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Course details

Study options

Full-time: Three years

UK/EU fee

£9,250 per year* (2020/21)

International fee

£14,045 per year (2020/21)

UCAS points

120 (September 2020 entry)

UCAS code

N862

Course level

Undergraduate

Qualification

BA (Hons)

Start date

September

Location

Buxton Campus
Derby Campus

If you do not achieve the typical entry points required, you may want to consider studying this subject as a 2 year foundation degree (FdA).

View foundation degree optionView foundation degree option

Course description

Your exciting career in culinary management starts here. With a focus on real-world learning, we will equip you with all the technical, practical and managerial skills you need.

Please note that this course will be based at our Buxton Campus until September 2022. If you are commencing your studies in September 2020, you will study years 1 and 2 at our Buxton Campus, and year 3 at our Derby Campus. If you are commencing your studies in September 2021 you will study year 1 at our Buxton Campus and years 2 and 3 at our Derby Campus.

Culinary Management Graduate Rebecca Baxter talks about her experience at the University of Derby

View Graduate case study - Rebecca Baxter video transcript

5thfor Hospitality, Events & Tourism**The Guardian University Guide 2020
96%overall satisfaction - BA (Hons) Professional Culinary Management**National Student Survey 2019

About this course

Taking an innovative approach that balances academic knowledge with hands-on experience, our BA (Hons) Professional Culinary Management prepares you for roles at the highest levels of the industry.

Our facilities

If you’re looking to start your degree in September 2020, you’ll study at our Buxton Campus for your first and second year. During this time you’ll be based in the stunning Grade II* listed Devonshire Dome, which features seven state-of-the-art kitchens, a fine dining restaurant, a bistro and two licensed bars where you will put theory into practice under the expert supervision of our chefs.

From year three of your studies, you’ll transfer and study at our main site in Derby, where we are developing brand-new facilities, meaning you’ll continue to develop your practical skills and knowledge, so when you graduate you’ll have relevant experience you can put into practice straight away.

If you are commencing your studies in September 2021 you will study your first year at our Buxton Campus and years 2 and 3 at our Derby campus.

All the ingredients for success

We have designed this degree in partnership with employers to nurture the culinary leaders and pioneers of tomorrow. It is the ideal starting point if you have set your sights on a rewarding career, particularly in kitchen and restaurant management. 

You will learn about both the food service and the food production sides of culinary operations. We also develop your managerial know-how alongside impressive technical skills, industry knowledge and professional attitudes.

Throughout, you will be exposed to latest culinary technologies, ingredients and processes so that you can develop innovative ideas in line with industry trends.  At stage two, we offer a choice of pathways so you can focus on advanced bakery and pastry techniques or on menu and product development.

Learning at its most exciting

You'll be immersed in a professional culinary environment where you will deliver, supervise and manage fine dining, off-site catering and event catering.

Events could range from spectacular weddings and high-profile conferences to graduation ceremonies and banquets for up to 900 people. A recent success story was a six-course tasting menu in celebration of the University’s honorary graduates at Derby Museum and Art Gallery.

You will also take part in real-world projects with national hotel chains, international corporations and the many local food producers, breweries and restaurants in Derbyshire. 

This is an applied management degree so you will develop the skills to supervise junior members of the team. Because we also specialise in hospitality and events management, there are countless opportunities to see the way different professions dovetail with one another too.

Showcase your talent

What better way to showcase your skills than in high-profile competitions? We have a superb track record in events such as the Toque d’Or, the UK catering industry’s most prestigious competition.

Our students have now reached the finals of the Toque d’Or three times and have excelled in other events such as the Country Range Student Chef Challenge and Zest Quest Asia.

Taking part in such challenges tests your front-of-house and back-of-house skills as well as your knowledge of food provenance, sustainability, costings and menu development – all of which are covered on your course. It is also a chance to put yourself before industry talent-spotters. 

Ideally placed to impress employers

Our strong partnerships with top industry names open doors for you, especially when it comes to arranging placements and summer internships.

These are an exciting way to receive on-the-job mentoring from respected professionals and broaden your experience in a commercial environment. Placements can often lead directly to full-time jobs when you graduate.

Our networks include Michelin-starred restaurants and luxury hotels. Students have boosted their employability with the likes of Gleneagles, Claridge’s and Links House Hotel at Royal Dornoch. There are opportunities for overseas placements too, including with Loews Hotels and Resorts in America.

