Culinary Arts Management
BSc (Hons)

2021/22 Full-time Undergraduate course


Bachelor of Science with Honours


Ulster University Business School


Department of Hospitality and Tourism Management


Belfast campus

UCAS code:

The UCAS code for Ulster University is U20

Start date:

September 2021

With this degree you could become:

  • Chef Proprietor
  • Development Chef
  • Entrepreneur
  • Food stylist
  • Head Chef
  • Owner Manager

Graduates from this course are now working for:

  • Sainsburys
  • Moy Park
  • L'Enclume
  • Cartmel
  • Holohans
  • Ardtara Country House Hotel


Develop the culinary skills and management knowledge necessary for a vibrant global career.


Ulster University is 1st in the UK for Hospitality, Leisure, Recreation & Tourism (Complete University Guide, 2021).

BSc Hons Culinary Arts Management is designed to meet the needs of those who want to work in culinary arts management, within one of the world’s largest industries. You will develop a detailed knowledge of entrepreneurial leadership and the practical culinary skills necessary for management in this dynamic and exciting industry.

We are 1 of only 6 UK universities that offer a world class learning environment (, allowing you to put your business management principles into practice in the realistic work environment of the award winning The Academy restaurant. Ulster is also ranked in the top 2 UK Universities for Hospitality, Events and Tourism (Guardian University Guide 2020).

Our main focus is to produce graduates who are work-ready and many of our past students have progressed on to successful careers across a number of sectors.

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About this course


The BSc Hons Culinary Arts Management at Ulster University has been designed to meet the needs of those who wish to work in the food management industry. You will develop an in-depth knowledge of culinary arts and the management skills necessary for this dynamic and highly customer-focused industry.

The degree is based on creativity, innovation and experiential learning in order to provide you with the best learning experience possible. You will enhance your knowledge in key areas of management and business, including strategy, marketing, finance, human resource management, operations management, entrepreneurship and personal development.

You will also gain valuable industry experience and put your business management principles into practice as you work in our award-winning Academy restaurant and kitchens.

100% of the teaching team have achieved Fellowship of the Higher Education Academy and 7 of these team members have Senior Fellowship of the Higher Education Academy.

Associate awards

Diploma in Professional Practice DPP

Diploma in Professional Practice International DPPI

Diploma in International Academic Studies DIAS

Find out more about placement awards


The programme can be completed in one to four years, depending on level of entry. You will typically complete three modules per semester, with class contact time approximately three hours per week per module. In addition, in Years 1 and 2 you will receive further class time as part of The Academy based modules. Normally, you will be attending the Belfast campus for a minimum of four days per week. You will be expected to undertake independent study of around 10 hours per week per module.

Start dates

  • September 2021

Teaching, Learning and Assessment

Managerial and culinary competencies are developed during the course through a unique blend of learning and teaching methods. The course is one of the few at university level that offers the practical learning environment of a fully operational restaurant, coupled with the theoretical underpinning. Furthermore, all years avail of industry visits and talks from industry leaders. The compulsory placement year allows you to hone your skills prior to completing your final year and graduation.

The development of your own learning and the ability to research and to critique your own performance enables you to reach a level of performance commensurate with this qualification. Competencies are tested in written assignments, examinations, practical course work and seminars and case study scenarios.


The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.

Each course is approved by the University and meets the expectations of:

Attendance and Independent Study

As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.

Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10- or 20-credit modules (more usually 20) and postgraduate course typically 15- or 30-credit modules.

The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.

Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.

Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.


Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessment. The precise assessment will depend on the module and may be subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification and the assessment timetable. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.

Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised.

Calculation of the Final Award

The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).

Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.

All other qualifications have an overall grade determined by results in modules from the final level of study. In Master’s degrees of more than 200 credit points the final 120 points usually determine the overall grading.

Academic profile

The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.

Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (18%) or Lecturers (57%).

We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic staff (81%) are accredited fellows of the Higher Education Academy (HEA) - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.

The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.

Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.

Figures correct for academic year 2019-2020.

Belfast campus

A globally recognised hub of creativity, innovation and entrepreneurship.


