Culinary Industry Management

取得日期：2026-10-29

https://www.uwl.ac.uk/course/undergraduate/culinary-industry-management?start=1898&option=33

https://www.uwl.ac.uk/international/your-country/international-entry-requirements/hong-kong

BSc (Hons) Culinary Industry Management | University of West London

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Undergraduate

BSc (Hons) Culinary Industry Management

Full-timeFull-time with placementPart-timeTop-upTop-up part-time

September 2027

Fees per year†

£17,250 – International

£10,050 – UK

Duration

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Overview

Course details

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Whether your interests lie in sustainability, plant-based cuisine, or creative product development, this BSc (Hons) Culinary Industry Management course will help prepare you for a successful career in the culinary industry.

Throughout the degree, you will learn time-honoured cooking techniques alongside modern culinary innovations and business management skills, taught by our experienced industry professionals. Their guidance transforms theoretical study into real-life problem-solving, ensuring that you are well-prepared to tackle contemporary challenges in the culinary field and gain invaluable practical insights.

You will be able to customise your studies by selecting modules that reflect your passions and align with current industry trends, such as advanced patisserie, digital marketing and consumer behaviour, or sustainable confectionery management.

Our state-of-the-art facilities create an inspiring environment for you to experiment with cutting-edge techniques and gain hands-on experience, from our on-campus fine dining restaurant and industry-standard kitchens to our Food Microbiology Lab. These practical opportunities will enable you to apply your classroom knowledge in a professional kitchen setting, readying you for a competitive career.

Study options

As well as the regular full-time 3-year option, this course can be studied part-time, with a placement (UK and international students), with a Foundation Year or as a Level 6 Top-Up.

Level 6 Top-Up course option

If you already have a relevant Level 5 qualification (such as a Higher National Diploma, NVQ Level 5, etc.), then you can top this up to a full honours degree with our Level 6 Top-up course. This course consists of a full year of studies covering the same modules as Year 3 of the regular degree.

If you enrol on a top-up degree in September or October 2026, you will receive the Top-up Bursary, worth £2,000. The bursary is made up of:

£1,500 fee waiver

£500 paid on successful completion of your course.

There is no deadline, and all eligible students are automatically considered.

Why study this course?

Our Hospitality, Event Management and Tourism courses are ranked 2nd in London - The Guardian University Guide 2027

Our Hospitality, Leisure, and Recreation courses are 1st in London for student experience - The Times and Sunday Times Good University Guide 2027

2nd London university for overall student satisfaction - National Student Survey 2026*

Top 20 in the UK for teaching quality - The Times and Sunday Times Good University Guide 2027

Select your desired study option, then pick a start date to

see relevant course information:

Study options:

We support flexible study by offering some of our courses part-time or via distance learning. To give you real world experience before you graduate, we also offer some courses with a placement or internship. All available options are listed here. Your choices may affect some details of your course, such as the duration and cost per year. Please re-check the details on this page if you change your selection.

Full-time

Duration: 3 years

Full-time with placement

Duration: 4 years

Part-time

Duration: 4 and a half years

Duration: 1 year

Top-up part-time

Duration: 18 months

With Foundation Year

Start date:

If your desired start date is not available,

try selecting a different study option.

What you'll study

Our BSc (Hons) Culinary Industry Management degree is designed to give you both the theoretical and practical skills needed to excel in the food business, with a focus on culinary arts creativity and strategic management.

Throughout this culinary degree, you will build a strong foundation in management principles, including accounting, finance, research, strategic decision-making and leadership and communication. At the same time, you will refine your practical culinary skills and explore advanced cooking techniques.

This balanced approach will equip you with an expansive skill set that meets the demands of modern hospitality, food and beverage production and service.

Assessments are rooted in real-life industry scenarios. You will engage with contemporary challenges such as sustainability, plant-based cooking, product development, and the demands of fine dining. By confronting practical problems in a controlled academic environment, you will gain insights that are directly applicable to the professional world.

Through group projects, presentations, and collaborative learning, you will develop your capability to lead teams and communicate effectively in high-pressure environments.

