This programme develops a critical understanding of both classical and contemporary culinary technique and adaptation to the context of the student’s own environment. A focus on innovation and food development, as well as financial and management acumen, aims to equip students with the ability to further develop their management careers within a hospitality/culinary environment.
Specifically, the programme aims to:
- Prepare students for the next stage in their careers, whether that is future study or entering/continuing their careers in the culinary/food or wider hospitality environment;
- Develop knowledge, understanding, skills and abilities in relation to subject specific attributes within the culinary/food environment and culinary/food operations;
- Develop knowledge, understanding, skills and abilities that are relevant to/or foster the development of, a career within a broader hospitality or more generalist service business environment;
- Develop in-depth knowledge and understanding of the field including a critical awareness of current issues and developments;
- Develop an appreciation of the international context of culinary/food and hospitality management and the implications for managers of operation within this context;
- Support a critical awareness of current issues and developments in the field;
- Develop a range of generic abilities and skills that will foster progression and career development.
An honours degree of an approved university or its equivalent AND a minimum of one year’s relevant professional experience. If you are a business professional without a previous qualification, but with a good track record and experience in a related industry, your application will be confidentially considered on an individual basis.
Each of the six modules is delivered during a five day block of lectures/workshops/tutorials (Monday to Friday). Details of each block will be provided in a study pack, issued four weeks in advance of the module and will include details of the content of each of the teaching sessions, reading material and the assessments, submission procedures and dates. Dates for delivery of the modules are to be confirmed but will usually run in November, March and June on a rolling basis.
- Culinary Artistry and Classical Techniques
- Revenue and Performance Analysis
- Business Enterprise
- Culinary Management Project
- Managing Across Cultures
- Research Methods
- Master Dissertation (6 months to complete after passing all modules)
Lifelong Learning Department
Phone: 066 7191701