Program Overview

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Culinary Arts Management - BSc (Hons)

Overview

Develop the culinary skills and management knowledge necessary for a vibrant global career.

Summary

BSc Hons Culinary Arts Management is designed to meet the needs of those who want to work in culinary arts management, within one of the world’s largest industries. You will develop a detailed knowledge of entrepreneurial leadership and the practical culinary skills necessary for management in this dynamic and exciting industry.

We are 1 of only 4 UK universities that offer a world class learning environment (visit The Academy website), allowing you to put your business management principles into practice in the realistic work environment of the award winning The Academy restaurant. Ulster University is 2nd in the UK for Hospitality, Event Management and Tourism (The Guardian University Guide 2024).

Our main focus is to produce graduates who are work-ready and many of our past students have progressed on to successful careers across a number of sectors.

About this course

About

The BSc Hons Culinary Arts Management at Ulster University has been designed to meet the needs of those who wish to work in the food management industry. You will develop an in-depth knowledge of culinary arts and the management skills necessary for this dynamic and highly customer-focused industry.

The degree is based on creativity, innovation and experiential learning in order to provide you with the best learning experience possible. You will enhance your knowledge in key areas of management and business, including strategy, marketing, finance, human resource management, operations management, entrepreneurship and personal development.

You will also gain valuable industry experience and put your business management principles into practice as you work in our award-winning Academy restaurant and kitchens.

Graduates can choose from a wide range of career pathways, from Michelin star restaurants to multinational food service companies, to becoming a culinary entrepreneur. Alternatively, there are numerous opportunities in the wider food industry as food product development chefs, food journalists or stylists. The focus on employability within the degree ensures our graduates progress quickly to senior roles in management.

100% of the teaching team have achieved Fellowship of the Higher Education Academy and seven of these team members have Senior Fellowship of the Higher Education Academy.

Attendance and Independent Study

Attendance

The programme can be completed in five to seven years, depending on level of entry. You will normally complete two modules per semester, with class contact time approximately three hours per week per module. Typically you will be attending the Belfast campus a minimum of three days per week. You will be expected to undertake independent study of around 10 hours per week per module.

Start dates

• September 2025

Teaching, Learning and Assessment

Managerial and culinary skills are developed during the course through a unique blend of teaching and learning methods. The course is one of the few at university level that offers the practical learning environment of a commercial restaurant, coupled with the theoretical underpinning. Furthermore, all years avail of industry visits and talks from industry leaders. The compulsory placement year allows you to hone your skills prior to completing your final year and graduation.

The development of your own learning and the ability to research and to critique your own performance enables you to reach a level of performance commensurate with this qualification. Competencies are tested in written assignments, examinations, practical course work and seminars and case study scenarios.

Modules

Year one

• Hospitality Business Operations
  • Year: 1
  • Status: C
  • Food and Beverage Operations introduces a wide range of commodities, processes and operations which are the foundation for food production and service in the international hospitality and catering industry. The integration of theory and practical skills give students an appreciation of the knowledge and procedures that are fundamental to the efficient running of a catering operation.
• Pastry & Confectionery
  • Year: 1
  • Status: C
  • This module focuses specifically on pastry and confectionery production in the culinary operation. It develops the theoretical basis of pastry and confectionery and applies this to the development, preparation and presentation of hot and cold pastry and confectionery dishes, and the development of the student's management and leadership skills.

Year two

• Gastronomy and Society
  • Year: 2
  • Status: C
  • This introductory module introduces students to the key concepts involved in the study of gastronomy and culinary arts, including principles and practices within gastronomy, the historical development, and the impact of, and current and future trends in gastronomy.
• Contemporary Gastronomy
  • Year: 2
  • Status: C
  • This module focuses specifically on advancing the culinary skills and techniques in contemporary gastronomy. It confirms and develops the theoretical basis of production and applies this to the development, preparation and presentation of contemporary hot and cold culinary dishes, to prepare students with the management and leadership skills required for a Food Culture environment.
• Management in Action
  • Year: 2
  • Status: C
  • This module examines the principles of management and applies them to the practice of operational management. The module is both people and action-oriented and examines a range of topics including the development of management theories, the impact of the internal and external business environment and how management contributes to sustainable business futures.

