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Graduates from this course are employed in many different roles

  • Chef Proprietor
  • Head chef
  • Development Chef
  • Restaurateur
  • Entrepreneur
  • Food stylist
  • Lecturing


In this section

Gain the culinary skills and management knowledge for tomorrow’s professional chef managers and entrepreneurs.


The BSc Hons Culinary Arts Management is the perfect course for anyone who is passionate about food and thrives in a fast-paced environment.

Whether you dream of managing the kitchen of a Michelin star restaurant or creating new food products as a development chef, this course will equip you with the skills, knowledge and experience needed.

The BSc Hons Culinary Arts Management combines practical culinary skills with theory to meet the needs of the specialist food management industry. Practical modules are delivered in the realistic work environment of the 'Taste of Ulster' award-winning Academy restaurant and kitchens.

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

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.

There is also the opportunity to complete a one-year work placement that will greatly enhance your employability.

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.


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 approximatley 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.

Start dates

  • September 2017
How to apply


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 one

Food and Beverage Operations

Year: 1

Food and Beverage Operations provides an introduction to a wide range of commodities, processes and operations which are the foundation for food production and service in the International Hospitality 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.

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.

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.

Year two

Pastry & Confectionery

Year: 2

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.

Introduction to Management

Year: 2

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.

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.

Year three

Food and Beverage Operations Management

Year: 3

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: 3

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: 3

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.

Advanced Contemporary Gastronomy

Year: 3

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 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.

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

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.

Year five

The Business Plan

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.

Human Resource Management

Year: 5

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: 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.

Management Accounting

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.

Services Marketing Management

Year: 5

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

A Levels are not a requirement for this course.

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

Job roles

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

  • Chef Proprietor
  • Head chef
  • Development Chef
  • Restaurateur
  • Entrepreneur
  • Food stylist
  • Lecturing

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

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.

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 our part-time undergraduate courses are made through the University’s online application system.

Select first time user and then choose the undergraduate taught programme option and then select the BSc Hons CULINARY ARTS MANAGEMENT programme.

Applications are generally considered up to the end of August before the start of the academic year. It is recommended that you apply as soon as possible to allow time for your application to be processed.

How to apply

Start dates

  • September 2017

Fees and funding

In this section

Fees (total cost)

Important notice - fees information Please note fees displayed are for 2017/18 Academic Entry. Fees are correct at the time of publishing. Additional mandatory costs are highlighted where they are known in advance. There are other costs associated with university study.
View Ulster University’s 2017 fees policy

Northern Ireland & EU:

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 (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: Mrs Audrey Clements

T: +44 (0)28 9536 7380



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.