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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

Key information

  • 3 years, full-time
  • With Foundation Year: 4 years, full-time
  • £9,250 per year (home students)
  • £17,620 per year (international students)
  • For finance options, please visit the Birkbeck fees page.
Classes per week:
  • 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.


Culinary Industry Management Degree information

  • Course structure

    You take compulsory modules in each year, plus 30 credits worth of options in years two and three. You also complete a work-based project in year three.

    Year one

    • Compulsory modules: Culinary Techniques, Wine and Beverages, Global Food and Beverage Environment, Management Studies, Principles of Marketing, Introductions to Accounting, Personal and Professional Development I
    • An internship is undertaken in the summer between years one and two.

    Year two

    • Compulsory modules: Internship module, Development and Evaluation of Food, Food and Beverage Management, Food and Beverage Business Concepts, Marketing Principles and Practices, Principles of Project Management, Personal and Professional Development II
    • Optional modules: Critical Perspectives on People Management, Management of Innovation, Digital Marketing, Services and Retail Marketing

    Year three

    • Compulsory modules: Researching the Workplace (Final Year Project), Service Operations Management, Ethics and Sustainability in Food and Beverages, Personal and Professional Development III
    • Optional modules: Brand Development, Entrepreneurship and Small Business
  • Teaching and Assessment


    Modules from the Department of Management are taught mostly through lectures and small group seminars; professional practice modules are delivered at the Le Cordon Bleu School and are taught via a combination of workshops or demonstrations and practical sessions.

    Methods of Assessment

    Examinations, including practical examinations for the culinary modules, and coursework in the form of essays, case studies, presentations, group-work tasks and in-class tests plus a final research project.

  • Graduate opportunities

    Graduates will be able to pursue careers in areas such as: • New product and recipe development • Concept development • Food production management • Food and beverage management • Training • They may also wish to set up their own business.

    Graduates of this programme have gone on to become:

      Multi-site head chef - pub restaurants Kitchen manager - private members club Operations manager - fine-dining operation Head of bakery production - French patisserie company Talent advisor - food-to-go brand Assistant general manager - upscale dining operation

  • How to apply

    To apply for this course, please visit the Birkbeck course page. All applications must go through UCAS.

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