This programme is designed to develop your understanding of Culinary Arts and Hospitality, building on the knowledge and skills you gained at Level 4 and Level 5. It allows you to develop specialist expertise and build on your practical competence, whilst also gaining a full academic degree.
As you continue to study Culinary Arts, you will be able to explore more in-depth and specialised topics. You will learn more about the diverse field of artistic gastronomy, and you will have the opportunity to focus on the creation of food and drink experiences.
You will analyse contemporary issues within the culinary and hospitality industries, and improve your understanding of creativity and product developments. This will include looking at topics such as ethics and gastronomic innovation.
You will learn about the business environment and its impact on the culinary and hospitality industries, and you will gain an understanding of how the hospitality industry contributes to the global economy.
Guest speakers are used extensively throughout this programme, and their input provides valuable insights into the practical or ‘real world' aspects of culinary arts. You will be able to benefit from the specialist expertise of these guest speakers and you will also get an idea of what opportunities exist in the culinaary sector.
For every 10 credits, students should engage with around 100 notional hours of learning. This will be approximately 30% direct learning contact 70% independent student learning.
The course consists of the following modules:
Contemporary Issues in Hospitality and Tourism (20 credits, compulsory)
This examines internal and external challenges facing Hospitality and Tourism. You will be able to learn about contemporary trends in the sector and suggest solutions to problems. (Essay 40%, Case study 60%)
Creating Food and Drink Experiences (20 credits, compulsory)
This module focuses on the concept of an experience economy, looking at how food and drink experiences have been created to evoke certain emotions. You will be able to compose an original food and drink experience. (Essay 50%, Business proposal / plan 30%, Presentation 20%)
Dissertation (40 credits, compulsory)
In the dissertation you will research a topic that interests you. After proposing a title and conducting a literature review, you will put together a piece of work based partly on your own findings. (Research proposal 10%, Dissertation 90%)
Ethics of Culinary Arts (20 credits, compulsory)
This looks at a range of ethical principles and theories, asking how they apply within Culinary Arts. You will explore various topics including the ethics of sustainable food production, carbon footprint, food miles and GM foods. (Essay 50%, Seminar paper 30%, Presentation 20%)
Gastronomic Innovation and Change (20 credits, compulsory)
This module explores concepts and techniques in gastronomic innovation and deals with topics such as the blending of culinary arts with the science of food. Students will design a mass fine dining experience that incorporates current trends in gastronomy. (Essay 50%, Presentation 50%)