High quality apartment living in Belfast city centre adjacent to the university campus.

Find out more - information about accommodation  

Student support

At Student Support we provide many services to help students through their time at Ulster University.

Find out more - information about student support  

Belfast campus location info

  Find out more about our Belfast campus


Ulster University
York Street
County Antrim
BT15 1ED

T: 028 7012 3456


Here is a guide to the subjects studied on this course.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

Year one

Food and Beverage Operations

Year: 1

Food and Beverage Operations introduces a wide range of commodities, processes and operations which are the foundation for food production and service in the international Hospitality and Catering Industry. The integration of theory and practical skills give students an appreciation of the knowledge and procedures that are fundamental to the efficient running of a catering operation.

Principles of Gastronomy

Year: 1

This introductory module introduces students to the key concepts involved in the study of gastronomy and culinary arts, including principles and practices within gastronomy, the historical development, and the impact of, and current and future trends in gastronomy.

Contemporary Gastronomy

Year: 1

This module will focuses specifically on advancing the culinary skills and techniques in contemporary gastronomy. It confirms and develops the theoretical basis of production and applies this to the development, preparation and presentation of contemporary hot and cold culinary dishes.

Pastry & Confectionery

Year: 1

This module focuses specifically on pastry and confectionery production in the culinary operation. It develops the theoretical basis of pastry and confectionery and applies this to the development, preparation and presentation of hot and cold pastry and confectionery dishes.

Management in Action

Year: 1

This module examines the principals of management and applies these to the practice of organisational management. It is an introductory module, which will help the student become familiar with the nature and scope of management. It examines the development of management theories and the impact of the external and internal environments on effective and professional management. The student will explore how to manage others and how to improve productivity for future business success.

Year two

Food and Beverage Operations Management

Year: 2

This module develops the students' knowledge, understanding and skills in the planning, design and analysis of culinary/hospitality operations environments in order to effectively and efficiently provide appropriate services to the consumer in a global context. The student will be responsible for the reflection and provision of feedback, on their personal performance and that of their peers in planning, execution and outcomes for practical operations.

People Management

Year: 2

Managing People is an important part of all managers' jobs whether they are Line Managers or Human Resource (HR) specialists. Successful management and leadership can make a significant difference to the performance of teams and individuals and to the achievement of organisational objectives. This module is designed to provide students with an introduction to people management strategies which can help achieve high performance within the service industry.

Accounting Studies

Year: 2

This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.

Business Research Methods

Year: 2

The module will develop and enhance the student's ability to carry out appropriate research, process data and utilise effectively the latest ICT packages and applications relevant to their course and their chosen business field.

Advanced Contemporary Gastronomy

Year: 2

This module develops specialist knowledge whilst encouraging creative and innovative thinking and the application of it in menu planning, production and preparation. Students will have developed confidence and can demonstrate their expertise within this creative field.

Contemporary Marketing Practice

Year: 2

This module introduces and explores key areas of marketing theory and their application to the contemporary business organisation. The module defines marketing and examines the development of the marketing concept, the marketing environment and key aspects of contemporary marketing theory and practice including segmentation, consumer behaviour, marketing research, the marketing mix and through assessment provides students with the opportunity to actually apply these concepts to contemporary industry situations.

Year three


Year: 3

This module is optional

This module provides undergraduate students with an opportunity to gain structured and professional work experience, in a work-based learning environment, as part of their planned programme of study. This experience allows students to develop, refine and reflect on their key personal and professional skills. The placement should significantly support the development of the student's employability skills, preparation for final year and enhance their employability journey.

International Academic Studies - Study Abroad

Year: 3

This module is optional

This module provides an opportunity to undertake an extended period of study outside the UK and Republic of Ireland. Students will develop an enhanced understanding of the academic discipline whilst generating educational and cultural networks.

Year four

Innovative Food

Year: 4

This module explores the roles, experiences and influences of the Head Chef\ Chef Manager emerging trends and the practices and processes required to deliver, manage and sustain Manager in the development of innovative food items and menu concepts. Key areas includes: nurturing culinary enterprise, benchmarking successful food innovation, consideration of innovative and menu development to an award winning standard in a business environment.