A distinctive feature of this course is its strong industry focus. You will:

be taught by our experienced professionals as well as renowned guest lecturers from leading culinary organisations

have access to external events and professional networking opportunities, allowing you to establish valuable connections and gain exposure to industry developments

participate in national and international culinary competitions that further refine your abilities and boost your confidence.

We offer a range of compulsory modules that are essential for your understanding of culinary industry management, as well as a diverse selection of optional modules that allow you to tailor your degree in line with your career aspirations.

Placement*

Who is it for: The placement route for this course is open to UK and international students. As part of the UKVI guidance for international students, all students must complete a 50-week full-time placement to reach a total of 1750 hours, including leave. Placements are coordinated with the Placements Office. A placement coordinator and placement tutors will assist you with preparing for the placement, monitor your placement, support you with the assessment and throughout your placement.

Please note: There is no guarantee that you will be successful in securing a placement in the UK. If you are unable to secure a placement/internship opportunity, the University will transfer you to the non-internship/placement route.

Please note, we regularly review our course content to offer relevant, impactful and career-shaping learning. Therefore, the following modules are indicative and subject to change.

Compulsory modules

Introduction to Future Food and Culinary Management

In this module, you will learn about professional food production and introduces an array of cookery techniques that are used throughout the industry. You will have to focus on basic skills which include fish filleting, meat butchery and vegetable cookery. Many of your lessons will be to learn how to approach meat reduction ideas and strategies which reflect the current industry trends and are linked to sustainable food systems which will be explored in greater detail at level 5 and level 6. This module will be predominately kitchen based but will also incorporate an industry visit and food costing class.

Becoming a Food Professional

In this module you will have the opportunity to address the key areas required for future employability within the food industry. You will also be able to focus on comprehending and applying effective academic competences.

Principles of Food Microbiology

This module aims:

to introduce food microbiology and hygiene and their importance in food safety and quality

to apply key principles relating to the presence, detection and control of pathogenic and spoilage organisms in foods

to determine how pro-active microbial control in food preparation is achieved

through laboratory work, to broaden practical skills and to explore the principles behind standard and novel microbiological detection and enumeration techniques through case studies, to ensure familiarity with the Hazard Analysis Critical Point (HACCP) system and to evaluate compliance with legal and/or commercial requirements.

Creating the Restaurant Experience

For this module, you will be able to explore an overview of fundamental theory and practical aspects required to work within a food and beverage operation.

Fundamentals of Pastry

In this module, you will have to cover the foundation techniques of pastry, reflecting on contemporary trends utilised in industry. Additionally, you will develop an appreciation of basic food science and reactions between ingredients; understanding of which is essential for professional cooking.

Introduction to Accounting and Finance

This module offers a foundational programme in accounting and statistics within an industrial context. It emphasises the importance of accounting and statistics in decision-making processes, highlighting both essential conceptual frameworks and practical applications. The module encourages a critical approach and prepares you for Level 5 studies, allowing you to make statistical analysis of research findings.

Health and Nutrition

In this module, you will have to address definitions of food, diet, nutrition and nutrients and comprehend how the government set the UK reference nutrient intakes for the population.

Talent Management and Leadership

In this module, you will explore talent management, which has become an area of significant importance in international HR practice, as retaining excellent employees plays an important role in the strategic competitiveness of an organisation. You will develop your understanding of the requirements for entrepreneurial leadership, which is essential in enabling the dynamic capabilities of the organisation. This module aims to develop your understanding of the requirements for successful leadership and talent management in an ever-changing world.

Sustainable Menu Design

In this module, you will explore the definitions of how sustainability within the hospitality industry can be interpreted as being constructed around business imperatives, rather than an ongoing commitment to sustainability. You will also explore why materiality and external assurance are not being treated comprehensively within the industry, and how this undermines the credibility of the sustainability reporting process. In addition, you will investigate the concept of sustainable consumption and how any critique of the industry’s commitment to economic growth are conspicuous by their absence in both the research literature on sustainability and in sustainability reporting within the industry.