If you are taking the four-year course, a formal industry placement lasting nine to 12 months is compulsory between your second and final year. You normally work as a paid employee. While placements are not compulsory on the three-year course, we support you to gain invaluable experience during your summer vacation, either in paid or voluntary roles.

Fieldtrips to broaden your perspectives

Your course fees cover a UK-based residential trip in the first and second year. Our latest fieldtrip to London took in tours of the Billingsgate and Borough Markets as well as hotels such as Marriott Park Lane and Le Méridien Piccadilly. Some students even secured a visit to the Ritz.   

There are optional international fieldtrips too. A recent example was a visit to Florence to place the food and drink of Tuscany in a cultural and sociological framework. Our recent programme featured Iceland for the first time.

We encourage you to take advantage of our Go Places, Go Further scheme and spend part of your course studying abroad. In the global hospitality industry, graduates with an international outlook set themselves apart.

What you will study

Year 1Year 1Year 2Year 2Year 3Year 3

Code: 4HO522

Finance and Control in Hospitality Operations

This module is designed to enable students to develop and apply knowledge and skills relating to financial management and control systems at operational level in hospitality businesses. The module introduces students to key financial statements and their interpretation. It also introduces students to key operational control systems and the quantitative methods used in their application and evaluation.
20 Credits
core
Exam
Coursework

Code: 4HO523

Hospitality Operations

The purpose of this module is to enable students to develop knowledge, understanding and skills in relation to the design, delivery and evaluation processes in food, beverage, event and hotel operations. This module is designed to enable students to develop the conceptual and theoretical framework to support their practical professional development. To achieve this, students investigate and evaluate systems design and their operational and economic consequences.
20 Credits
core
Exam
Coursework

Code: 4HO524

The Food Service Sector

In recognition of the complex nature of the food and hospitality industry, this module aims to provide the foundation for future modules in culinary management. The module sets the scene by bringing together the historical and latest developments in national and international food service operations with contemporary management issues and principles. It develops an understanding of the characteristics of culinary management as a social phenomenon and its application into a diverse industry that includes commercial, industrial, and institutional operations. It explores roles and responsibilities within food service business and the interface between industry and consumers.
20 Credits
core
Coursework

Code: 4HO526

Professional Skills and Processes

This module aims to provide students with the fundamental skills and the underpinning knowledge in order to produce a range of dishes. Students will develop the skills and knowledge through demonstrations and practical application in order to produce a range of dishes. Practical sessions will also allow for formative assessment from both tutor and peers. Lectures and tutorials will be focused on the development of underpinning knowledge of professional cookery, food hygiene and health and safety, food costing and calculations.
20 Credits
core
Coursework

Code: 4SZ504

Marketing and Communication

This module introduces students to the theories, tools and techniques of marketing and communication. Students will explore the application of theories, tools and techniques within their sector and consider the importance of marketing and communication as management functions.
20 Credits
core
Coursework

Code: 5HO523

Planning and Leading Food Service Operations

This module enables students to develop knowledge and understanding of managerial aspects relating to planning, delivering and evaluating food service operations. Students then apply their knowledge and understanding by planning and supervising food and beverage service, or food production operations, with particular emphasis on meeting guests’ expectations and achieving financial targets.
20 Credits
core
Coursework

Code: 5HO529

Supervising the Guest Experience

This module enables students to apply and develop the skills, knowledge and personal qualities to supervise excellent guest experiences within a food and beverage environment, or event environment. To achieve this students are coached in supervisory skills; the concepts and theory of which are introduced and discussed in complementary modules. Students are supported in their supervisory roles with a detailed standard operating procedure document that explains their responsibilities and acts as a check-list for their duties.

Students can undertake their supervisory duties in one setting, or a range of settings, as directed by their programme leader and as appropriate to their career aspirations. Settings will include, restaurant service, food production, event delivery, off-site catering and pop-up restaurants. Students will undertake a number of formative supervisory duties prior to assessment.

The centrality of the guest is a key concept in this module, which includes: the importance the importance of leading a team in order to meet guests’ expectations; as well as demonstrating positive guest relations and service recovery techniques.

This module facilitates students’ development as reflective practitioners through the use of feedback from guests, team members and trainers, as well as from objective evidence from sales and inventory data.

In this module students will also develop and apply their knowledge and understanding of the factors to be considered in the design and maintenance of hospitality facilities, décor, equipment and furnishings. Hospitality facilities include: storage areas; food preparation and production areas; food and drink service areas; lobby; back offices; lounge; guest rooms; conference and banqueting areas; outside and leisure facilities. This module however, focuses on the factors to be considered in in the design, layout, décor, furnishings and equipment in public areas.

