Develop the culinary skills and management knowledge necessary for a vibrant global career.
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 (visit The Academy website), 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.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
In this section
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.
Graduates can choose from a wide range of career pathways, 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 journalists or stylists. The focus on employability within the degree ensures our graduates progress quickly to senior roles in management.
100% of the teaching team have achieved Fellowship of the Higher Education Academy and seven of these team members have Senior Fellowship of the Higher Education Academy.
The programme can be completed in five to seven years, depending on level of entry. You will normally complete two modules per semester, with class contact time approximately three hours per week per module. Typically you will be attending the Belfast campus a minimum of three days per week. You will be expected to undertake independent study of around 10 hours per week per module.
Managerial and culinary skills are developed during the course through a unique blend of teaching and learning methods. The course is one of the few at university level that offers the practical learning environment of a commercial 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:
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 near the start date and may be subject to 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 of attendance will often 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 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 Masters 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 via one method or a combination e.g. examination and coursework . 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 four learning outcomes, and no more than two 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.
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 Masters 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 Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures correct for academic year 2019-2020.
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 (20%) or Lecturers (55%).
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) by Advanced HE - 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 2021-2022.
High quality apartment living in Belfast city centre adjacent to the university campus.
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The Belfast campus is situated in the artistic and cultural centre of the city, the Cathedral Quarter.
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.
In this section
Year: 1
Status: C
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.
Year: 1
Status: C
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.
Year: 1
Status: C
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.
Year: 2
Status: C
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.
Year: 2
Status: C
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: 2
Status: C
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.
Year: 2
Status: C
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.
Year: 3
Status: C
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.
Year: 3
Status: C
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.
Year: 3
Status: C
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.
Year: 3
Status: C
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: 4
Status: C
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.
Year: 4
Status: C
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.
Year: 4
Status: C
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.
Status: O
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
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.
In this section
Grades BCC
QCF Pearson BTEC Level 3 Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma (2012 Suite)
Award profile of DDM
RQF Pearson BTEC Level 3 National Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma (2016 Suite)
Award profile of DMM
QCF Pearson BTEC Level 3 Diploma / OCR Cambridge Technical Level 3 Diploma (2012 Suite)
Award profile of DM plusA Level Grade C
RQF Pearson BTEC Level 3 National Diploma / OCR Cambridge Technical Level 3 Diploma (2016 Suite)
Award profile of DM plusA Level Grade C
QCF Pearson BTEC Level 3 Subsidiary Diploma / OCR Cambridge Technical Level 3 Introductory Diploma (2012 Suite)
Award profile of M plusA Level Grades BC
RQF Pearson BTEC Level 3 National Extended Certificate / OCR Cambridge Technical Level 3 Extended Certificate (2016 Suite)
Award profile of M plusA Level Grades BC
104 UCAS tariff points to include a minimum of five subjects (four of which must be at higher level) to include English and Maths at H6 if studied at Higher level or O4 if studied at Ordinary Level.
Grades BCCCC
Grades CDD
Overall profile is minimum 24 points (including 12 at higher level)
Overall profile of 60% (120 credit Access Course) (NI Access Course)
Overall profile of 12 credits at Distinction, 30 credits at Merit and 3 credits at Pass (60 credit Access Course) (GB Access Course)
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.
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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.
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.
In this section
Graduates from this course are now working for:
With this degree you could become:
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.
Diploma in Professional Practice (International) DPP(i)
Through the structured practical experience, placement – at home or abroad – assists in consolidating knowledge and skills learnt during Years one and two studies and in developing individual maturity, self-awareness and confidence. The satisfactory completion of the industrial placement year leads to the award of Diploma in Professional Practice (International) upon graduation. During this year you undertake additional placement related duties. Some students use this period as an opportunity to travel and work with internationally based companies while others opt to be UK based. Companies include Disney World and the Country Clubs, Florida; The Merrion Hotel, Dublin; Chapter One Dublin; Gleneagles Hotel, Scotland and in food product development environments.
Alternatively, you can opt to complete a period of study abroad.
Diploma in International Academic Studies (DIAS)
After two years of university-based work, you can study abroad through a number of initiatives including Study USA and Erasmus. 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 upon graduation.
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.
The price of your overall programme will be determined by the number of credit points that you initiate in the relevant academic year.
For modules commenced in the academic year 2023/24, the following fees apply:
| Credit Points | NI/ROI Cost | GB Cost | International Cost* |
|---|---|---|---|
| 120 | £4,710 | £9,249.60 | £15,840 |
| 60 | £2,355 | £4,624.80 | £7,920 |
| 30 | £1,177.50 | £2,312.40 | £3,960 |
| 20 | £785 | £1,541.60 | £2,640 |
NB: A standard full-time undergraduate degree is equivalent to 120 credit points per year.
*Please note our on campus part-time postgraduate courses are not open to international (non-EU) students.
Institute of Hospitality, Janus Award Nomination.
Hospitality Ulster’s Rising Star Award.
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 £150.
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. 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 Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
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
The BSc Culinary Arts Programme provided me with the culinary management skills necessary to meet the challenges and demands of industry and ultimately led me to the apex of my career in teaching and lecturing.
Michael Gillies – Culinary Arts Lecturer, Downpatrick SERC