Performance Metrics Analysis

Year: 4

This module develops the students' knowledge, understanding, application and practice in relation to the core Key Performance Indicators (KPIs), ratios and consumer behaviour analytics used in the hospitality and culinary industries.

Leadership and Professional Development

Year: 4

This module examines the undercurrents, the business and social trends that inform how leadership is thought about and practised. The module content will help the student to look beyond the management and organisational leadership literature to develop working assumptions on a critical approach to leadership - from exploring their own leadership competencies to getting the best from others to improve productivity and business performance.

The Business Plan

Year: 4

This module is optional

In this module students are engaged in practical entrepreneurship and will develop their knowledge of entrepreneurship and the entrepreneurial process. This will be evidenced through the development of a business plan for new venture creation, enterprise development, project management or a community based development project.

Managing Talent and Productivity

Year: 4

This module is optional

The contemporary workplace is changing and there has probably never been a more challenging time to be in Human Resources (HR) or be responsible for managing people. Human Resource teams and Line Managers have a major role to play in driving performance and achieving competitive advantage. This module provides an opportunity for students to acquire the necessary knowledge and skills needed to help attract, manage and retain the best talent nationally and internationally.

Research Paper

Year: 4

This module is optional

This module will assess the student's ability to carry out appropriate academic research, process data and utilize effectively the latest IT applications to provide an independent researched piece of work relevant to their course and their chosen industry.

Strategic Management in the Hospitality Industry

Year: 4

This module is optional

This integrative core module, which places particular emphasis on achieving a balanced understanding of strategic management theory and practice, introduces the concept of business strategy to hospitality and culinary arts management students.

Management Accounting

Year: 4

This module is optional

This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.

Contemporary Marketing Management

Year: 4

This module is optional

This module examines and expands on the principle concepts and theories of marketing and their practical application to contemporary marketing management. It is a module that builds on the Contemporary Marketing Practice module at level 5. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix, e-marketing and digital marketing within specific businesses at a local, national and international level as they apply to the marketing management function.

Standard entry conditions

We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.

A level

The A Level requirement form this course is BCC.

Applied General Qualifications

BTEC Level 3 QCF Extended Diploma with profile DDM.

BTEC Level 3 RQF National Extended Diploma with profile DMM.

Irish Leaving Certificate

104 UCAS Tariff Points to include a minimum of 4 subjects at Higher Level and 1 subject at Ordinary Level. The overall profile must include English and Maths at minimum Grade H6 or above (HL) or O4 or above (OL).

Irish Leaving Certificate UCAS Equivalency

Scottish Highers

The Scottish Highers requirement for this course is BCCCC.

Scottish Advanced Highers

The Scottish Advanced Highers requirement for this course is CDD.

International Baccalaureate

Overall International Baccalaureate profile minimum 24 points (12 at higher level).

Access to Higher Education (HE)

Successful completion of Access Course with an average mark of 60%.


For full-time study, you must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass in English Language and Mathematics at grade C or above (or equivalent).

Essential Skills Level 2 Mathematics will be accepted as equivalent to GCSE Maths.

Essential Skills Level 2 Communication will be accepted as equivalent to GCSE English.

English Language Requirements

English language requirements for international applicants
The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5. Trinity ISE: Pass at level III also meets this requirement for Tier 4 visa purposes.

Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.

Additional Entry Requirements

If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.

Exemptions and transferability

If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.

Based on recent and successfully completed accredited learning, students can seek exemptions from the programme. The Course Director can advise candidates as to the eligibility of their accredited course.

When accepted on the Course you are asked to complete an exemptions form, which is reviewed by the Course Director and exemptions are then agreed during the Induction process.

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Careers & opportunities

Graduate employers

Graduates from this course are now working for:

  • Sainsburys
  • Moy Park
  • L'Enclume
  • Cartmel
  • Holohans
  • Ardtara Country House Hotel

Job roles

With this degree you could become:

  • Chef Proprietor
  • Development Chef
  • Entrepreneur
  • Food stylist
  • Head Chef
  • Owner Manager

Career options

Industrial forecasts predict an acute shortage of highly skilled executive chefs. Graduates can choose from a wide range of career pathways within the industry from Michelin star restaurants to multinational food service companies to becoming a culinary entrepreneur. Alternatively, there are numerous opportunities in the wider food industry as food product development chefs, food writers or stylists.

