BA (Hons) Culinary Arts (Top up)

Start date: September

Course length: full time: one year

Campus: Buxton Campus

This course is available to international students

‌You will need to have a foundation degree or HND in a discipline related area to at least a merit profile.

The focus on anthropology, philosophy, business management, science, design and sustainability is the result of the team’s involvement and consultation with industry partners, and the research interests of the teaching team. The team have research interests specialising in nutrition, diet and lifestyle, anthropology, attitudinal behaviours of food consumption and flow states in  culinary arts.

The team develop research strands and present this research at research days and CHME conferences. Recently several students presented at international research conferences with the full support and guidance of the team. This was an invaluable experience as it allowed them to transpose the theoretical and practical knowledge to industry and academic peers from across the globe.

By engaging in the Professional development/contemporary issues module and real world learning opportunities over the duration of your programme you will have many opportunities to learn and develop the business skills you need for working at supervisory levels in a professional environment.

Our staff and students represent a wide diversity (age and ethnicity/nationality). This enables you to broaden your perspectives, as we talk about own life experiences in the classroom and also work together in practical sessions.

You will study these modules:

• Independent Study
• Contemporary Issues
• Food Philosophy
• Anthropology of Food
• Strategic Management

You need to have an HND or foundation degree in a relevant subject. 

When you apply, please send us a transcript of the modules you've already studied so that we can make sure that your HND or foundation degree is compatible with the top up programme.

Please contact us for details of the fees for this course.

You will be taught using demonstrations, lectures and tutorials and get hands on practical experience with our commercial facilities, expanding upon skills such as brand awareness, recognition and understanding your market. There will also be opportunities to broaden your knowledge and application of food philosophy and preparation.

You will undertake an independent study (dissertation) or research project. Previously students have looked at:

A cross sectional analysis of consumer behavioural patterns when buying into the Slow Food movement;

Influences on food choice – physiological or psychological?

The testing of knowledge and skills is through a combination of assessed work, normally in the form of individual written assignments and practical assessments, group or individual oral presentations and individual or group work on the university’s virtual learning environment.

Assessments have been designed, in consultation with industry professionals, in order to challenge and develop your practical and theoretical skills. Some of the assessments are problem based and reflect the complex nature of the culinary arts sector. For example, students will be involved in the set up, delivery, planning and execution of events in our commercial facilities. These activities provide the opportunity to test learning and understanding and also to reflect upon professional development and employability prospects.

Previously students were involved in many functions operationally and supervisory ranging from a simple dinner party for 200 through to a banquet for 800 guests from Chatsworth House.

Constructive feedback is provided on all assessed work to aid learning and enable you to develop key graduate skills.

We have built strong links with employers such as Skibo Castle, Holbeck Ghyll, Gleneagles, the 5 star Amathus Hotel chain and Hilton UK, and have a successful track record of providing high quality student placements from which many students have gone on to secure graduate positions upon completion of their studies.                                      

We also run successful employer engagement/networking events which many students have used to secure placements, training and graduate jobs.

A key factor in employability development is mentor support, which is offered to all students. Mentors are senior managers from industry.

"I am very glad to tell you that my Masters application has officially been accepted and I will be in Buxton again from September. I would like to thank you for all the support you have shown to me"

Demos Parapanos, awarded a 1^st class honours degree July 2012 (Demos is returning to study for an MA in International Hospitality Management)

"I had a great time on my programme. The support from the staff was great; I am now entering and winning many international competitions. I have a great job as head chef at Le Meridien in Cyprus. Thanks to UDB for all your support"

Savvas Savva