Applied Research Methods

The module aims to provide you with a broad knowledge and understanding of the theory and practice of research. It focuses on the use of a range of different research methods and approaches. The module encompasses the understanding and application of appropriate research methodologies, research approaches, research designs, forms of data collection, research statistics and report writing and presentation.

Optional modules

Food Quality and Sensory Analysis

On this module you will develop an understanding of food science, nutrition, hygiene and food safety, which are key drivers in any food business. Students will also develop an appreciation for food quality and the science of sensory analysis.

Digital Marketing and Consumer Behaviour

You will be introduced to the dynamic and changing world of digital marketing and communications. The importance of creating and sustaining internal and external digital communications as well as delivering the online customer experience are explored. This module aims to offer you an overall perspective of the aspects of consumer behaviour in a digital age.

Patisserie Innovation

Develop your expertise in patisserie innovation, focusing on preparing, designing, and evaluating complex pastry products, particularly plated desserts. You will learn advanced production and finishing techniques, emphasising sustainability, health, safety, and security in food and beverage operations. Combining practical skills with theoretical knowledge, the module prepares you to excel in patisserie by creating complex, industry-standard dishes. It covers industry standards, sustainable practices, and comprehensive health and safety protocols, reinforced through hands-on lectures and assessments.

Pastry Technology and Future Trends

The module focuses on plant-based cooking, complementing the rising trend of meat reduction menus within the restaurant industry. You are additionally taught to design plant-based menus and strategically gauge the feasibility of implementing them in a food production business, catering to the rising demand of such skills.

Innovation and Entrepreneurship

This module will encourage you to examine the complex skills of kitchen and larder food production and cooking, whole group, small groups and pairs work with individual set-pieces as part of a personal portfolio of skills. You will also develop complex skills in dish formulation cooking and finishing techniques reflecting both modern and classical trends.

Product Development

This module is designed to provide you with broad-based knowledge, awareness and understanding of the principles and practices of operational management within a food production environment. Kitchen-based, the module will require you to work as a team using peer learners as a valuable talent resource to produce a high-quality food offer in a professional restaurant kitchen environment. Industry exposure in the form of two dining events will require you to evaluate your dining experience. You will be advised to attend trade shows and exhibitions to research the range, quality and taste of available high quality “ready-made products”.

Designing the dining experience: from the Diner's Perspective

This module is designed to critically evaluate the potential factors that help to create or influence the dining experience of guests. You will be able to study and analyse dining experience from a social point of view while apprising to what extent atmosphere impacts on flavour and taste. Menus play an important role in creating customers’ expectations and consequent experiences. Therefore, you will appraise attributes of menus (tangible and intangible) in order to enhance the guests' dining experience. Technology has become an integral part of daily life and it extends to the dining table in the form of social media and augmented reality. You will also be able to conduct a first-hand experiment and analysis of whether the technology can be capitalised on in order to facilitate a positive dining experience.

International Gastronomy

This module will encourage you to develop an in-depth knowledge of International Gastronomy realistic to the hospitality industry. It will develop your analytical and evaluative skills, providing you with the opportunity to learn to understand and appreciate consumer behaviour. Food production managers require life-long learning and understanding of good food and wine; this module encourages you to build on your previous knowledge to develop an in-depth understanding of international gastronomy, enabling you to extend the boundaries of conventional disciplines in culinary practices whilst creating a culture to fuel the desire to achieve the higher standards in your profession.

By developing your desire to research and evaluate international gastronomy, its culinary heritage, sociological, physiological and ethical boundaries and the future development of this diverse and absorbing subject, this module aims to provide you with the opportunity to critically analyse and evaluate the social and economic factors which interact and influence consumers’ food choice and cuisine preferences.

Sustainable Confectionery Management

In this module, you will have to focus on the entrepreneurial aspects within the pastry kitchen, financial success strategies, adding value through corporate social responsibility (CSR) and accessible low-cost marketing techniques.

You will have the opportunity to create your own product, develop your entrepreneurial skills and put skills learned in previous modules into practice, such as finance and digital marketing.

This module will also be delivered in the practical pastry kitchen where you will learn the complexity of the bean to bar chocolate process. During this time you will make and develop your own chocolate products, eventually gathering feedback and evaluating your entrepreneurial process and identifying the elements valuable to industry.