You may also proceed to related post graduate study within the school such as the MSc in International Hospitality Management or the MSc in Events Management.​

Work placement / study abroad

During year three of the course, you will complete a compulsory work placement or study abroad. This may be a 48 week work placement with a range of companies including Disney World, Florida; Fairmont Chatueu, Whistler; The Ritz, London; The Muddlers Club, Belfast; Solis Lough Eske Castle and in food product development environments. The satisfactory completion of placement leads to the award of Diploma in Professional Practice/ Diploma in Professional Practice (International) upon graduation.

Alternatively, you can opt to complete a period of study abroad. During this period, you spend two semesters in an educational institution, which will provide exposure to alternative business cultures and protocols and enhance your personal and professional development. Successful completion of the placement leads to the award of the Diploma in International Academic Studies (DIAS) upon graduation.

Professional recognition

Institute of Hospitality (IoH)

Accredited by the Institute of Hospitality that academic, vocational and professional standards achieved are appropriate and programme content and delivery meet international Institute of Hospitality benchmark standards.


Applications to full-time undergraduate degrees at Ulster are made through UCAS.

Start dates

  • September 2021

Fees and funding

Fees (per year)

Important notice - fees information

Fees illustrated are based on 21/22 entry and are subject to an annual increase.

Correct at the time of publishing. Terms and conditions apply.

Additional mandatory costs are highlighted where they are known in advance. There are other costs associated with university study.

Northern Ireland and Republic of Ireland Fees


England, Scotland, Wales, the Islands and EU Fees


International Fees


Scholarships, awards and prizes

Institute of Hospitality, Student Management Potential Award.

Hospitality Ulster’s Rising Star Award.

The Department of Hospitality and Tourism Management, supported by Mount Charles Group, offers the Mount Charles Scholarship for full-time first year students from the BSc Culinary Arts Management.

Each scholarship is valued at a total amount of £16,500 and will be paid to students in three (£5,500) instalments in year 1, 2, and final year of their programme.

The scholarship funding will support one student and will be used to pay course tuition fees with any remaining funds to be utilised by the student in support of costs related to their studies, for example, books, laptop or travel expenses.

Additional mandatory costs

Students are required to purchase both front of house and back of house appropriate dress for training in the realistic work environment of the 'Taste of Ulster' award winning Academy restaurant and kitchens. The cost of this is approximately £100.

Tuition fees and costs associated with accommodation, travel (including car parking charges), and normal living are a part of university life.

Where a course has additional mandatory expenses we make every effort to highlight them. These may include residential visits, field trips, materials (e.g. art, design, engineering) inoculations, security checks, computer equipment, uniforms, professional memberships etc.

We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals as well as first-class facilities and IT equipment. Computer suites and free wifi is also available on each of the campuses.

There will be some additional costs to being a student which cannot be itemised and these will be different for each student. You may choose to purchase your own textbooks and course materials or prefer your own computer and software. Printing and binding may also be required. There are additional fees for graduation ceremonies, examination resits and library fines. Additional costs vary from course to course.

Students choosing a period of paid work placement or study abroad as part of their course should be aware that there may be additional travel and living costs as well as tuition fees.

Please contact the course team for more information.


Ulster Business School Office

T: +44 (0)28 9036 6351


Course Director: Michael Gillies

T: +44 (0)28 95367999


Admissions Contact: Fiona Murphy

T: +44 (0)28 9536 7549


For more information visit


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I can safely say, without the tutelage and support, even as a post graduate, I received from the Culinary Arts Management degree course, and from all the team at the Belfast campus, I would not be the proud owner of two city centre restaurants. As a restaurant owner, I cannot stress enough how important is to have facilities such as the Academy Restaurant, producing top quality hospitality operators at such a high standard.

Calvin Holohan – Owner/Manager of Holohans at the Barge and Holohans Pantry.