 30% of universities nationwide - The Guardian University Guide 2024
  • University of the Year for Social Inclusion - Daily Mail University Guide 2024
  • Best university for Student Experience and Teaching Quality in the UK - The Times and Sunday Times Good University Guide 2024
  • Number 1 London university (non-specialist) - National Student Survey 2023**
Why study this course?

Are you passionate about food and drink? Whether you want to manage a restaurant, become a private chef or develop new food products, on this course you will learn the technical and professional skills you need for a career in culinary arts management.

While studying, you will benefit from valuable hands-on experience, working with leading industry professionals. You will learn a range of kitchen and patisserie techniques as well as studying areas such as food microbiology, diet, nutrition and gastronomy. 

In addition, we will help you to develop the business and people skills needed to become a successful manager within the food industry.

Our courses offer opportunities to discuss current issues and examine solutions from a sector perspective. Our course content is developed with support from a wide network of sector professionals to include changes in the industry. 

A culinary arts student at UWL

Select your desired study option, then pick a start date to see relevant course information:

Study options:
We support flexible study by offering some of our courses part-time or via distance learning. To give you real world experience before you graduate, we also offer some courses with a placement or internship. All available options are listed here. Your choices may affect some details of your course, such as the duration and cost per year. Please re-check the details on this page if you change your selection.

Start date:

If your desired start date is not available, try selecting a different study option.

Why study Culinary Arts Management with us?

Why study Culinary Arts Management with us?

What our students say…

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.

Muhammad Edwan Shahahir

UWL is providing me with the skills I need to achieve my goals. By working hard, I feel I can go out and succeed. 

Solange Kuta
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70 years of teaching excellence
This course offers the opportunity to train in the UWL's restaurant Pillars
Specialist careers advice
Course detail & modules

Course detail & modules

This culinary arts management degree is all about your employability. Our approach is to encourage and promote a can-do attitude in all things hospitality. As well as practical culinary techniques, you will learn skills such as finance and accounting, people management and product innovation and development. We will also help you acquire valuable critical thinking and problem-solving skills that are essential to a career in any sector. 

Through our patrons and sponsors, we have well-developed links with the food and hospitality sector. On this culinary arts course, you will have opportunities to gain valuable industry contact and experience. These include chances to:

  • work alongside renowned industry professionals on events through UWL’s celebrity guest demonstration and speaker schedule
  • gain valuable insights from leading sector providers by attending our programme of talks and workshops  
  • benefit from additional off-site learning at leading establishments in London and surrounding areas through participation in industry events, visits and placement
  • raise your personal profile within the industry by participating in national and international competitions.
Placement*

If you have enrolled for the BSc(Hons) Culinary Arts Management with Placement course you will be required to compile a piece of assessment that is linked to your placement and other modules in your course. See your MSGs for Service Industries Dissertation modules if you are BSc(Hons) student.  

BSc(Hons) on the placement route you will be required to undertake a 1400 hours (40 weeks) placement. As part of the UKVI guidance international BSc(Hons), you must complete 40 weeks full-time to reach in total of 1400 hours including leave. 

Placements are found in coordination with the Placements Office at UWL. A placement coordinator and placement tutors are available to assist you with preparing for the placement as well as to monitor your placement, support you with the assessment and support you during your placement. 

*As we are in unprecedented and unpredictable times, there is no guarantee that you will be successful in securing a placement in the UK in the future.

If you choose a course with placement/internship route we would like to advise you that if a placement/internship opportunity does not arise when you are expected to undertake the placement then the University will automatically transfer you to the non-internship route. This is to ensure you are still successful in being awarded a degree.

Compulsory modules

  • Academic Development and Employability

    During this module you will develop your critical approach, research skills and academic writing abilities. This process will help you gain an understanding of employment in the sector and enhance your chances of future employment.

  • Kitchen Techniques

    In this module, you will learn basic food preparation & cooking techniques, food storage and organizational skills, through complex cooking and dish presentation, whilst applying the highest standards of food safety. Food hygiene and legislative protocols are applied throughout all practical sessions.      

    You will have weekly practical sessions, a mix of classical and contemporary styles of food production is practised, using basic and advanced texts with supportive e-learning materials. You will also have the opportunity to use a broad range of foods and preparation methods, and you will gain valuable transferable skills demanded by the industry. 

