Preparing the leader in the Culinary Industry
This degree, jointly delivered by Birkbeck and Le Cordon Bleu London, provides a firm foundation in culinary techniques and management studies that are not only applicable to food businesses but also across other service industries.
Students will gain experience of a real food business work environment through an internship component whilst also developing their academic, practical and interpersonal skills. The programme enables students to develop their research and presentation skills together with their ability to design, develop and implement systems that assist in the successful operation of a food business.
Graduates will be equipped to enter a variety of management careers in the food industry, including retail, product development, restaurants, hotels and marketing.
Part of the world-renowned University of London, the Department of Management within Birkbeck is an internationally recognised centre of excellence in teaching, research and consultancy in the broad field of management. The academic staff are active researchers as well as enthusiastic teachers, who regularly publish cutting-edge articles in the world’s leading journals.
For postgraduate degrees please visit the Master of Science in Culinary Innovation Management programme page and the Master of Science in Hospitality Innovation Management programme page.
1 intake each year: Autumn
- 3 years, full-time
- With Foundation Year: 4 years, full-time
Classes per week:
- £9,250 per year (home students)
- £17,620 per year (international students)
- For finance options, please visit the Birkbeck fees page.
- 2-4 day, evening, or weekend classes a week
Entry requirements: 96-112 UCAS tariff points (+64 points for Foundation Year). Applicants will be expected to have grade C in GCSE-level English and Mathematics. If English is not your first language or you have not previously studied in English, the requirement is the equivalent of an International English Language Testing System (IELTS Academic Test) score of 6.5, with no less than 6.0 in each of the sub-tests. All students must be aged 18 years or over.
Please note that students will have to purchase uniform and knife kit for the practical lessons at additional cost.