• Undergraduate

Future Food and Culinary 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?

Today’s international food landscape is rapidly developing. Our relationship with producing, selling and consuming food evolves as consumer and environmental demands change the marketplace. 

Are you ready to be competitive in this developing industry? Whether you want to run your own restaurant, develop food products, become a chef or run your own business, studying on the BSc Future Food and Culinary Management degree will prepare you as a service-focused professional with a sustainable mindset, ready for the technological and environmental changes of the future. 

Our course content is developed with support from a wide network of sector professionals to include changes in the industry. Join this career-focused course and graduate in a strong position to be a part of the industry’s transformation. 

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 Future Food and Culinary Management with us?

Why study Future Food and Culinary Management with us?

What our students say…

The University is very modern, and it has a really good atmosphere. 

Costel Cantia
Next
70 years of teaching excellence
Industry focused teaching
statistic announcing this course has been ranked 23rd overall in the UK by the Guardian University Guide
Course detail & modules

Course detail & modules

In this Future Food and Culinary Management course, you will focus on the industry’s most prevalent issues facing the food and beverage industry. Emphasis will be drawn towards the scientific aspects of the discipline whilst teaching you the culinary skills and techniques necessary to prepare you to build a successful career in this exciting and growing industry.

The overarching purpose of the course will be to give you a holistic understanding of sustainability, new and future technology, analytics, management and leadership intrinsically linked to the food and beverage industry. While you study this course, you will develop essential skills, such as SMART: Professionals; being Service Minded, have Managerial skills, being Analytical, Responsible and have Technological awareness.

The course will take a multi-disciplinary approach, delivering a combination of theoretical and practical classes, giving you an educational experience with the time to learn and the opportunity to develop your skills. The versatile and experienced teaching team encourage culinary creativity whilst drawing focus on the fast-growing importance of sustainability; people, planet and profit.  

Whilst on the course, you will engage directly with industry through our well-developed links within the food and hospitality sector. You will have opportunities that will enable you to raise your personal profile by entering competitions, attending workshops, masterclasses and talks given by industry professionals. These opportunities can help you develop a professional network, gain valuable experience and prepare you for a career as a leader in the modern food industry.

Placement*

You can choose to study a placement year module to develop your employability skillset and enhance professional development and career prospects.

While you will be responsible for finding your own placement, our placement office can give you guidance and exposure to employers through career fairs.

*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 a 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.

The placement route for this course is open to UK students only.

Compulsory modules

  • Becoming a Food Professional

    In this module you will have the opportunity to address the key areas required for future employability within the food industry. You will also be able to focus on comprehending and applying effective academic competences.

  • Fundamentals of Pastry

    In this module, you will have to cover the foundation techniques of pastry, reflecting on contemporary trends utilised in industry. Additionally, you will develop an appreciation of basic food science and reactions between ingredients; understanding of which is essential for professional cooking.

  • Creating the Restaurant Experience

    For this module,  you will be able to explore an overview of fundamental theory and practical aspects required to work within a food and beverage operation.

  • Principles of Food Microbiology

    For this module, you will be able to explore a variety of topics, such as, but not limited to:

    • introduction to food microbiology and hygiene and their importance in food safety and quality
    • applying key principles relating to the presence, detection and control of pathogenic and spoilage organisms in foods
    • determining how pro-active microbial control in food preparation is achieved
    • learning the principles of food microbiology
    • learning the principles of safe food processing/preparation storage, distribution and handling hygiene and cleanliness for premises and personnel
    • you will learn the food process safety evaluation
    • you will learn how to take microbiological sampling, testing and criteria. 
  • Introduction to Future Food and Culinary Management

    In this module, you will learn about professional food production and introduces an array of cookery techniques that are used throughout the industry.  You will have to focus on basic skills which include fish filleting, meat butchery and vegetable cookery.  Many of your lessons will be to learn how to approach meat reduction ideas and strategies which reflect the current industry trends and are linked to sustainable food systems which will be explored in greater detail at level 5 and level 6. This module will be predominately kitchen based but will also incorporate an industry visit and food costing class.

  • Managing Financial Information for the Culinary Professional

    For this module you will be introduced to management and financial accounting with a combination of accounting and statistics.

Compulsory modules

  • Health and Nutrition

    In this module, you will have to address definitions of food, diet, nutrition and nutrients and comprehend how the government set the UK reference nutrient intakes for the population.

  • Talent Management and Leadership

    In this module, you will explore talent management, which has become an area of significant importance in international HR practice, as retaining excellent employees plays an important role in the strategic competitiveness of an organisation. You will develop your understanding of the requirements for entrepreneurial leadership, which is essential in enabling the dynamic capabilities of the organisation. This module aims to develop your understanding of the requirements for successful leadership and talent management in an ever-changing world.   

  • Pastry Technology and Future Trends (a plant-based approach)

    In this module, you will have to focus on plant-based cooking, complementing to the rising trend of meat reduction menus within the restaurant industry. You will be additionally taught to design plant-based menus, and strategically gauge the feasibility of implementing them in a food production business, catering to the rising demand of such skills.

