CULINARY ARTS Management

Classical cuisine, rooted in centuries of culinary tradition, has shaped how chefs worldwide approach their craft application. These foundational methods and key principles help professional chefs organise their kitchens, work with fresh ingredients, and create exceptional dishes to the highest standards. In this module, you will explore the complex connection between culinary artistry, modern kitchen management, and innovative approaches in the ever-evolving food industry. You will also hone your skills in classic techniques like roasting, braising, grilling, sautéing, and baking. With a vital focus on using top-quality ingredients, you will have the chance to unleash your culinary creativity to produce intricate dishes paired with perfect garnishes.

In this module you will explore the rich and diverse culinary traditions that have developed across the world. You will examine how food is intertwined with culture, history, geography, and socio-political dynamics. The module provides a comprehensive analysis of global food systems, regional cuisines, food rituals, and the globalisation of food. Through an interdisciplinary approach, you will investigate how food serves as both a reflection of and a driver for social, cultural, and economic changes in various societies.

Let your creativity flow in designing and developing new, exciting, and innovative food products, based on a brief from a real-life industry scenario - from the initial concept brief to the product launch. This module will provide you with a unique opportunity to gain an in-depth understanding of all the essential technical processes and theoretical models of commercial new food product development. An additional learning focus will include healthier alternatives, considering consumer allergens and special diets e.g. vegan/vegetarian and free-from products.

Today's global hospitality industry requires leaders to have an understanding of management and leadership across cultures, so you will explore the issues surrounding this in diverse cultures. You will examine the sustainable principles of management including, diversity, equality and equity, management styles, motivation techniques and leadership theories as well as any complexities and contradictions that may occur.

This module draws inspiration from taught elements of the programme where you will showcase your learning journey and practical skills development. The culmination of this will be the creation of your final food concept and research output in a culinary challenge showcase. This showcase is designed so you can exhibit independent, technical, and critical research skills in a creative and innovative project. The production of this final concept is based on your passion for innovation and research relevant to the dynamic culinary sector culminating in you presenting your culinary concepts to a panel for sensory evaluation.

In today’s global culinary and hospitality landscape, food sustainability and regulatory compliance aren’t just important - they're essential. Protecting public health and building consumer trust starts with safe, traceable, high-quality food. Businesses that fail to meet these standards risk devastating recalls, legal consequences, and irreparable damage to their reputation. In this module you will learn how to minimise the risks through conducting food risk assessments using the internationally recognised HACCP framework, master auditing techniques to evaluate food safety and supply chain systems and apply sustainable food management practices that drive operational efficiency and environmental responsibility. Whether you're interested in a role in procurement, quality control, product development, or food innovation, this module offers opportunity to explore a range of sustainable food systems.

In this module, you will develop a critical perspective of the long and short term decisions faced by senior managers. You will develop a rich understanding of the business and economic environment. You will learn how to analyse financial and operational data to create value for senior stakeholders. In doing so, you will apply a range of financial methodologies and case study research strategies that will advance your capability to make real-time-decisions in the culinary business sector.

The world’s population is set to grow at an unprecedented rate, bringing with it global challenges that few have seen before or considered a reality. Just how do we feed such a population? How is this sustainable? In this module you will examine how the human need for food has developed alongside our growing numbers, and how future generations will need to adapt and develop the food chain to feed a growing race.

This dynamic and hands-on module explores the creation of beverages and mixology with a focus on developing unique drinks for retail markets and culinary businesses. You will learn the fundamental principles of beverage production, mixology, ingredient selection, flavour profiles, and development techniques. The module will allow you to gain valuable insight into the commercial aspects of bringing a new beverage to market. By the end of the module, you will have developed an original beverage, refined it through practical experimentation and the critical review of the beverage concept. You will conduct consumer research and sensory evaluation in preparation for marketing and retail. You will build confidence in experimentation, innovative thinking and mastery of the beverage sector to create a unique product ready for consumers.

Mastering the art of patisserie takes dedication and years of practice to perfect the intricate technical skills involved. In this practical module, you'll get hands-on experience with a wide variety of professional patisserie techniques. You will develop essential skills to craft stunning pastries that cater to a diverse range of sustainable markets. From classic treats like tarts, mille-feuilles and éclairs to delicate macarons, meringues, and modern plated desserts, you'll explore the full spectrum of pastry artistry. You will also dive into highly classical elements of French patisserie, such as tempering chocolate, working with boiled sugar, and creating elegant petits fours, ensuring a well-rounded foundation in the world of professional pastry production.

The postgraduate work placement module provides you with the opportunities to further develop practical skills, relate theory to practice and to gain a sound base of experience. In addition, the module seeks to develop 'life skills' to assist you in progressing towards a career in management. The placement period offers you the opportunity to experience work in the hospitality industry and to gain academic credit for your learning. It is important therefore that you are given the opportunity to work in an organisation which is both appropriate to their needs and has a professional approach towards training and development. Your needs and any previous experience are taken into consideration, when introducing you to a suitable employer. The staff in the hired@UCB suite will draw on their extensive experience to ensure that the objectives are met as fully as possible.