BSc Culinary Industry Management with Foundation Year
Entry requirements
72 UCAS points required from level 3 qualifications. These can include: A-Levels at grades B and C (if you have two A-Levels) or grades D, D and D (if you have three), or above BTEC Extended Diploma with Merit, Merit, Pass 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, combining tourism and hospitality studies with culinary arts. Core topics include Accounting, Marketing, Entrepreneurship, Statistics and Research Methods. Optional modules allow specialisation in areas such as advanced patisserie and sustainable confectionery management. On-campus facilities include a fine dining restaurant, professional kitchens and a Food Microbiology Lab.
Modules
- Personalised Learning
- Business Environment in Hospitality, Leisure and Tourism
- Introduction to Hospitality, Leisure and Tourism
- Study Skills for Success
- Careers in Hospitality, Events, Aviation and Tourism (HEAT) Industries
- Delivering the Customer Experience
- 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
- Hospitality Business Conceptualisation
- Plant-based Ready Meal Concepts
- Dissertation