CULINARY ARTS MANAGEMENT

The work placement module provides you with the opportunities to develop practical skills, relate theory to practice and to gain a sound base of industrial experience. In addition, the module seeks to develop 'life skills' to assist you in progressing towards a career in management. The work placement period of 48 weeks offers you the opportunity to experience work in the Hospitality industry in the UK, opportunities abroad and to gain academic credit for your learning.

The hospitality industry faces a huge challenge in terms of adapting and promoting services in an interconnected world. In this module you will examine the tactics, strategies, and ways that marketing managers use media communications to secure business. This research approach will extend into exploring the practical and theoretical people management skills required by 21st century managers to maximise the success of their business, through their most important resource: the people. You will explore the role of the manager throughout the employment journey and evaluate best practice procedures to attract and retain your staff. The comprehensive approach to the module also allows you to utilise and practice the many aspects of financial control, designed to prepare you for the rigour and competencies required within the role of Kitchen Manager, Head Chef or Financial Controller.

This module will give you a foundation in research principles and methods, learn to develop strong research ideas and proposals, and explore different research methods. You will review the importance of research ethics and develop data collection, analysis, and interpretation skills. You will learn and prepare to use digital tools and multimedia to enhance your research, delivering engaging and impactful presentations.

This module explores global menu development and the culinary influences that shape the hospitality industry. You will learn how menus serve as marketing tools and reflections of culinary identity, while examining world cuisines, food cultures, and traditional dishes. Key topics include menu planning, technical development, and the impact of globalisation and migration on menu design. You will gain practical skills in structuring various menu formats, incorporating sustainability, and maintaining consistency in recipe execution. The module also covers menu engineering, performance analysis, and adapting menus for diverse markets, with a focus on sustainable sourcing, ethical practices, and responding to evolving consumer preferences.

This module provides an in-depth exploration of the beverage industry, covering alcoholic and non-alcoholic drink categories, production methods, service techniques, and industry regulations. You will gain knowledge of the historical and cultural significance of beverages, develop sensory evaluation skills, and learn responsible service practices. You will examine emerging trends, sustainability, and business strategies in beverage operations, preparing students for careers in hospitality, food and beverage management, and related industries.

In this module, you will have the opportunity to apply management principles in a 'live' realistic working environment situation. You will be expected to demonstrate managerial skills to ensure the execution of a successful operation and will have to exhibit effective teamwork and collaboration skills throughout each stage. Upon completion of the module, you will also understand industry requirements with regard to managing safely and effectively and complying with all relevant legislation and industry policy.

This module introduces you to the essential skills needed for planning events in the hospitality industry. You will learn about different types of events, such as weddings, conferences, and festivals, and the process from planning to execution. You will explore how to create event concepts, select venues, and develop timelines and checklists for smooth organisation. The module covers budgeting for events, including managing costs and income from sources like ticket sales and sponsorships, as well as marketing strategies such as social media and event branding. You will also learn how to manage vendors and teams, communicate effectively with clients and stakeholders, and handle health, safety, and sustainability considerations to ensure eco-friendly and inclusive events.

This module provides an in-depth exploration of kitchen operations, menu planning, culinary innovation, and effective staff management. You will gain practical skills in kitchen workflow, equipment uses, and organisational efficiency while learning to design creative, cost-effective menus that reflect current trends and customer preferences. The module emphasises sustainability, innovative cooking techniques, and effective cost control, preparing students to balance creativity with business considerations. Additionally, you will develop leadership, communication, and marketing skills to manage kitchen teams and promote their culinary creations.

This module covers the essential skills needed for food photography, including technical camera techniques, food styling, post-processing, and commercial applications. You will learn how to master lighting, composition, and advanced photography techniques like focus stacking and macro photography. You will explore creative food styling, using props and backgrounds to enhance food presentation, while also developing editing skills to produce polished, professional images. Additionally, you will gain experience in commercial food photography, learning how to tailor images for branding, social media, and marketing purposes, and building a professional portfolio for future clients.

The area of patisserie is highly specialised and it can take many years to develop the required technical skills. This practical module introduces you the fundamental techniques of professional pastry production, including the art of tempering chocolate, mastering boiled sugar, and showcasing creativity with fresh, seasonal fruits. You will craft modern plated desserts, drawing on standardised recipes and adapted classical methods, all while incorporating contemporary industry trends to appeal to diverse and sustainable target markets.

This module focuses on the unique challenges for entrepreneurs of running small businesses in the hospitality industry. You will learn how to choose the best locations based on local demand and resources, as well as key financial skills such as raising finance, creating business plans, and making decisions for long-term success. The module also covers important legal requirements like food safety standards and licenses, along with design and operational strategies to improve customer experience and business efficiency.

This module offers a detailed journey through the stages of food product development—starting with conceptualisation and prototyping, moving through testing and refining, and culminating in the final product launch. As part of this, you will engage in the design and creation of an original food product, complemented by a prototype of its inventive packaging. Through this immersive experience, you will have the chance to channel your culinary creativity, innovation, and experimentation into developing practical food products, all set against the backdrop of a modern industry context.

This module equips you with the skills needed to lead effectively in a globalised, multicultural business environment. You will explore the impact of globalisation on leadership, develop cultural intelligence (CQ), and learn strategies for managing diverse teams. Key topics include cross-cultural communication, leadership styles, conflict resolution, and ethical challenges in international business. By applying cross-cultural leadership theories to real-world scenarios, you will gain practical skills to navigate cultural differences, adapt leadership styles, and drive success in global organisations. This module is ideal for those pursuing leadership roles in multinational companies or global industries.

This module empowers you to research, plan, and execute a culinary-related project. You will explore a contemporary topic within the culinary industry through both primary and or secondary research, developing valuable insights into its evolving landscape.

This module covers essential financial concepts for managing and analysing business performance. You will learn about working capital management, including its cycle and effective planning. The module explores debt/equity financing and cost of capital models, helping you to understand how businesses raise finance. Capital investment decisions are also discussed, focusing on investment appraisal, risk, and sensitivity analysis. You will also learn about public limited companies, interpreting published accounts, and analysing financial ratios such as profitability, liquidity, and capital gearing, while understanding the limitations of these financial metrics.

This module provides you with a comprehensive understanding of franchising and brand creation in the hospitality industry. It covers the essentials of the franchise business model, including the roles of franchisees and franchisors, legal frameworks, and the challenges and benefits of franchising. You will learn how to build a unique brand identity, create effective marketing strategies, and maintain brand consistency across franchise locations. Additionally, the module addresses strategies for expanding a franchise into new markets, managing finances, and ensuring quality control.

This module offers a comprehensive overview of gastronomy, exploring its cultural, scientific, and business aspects. You will examine the evolution of food from ancient times to modern trends and learn about key figures in the culinary world. You will investigate the role of food in shaping identity, rituals, and global traditions, as well as issues such as cultural appropriation in cuisine. In addition, you will explore the science of food, including molecular gastronomy techniques like emulsification, fermentation, and sous-vide, as well as sensory science and flavour perception. With a focus on sustainability and ethics in food systems, including farm-to-table practices and ethical eating you will discuss how this impacts the business of gastronomy, including culinary tourism, fine dining, and food trends.

This module explores the connection between food, health, and wellbeing, focusing on how food choices impact physical and mental health. You will learn about nutrition, dietary requirements, the role of food in disease prevention, and how to create balanced meals through examining food trends, sustainability, and the ethical implications of food choices.