  • Principles of Food Microbiology

    This module aims:

    • to introduce food microbiology and hygiene and their importance in food safety and quality
    • to apply key principles relating to the presence, detection and control of pathogenic and spoilage organisms in foods
    • to determine how pro-active microbial control in food preparation is achieved
    • through laboratory work, to broaden practical skills and to explore the principles behind standard and novel microbiological detection and enumeration techniques through case studies, to ensure familiarity with the Hazard Analysis Critical Point (HACCP) system and to evaluate compliance with legal and/or commercial requirements.
  • Introduction to Accounting and Finance

    You will explore Accounting & Finance with an eclectic combination of  Financial Accounting and Statistics. For Financial Accounting, you will address important and well-used techniques to be found in the industry and you will learn the ability to be able to report the outcome of such analysis for decision-making. You will also have to inspect and comment on published annual reports from relevant organisations. For Statistics, you will have to concentrate on the presentation and interpretation of data, as well as calculating and using averages and measures of dispersion.

  • Pastry Techniques

    This module will provide you with the opportunity to practice professional standard patisserie and gain skills competence in foundation pastry techniques required by practitioners.  The building of individual skills is paramount whilst introducing you to base techniques of preparation and cooking. You will practice the important skills of design and presentation.

    You will also have practical sessions that have been designed to familiarise you with the techniques in pastry preparation and cooking whilst ensuring an appreciation of correct planning, preparation and resource management. You will be tasked with devising and planning products for the concluding practical skills test. Your tutor will give advice and support your planning and final selection. Additionally, the theoretical assessment will have a formative submission to give an indication of your progress.  

  • Food and Beverage Operations

    At the end of the module you will have obtained a comprehensive knowledge and understanding of the operation of a food and beverage unit.

    In addition, you will be expected to develop your practical skills through exposure to practical sessions in our training restaurant classroom. This will enable you to build an understanding of the many aspects necessary for the successful planning and execution of service within a food and beverage operation.

Compulsory modules

You will study all compulsory modules and will choose one optional module from the list provided.
  • Managing Human Resources

    On this module you will gain an understanding of what is involved in effective human resource (HR) management. You will also focus on the practices and processes of managing people at work, alongside the study of current trends in HR.

  • Health and Nutrition

    The overall module aim is to develop your understanding of the complex relationships between food, nutrition and health; and consider the implications of lifestyle, food fads nutrient intake and the role of the hospitality industry in the future health of the nation.

  • Food Service Cycle

    The module aims to provide you with broad knowledge and understanding of food service operations. You will evaluate and apply the approaches that comprise the stages of a food service operation including:

    • Consumer and market

    • Formulation of Policies

    • Interpretation of Demand

    • Planning and Design of facilities

    • Provisioning (Purchasing, Receiving, Storage and Issuing)

    • Production and Services

    • Control Cost and Revenue

  • Research Methods for Managers

    This module aims to provide you with broad knowledge and understanding of the principles and practices in conducting research. It focuses on the use of a range of different research methods in order to successfully undertake a dissertation or any research project. The module encompasses the understanding and application of appropriate research designs, research statistics, the use of the computer for data analyses, and report writing and presentation. 

  • Food Innovation

    This pastry module develops and builds on the range of skills developed in the first pastry module relative to a variety of hospitality operations.  This module will introduce you to a variety of methods and ideas for creating and presenting plated desserts.  You will also have to investigate commercial aspects regarding realistic and rational methods for manufacture and utilization of the ingredients and products in accordance with quality, portion control and modern plating techniques. This module will build your ability to express yourself accurately and improve communicative competence when analysing and appraising others work.

Optional modules

  • International Beverage Provision

    In this module, you would be introduced to alcoholic and non-alcoholic beverages. The module will include the classification/ categorisation and processes used in the production, sourcing, service and market potential of a range of alcoholic and non-alcoholic beverages.

    You would learn how to identify and describe the styles of beverages that are commonly available with a specific focus on alcoholic drinks such as wines, beers, ciders and spirits but also on the increasing growth in the non-alcoholic drinks market such as hot, cold and iced beverages and fruit-based drinks. In addition, you would learn about systematic tasting and the matching of wines to foods.

  • Applied Sciences for Modernist Cuisine

    In this module, you would learn the basic principles of food science: the structure and function of carbohydrates, proteins, and lipids. The pH effect and basic chemical reactions in food: Enzymic and non-enzymic browning, the effect of processing and caramelisation.

