This course is an industry-specific masters degree for either people intending to enter the hospitality, food and culinary arts sectors or those who are already at the appropriate developmental stage of their careers in the sector. It will be of interest to culinary arts professionals wishing to professionally develop themselves; entrepreneurs who would like to explore and develop a food concept; graduates interested in pursuing a career in food and culinary arts management; and to people with an interest in gastronomy and the culinary arts.
The programme has three distinct pathways which may be described as a professional pathway for established practitioners in the field of professional cookery, a pathway for graduates wishing to follow a traditional masters and an entrepreneurial pathway for those wishing to enter the food / food service industries through the development of a business concept in the sector.
Course structure
Each pathway follows a common core of three modules. Each individual pathway also has 2 specialist core modules that are appropriate to the students' background and personal aims in following the course. Students specialise further with two further options.
Students also undertake a major research project that is appropriate to their pathway. The Research Methods core module underpins the final project.
A unique aspect of this programme is in the blended approach to its delivery through attending university in short study blocks of two or three days and the university's online virtual learning environment.
Each module is designed to be delivered over six days full-time study and the delivery will vary according to the needs of each module. Modules are completed through a blend of attending the university in short study blocks and supported by online study. It will be possible to complete some modules wholly online through the virtual learning environment and others purely by attending the university for two three-day study blocks.
The optional module Gastronomic Tourism is an opportunity to undertake a four-day field trip to an area of gastronomic interest supported by online study.
Areas of study
Topics covered include professional culinary arts, management, and entrepreneurship.
Syllabus
Common core modules
Food, culture and society
Food, diet and nutrition
Research methods
Specialist pathway core modules
Professional:
Food service system
Innovation and creativity of food concepts
Management:
Food service system
Managing service operations
Entrepreneurial:
Entrepreneurship in food and drink
Managing service operations
Options (two from six modules)
Professional:
Entrepreneurship in Food and Drink
Food media and Creative Writing
Service Industry Marketing
Managing Service Operations
Visual Culture and Semiotics of Food
Gastronomic Tourism (field-trip)
Management:
Service Industry Marketing
Entrepreneurship in Food and Drink
Food Media and Creative Writing
Niche Food Retailing
Visual Culture and Semiotics of Food
Gastronomic Tourism (field-trip)
Entrepreneurial:
Innovation and Creativity of Food Concepts
Food Media and Creative Writing
Service Industry Marketing
Niche Food Retailing
Visual Culture and Semiotics of Food
Gastronomic Tourism (field-trip)
Final project
Professional: Culinary arts project
Management: Dissertation
Entrepreneurial: Business enterprise plan
Career and progression opportunities
Graduates will, according to their previous background and pathway, be able to either enter the hospitality and food industries or for those who are already industry practitioners in this field will be able to further develop their careers.
