Course details

Study options

Part-time: Up to 6 years

UK/EU fee

£9,250 per year (2019/20)

UCAS points

112 (September 2019 entry)

Course level



BA (Hons)

Start dates

January, September †


Buxton Campus

Course description

Achieve your career and personal goals by studying our BA (Hons) Professional Culinary Management on a flexible part-time basis. This well-designed degree opens new doors for anyone already working within the industry or considering a career change.

This course is accepting applications for 2019 entry.

Our hospitality, events and tourism courses have been ranked in the Top 10 in The Guardian University Guide 2019.

Why you should study Culinary Arts and Management at the University of Derby

Highly regarded within the industry, our BA (Hons) Professional Culinary Management can now be attained via part-time study. Putting you on the pathway to managerial and supervisory roles, it is the perfect option if you are already in work or cannot commit to a full-time degree programme.

Fully focused on your future

The BA (Hons) Professional Culinary Management is designed in partnership with employers to foster the forward-thinking kitchen and restaurant managers of tomorrow. 

It gives you the chance to expand your culinary repertoire and learn about latest developments in both the food service and food production sides of hospitality operations. You will immerse yourself in new technologies, processes and trends to help you refresh your ideas and keep pace with change.

If you are already employed within the sector, everything you learn on this course will have a direct impact on your performance and contributions at work. You will not only advance your technical skills but also develop your managerial know-how.

Studies to fit with your lifestyle

We are committed to providing maximum flexibility and convenience so that you can balance your studies with your work and other commitments. To achieve this, your modules will be delivered as a blend of on-campus and online learning.

You will receive full support in using the University’s online delivery platform and a vast array of learning resources. For each module you will also spend blocks of three days at our Buxton campus, getting to know your lecturers and developing study support groups with your fellow students.

We recommend that you study three modules (or 60 credits) per year. Such is the flexibility of the course, however, that you can decide how many modules you sign up for at a time. If you wish, you can fast track your learning and study more than three modules per year, subject to availability.

As a part-time student, you may be eligible for a tuition fee loan to fund your studies. Find out more at

An impressive learning environment

At our Buxton campus you will discover not only a lively, welcoming atmosphere but also a professional hospitality operation which sets us apart from other universities. You will study in the grade II* listed Devonshire Dome which features a fine dining restaurant, a bistro, two licensed bars and seven state-of-the-art kitchens, including a new induction powered training kitchen.

This is the ideal setting to take your culinary craft to the next level under expert supervision. We set the highest professional standards: the Dome Restaurant was awarded the top possible rating in the AA College Rosette scheme.

Learning related to your own workplace

As part of the course, you will get involved in delivering, supervising and managing fine dining, off-site catering and event catering. Our Culinary Management students have worked on events ranging from spectacular weddings and high-profile conferences to graduation ceremonies and banquets for up to 900 people.

You can also use case studies from ­– and develop projects for – your own workplace to maximise the impact of your learning and make a genuine difference to your organisation.

You will build our research skills, investigate the challenges facing the industry and devise effective solutions. In your final year, this culminates in an independent study or project on a theme of your choice. You can draw on your own working environment as the subject for your dissertation, producing results which bring tangible benefits for you, your colleagues and your employers.

Powerful industry connections

We boast extensive links with leading professional bodies and major industry names who have significant input into our culinary courses. Our networks include Michelin-starred restaurants, luxury hotels and international resorts.

The BA (Hons) Professional Culinary Management is accredited by the Institute of Hospitality, which ensures your learning is up to date and relevant. You will have access to the Institute’s Educational Membership Scheme and can join local branch events to share best practice with like-minded professionals. You can also make valuable contacts at our annual Industry Networking Day.

When you join us, you will automatically become a member of hosco, with access to around 30,000 graduate roles, internships and work experience opportunities from over 1,500 employers. 

A top team to motivate you

You will be supported in your studies by award-winning professional chefs who boast extensive experience in hospitality and culinary management. They have mentored countless students to success, not only in the graduate job market but also in the prestigious competitions which form a regular feature of this course. Our students have a superb track record in events such as the Toque d’Or.

To broaden your perspectives further still, we regularly bring in external experts who deliver inspiring demonstrations, workshops and masterclasses. Recent guest sessions have been led by Mick Burke, the renowned pastry chef, and Nando Belmonte, Executive Chef with Loews Resorts in Florida.

What you will study

To complete the BA (Hons) Professional Culinary Management, you will study modules such as:

Years one and two

  • Introduction to Higher Education and Learning Through Work
  • Marketing and Communication
  • The Food Service Sector
  • Professional Skills and Processes
  • Finance and Control in Hospitality Operations
  • Hospitality Operations 


Years three and four

  • Research Skills
  • Management and Leadership
  • Business Development and Entrepreneurship
  • Menu Development and Culinary Product Development 
  • Planning and Leading Food Service Operations
  • Making a Difference in the Hospitality Workplace

Years five and six

  • Independent Study
  • Consumer Behaviour
  • Strategic Management
  • Food and Beverage Appreciation
  • Innovation and Technology in the Culinary Sector
Students welcoming guests to a Buxton Open Day

Find out more about Professional Culinary Management (part-time)

The best way to find out if studying at Buxton is right for you is to experience an Open Day. Get a feel for the campus, tour our first-class facilities and see where you could be living.

Book your Open DayBook your Open Day

How you will learn

Flexibility and convenience

This is a part-time course which can easily be combined with your work duties. While your studies will mainly take place online, for each module you will also spend three days learning at our Buxton campus.

Work-related learning

Your subject knowledge will be developed through lectures, seminars, workshops, guided study, research, applied practice sessions and online learning.

Throughout the course, you are encouraged to apply learning to your workplace where appropriate, using relevant and meaningful case studies from your own organisation. You could also engage with our programme of guest speakers, conferences, industry days, fieldtrips, networking events, competitions and challenges.

Entry requirements

September 2019 typical entry requirements

UCAS points112 (up to 16 from AS-levels)
Specific requirements at A-level

No specific subject requirements

Specific requirements at GCSEN/A
Interview / AuditionN/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.

Fees and funding

2019/20 Fees



£1,155 per module




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

Additional costs and optional extras

How to apply

UK/EU students

Part-time students should apply directly to the University.

Apply directly to the University

Guidance for EU students post-Brexit


The part-time BA (Hons) Professional Culinary Management is all about enhancing your continuing professional development. With this qualification on your CV, you will make a powerful statement about your skills, knowledge and potential as a future leader of the industry. 

You will be able to demonstrate a vital combination of managerial know-how and technical prowess to help you progress in your current role and take up more senior positions. You will also bring new ideas and techniques to your workplace for the benefit of your colleagues and clients.

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. 

Take your learning to the next level

You can consider progressing to postgraduate studies in related subjects, including our own MSc International Hospitality Management which prepares you not only for senior management but also for roles in academia and research.

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

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, based at the University of Derby's Buxton Campus.

View full staff profileView full staff profile

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

January start is available for Stage 3 entry only

Download programme specification

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, state-of-the-art 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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