    You would also learn the effect of processing (heating and pressure) on carbohydrates, protein and lipids. Principles of food processing/preparation: Role and function of processing techniques e.g. heating, chilling, freezing, drying, chemical preservatives.  Hydrocolloids in foods.  Functional properties, the principle of rheology, Structure of ice, emulsions and foams. The functional properties of ice cream, sorbet, mousses and chocolate. Changes during post-harvest: Vegetable and fruits. Structure of meat muscle and fish. Bread and biscuit making: Functionality of ingredients during the fermentation and baking. 

Compulsory modules

You will study all compulsory modules and will choose one optional module from the list provided.
  • International Gastronomy

    This module will encourage you to develop an in-depth knowledge of International Gastronomy realistic to the hospitality industry. It will develop your analytical and evaluative skills, providing you with the opportunity to learn to understand and appreciate consumer behaviour. Food production managers require life-long learning and understanding of good food and wine; this module encourages you to build on your previous knowledge to develop an in-depth understanding of international gastronomy, enabling you to extend the boundaries of conventional disciplines in culinary practices whilst creating a culture to fuel the desire to achieve the higher standards in your profession. 

    By developing your desire to research and evaluate international gastronomy, its culinary heritage, sociological, physiological and ethical boundaries and the future development of this diverse and absorbing subject, this module aims to provide you with the opportunity to critically analyse and evaluate the social and economic factors which interact and influence consumers’ food choice and cuisine preferences. 

  • Innovation and Entrepreneurship

    This module is designed to provide you with broad-based knowledge, awareness and understanding of the principles and practices of operational management within a food production environment.  Kitchen based; the module will require you to work as a team using peer learners as a valuable talent resource to produce a high-quality food offer in a professional restaurant kitchen environment.  Industry exposure in the form of two dining events will require you to evaluate your dining experience. You will be advised to attend trade shows and exhibitions to research the range, quality and taste of available high quality “ready-made products”.    

  • Culinary Design Concepts

    Culinary Design Concepts is the final pastry module on the course. In this module, you will focus on petit fours and brings together all of your prior learning and experience to create a wide variety of both modern and classic petit fours. Modern techniques, current design considerations and technology are key drivers in achieving the modules learning outcomes. The final weeks of the module focus on small centrepieces, designed to serve petit fours on, in a fine dining setting. The module will encourage you to investigate realistic commercial aspects of the industry and rational methods for the manufacture of ingredients and products.  

  • Product Development

    This module will encourage you to examine the complex skills of kitchen and larder food production and cooking, whole group, small groups and pairs work with individual set-pieces as part of a personal portfolio of skills. You will also develop complex skills in dish formulation cooking and finishing techniques reflecting both modern and classical trends.

Optional modules

  • Food Business Conceptualisation

    The content of the module is wide-ranging, interactive, and highly participative. The module develops your understanding of many of the factors required in developing a food and beverage concept with the view to creating a branded chain operation.

  • Dissertation

    The aim of the dissertation module is to provide you with the opportunity to critically review, analyse and evaluate a topic of your choice related to the subject area of the course that you are studying. This is best done by conducting research in that topic and presenting the outcomes in a thesis. The module builds on knowledge and understanding that you may have achieved as part of an introductory research methods module. However, this is a self-contained module and it is not a prerequisite to have been previously studied an introductory research module.

Entry requirements

Entry requirements

112 UCAS points required from level 3 qualifications

These can include:

  • A Levels at grade B, B and C, or above
  • BTEC Extended Diploma with Distinction, Merit, Merit
  • Access to HE Diploma
  • T Levels

You also need GCSE English and Maths (grade 9 – 4 / A* - C) or Level 2 equivalents.

 

Looking for BSc (Hons) Culinary Arts Management with Foundation Year?

View Foundation Year course
Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.

Mature applicants (aged 21+): If you do not hold the qualifications listed but have relevant work experience, you are welcome to apply. Your application will be considered on an individual basis.

Level 5 (year 2) entry
To directly enter the second year of this course you will need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 120 undergraduate credits at Level 4 or a CertHE in a related subject area.

Level 6 (year 3) entry
To directly enter the third year of this course you need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 240 undergraduate credits (at Levels 4 and 5), a DipHE, Foundation Degree or HND in a related subject area.

Looking for BSc (Hons) Culinary Arts Management with Foundation Year?

View Foundation Year course
Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.
6.0 IELTS or above

You need to meet our English language requirement - a minimum of IELTS 5.5 for each of the 4 individual components (Reading, Writing, Speaking and Listening). Visit our English language requirements page for information on other English language tests we accept. 

You also need academic qualifications at the same level as UK applicants. In some countries where teaching is in English, we may accept local qualifications. Check for local equivalents

We offer pre-sessional English language courses if you do not meet these requirements.

