Culinary Arts Management MA / PGDip

This programme is targeted at those seeking to develop a career within the culinary environment of the hospitality industry.  The management of professional culinary enterprises provides an exciting challenge.  Culinary artistry and technique need to be blended with business and management acumen and with the skills of creativity and innovation.  In this creative and contemporary environment the challenge is to innovate the culinary offering to meet ever changing consumer trends and to manage the operation effectively and profitably.

Some previous culinary experience is required but the programme is designed to appeal to potential students from a range of educational and industry backgrounds (whether these be large branded corporate organisations or small proprietor run / family businesses).

UCB is a specialist and internationally renowned provider of programmes in the area of hospitality and culinary arts management. The Culinary Arts Management postgraduate masters and diploma programmes utilise UCB’s specialist facilities and expertise. This enables students to deepen their knowledge of culinary technique and application and also their ability to manage within the culinary environment.

Classical culinary technique is featured within the programmes, with an emphasis towards development and adaptation to the contemporary culinary environment.  Innovation, recipe and food product development are a strong components of the student experience.

The international nature of the modern culinary environment is reflected in the content and delivery of the programme as are the challenges of managing culinary operations as a profit centre whether this be in large companies or small enterprises.

Teaching Methods

A variety of teaching and learning methods are used throughout the programme including lectures, seminars, project work and technical / experimental classes in UCB's specialist kitchen environments.  Guest lecturers supplement the programme where appropriate.

Assessment Methods

Culinary development will include a focus on classical technique as well as evaluation of such technique and adaptation to the contemporary environment.  Experimental, practical, research-focussed learning is a feature in this respect.  There will be an emphasis on project work; other assessments include reports, discussion papers and presentations.  There is one examination.

How long will you study?

PG Diploma: Normally one academic year

MA: Normally one academic year plus up to six months for dissertation

Part time (MA): 2 academic years plus 6 months for dissertation

Part Time (PG Diploma): 2 academic years