Year three

• Hospitality Business Operations Management
  • Year: 3
  • Status: C
  • This module develops the students' knowledge, management and leadership skills, through helping them understand the food and drink industry, by gaining practical insights working in commercial environment, where they have responsibility for the planning, design and analysis of a culinary/hospitality operation. The practical element of this module helps the student to develop their employability/entrepreneurship skills, through being responsible for the managing a team of their peers in the Academy Restaurant. The student must then reflect on the operation and provide feedback, on their personal performance and that of their peers in planning, execution and outcomes for then practical operation.
• Fundamentals of People Management
  • Year: 3
  • Status: C
  • People management forms a large part of every manager's job whether they work in a large multinational organisation, a not-for-profit organisation, or a charity. People management processes are usually designed by HR specialists within the organisation; however, line managers play a pivotal role in implementing and enacting HR policies and practices. Where employees feel positive about their relationship with their line managers, they are more likely to have higher levels of job satisfaction, commitment and loyalty, which are in turn associated with higher levels of performance.
• Accounting Studies
  • Year: 3
  • Status: C
  • This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the service industries.

Year four

• Advanced Culinary Operations
  • Year: 4
  • Status: C
  • This module develops specialist knowledge whilst encouraging creative and innovative thinking and the application of it in menu planning, production and preparation. Students will have developed confidence and can demonstrate their management and leadership skills within this creative field of food, drink and culture.
• Contemporary Marketing Practice
  • Year: 4
  • Status: C
  • Within this module, the key concepts and practices of contemporary marketing are introduced. The module defines marketing and explores the marketing environment and key aspects including segmentation, consumer behaviour, the marketing mix, sustainability and digital marketing. The inquiry-based learning assessment provides the opportunity to apply these concepts to today's evolving marketplace developing employability and innovation skills.
• Digital Innovation in Hospitality
  • Year: 4
  • Status: C
  • The principles and theories of digital transformation and innovation management are explained to enable the students to gain an understanding how new digital tools and technologies can be adopted by businesses within the hospitality industry to deliver customer service and operational excellence. This module highlights the importance of managing and leading change within an organisation when evaluating and adopting new digital innovations and capabilities within the hospitality industry.

Year five

• Innovative Food
  • Year: 5
  • Status: C
  • This module explores the roles, experiences and influences of the Head Chef/Chef Manager, emerging trends and the practices and processes required to deliver, manage and sustain in the development of innovative food items and menu concepts. Key areas include nurturing culinary enterprise, benchmarking successful food innovation and consideration of innovative and menu development to an award-winning standard in a business environment.
• Business and Professional Attributes
  • Year: 5
  • Status: C
  • This module will develop and enhance the student's ability to carry out research within their chosen business field, by applying all their graduate attributes through their abilities, strategies and habits. The students will learn the main concepts and principles encountered in research design, and each student will be required to write a research proposal on a contemporary issue. Through embedding the graduate attributes in this module, we can ensure our graduates are work ready developing their management and leadership skills, to be able to respond to real-world challenges.
• Current Trends in People Management
  • Year: 5
  • Status: O
  • This module is optional
  • The contemporary workplace is changing and there has probably never been a more challenging time to be responsible for managing and leading people. Human Resource teams and Line Managers have a major role to play in driving performance, productivity and achieving sustainable competitive advantage. This module provides an opportunity for students to acquire the necessary knowledge and skills needed to help attract, engage and retain the best and most diverse talent pool nationally and internationally.
• Management Accounting
  • Year: 5
  • Status: O
  • This module is optional
  • This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the service industries.
• Digital Marketing Management
  • Year: 5
  • Status: O
  • This module is optional
  • Within this module, the pivotal role of digital marketing management is examined. The key elements and practices of developing and executing comprehensive digital marketing strategies, to create impactful campaigns are explored and applied. The inquiry-based and authentic learning approach allows students to enhance vital employability skills and digital innovation capabilities while applying strategic concepts to drive sustainable business growth.

Year six

• Data and Performance Metrics Analysis
  • Year: 6
  • Status: C
  • The topics included in this module will support the development of the student's management and leadership skills through understanding the application and practice in relation to the core Key Performance Indicators (KPIs), ratios and consumer behaviour analytics used in the hospitality and culinary industries. It will also introduce to revenue management, property management and other digital solutions used in the hospitality sector.
• Strategic Leadership
  • Year: 6
  • Status: C
  • This module is designed to provide knowledge and critical understanding of the process of strategic management and leadership development. As hospitality, tourism and event leaders of the future, students will develop those transferable strategic perspectives and skills which are key to innovative and sustainable business success.
• The Business Plan
  • Year: 6
  • Status: O
  • This module is optional
  • In this module students are engaged in practical entrepreneurship and will develop their knowledge of entrepreneurship and the entrepreneurial process. This will be evidenced through the development of a business plan for new venture creation, enterprise development, project management or a community-based development project.
• Research Paper
  • Year: 6
  • Status: O
  • This module is optional
  • Within this module, students will complete individual research on a topic of interest related to their course and chosen industry. Such inquiry-based learning allows students to further develop key employability and innovation skills while presenting the opportunity to become a subject specialist in their field.

Standard entry conditions

We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.

