Culinary Arts Management
BSc Hons Culinary Arts Management is designed to meet the needs of those who want to work in culinary arts management, within one of the world’s largest industries. You will develop a detailed knowledge of entrepreneurial leadership and the practical culinary skills necessary for management in this dynamic and exciting industry.
| Award Name | Degree - Honours Bachelor at UK Level 6 |
|---|---|
| NFQ Classification | |
| Awarding Body | Ulster University |
| NFQ Level |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Honours Bachelor at UK Level 6 | Ulster University |
Duration
Attendance
The programme can be completed in one to four years, depending on level of entry. You will typically complete three modules per semester, with class contact time approximately three hours per week per module. In addition, in Years 1 and 2 you will receive further class time as part of The Academy based modules. Normally, you will be attending the Belfast campus for a minimum of four days per week. You will be expected to undertake independent study of around 10 hours per week per module.
Entry Requirements
Irish Leaving Certificate
104 UCAS tariff points to include a minimum of five subjects (four of which must be at higher level) to include English and Maths at H6 if studied at Higher level or O4 if studied at Ordinary Level.
Careers / Further progression
Graduate employers
Graduates from this course are now working for:
• Sainsbury's
• Moy Park
• L'Enclume
• Cartmel
• Holohans
• Ardtara Country House Hotel
Job roles
With this degree you could become:
• Chef Proprietor
• Development Chef
• Entrepreneur
• Food stylist
• Head Chef
• Owner Manager
Career options
Industrial forecasts predict an acute shortage of highly skilled executive chefs. Graduates can choose from a wide range of career pathways within the industry from Michelin star restaurants to multinational food service companies to becoming a culinary entrepreneur. Alternatively, there are numerous opportunities in the wider food industry as food product development chefs, food writers or stylists.
You may also proceed to related post graduate study within the school such as the MSc in International Hospitality Management or the MSc in Events Management.
Further information
Start date: September 2024
Deadlines for on-time applications
2024 entry application deadlines
For courses starting in 2024 (and for deferred applications), your application should be with us at UCAS by one of these dates – depending on what courses you apply for. If your completed application – including all your personal details and your academic reference – is submitted by the deadline, it is guaranteed to be considered.
16 October 2023 for 2024 entry at 18:00 (UK time) – any course at the universities of Oxford and Cambridge, or for most courses in medicine, veterinary medicine/science, and dentistry. You can add choices with a different deadline later, but don’t forget you can only have five choices in total.
31 January 2024 for 2024 entry at 18:00 (UK time) – for the majority of courses.
Some course providers require additional admissions tests to be taken alongside the UCAS application, and these may have a deadline. Find out more about these tests at https://www.ucas.com/undergraduate/applying-university/admissions-tests
Check course information in the search tool to see which deadline applies to you at the application weblink below.
Apply as soon as possible: Student funding arrangements mean that as offers are made and places fill up, some courses may only have vacancies for students from certain locations. It’s therefore really important that you apply for your chosen courses by the appropriate deadlines mentioned above, as not all courses will have places for all students.
All applications received after 30 June are entered into Clearing - find out more about Clearing at https://www.ucas.com/undergraduate/clearing-and-results-day/what-clearing
Overview
Develop the culinary skills and management knowledge necessary for a vibrant global career.
Summary
BSc Hons Culinary Arts Management is designed to meet the needs of those who want to work in culinary arts management, within one of the world’s largest industries. You will develop a detailed knowledge of entrepreneurial leadership and the practical culinary skills necessary for management in this dynamic and exciting industry.
We are 1 of only 5 UK universities that offer a world class learning environment (visit The Academy website), allowing you to put your business management principles into practice in the realistic work environment of the award winning Academy restaurant. Ulster University is 2nd in the UK for Hospitality, Event Management and Tourism (The Guardian University Guide 2024).
Academy - Northern Ireland Centre of food, drink and culture, is a multi award winning learning space for students on the BSc Culinary Arts Management. It features a fully functioning restaurant, wine school, cookery school and conference facilities.
Our main focus is to produce graduates who are work-ready and many of our past students have progressed on to successful careers across a number of sectors.
About
The BSc Hons Culinary Arts Management at Ulster University has been designed to meet the needs of those who wish to work in the food management industry. You will develop an in-depth knowledge of culinary arts and the management skills necessary for this dynamic and highly customer-focused industry.
The degree is based on creativity, innovation and experiential learning in order to provide you with the best learning experience possible. You will enhance your knowledge in key areas of management and business, including strategy, marketing, finance, human resource management, operations management, entrepreneurship and personal development.
You will also gain valuable industry experience and put your business management principles into practice as you work in our award-winning Academy restaurant and kitchens.
100% of the teaching team have achieved Fellowship of the Higher Education Academy and 7 of these team members have Senior Fellowship of the Higher Education Academy.
Modules
Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
Year 1
Hospitality Business Operations
Gastronomy and Society
Contemporary Gastronomy
Pastry & Confectionery
Management in Action
Year 2
Hospitality Business Operations Management
Fundamentals of People Management
Accounting Studies
Business Research Methods
Advanced Culinary Operations
Contemporary Marketing Practice
Year 3
Placement - Optional
International Academic Studies - Study Abroad - Optional
Year 4
Innovative Food
Data and Performance Metrics Analysis
Leadership and Professional Development
The Business Plan
Current trends in People Management
Research Paper - Optional
Strategic Management in the Hospitality Industry - Optional
Management Accounting - Optional
Digital Marketing Management - Optional
Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessments. This feedback may be issued individually and/or issued to the group and you will be encouraged to act on this feedback for your own development.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification, the assessment timetable and the assessment brief. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised. The module pass mark for undergraduate courses is 40%. The module pass mark for postgraduate courses is 50%.
Associate awards
Diploma in Professional Practice DPP
Diploma in Professional Practice International DPPI
Diploma in International Academic Studies DIAS
Professional recognition
Institute of Hospitality (IoH)
Accredited by the Institute of Hospitality that academic, vocational and professional standards achieved are appropriate and programme content and delivery meet international Institute of Hospitality benchmark standards.
Work placement / study abroad
During year three of the course, you have the opportunity to complete a work placement or study abroad. This may be a 48 week work placement with a range of companies including Disney World, Florida; Fairmont Chatueu, Whistler; The Ritz, London; The Muddlers Club, Belfast; Solis Lough Eske Castle and in food product development environments. The satisfactory completion of placement leads to the award of Diploma in Professional Practice/ Diploma in Professional Practice (International) upon graduation.
Alternatively, you can opt to complete a period of study abroad. During this period, you spend two semesters in an educational institution, which will provide exposure to alternative business cultures and protocols and enhance your personal and professional development. Successful completion of the placement leads to the award of the Diploma in International Academic Studies (DIAS) upon graduation.
Ulster University,
2-24 York Street,
Belfast
BT15 1AP
T: 02870 123 456