Find out more about our English Language courses.

Looking for BSc (Hons) Culinary Arts Management with Foundation Year?

View Foundation Year course
Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.

Mature applicants (aged 21+): If you do not hold the qualifications listed but have relevant work experience, you are welcome to apply. Your application will be considered on an individual basis.

Level 5 (year 2) entry
To directly enter the second year of this course you will need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 120 undergraduate credits at Level 4 or a CertHE in a related subject area.

Level 6 (year 3) entry
To directly enter the third year of this course you need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 240 undergraduate credits (at Levels 4 and 5), a DipHE, Foundation Degree or HND in a related subject area.

Looking for BSc (Hons) Culinary Arts Management with Foundation Year?

View Foundation Year course
Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.
Fees & funding

Fees & funding

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The fee above is the cost per year of your course.

If your course runs for two years or more, you will need to pay the fee for each academic year at the start of that year. If your course runs for less than two years, the cost above is for your full course and you will need to pay the full fee upfront.

Government regulation does affect tuition fees and the fees listed for courses starting in the 2025/26 academic year are subject to change.

If no fee is shown above then the fees for this course are not available yet. Please check again later for updates.

Funding your studies

You may be eligible for a student loan to cover the cost of tuition fees, or a maintenance loan. Additional funding is available to some types of students, such as those with dependants and disabled students.

We offer generous bursaries and scholarships to make sure your aspirations are your only limit. In recent years, hundreds of students have received our Full-time Undergraduate Student Bursary.

Additional scholarships specifically for hospitality and tourism students are also on offer.

View full details, including conditions and eligibility.

{{ formatCurrencyValue(currentVariantData.field_p_cv_int_main_fee.name) }} per year

The fee above is the cost per year of your course.

If your course runs for two years or more, you will need to pay the fee for each academic year at the start of that year. If your course runs for less than two years, the cost above is for your full course and you will need to pay the full fee upfront.

Government regulation does affect tuition fees and the fees listed for courses starting in the 2025/26 academic year are subject to change.

If no fee is shown above then the fees for this course are not available yet. Please check again later for updates.

International students - funding your studies

We offer scholarships for international students including International Ambassador Scholarships. 

Further information about funding and financial support for international students is available from the UK Council for International Student Affairs.

 

Teaching staff

Teaching staff

Shamin Talib Photo

Shamin Talib

Shamin is currently module leader for Pastry Techniques and Being a Food Professional. For half a decade he has taught over a range of culinary and management modules including Food Innovation, and Culinary Design Concepts and Managing Human Resources. He has additionally taught on the Junior Chefs Academy for the Cake and Bake course aimed at years 9, 10 and 11 students for a period of two years.

Shamin is currently module leader for Pastry Techniques and Being a Food Professional. For half a decade he has taught over a range of culinary and management modules including Food Innovation, and Culinary Design Concepts and Managing Human Resources. He has additionally taught on the Junior Chefs Academy for the Cake and Bake course aimed at years 9, 10 and 11 students for a period of two years.

Study & career progression

Study & career progression

A smartly dressed woman in a busy kitchen near two chefs and plates of food

This course prepares you to lead effectively in an ever-evolving sector, with the skills and confidence needed to tackle the issues the sector is facing today and into the future.

Your first position is likely to be in a junior role, but there is scope to move rapidly into a supervisory position. With a culinary arts degree you could work in:

  • food production management
  • product development
  • food and beverage management
  • education and training
  • food and equipment promotion and writing
  • as a private chef
  • as a chartered yacht chef.

Alternatively, you could advance your studies with a postgraduate course at the London Geller College of Hospitality and Tourism.

How to apply

How to apply

Important notes for applicants

Disclaimer

*Modern universities - defined as higher education institutions that were granted university status in, and subsequent to, 1992.

**The National Student Survey 2022 and 2023 - Based on an average of all 27 questions. Excludes specialist institutions.

Testimonials - our students or former students provided all of our testimonials - often a student from the course but sometimes another student. For example, the testimonial often comes from another UWL student when the course is new.

Optional modules - where optional modules are offered they will run subject to staff availability and viable student numbers opting to take the module.

Videos - all videos on our course pages were accurate at the time of filming. In some cases a new Course Leader has joined the University since the video was filmed.

Availability of placements - if you choose a course with placement/internship route we would like to advise you that if a placement/internship opportunity does not arise when you are expected to undertake the placement then the University will automatically transfer you to the non-internship route, this is to ensure you are still successful in being awarded a degree.