The hospitality industry has undergone many changes in the last three to four decades. In some cases these changes have resulted in operations becoming more complex, particularly with regard to technological and regulatory developments. Furthermore, in an increasingly competitive market, hospitality managers need to be able to evaluate and select appropriate resources that will deliver required return on investment and meet the expectations of their guests and their brand standard. In addition, as utility costs continue to increase in relation to revenue, hospitality managers need to consider ways to minimise utility usage through facilities design, and also meet organisational expectations in relation to the environment and sustainability.

More information
20 Credits
core
Coursework

Code: 5SZ504

Management and Leadership

The importance of the service sector to the global economy is established and growing, and the particular characteristics of the service industry highlight the essential role of excellent leadership. Getting the best out of staff and personally taking the responsibility to meet the challenges of change in order to achieve organisational objectives are vital skills for all service sector leaders of tomorrow. In this module, models of management and leadership are explored, the skills required of the effective leader are discussed and students encouraged to build their own leadership toolkit to prepare themselves for leadership roles.
20 Credits
core
Coursework

Code: 5SZ505

Research Skills

Understanding the complexity, dynamic nature and expectations of the current and future consumer is a fundamental function of the service industry. Development trends in this industry continue to evolve highlighting the significance of research and development. The service economy relies on specific managerial and technical skills to design and develop products and services and related business concepts and management models. Developing graduates with a creative capacity, problem solving, research, and analytical skills have never been more important. The experience economy relies on the deployment of particular approaches, methods and techniques in order cope with the intangibility of the products and an inherent customer focus.

This module aims to support students in developing skills for research, which will be pertinent within their relevant service sectors and, where relevant, provide specific guidance for final year and independent study work. The module will consolidate and build upon the knowledge and skills sets developed in the first year, and extend them through the analysis of the different research methodologies used in the service sector.

This module links students to the real world of work as it aims to facilitate the development of research and business development skills. The module therefore provides the motivation and guidance to pursue independent study work. The module will focus on research fundamentals, including the design and development of feasible project proposals and their execution as determined by students’ needs and interests.

More information
20 Credits
core
Coursework

Code: 5SZ506

Business Development and Entrepreneurship

This module combines skills in great demand in the service sector. The ability of being able to plan ahead, taking an organised and prepared approach to business development. Plus there is the ability is being able to think innovatively and creatively. The module will aim to break down barriers to innovation and creation with the use of models, marketing and finance tools and an examination of entrepreneurial behaviours. The module aims to provide students with the ability to develop services through careful planning, implementation and management but to also identify a problem, then tailor a message that solves a range of different aspects of that problem through value propositions.
20 Credits
core
Coursework

Code: 5HO524

Advanced Bakery and Pastry Techniques

This module develops students’ core understanding and key technical skills related to the discipline of bakery production. As bakery and pastry currently sits at the forefront of the culinary industry, with its popularity evident though a variety of media outlets such as books and TV cookery shows, it is essential that this module develops the relevant skills needed to be successful within industry. Students will be required to undertake a course of practical and theory sessions in order to develop knowledge and techniques specific to bakery and pastry production. Links will be made from these theory and practical sessions to working within a professional environment.
20 Credits
optional
Coursework

Code: 5HO528

Menu Development and Culinary Product Development

This module develops students’ core understanding and key technical skills related to menu development and product development processes. In a highly competitive industry with increasingly knowledgeable consumers, ensuring guests expectations are met requires frequent review, evaluation and development of the menu items offered. In particular many chefs develop signature dishes that are innovative in order make themselves and their business distinctive.

In this module students will develop understanding of the complex factors to be taken into consideration when designing new menus and then apply their learning in the creation of a menu for a specific food service business. They will then critically evaluate the success of the menu.

In this module students will also learn the factors to be taken into consideration when designing and developing innovative dishes and then apply their learning in the creation of a dishes for a specific food service business. They will then critically evaluate the success of the dishes.