Advanced Patisserie and Confectionery

This module introduces and develops a comprehensive understanding of the preparation, production, and finishing techniques associated with petits fours and chocolate work. It investigates and practices classical and contemporary styles, providing opportunities to develop knowledge and artistry in these areas. The course covers essential ingredients and their handling methods, techniques and finishes for creating and presenting petits fours, the impact of modern technology and resources in the kitchen, and classical and contemporary preparation and finishing techniques.

Dissertation

The aim of the dissertation module is to provide you with the opportunity to critically review, analyse and evaluate a topic of your choice related to the subject area of the course that you are studying. This is best done by conducting research in that topic and presenting the outcomes in a thesis. However, this is a self-contained module and it is not a pre-requisite for you to have previously studied an introductory research module.

Hospitality Business Conceptualisation

This module is wide-ranging, interactive, and highly participative. It develops your understanding of the factors involved in creating a food and beverage concept aimed at establishing a branded chain operation within the hospitality or food business sector. You will research the chosen market and design a business brand, supported by independent research into branding, marketing, ethics, and various business concepts. The resulting business case will demonstrate your ability to conduct research, think critically, write effectively, and manage deadlines.

Plant-based Ready Meal Concepts

This module focuses on the ready-meal products and the importance of understanding consumers’ needs, wants and demands. Understanding consumers’ behaviour and influencing factors will enable the read-meal product developers to minimise the product-market mismatch and reduces the risk of failures in this highly competitive sector.

You will be introduced to the concepts of benchmarking, market trends analysis, sensory characterisations and evaluations, packaging, ready-to eat products and relevant labelling requirements, nutritional information including traffic light labelling, and resource considerations for a potential scaling up of the product.

What our students say

2nd London university for student satisfaction - National Student Survey 26*

Studying Culinary Arts at UWL was an eye-opener for me in the best way possible; the students are competitive, the teachers encourage you to think outside the box, and the course was detailed and thoroughly relevant to industry practices. The breadth of information I gained from the classes was superb, logical, and highly applicable in the real world.

Muhammad Edwan Shahahir, UWL Culinary Arts student

Explore student achievements and events

Student Charlotte Vicars achieves Royal Academy of Culinary Arts’ Award

First Year UWL student Charlotte Vicars has been recognised as one of the UK’s top young pastry chefs after receiving the Royal Academy of Culinary Arts’ Annual Award of Excellence.

UWL graduate announced as chef of the year

A UWL culinary graduate is already making her mark on the industry after cooking up a story to win her first-ever contest and be named as Chaine des Rotisseurs Young Chef of the Year.

UWL Culinary Industry Management student wins second place at Entente Cordiale competition

Ella Grumett, a Culinary Industry Management student at UWL’s London Geller College of Hospitality and Tourism has won second place at the Entente Cordiale Culinaire Competition alongside her teammate Alexia, a French student from the lycée hôtelier Jeanne et Paul Augier. Four teams took part in the prestigious competition in Nice, Côte d’Azur.

A taste of the Caribbean – UWL hosts Dominican culinary masterclass

UWL hosted a cultural masterclass in collaboration with the Embassy of the Dominican Republic in London. It was attended by esteemed guests, hospitality and culinary arts students, lecturers and guests. The event explored the distinctive food identity of the Dominican Republic.

From research to restaurant ready – UWL students impress the judges at Zest Quest Asia 2026

A huge congratulations are in order for LGCHT Culinary Industry Management students Zain Williams, Riccardo Dalessandro and Kieran Dos Santos Coelho, who have been chosen as finalists for the Zest Quest Asia 2026 competition. We wish them luck for the next round.

UWL students work alongside Michelin-starred chefs at French Ambassador’s Residence

Students from the Culinary Industry Management course at the London Geller College of Hospitality and Tourism, recently enjoyed a remarkable learning opportunity at the French Ambassador’s residence in Kensington.

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Alumni feedback

Alumni Kevin Constante on the career support offered by UWL:

I always went to careers advice for support, they were very flexible, trying to find my needs, It did help a lot, just to speak to people and get other opinions."