A level

• Grades BCC

Applied General Qualifications

• RQF Pearson BTEC Level 3 National Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma
  • Award profile of DMM
• We will also accept smaller BTEC/OCR qualifications (i.e. Diploma or Extended Certificate / Introductory Diploma / Subsidiary Diploma) in combination with A Levels or other acceptable level 3 qualifications.

Irish Leaving Certificate

• 104 UCAS tariff points to include a minimum of five subjects (four of which must be at higher level) to include English and Maths at H6 if studied at Higher level or O4 if studied at Ordinary Level.

Scottish Highers

• Grades BCCCC

Scottish Advanced Highers

• Grades CDD

International Baccalaureate

• Overall profile is minimum 24 points (including 12 at higher level)

Access to Higher Education (HE)

• Overall profile of 60% (120 credit Access Course) (NI Access Course)
• Overall profile of 12 credits at Distinction, 30 credits at Merit and 3 credits at Pass (60 credit Access Course) (GB Access Course)

GCSE

• For full-time study, you must satisfy the General Entrance Requirements for admission to a first-degree course and hold a GCSE pass at Grade C/4 or above in English Language and Mathematics.

English Language Requirements

• The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5.

Careers & opportunities

Graduate employers

• Graduates from this course are now working for:
  • Ardtara Country House Hotel
  • Holohans
  • Moy Park
  • Sainsbury's
  • Ulster University

Job roles

• With this degree you could become:
  • Chef Proprietor
  • Head chef
  • Development Chef
  • Restaurateur
  • Entrepreneur
  • Food stylist
  • Lecturing

Career options

• Industrial forecasts predict an acute shortage of highly skilled executive chefs. Graduates can choose from a wide range of career pathways within the industry from Michelin star restaurants to multinational food service companies to becoming a culinary entrepreneur. Alternatively there are numerous opportunities in the wider food industry as food product development chefs, food writers or stylists.

Work placement / study abroad

• Diploma in Professional Practice (International) DPP(i)
• Through the structured practical experience, placement – at home or abroad – assists in consolidating knowledge and skills learnt during Years one and two studies and in developing individual maturity, self-awareness and confidence. The satisfactory completion of the industrial placement year leads to the award of Diploma in Professional Practice (International) upon graduation. During this year you undertake additional placement related duties. Some students use this period as an opportunity to travel and work with internationally based companies while others opt to be UK based. Companies include Disney World and the Country Clubs, Florida; The Merrion Hotel, Dublin; Chapter One Dublin; Gleneagles Hotel, Scotland and in food product development environments.

Professional Recognition

• Accreditations reflect the excellence of our teaching, research, and knowledge exchange and ensure our programmes realise the highest expectations. By studying at Ulster University you’ll gain insight and be at the forefront of current industry practices, while our many accredited degree programmes open doors to the world’s top professional organisations, making you more attractive to future employers and giving you a competitive edge in the job market.

Institute of Hospitality (IoH)

• Accredited by the Institute of Hospitality that academic, vocational and professional standards achieved are appropriate and programme content and delivery meet international Institute of Hospitality benchmark standards.

Fees and funding

Module Pricing

• The price of your overall programme will be determined by the number of credit points that you initiate in the relevant academic year.
• For modules commenced in the academic year 2025/26, the following fees apply:
  • Fees Credit Points | NI/ROI Cost | GB Cost | International Cost*
  • 120 | £4,860 | £9,535.20 | £17,010
  • 60 | £2,430 | £4,767.20 | £8,505
  • 30 | £1,215 | £2,383.80 | £4,252.50
  • 20 | £810 | £1,589.20 | £2,835

Annual Increase Disclaimer

• Important Notice: Annual Fees Increase
• Fees illustrated are based on academic year 25/26 entry and are subject to an annual increase.

Additional mandatory costs

• Students are required to purchase both front of house and back of house appropriate dress for training in the realistic work environment of the 'Taste of Ulster' award winning Academy restaurant and kitchens. The cost of this is approximately £150.
• It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.

Sustainability at Ulster

• Ulster continues to develop and support sustainability initiatives with our staff, students, and external partners across various aspects of teaching, research, professional services operations, and governance.
• At Ulster every person, course, research project, and professional service area on every campus either does or can contribute in some way towards the global sustainability and climate change agenda.

Ulster University Business School - Sustainability in Focus

• Learning and Teaching
• Research and Knowledge Exchange
• Communications and Engagement

Testimonials

• I can safely say, without the tutelage and support, even as a post graduate, I received from the Culinary Arts Management degree course, and from all the team at the Belfast campus, I would not be the proud owner of two city centre restaurants. As a restaurant owner, I cannot stress enough how important is to have facilities such as the Academy Restaurant, producing top quality hospitality operators at such a high standard.
• Calvin Holohan – Owner/Manager of Holohans at the Barge and Holohans Pantry.