  • Sustainable Menu Design

    In this module, you will explore the definitions of how sustainability within the hospitality industry can be interpreted as being constructed around business imperatives, rather than an ongoing commitment to sustainability. You will also explore why materiality and external assurance are not being treated comprehensively within the industry, and how this undermines the credibility of the sustainability reporting process. In addition, you will investigate the concept of sustainable consumption and how any critique of the industry’s commitment to economic growth are conspicuous by their absence in both the research literature on sustainability and in sustainability reporting within the industry. 

  • Research Methods

    In this module, you will be introduced to a broad knowledge and understanding of the theory and practice of research. You will focus on the use of a range of different research methods and approaches. You will also learn about and application of appropriate research methodologies, research approaches, research designs, forms of data collection, research statistics and report writing and presentation.

Optional modules

  • Digital Marketing and Consumer Behaviour

    In this module, you will be introduced to the dynamic and changing world of digital marketing and communications. The importance of creating and sustaining internal and external digital communications as well as delivering the online customer experience are explored. The module also aims to offer you an overall perspective of the aspects of consumer behaviour in a digital age.

  • Food Quality and Sensory Analysis

    On this module you will develop an understanding of food science, nutrition, hygiene and food safety, which are key drivers in any food business.  Students will also develop an appreciation for food quality and the science of sensory analysis.

Compulsory modules

  • Consumer behaviour and ready-meal products

    The food industry is arguably one of the most dynamic sectors within the business environment, with many external factors influencing the behaviour of consumers. In this module, you will focus on ready-meal products and the importance of understanding consumers’ needs, wants and demands. You will learn about the understanding of consumer behaviour and the influencing factors will enable the read-meal product developers to minimise the product-market mismatch and reduces the risk of failures in this highly competitive sector.

  • Sustainable Food Systems

    During this module you will investigate and critically evaluate food systems that provided and promote safe, nutritious and healthy food of low environmental impact. 

  • Sustainable Confectionary Management

    In this module, you will have to focus on the entrepreneurial aspects within the pastry kitchen, financial success strategies, adding value through corporate social responsibility (CSR) and accessible low-cost marketing techniques.

    You will have the opportunity to create your own product, develop your entrepreneurial skills and put skills learned in previous modules into practice, such as finance and digital marketing.

    This module will also be delivered in the practical pastry kitchen where you will learn the complexity of the bean to bar chocolate process. During this time you will make and develop your own chocolate products, eventually gathering feedback and evaluating your entrepreneurial process and identifying the elements valuable to industry.

  • Designing the dining experience: from the Diner's Perspective

    This module is designed to critically evaluate the potential factors help to create or influence dining experience of guests. You will be able to study and analyse dining experience from social point of view while apprising to what extent atmosphere impacts on flavour and taste. Menus play an important role in creating customers’ expectations and consequent experiences. Therefore, you will appraise attributes of menus (tangible and intangible) in order to enhance the guests dining experience. Technology has become an integral part of daily life and it extends to the dining table in the form of social media and augmented reality. You will also be able to conduct a first-hand experiment and analysis of whether or not the technology can be capitalised on in order to facilitate a positive dining experience.

  • 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. However, this is a self-contained module and it is not a pre-requisite for you to have 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) Future Food and Culinary 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.

We take pride in our inclusiveness and the diversity of our student population. We have a vibrant mature student community and look forward to welcoming you.

Looking for BSc (Hons) Future Food and Culinary 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) Future Food and Culinary 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.

We take pride in our inclusiveness and the diversity of our student population. We have a vibrant mature student community and look forward to welcoming you.

Looking for BSc (Hons) Future Food and Culinary 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

Ben Christopherson

Ben Christopherson

I have taught at the University of West London since 2010. During this period I have been teaching within the Food and Hospitality departments of LGCHT. I am a senior lecturer, module leader, tutor, dissertation supervisor, competition mentor and course leader on the BSc Future Food and Culinary Arts Management programme.

My teaching focuses on innovative delivery, applying up to date industry techniques and practices in tandem with the UWL’s blended learning model.

I use my close links with industry and active membership of professional bodies to engage students with high level business contacts through guest lectures, demonstrations, competition mentoring, industry visits, tastings and further enrichment activities.

I have taught at the University of West London since 2010. During this period I have been teaching within the Food and Hospitality departments of LGCHT. I am a senior lecturer, module leader, tutor, dissertation supervisor, competition mentor and course leader on the BSc Future Food and Culinary Arts Management programme.

My teaching focuses on innovative delivery, applying up to date industry techniques and practices in tandem with the UWL’s blended learning model.

I use my close links with industry and active membership of professional bodies to engage students with high level business contacts through guest lectures, demonstrations, competition mentoring, industry visits, tastings and further enrichment activities.

Study & career progression

Study & career progression

A close-up of a main course, being seasoned

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.

By developing your management background in the context of hospitality, you will also gain transferable skills that will make you an appealing candidate for:

  • international hotels
  • UK hotel and leisure groups
  • restaurant companies
  • contract or licensed sectors
  • independent hospitality or food businesses.

You could also choose to start your own business, as a number of alumni have done.

Further study that can be undertaken upon course completion: MA Luxury Hospitality Management

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.