Develop the culinary skills and management knowledge necessary for a vibrant global career.
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 6 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.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
In this section
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.
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.
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.
The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.
Each course is approved by the University and meets the expectations of:
As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until close to the start date and may be subject to some change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days and periods of attendance will be included in the letter of offer. A course handbook is also made available.
Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10, 20, or 40 credit modules (more usually 20) and postgraduate courses typically 15 or 30 credit modules.
The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Teaching and learning activities will be in-person and/or online depending on the nature of the course. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.
Postgraduate Master’s courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.
Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.
Assessment methods vary and are defined explicitly in each module. Assessment can be a combination of examination and coursework but may also be only one of these methods. Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessments. This feedback may be issued individually and/or issued to the group and you will be encouraged to act on this feedback for your own development.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification, the assessment timetable and the assessment brief. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have 4 learning outcomes, and no more than 2 items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised. The module pass mark for undergraduate courses is 40%. The module pass mark for postgraduate courses is 50%.
The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6, (which correspond to the second and third year of full-time attendance).
Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Master’s degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.
All other qualifications have an overall grade determined by results in modules from the final level of study.
In Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures from the academic year 2022-2023.
The University employs over 1,000 suitably qualified and experienced academic staff - 60% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (19%), Readers, Senior Lecturers (22%) or Lecturers (57%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic and learning support staff (85%) are recognised as fellows of the Higher Education Academy (HEA) by Advance HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures from the academic year 2022-2023.
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Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
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.
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: 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.
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.
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: 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.
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.
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: 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.
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.
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: 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.
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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.
Status: O
Year: 5
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: 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.
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.
Status: O
Year: 6
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.
Status: O
Year: 6
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.
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.
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Grades BCC
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.
To find out if the qualification you are applying with is a qualification we accept for entry, please check our Qualification Checker - our Equivalence Entry Checker.
We will also continue to accept QCF versions of these qualifications although grades asked for may differ. Check what grades you will be asked for by comparing the requirements above with the information under QCF in the Applied General and Tech Level Qualifications section of our Entry Requirements - View our Undergraduate Entry Requirements
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.
Grades BCCCC
Grades CDD
Overall profile is minimum 24 points (including 12 at higher level)
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)
For full-time study, you must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass in English Language and Mathematics at grade C or above (or equivalent).
Essential Skills Level 2 Mathematics will be accepted as equivalent to GCSE Maths.
Essential Skills Level 2 Communication will be accepted as equivalent to GCSE English.
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If you have already obtained the required grade in the relevant Foundation Degree, you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.
Acceptable alternative qualifications include:
Pass HND with overall Merit to include 30 distinctions in level 5 credits/units may be specified.
Pass HNC with overall Distinction to include 60 distinctions in level 4 credits/units may be specified.
You may also meet the course entry requirements with combinations of different qualifications to the same standard as recognised by the University (provided subject requirements as noted above are met).
If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.
Based on recent and successfully completed accredited learning, students can seek exemptions from the programme. The Course Director can advise candidates as to the eligibility of their accredited course.
When accepted on the Course you are asked to complete an exemptions form, which is reviewed by the Course Director and exemptions are then agreed during the Induction process.
In this section
Graduates from this course are now working for:
With this degree you could become:
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.
You may also proceed to related post graduate study within the school such as the MSc in International Hospitality Management or the MSc in Events Management.
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.
Alternatively, you can opt to complete a period of study abroad.
Diploma in International Academic Studies (DIAS)
After two years of university-based work, you can study abroad through a number of initiatives including Study USA and Erasmus. You spend two semesters in an educational institution, which will provide exposure to alternative business cultures and protocols and enhance your personal and professional development. Successful completion of the placement leads to the award of the Diploma in International Academic Studies upon graduation.
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.
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 2024/25, the following fees apply:
| Credit Points | NI/ROI Cost | GB Cost | International Cost* |
|---|---|---|---|
120 | £4,750 | £9,250 | £16,320 |
60 | £2,375 | £4,625 | £8,160 |
30 | £1,187 | £2,312 | £4,080 |
20 | £792 | £1,542 | £2,720 |
NB: A standard full-time undergraduate degree is equivalent to 120 credit points per year.
*Please note our on campus part-time undergraduate courses are not open to international (non-EU) students.
Institute of Hospitality, Janus Award Nomination.
Hospitality Ulster’s Rising Star Award.
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.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals, as well as first-class facilities and IT equipment. Computer suites and free Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
We know that choosing to study at university is a big decision, and you may not always be able to find the information you need online.
Please contact Ulster University with any queries or questions you might have about:
For any queries regarding getting help with your application, please select Admissions in the drop down below.
For queries related to course content, including modules and placements, please select Course specific information.
We look forward to hearing from you.
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.
The BSc Culinary Arts Programme provided me with the culinary management skills necessary to meet the challenges and demands of industry and ultimately led me to the apex of my career in teaching and lecturing.
Michael Gillies – Culinary Arts Lecturer, Downpatrick SERC.
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.
We are guided by both our University Strategy People, Place and Partnerships: Delivering Sustainable Futures for All and the UN Sustainable Development Goals.
Our work in this area is already being recognised globally. Most recently by the 2024 Times Higher Education Impact rating where we were recognised as Joint 5th Globally for Outreach Activities and Joint Top 20 Globally for Sustainable Development Goal 17: Partnership for the Goals.
Visit our Sustainability at Ulster destination to learn more about how the University strategy and the activities of Ulster University support each of the Sustainable Development Goals.
