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Graduates from this course have gained employment with a wide range of organisations

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

Graduates from this course are employed in many different roles

  • Chef Proprietor
  • Head chef
  • Executive Head Chef
  • Development Chef
  • Restaurateur
  • Entrepreneur
  • Food Presenter in Media

Overview

In this section

Developing professional chef managers and entrepreneurs.

Summary

Study Culinary Arts Management at Ulster University in the United Kingdom.

This degree has been designed to meet the needs of those who wish to work in the food management industry. It is aimed to help you develop a detailed knowledge of culinary arts and the competencies necessary for management in an evolving and dynamic industry that is highly customer focused and media influenced.

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About this course

In this section

About

Culinary Arts Management is for those who are passionate about food and who thrive in a fast paced environment. It is for those who strive to cook professionally and who wish to learn all aspects from the practical skills to the managerial functions required to work in this challenging and rewarding industry. The programme is characterised by its practical components with emphasis placed on the development of skills, knowledge and theoretical concepts to meet the needs of the specialist niche food management industry. Practical modules are delivered in the realistic work environment of the 'Taste of Ulster' award winning Academy restaurant and kitchens. Further information can be accessed at: www.business.ulster.ac.uk/academyrestaurant.

Associate awards

Diploma in Professional Practice International DPPI

Diploma in International Academic Studies DIAS

Find out more about placement awards

Attendance

The programme can be completed in one to four years, depending on level of entry. You will normally complete three modules per semester, with class contact time approximatley three hours per week per module. Typically you will be attending the Belfast campus 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 2016
How to apply

Modules

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.

In this section

Year one

Classical Gastronomy

Year: 1

This is an introductory module, which will familiarise the students with the fundamental principles and practices within classical culinary arts and gastronomy. It provides an introduction to the global commodities available, the terminology, practical skills and culinary techniques of classical gastronomy and the principles of good kitchen organisation and operation.

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. This module will consolidate the culinary skills, techniques and processes necessary to progress to the next modular level.

Foundation in Wines and Spirits

Year: 1

This module identifies the operative aspects of the Hospitality and Licensed Trade and provides technical, practical and theoretical skills, which the student requires within the Hospitality and Licensed Trade Industry. This module introduces the students to a range of alcoholic beverages and the source and current market trends. It also considers the health implications for the consumer.

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.

Academic and Professional SKills

Year: 1

This module is intended to introduce and develop the necessary academic and professional skills required by the student for a successful career at university and post-graduation.

Restaurant Operations

Year: 1

Restaurant Operations provides an introduction to a wide range of service processes and operations which are found in the International Food Service 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 food service operation.

Introduction to Management

Year: 1

This module examines the theories of management and applies these to the practice of organisational management. It's an introductory module which will familiarise students 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 professional management. Issues such as methods of improving organisational effectiveness, leadership, team building and motivation are studied.

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.

Human Resource Issues

Year: 2

The Human Resource Issues module will provide students with an introduction to the fundamentals of Human Resource Management and people management concepts. The module provides an introduction to the legal framework and examines key issues associated with managing people within the service industry.

Accounting Studies

Year: 2

This module introduces the student to financial accounting. The impact of the contemporary business environment is considered in relation to the profitable management of a range of service industries. The module includes final accounts, budgeting and costing and is intended to lay the foundation for the final year module Financial 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.

Marketing for Services

Year: 2

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

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.

Year three

Placement

Year: 3

This module is optional

Placement provides students with 48 weeks of professional work experience. It provides an opportunity for students to gain an understanding of the employment context of their academic discipline and will enable each student to satisfy specific learning objectives based on organisational, course and personal development needs.

Study Abroad

Year: 3

This module is optional

The Study Abroad option is a complement to and an extension of the work engaged in at the University and provides the opportunity for each student to enhance specific learning objectives by studying of an institution in a different cultural and educational environment.

Year four

Innovative Food

Year: 4

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

Leadership and Business Performance

Year: 4

The module provides a study of theory and practice of effective leadership toward peak performance of hospitality and tourism organisations. The students will appreciate how the effective leader of the future recognizes that by striving for peak performance now, will not only harness the capability to outperform their complacent counterparts, but also create a foundation to flourish.

Decision Making

Year: 4

Computer gaming and simulation are used as a vehicle to develop a deeper understanding of the operational dynamics of a hospitality business, higher-level accountancy skills for operational management, business analysis, budgeting, predictive planning and financial model building to enhance management and decision making in the hospitality and tourism industry.

Executive Food Operations Management

Year: 4

This module applies and consolidates the theories, concepts and practical operations from previous years of the Culinary Arts Programme. It requires students to organise, manage, analyse and evaluate a food and drink operation at management level

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.

Human Resource Management

Year: 4

This module is optional

HRM is now often seen as the major factor differentiating between successful and unsuccessful organisations in achieving competitive advantage. This module introduces students to Human Resource Management as a strategic area of business activity and enables students to acquire knowledge and understanding of the key activities of Human Resource Management.

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.

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.

Services 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 services marketing management. It is a module that builds on the Marketing for Services module. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix and e-marketing within specific businesses at a local, national and international level as they apply to the services marketing management function.

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.

In this section

A level

The A Level requirement for this course is BBB.

BTEC

Overall BTEC award profile DDM to include Unit profile of 9 distinctions.

Irish Leaving Certificate

Overall Irish Leaving Certificate profile BBBBB.

Scottish Highers

The Scottish Highers requirement for this course is AABCC.

Scottish Advanced Highers

The Scottish Advanced Highers requirement for this course is BBB.

International Baccalaureate

Overall International Baccalaureate profile minimum 26 points (13 at higher level).

Access to Higher Education (HE)

Overall Access profile 70%.

GCSE

GCSE Profile to include minimum Grade C or above in Mathematics and English Language.

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.

Teaching and learning assessment

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.

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 reviwed by the Course Director and exemptions are then agreed during the Induction process.

Careers & opportunities

In this section

Graduate employers

Graduates from this course have gained employment with a wide range of organisations. Here are some examples:

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

Job roles

Graduates from this course are employed in many different roles. Here are some examples:

  • Chef Proprietor
  • Head chef
  • Executive Head Chef
  • Development Chef
  • Restaurateur
  • Entrepreneur
  • Food Presenter in Media

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 and the Country Clubs, Florida; The Merrion Hotel, Dublin; Chapter One Dublin; Gleneagles Hotel, Scotland 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.

Apply

Applications for full time undergraduate courses are made through UCAS

https://www.ucas.com/.

How to apply

Start dates

  • September 2016

Fees and funding

In this section

Fees (per year)

Northern Ireland & EU:
£3,925.00
England, Scotland & Wales:
£6,000.00
International:
£12,890.00

Scholarships, awards and prizes

Institute of Hospitality, Janus Award Nomination.

Hospitality Ulster’s Rising Star Award.

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 and normal living are a part of university life. 

Where a course has additional mandatory expenses we make every effort to highlight them in the online prospectus. 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.

Contact

Ulster Business School Office

T: +44 (0) 28 9036 6351

E: business@ulster.ac.uk

Course Director: Mrs Audrey Clements

T: +44 (0) 28 9536 7380

E: ab.clements@ulster.ac.uk

Testimonials

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.