More information
20 Credits
optional
Coursework

Code: 6HO528

Innovation and Technology in the Culinary Sector

In this module students explore the role of technology in the food service sector. Students research and critically evaluate the use of new technologies in both food production and service settings.
20 Credits
optional
Coursework

Code: 6HO530

Food and Beverage Appreciation

This module develops students’ understanding of food and beverage appreciation and food pairings, within different market segments of the culinary industry. Students will be able to draw on the core technical skills and knowledge they have developed at levels 4 and 5 and be able to examine a range of different food and beverage items in relation to aesthetics, aromas, textures, and flavour profiles. Students will also be able to identify properties within different food items and be able to pair with beverages accordingly.
20 Credits
optional
Exam
Coursework

Code: 6SZ501

Consumer Behaviour

This module explores multifaceted aspects of consumer behaviour and is informed by a range of disciplines including sociology and psychology. Students will evaluate theories and concepts of consumer behaviour and critically analyse the nature, characteristics, needs and expectations of different consumers within their sector. Theoretical insight will be gained from a range of disciplines and used to develop and justify appropriate responses to issues of consumption.
20 Credits
optional
Coursework

Code: 6SZ502

Independent Study

Studying in higher education provides a rich and diverse range of skills which you can use to problem solve the fundamental challenges inherent within your chosen subject area. This module acts as a conduit to flex those academic and industry study / project skills obtained throughout an undergraduate degree study. Project research in services provides an opportunity for you to instigate and/or engage in a pure and applied research project related to your subject area discipline.

You will have the opportunity to either develop a pure research project from a self-selected topic of interest, or to successfully ‘bid’ for a research project, provided by the academic team through themes currently being researched within the department of hotel, resort and spa management. Project research in services requires you to use every skill you have acquired, with the aim of extending the systematic and coherent body of knowledge; helping to stamp your authority on your area of interest, and potentially your future career path.

More information
40 Credits
optional
Coursework

Code: 6SZ503

Strategic Management

A key characteristic of a successful service sector manager is the ability to keep abreast of changes in the external environment and the need to adapt their business to exploit the trends and meet the challenges of a fast-changing, dynamic environment. Successful managers will use a range of information, both looking in the ‘rear view mirror’ and using strategic foresight to make their plans for the future. Awareness of the range of business strategies, their risks and potential pay-offs is key to planning the appropriate responses to the external environment, as well as understanding the internal resources and capabilities that will be required to implement those business strategies. Regular ‘scandals’ and business failures have highlighted the apparent difficulty in acting ‘ethically’ in business management, and the issues of ethics and their interpretation into Corporate Governance and Corporate Responsibility is part of this module.

The service sector is both international in reach and outlook, and this module looks at international, transnational and multinational companies to appreciate the full use of strategic thinking, its successes and failures.

 

More information
20 Credits
optional
Coursework

Please note that our modules are subject to change - we review the content of our courses regularly, making changes where necessary to improve your experience and graduate prospects.

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How you will learn

The BA (Hons) Professional Culinary Management equips you with applied supervisory and managerial skills together with advanced technical knowledge in the culinary arts.

You will deepen your subject knowledge through formal lectures, seminars, workshops, guided study, applied practice sessions, practical demonstrations and videos, small group exercises, and case study discussions.

Work-related learning

Your practical professional development will take place in a variety of hospitality operations at the University and beyond. This will encompass guest service to commercial standards, technical skills development, sales skills, health and safety, food safety, financial targets and budgeting, HRM practices, staff training, and maintenance of food service facilities.

Other work-related learning experiences on the course include guest lectures, conferences, industry days, fieldtrips, networking events, competitions, challenges and employer-led industry projects.

The industrial placement which forms part of the four-year course is structured, relevant and designed to improve your academic performance as well as boosting your employability. Our dedicated and well connected placement team will help you find just the right position to match your career aspirations and professional interests.

Research in the curriculum

You will engage with industry, the local community and teaching staff to produce valuable research findings for the benefit of the sector.

Our employer partners often provide vital support with independent studies. A new collaboration with flavours and fragrance supplier MANE has, for instance, brought a new dimension to students’ work on product development.   

Assessment

You’ll be assessed in a number of ways including:

Personal academic tutoring

Your personal academic tutor will work with you to help you get the most out of your time at university. Having someone to talk to about your academic progress, your university experience and your professional aspirations is hugely valuable. We want you to feel challenged in your studies, stretched but confident to achieve your academic and professional goals.

Find out more about personal academic tutoring

Who will teach you

Chris Jones standing outside Buxton Dome

Chris Jones
Programme leader

As Course Director for Culinary Arts and Food Development, Chris Jones manages the curriculum and student experience within the culinary discipline in the Centre for Contemporary Hospitality and Tourism.