Entry requirements

Requirements:

International

112 UCAS points required

from level 3 qualifications

These can include:

A Levels at grade B, B and C, or above

BTEC Extended Diploma with Distinction, Merit, Merit

Access to HE Diploma

T Levels

You also need GCSE English and Maths (grade 9-4 / A*-C) or Level 2 equivalents.

Looking for BSc (Hons) Culinary Industry Management with Foundation Year?

View Foundation Year course

Whether you are changing career or don't have the exact subjects and grades required for this course, you might want to choose this course with a foundation year. This will give you an extra year's study to prepare you for the standard degree programme, where you can go on to graduate with a full Honours degree. Follow the link to see full details of the course with foundation year.

Mature applicants (aged 21+): If you do not hold the qualifications listed but have relevant work experience, you are welcome to apply. Your application will be considered on an individual basis.

Level 5 (year 2) entry

To directly enter the second year of this course, you will need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 120 undergraduate credits at Level 4 or a CertHE in a related subject area.

Level 6 (year 3) entry

To directly enter the third year of this course, you need to show appropriate knowledge and experience. For example, you are an ideal candidate if you have 240 undergraduate credits (at Levels 4 and 5), a DipHE, foundation degree or HND in a related subject area.

6.0 IELTS or above

You need to meet our English language requirement – a minimum of IELTS 5.5 for each of the four individual components (Reading, Writing, Speaking and Listening). Visit our English language requirements page for information on other English language tests we accept.

You also need academic qualifications at the same level as UK applicants. In some countries where teaching is in English, we may accept local qualifications. Check for local equivalents.

We offer pre-sessional English language courses if you do not meet these requirements.

Find out more about our English Language courses.

Fees & funding

Funding:

per year†

Please note:

Fees for the 2027/28 academic year and onwards may be subject to Government regulation and change.

Tuition fees are charged for each year of your course. If your course runs over 2 academic years or more, you will need to pay the fee for each academic year at the start of that year, except if otherwise stated.

If no fee is shown above then the fees for this course are not available yet. Please check again later for updates.

Funding your studies

You may be eligible for a student loan to cover the cost of tuition fees or a maintenance loan. Additional funding is available to some types of students, such as those with dependants and disabled students.

We offer generous bursaries and scholarships to make sure your aspirations are your only limit.

Other scholarships specifically for hospitality and tourism students may also be on offer. Additionally, if you enrol on a top-up degree in September or October 2026, you will receive a Top-up Bursary, worth £2,000. There is no deadline, and all eligible students are automatically considered.

View full details, including conditions and eligibility.

International students - funding your studies

We offer scholarships for international students including International Ambassador Scholarships.

Further information about funding and financial support for international students is available from the UK Council for International Student Affairs.

Financial support for international students

Culinary Industry Management facilities

Explore the facilities on offer to our Culinary Industry Management course students.

Play the video

Industry-standard kitchens

We have industry-standard kitchens for you to hone your practical skills and develop your learning, including pastry and cuisine kitchens.

During your studies, you will also get the chance to use our Food Microbiology Laboratory.

The Pillars Restaurant

The Pillars Restaurant is our popular training restaurant, where our students cook and serve delicious food and wine from around the world.

West London Food Innovation Centre

The University of West London offers new product development and reformulation support to food and drink manufacturing start-ups and small and medium-sized enterprises.

UWL Libraries will help you to succeed as you progress through your studies. Find out more information about our libraries.

Your future career

There is a range of jobs for Culinary Industry Management graduates within various sectors, such as international hotels, restaurants, licensed sectors, and independent food and beverage businesses. Career options could include jobs in food production, product development, education, training, food promotion, writing, or working as a private chef. Culinary Industry Management course alumni include Dipna Anand, chef, restaurateur, author, and TV personality, and Richard Galli, executive chef at Claridge's, London.

Alternatively, you could advance your studies with a postgraduate course at the London Geller College of Hospitality and Tourism, including our MSc in Food Business Management.

