BSc Culinary Industry Management
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.
About this course
BSc (Hons) International Tourism Management, covering accounting, marketing, entrepreneurship, research methods, statistics, and communication. Core modules include Hospitality Business Conceptualisation and Applied Research Methods, alongside culinary-focused options such as International Gastronomy and Sustainable Confectionery Management. A compulsory dissertation allows independent research in the final year, and the course can be studied with an industry placement or as a Level 6 Top-Up.
Modules
- Innovation and Entrepreneurship
- Product Development
- International Gastronomy
- Sustainable Confectionery Management
- Advanced Patisserie and Confectionery
- Hospitality Business Conceptualisation
- Dissertation
- Plant-based Ready Meal Concepts
- Designing the dining experience: from the Diner's Perspective
- Introduction to Future Food and Culinary Management
- Becoming a Food Professional
- Principles of Food Microbiology
- Creating the Restaurant Experience
- Fundamentals of Pastry
- Introduction to Accounting and Finance
- Health and Nutrition
- Talent Management and Leadership
- Sustainable Menu Design
- Applied Research Methods
- Food Quality and Sensory Analysis
- Digital Marketing and Consumer Behaviour
- Patisserie Innovation
- Pastry Technology and Future Trends
- Innovation and Entrepreneurship
- Product Development
- Designing the dining experience: from the Diner's Perspective
- International Gastronomy
- Sustainable Confectionery Management
- Advanced Patisserie and Confectionery
- Dissertation
- Hospitality Business Conceptualisation
- Plant-based Ready Meal Concepts