View full staff profileView full staff profile

Entry requirements

September 2020 typical entry requirements

RequirementWhat we're looking for
UCAS points120 (up to 16 from AS-levels)
Specific requirements at A-level

No specific subject requirements

Specific requirements at GCSEN/A
IELTS6.0 (with 5.5 in each skills area)
Interview / AuditionN/A
PortfolioN/A

Alternative entry qualifications:

We usually consider an A-level in General Studies as a supplementary qualification. A good application/performance will be taken into account if you do not meet the criteria/offer conditions.

Our entry requirements for this course should be read together with the University's general entry requirements, which details subjects we accept, alternative qualifications and what we're looking for at Derby.

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Academic Achievement Scholarship

We’re offering eligible students a £1,000 scholarship to celebrate your hard work and success.

Learn more about the Academic Achievement ScholarshipLearn more about the Academic Achievement Scholarship

Fees and funding

2020/21 Fees

 Full-timePart-time
UK/EU

£9,250 per year*

N/A

International

£14,045 per year

N/A

* The fees stated above are for the 2019/20 academic year; fees for 2020/21 have not yet been confirmed by the UK government. We will update this information as soon as it is available.

Further information about our fees and support you may be entitled to.

Additional costs and optional extras

How to apply

UK/EU students

Full-time students applying to start in September should apply for this course through UCAS or you can apply directly to the University for an undergraduate course if you’re not applying to any other UK university in the same year.

Apply through UCASApply directly to the University

Guidance for EU students post-Brexit

International students

Full-time students applying to start in September should apply for this course through UCAS or you can apply directly to the University for an undergraduate course if you’re not applying to any other UK university in the same year.

Apply through UCASApply directly to the University

Guidance for international applicants applying for an undergraduate degree

Careers

As a BA (Hons) Professional Culinary Management graduate, you will be equipped with all the real world experience that today’s employers expect.

Leading names in the industry seek out our graduates because they are professional, talented and ‘work-ready’. In many cases, our students secure permanent positions as a direct result of their successful placements and summer internships.

You can look forward to a wide range of career opportunities within the international culinary sector. You could progress to roles such as food and beverage supervisor, commis chef, chef de partie, graduate trainee restaurant manager, sales executive, licensed retail manager or contract catering manager – to name just a few.

Graduate success stories

Our graduates are now excelling in world-renowned Michelin-starred restaurants and kitchens. Their destinations include:

Some of our graduates have also drawn on the entrepreneurial skills they gained during their studies to launch their own hospitality enterprises, including a gastropub and craft brewery, an off-site catering venture and a celebration cake making business. 

Ongoing careers support

We’re committed to improving your employability at every stage of your studies. Our teaching staff join forces with the Careers and Employment Service to deliver workshops on subjects such as networking, CV writing and effective use of social media.

This support continues once you’ve graduated too: you are entitled to further help and guidance for up to three years after leaving the University. This includes signposting towards internships which you can undertake on completion of your degree and which often lead to job offers. 

You can also take full advantage of the hosco careers network to discover opportunities and share good practice with other professionals. 

Take your learning to the next level

You can consider progressing to postgraduate studies in related subjects, including our MSc International Hospitality Management or our MBA Global Hospitality Management which are ideal if you want to develop your leadership and management potential further or if you would like to advance to roles in academia and research.

Contact us

If you need any more information from us, eg on courses, accommodation, applying, car parking, fees or funding, please contact us and we will do everything we can to help you.

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† Additional information about your studies

Four years with a placement year

January start is available for Stage 3 entry only.

Please note that for September 2020 the first and second year of your course will be studied at our Buxton Campus and then all future years of study will be at our Derby Campus. If you are commencing your studies in September 2021 you will study your first year at our Buxton Campus and then all future years of study will be at our Derby Campus.

Teaching hours

Like most universities, we operate extended teaching hours at the University of Derby, so contact time with your lecturers and tutors could be anytime between 9am and 9pm. Your timetable will usually be available on the website 24 hours after enrolment on to your course.

Additional costs and optional extras

We’re committed to providing you with an outstanding learning experience. Our expert teaching, excellent facilities and great employability prepare you for your future career. As part of our commitment to you we aim to keep any additional study costs to a minimum. However, there are occasions where students may incur some additional costs.

Included in your fees

Optional costs not included in your fees

Please note: Our courses are refreshed and updated on a regular basis. If you are thinking about transferring onto this course (into the second year for example), you should contact the programme leader for the relevant course information as modules may vary from those shown on this page.

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