Taught by lecturers with industry experience

One-to-one, life-long careers support

Internship and placement opportunities

Guest lectures and seminars with industry experts

Career-focused modules

Industry connections

Build your portfolio

On campus, specialist careers fairs

Job roles

food production management

product development

food and beverage management

education and training

food and equipment promotion and writing

private chef

chartered yacht chef.

Graduate roles

Mandarin Oriental

JW Marriot

Buckingham Palace

The Fat Duck.

Shamin Talib Course Leader

Shamin is currently module leader for Pastry Techniques and Being a Food Professional. For half a decade he has taught over a range of culinary and management modules including Food Innovation, and Culinary Design Concepts and Managing Human Resources. He has additionally taught on the Junior Chefs Academy for the Cake and Bake course aimed at years 9, 10 and 11 students for a period of two years.

View more

View full profile

Ben Christopherson Course Leader

I have taught at the University of West London since 2010. During this period, I have been teaching within the Food and Hospitality departments of LGCHT. I am a senior lecturer, module leader, tutor, dissertation supervisor, competition mentor and course leader on the BSc Future Food and Culinary Arts Management programme.

My teaching focuses on innovative delivery, applying up-to-date industry techniques and practices in tandem with the UWL’s blended learning model.

Nathan Vasanthan

Dr Peter Cross

Dr Peter Pelham

Dr Amalia Tsiami

Show more

How to apply:

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Head to the UCAS website where you can apply using:

our institution code - W05

the UCAS course code (below)

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Call us free on 0800 036 8888

Email us at courses@uwl.ac.uk

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Institution code W05 Institution code

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Apply on UCAS.com

You will need our institution code and the UCAS code (above)

You can apply online at any time by clicking on the 'Apply now' button.

Our application form will ask you for some information about what you want to study, your previous qualifications or experience, and how we can contact you.

Apply now

You can apply to us in two ways:

on the UCAS website you will need our institution code (W05) and the UCAS course code (see top of page)

directly on our website – follow the ‘Apply now’ link

Want to ask us a question first? Our dedicated international students’ team would love to hear from you.

Ask the International Recruitment Team a question

Learn more about international student applications

Find out more about why you should study in London at the Career University

The University of West London does not offer Student visa sponsorship for part-time courses.

Our application form will ask you for some information about:

what you want to study

your previous qualifications or experience

your visa (if required)

how we can contact you.

Email international@uwl.ac.uk

International student applications

Future food and culinary arts

Our culinary arts courses will give you the knowledge and practical skills you need for career success, whether you want to study restaurant management, develop your broader hospitality business expertise or delve deep into the science of nutrition.

Future food and culinary arts courses

BSc (Hons) Nutrition and Food Management

BSc (Hons) Nutritional Therapy

BSc (Hons) International Hospitality Management

MSc Food Business Management

MSc Nutrition, Health, and Wellbeing

Search for courses

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Discover seven reasons to study with us and how studying at UWL will support your future career.

Find out about student accommodation and the support for students.

Explore our campus and sites and book onto a campus tour or open day.

Chat to our students

Important notes for applicants

Disclaimer

†Fees - the published fee is an annual fee, payable each year, for the duration of the course. Fees are subject to change. Home tuition fees may be subject to annual increases but will not increase by more than the fee caps as prescribed by the Office for Students or such other replacing body. Full-time taught international fees are subject to an annual increase.

Teaching - your course will primarily be delivered in-person, however it may include delivery of some activities online, either in real-time or recorded.

Testimonials - quotes are provided by current or former UWL students. These are mostly from the course but quotes from a UWL student on another course may be used if, for example, the course is new.

Optional modules - where optional modules are offered they will run subject to staff availability and viable student numbers opting to take the module.

Videos - all videos on our course pages were accurate at the time of filming, however staff and course content may have since changed.

Availability of placements - if you choose a course with placement/internship route and a placement/internship opportunity does not arise when you are expected to undertake the placement then the University will automatically transfer you to the non-internship route, to ensure you are still successful in being awarded a degree.

Rankings

*The National Student Survey 2026 result is based on the average of all answers by the taught student populations.

**Modern universities - defined as higher education institutions that were granted university status in, and after, 1992.

***PRES - rank out of 53 institutions.

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