Bachelor of Arts (Honours) Culinary Entrepreneurship

Why take this course?

This one-year add-on programme develops honours degree students in the field of culinary entrepreneurship. Participants in the programme will acquire the critical thinking and applied skills necessary to succeed in food enterprise development and food innovation management.

This add-on honours degree year develops competencies in food entrepreneurship by combining core business concepts and analytical thinking skills with culinary arts, food science, sensory awareness, food cost and waste control, and new food product development.

A wide variety of roles in the national and international food industry are available to students upon completion of this programme, i.e. new food product development and research, food quality and safety, food marketing and retail and various chef roles from commis to executive head chef. Past graduates of this course have successfully set up their own culinary businesses.

An honours degree (level 8) can also lead to postgraduate training and research opportunities leading to master’s and PhD (level 9/10) qualifications. Taught postgraduate opportunities for the graduates of this course include masters programmes in food science, gastronomy and food studies, business management, entrepreneurship and innovation.

What will I experience?

BA (Hons) in Culinary Entrepreneurship Year 4 Modules:

Current Issues in Culinary Arts

• This module will introduce students to the latest research, issues and trends in culinary arts and the food industry. The aim of the module is to develop in students a critical understanding of current food-related research relevant to culinary entrepreneurship and to provide a practical experience of learning in a seminar setting.

Enterprise Development

• This module will develop the learners’ research capabilities, enterprise skills, knowledge and aptitude to support effective enterprise development having regard to current international trends within the sector and the wider community.

Food Marketing

• Content in the module includes brand creation and food photography. This module also includes an international best practice in food marketing (including an annual international European field trip to notable food destinations such as Parma & Modena Italy, the Basque region in Spain, or the Champagne region in France).

Product Innovation and Applied Microbiology

• This module is the first of a two-part module on Product Optimisation and Innovation that will synthesise the theoretical concepts and practical procedures from prototyping to the development of an innovative food product.

Product Optimisation and Innovation

• This module is the second of a two-part module on product optimisation and innovation that will synthesise the theoretical concepts and practical procedures associated with food product development from prototyping to commercialisation of an innovative food product.

Research Methods

• The Research Methods Proposal module aims to help students to develop an understanding of the research process and to execute business research tasks. It enables students to conduct research independently and also provides them with the knowledge, skills and understanding required to develop their proposal for their research project.

Business Research Project

• The aim of this module is to further develop the student’s knowledge and skills necessary to design and conduct research.

Culinary Entrepreneurship Placement

• 200-hour Culinary Internship in a Food Processing Facility