2012/13 Culinary Arts Management

You must satisfy the General Entrance Requirements for admission to a first degree course, and hold GCSE passes in English Language and Mathematics at grade C or above (or equivalent).
Candidates may be interviewed as part of the selection process.

A level
A minimum of 280 UCAS Tariff points to include grades BBC.

Irish Leaving Certificate
A minimum of 280 UCAS Tariff points to include grades BBBCC at Higher level.

International students must provide evidence of competency in written and spoken English. Non-English speaking applicants must have an IELTs score of 6.0 or a TOEFL score of 550.

Four years full-time.
This course is also available on a part-time basis (five years).

This course is for those of you who are passionate about food, who love to cook and who wish to learn all aspects from the practical skills to the managerial functions required to work in this challenging and rewarding industry.The course develops the skills in food creativity and design together with an in-depth knowledge and understanding of all aspects of food. It is characterised by its practical components with emphasis placed on the development of skills, knowledge and theoretical concepts to meet the needs of this specialist industry. This course combines both the practical skills and the theoretical knowledge to enable you to develop the skills that employers within the industry require. Practical modules are delivered in the realistic work environment of the award winning Academy restaurant and kitchens. (Students are required to purchase appropiate dress for training in these areas). Year 1 introduces you to the rudiments of culinary operations, including the specialist area of pastry, confectionery and food service while you explore the world of classical and contemporary gastronomy. Year 2 takes these skills to an advanced level while introducing you to the managerial areas so important in this sector. Year 3 of the programme provides the opportunity for you to complete a 48-week placement. Students can opt to complete this period at home in the UK or travel further afield to the United States, Europe, Australia/New Zealand or South Africa. The pre-placement sessions ensure that students are fully prepared for this period of work based learning.On successful completion of the work placement year you will be awarded the Diploma in Professional Practice(DPP) In Year 4 emphasis is placed on the theoretical aspects of the key managerial functions with Executive Food Operations Management drawing all these functions together in a major practical exercise. You will also complete a research paper or a business plan as part of the final year assessment.

Year 1

Semester I
Classical gastronomy
Culinary Operations 1
Global Spirits & Wines
Study & Research Skills

Semester II
Contemporary Markets
Pastry & C onfectionery
Organisations & People

Year 2

Semester I
Advanced Culinary Arts
Human Resource Issues
Accounting Studies
Research Methods

Semester II
Management of Culinary Ops 2
Services Marketing
Gastronomic Art and Creativity
Entrepreneurship Awareness

Year 3
Compulsory Placement

Year Four

Semester I
Human Resource Management
Decision Making
Services Marketing Management

Semester II
Executive Food Operations Management
Research Paper or Business Plan

Plus
Select one from the following
Cultural Awareness
Environmental Issues
Licensed Retail Management
Management Accounting
Quality Management

The Hospitality Industry is one of the growing global industries. Industrial forecasts predict an acute shortage of highly skilled executive chefs. Graduates can choose from a wide range of supervisory level career pathways within the industry from Michelin star restaurants to multinational food service companies. 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 Hotel and Tourism Management or the MSc in Events Management.

On the successful completion of an appropriate foundation degree or HND, you may be considered for exemptions or advanced entry onto the programme.

The BSc Hons Culinary Arts Management degree is accredited by the Institute of Hospitality, the professional body of managers in the hospitality, tourism and leisure industries. Accreditation entitles graduates to apply to the Institute for Associate membership. Graduates with appropriate management experience may be eligible for the Member (MIH) grade.

The main methods of course delivery are lectures, seminars, practical workshops, demonstrations and ‘live’ lunch and dinner practical sessions within the award winning Academy restaurant and kitchen facility. These provide valuable practical experiences and develop appropriate interpersonal skills, including communication, time management, team building, customer care and problem solving. These are supported by industrial visits, guest speakers and guided independent learning. As you progress through the couorse you are encouraged to take more responsibility for your own learning experience and modules become more directed towards learning through seminars and independent study with emphasis on research and evaluation.

Modules are assessed by coursework, or a combination of coursework, class tests and written examinations. Practical examinations are completed within the Academy kitchens and restaurant.

Course work includes oral presentations and seminars together with written assignments.

Department of Hospitality and Tourism Management
Email: htm@ulster.ac.uk
Tel: +44 (0)28 9536 7399

• Faculty webpage
• Professional Bodies