Lewis Walker

Lewis' Profile

Job title

Senior Curriculum Leader

Academic qualifications

MA, BA (Hons), PGCE, Advanced Culinary Skills (CPD)

Professional recognition / membership

British Culinary Federation Master Chefs of Great Britain Craft Guild of Chefs Institute of Hospitality Institute of Food Science and Technology

Telephone

0121 604 1000

Profile

My culinary career began back while I was travelling, experiencing different cuisines and working casually as I moved, and then continued when I returned to the UK. After a series of varied kitchen roles, I decided to professionalise my skills and knowledge by studying at University College Birmingham, what was then the Birmingham College of Food, Tourism and Creative Studies. It was this jump into the academic arena that awoke my interest and passion for teaching and learning in Professional Cookery.

Since then, I have worked in, run and owned a number of businesses across the catering industry, from restaurants, hotels and bars to contract catering units, private dining and street food enterprises.

My role now is as a culinary arts lecturer, teaching on undergraduate and postgraduate degrees across the food spectrum, alongside my role as Senior Curriculum Lead for Higher Education, developing new and innovative programmes in culinary arts, kitchen management, culinary innovation, global gastronomy and future food strategies.

Teaching

Kitchen and Restaurant Operations

Culinary Arts Skills Development (Practical and Theory)

Culinary Research and Development

Global Menu Development

Culinary Innovation and Product Development

Creative Kitchen Management

Creative Beverages

Sustainable Food Strategies

Future Foods

Gastronomy

Culinary Management Project (Masters Level)

Dissertation Supervisor

Year Manager

Competition Mentor

Research interests and scholarly activity

Undergraduate/postgraduate dissertation supervision across a range of topics and areas.

My role as Senior Curriculum Leader enables me to lead on the design, development and implementation of innovative, current and demanded curriculum across a range of subjects and programme areas.

Industry collaborations on recipe development, new technology application and food waste initiatives

External Engagements

Currently External Examiner on an MSc Hospitality Business award for the Shannon College / Galway University in Ireland

Have previously consulted for institutions from Hong Kong, Malta, Finland and across the UK

Work closely with the Master Chefs of Great Britain in supporting UK culinary education

Consultancy work for food manufacturing companies such as Mars, Unilever and a number of SME food producers

Other activities

Dissertations, competitions and new product development.

Birmingham College of Food

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