Your exciting career in culinary management starts here. With our outstanding facilities and focus on real-world learning, we will equip you with all the technical, practical and managerial skills you need.
- Choose to complete your degree in three years or make the most of a placement year in industry between your second and final years
- Prepare for dynamic careers in world-renowned kitchens, restaurants and hotels: our graduates have gone on to success with top names like Belmond Le Manoir aux Quat’Saisons, Claridge’s and Gleneagles
- Immerse yourself in a professional culinary operation from day one: you will train and work in our industry-standard kitchens and fine dining restaurant, at the Centre for Contemporary Hospitality and Tourism within the spectacular Devonshire Dome
- Work on a wide range of events from weddings and banquets to graduation ceremonies and conferences
- Develop supervisory and management abilities alongside your technical skills as a culinary professional
- Take part in prestigious competitions and get yourself noticed by industry talent-spotters
- Reach high professional standards on a course accredited by the Institute of Hospitality (IoH)
- Become a member of hosco, the world's leading hospitality careers network for students and graduates
- January start is available for Stage 3 entry only
Our hospitality, events and tourism courses have been ranked in the Top 10 in The Guardian University Guide 2019.
Already working in the profession and interested in improving your career prospects? You can take this course on a flexible part-time basis. You can also top-up an existing foundation degree to a full honours degree in just one year.
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.
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.
Exceptional facilities to inspire you
The Centre of Contemporary Hospitality & Tourism will be your classroom, at the stunning grade II* listed Devonshire Dome. It 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.
This is the ideal setting to master your culinary craft, build your management skills and achieve exacting professional standards: the Dome Restaurant was awarded a AA College Rosette scheme, with our students winning praise for their passion and enthusiasm.
Every aspect of our operation captures the latest developments in culinary innovation. We have, for instance, invested in a new induction powered training kitchen, reflecting the increased use of induction power over gas in the industry. We also have mobile equipment for off-site events and pop-up restaurants.
Your course fees will also include a full set of kitchen whites, knives and safety shoes, plus a complete front-of-house uniform.
Learning at its most exciting
We promise you total immersion in a professional hospitality operation from day one. 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 which help make the Peak District such a magnet for visitors.
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 2017 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.
Learn from the experts
Our teaching team boasts vast experience in hospitality and culinary management roles, including award-winning chefs who command respect as ambassadors for the industry.
We regularly bring in culinary experts who are at the top of the profession, so you will benefit from 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.
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.
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.
You’ll be assessed in a number of ways including:
- Written assignments: essays and reports
- Practical assessments
- Oral presentations
- Industry case studies
- A sustained piece of independent study
September 2019 typical entry requirements
|UCAS points||112 (up to 16 from AS-levels)|
|Specific requirements at A-level|
No specific subject requirements
|Specific requirements at GCSE||N/A|
|Interview / Audition||N/A|
Alternative entry qualifications:
- BTEC - DMM
- Access to HE Diploma 60 credits: 45 at level 3 with a minimum of Dist: 15 Merit: 24 Pass: 6
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.
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:
- Belmond Le Manoir aux Quat’Saisons
- Fera at Claridge’s in London
- Gleneagles Hotel
- Restaurant Marcus in London
- L’Enclume in Cumbria
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, 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.
† Additional information about your studies
Four years with a placement year
January start is available for Stage 3 entry only
Download programme specification
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
- Full set of kitchen whites & knives plus safety shoes
- A complete front of house uniform
- All food and beverages required for practical classes
- A Year 1 residential field trip including all essential travel, accommodation and any entry fees
- A Year 2 residential field trip including all essential travel, accommodation and any entry fees
- Food safety certificate course
- Wine and Spirit Education Trust certificate course OR level 3 supervising food safety certificate course
- First Aid Certificate
Optional costs not included in your fees
- Optional international field trip to a new destination annually: Including travel, accommodation and breakfast, and any entry fees. Approximate cost £500
- Travel to and from any airport must be funded and organised individually
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.