This course has been designed for hospitality managers with an appetite for culinary arts and food innovation, whether you're looking to master basic catering principles or learn about molecular gastronomy.
What you study
Develop your experience and knowledge of delivering hospitality to meet customer expectations on this career-focused course. You gain an operational understanding of food and drink as part of the customer experience, balancing this with delivering a profit. At the same time, you are able to explore the world of culinary arts and all manner of cuisines and food innovations, from developing 'bacon sandwich flavoured' ice cream to producing edible food gardens.
During the first year of the course, you develop your understanding of the principles of food production and delivery, commodities and wine and food appreciation. The second year enables you to apply your knowledge and develop your management skills in these areas, as well as in general business. Your final year enables you to develop your ability to make strategic decisions and to critique practice. developing you both as a hospitality manager and a culinary entrepreneur.
Key areas of study include • business and management • food and drink management • international culinary trends • culinary product development and innovation • facilities management • finance • marketing • operations management • human resources.
How you learn
Your learning involves taking part in lectures, seminars, workshops, projects and practical sessions in our state of the art professional kitchen and restaurant space. You are assessed using a variety of methods, ranging from more traditional exams and coursework, to the delivery of live restaurant concepts.
Work placements in the UK and overseas
Your future employability is at the heart of everything we do and in year three, you have the opportunity to apply the skills you’ve gained by taking a one-year paid work placement. This is a great way to improve your industry knowledge with real insight and experience. It also enables you to build an eye catching CV to impress future employers, and many students find jobs with their placement companies after graduating.
Due to our strong relationships with regional, national and international employers, we can help you to secure a great placement opportunity and support you while you are there. There are no tuition fees for the placement year making this a great opportunity to earn while you learn. If you study abroad, or do your work placement, in another European country there may be funding available through the Erasmus programme.
Previous students have gained placements with organisations such as • Fischer's Baslow Hall, Derbyshire • Ace Hotel, London • Mayfair Hotel, Shanghai • Loews Hotel Hard Rock Hotel, Florida
Learn from our experts
You are taught by lecturers with considerable international industry experience in a wide range of roles, including research and consultancy, training and development, food and beverage operations, hotel management, banqueting and conferencing. Our academic staff have previously owned and operated their own Michelin starred restaurants and have advised major British tour operators, cruise companies and the NHS on their food and beverage policies. Furthermore, our staff's research is used to inform teaching and regularly appears in book chapters, conference proceedings and academic journal articles.
This course is accredited by the Institute of Hospitality, the international hospitality professional membership body for managers and aspiring managers.
2017 entry requirements
Normally five GCSEs at grade C or grade 4 or above, including English language and mathematics, plus one of the following
• 96-112 UCAS points including at least 64 points from two A levels or equivalent BTEC National qualifications. To be considered for a 96 points offer you must have a minimum of nine months of relevant work experience in the hospitality industry and a reference from a current employer. We accept AS Levels and General Studies
• 80-96 UCAS points from three A levels or equivalent BTEC National qualifications. To be considered for an 80 points offer you must have a minimum of nine months of relevant work experience in the hospitality industry and a reference from a current employer. We accept General Studies.
New UCAS tariff points system for courses starting from September 2017. This is significantly different to the current points system and uses an alternative method of calculation. You can find information about these changes on the UCAS website and use the UCAS tariff calculator to work out your points.
• Access – an Access to HE Diploma with at least 45 credits at level 3 and 15 credits at level 2. At least 15 level 3 credits must be at merit grade or above, from a QAA-recognised Access to HE course, or an equivalent Access to HE certificate.
• entry with prior credit – we consider applications for direct entry to the final year from those holding Higher National Diplomas or equivalent qualifications
If English is not your first language you will need an IELTS score of 6.0 or above, with a minimum score of 5.5 in each skill.
We welcome applications from people of any age. We may be flexible in our normal offer if you can show a commitment to succeed and have the relevant skills and experience. This must show that you will benefit from and finish the course successfully.
Four years full-time (including one year work placement) or three years full-time
Typical modules may include
|Year one modules||
• business analytics • marketing communications • management of hospitality resources • management of food and beverage operations • global food drink and society • academic and professional skills
|Year two core modules||
• the international business environment • people and organisations in context • managing food and beverage operations • managing hospitality resources • current trends in international culinary arts and service management • the philosophy of the restaurant
|Year two options||
• option of joining the Erasmus scheme to study abroad for a semester or the whole year
• optional paid work placement
|Final year modules||
• strategic management in international hospitality and tourism • hospitality business solutions • enterprise for hospitality and tourism professionals • business planning and future trends for the culinary entrepreneur • international culinary product development, innovation and research • research project
There is a growing demand for graduates with management skills in global hospitality organisations, such as multinational hotels and independent restaurants. After graduating, our students have found careers with • Carluccio’s • Hilton International • Revolution Bars • fine dining and branded restaurants.
Three to five years after graduation, our students have secured positions with global and national companies such as food and beverage supervisor at Hilton Hotels, and restaurant manager at Jamie’s Italian.
Home / EU student
We do not charge course fees during a placement year.
Please note tuition fees may increase in each subsequent academic year of your course, subject to government regulations on fee increases and in line with inflation. More information can be found in the ‘Tuition Fee Increases’ section of our Fees Regulations (PDF, 2.10 MB)
For the course fee and further information on scholarships and bursaries please visit our fees and funding pages.
We do not charge course fees during a placement year.
2016/17 academic year
Typically £12,500 a year
2017/18 academic year
Typically £12,750 a year
Additional course costs
This link allows you to view estimated costs associated with the main activities on specific courses. These are estimates and, as such, are only an indication of additional course costs. Actual costs can vary greatly depending on the choices you make during your course.
Any offer of a place to study is subject to your acceptance of the University’s Terms and Conditions and student Regulations.