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              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.

               

              1 intake each year: Autumn

              Key information


              Duration:
              • 3 years, full-time
              Price:
              • £9,250 per year (home/EU students)
              • £13,000 per year (overseas students)
              • For finance options, please visit the Birkbeck fees page.
              Classes per week:
              • 2-4 day, evening, or weekend classes a week

              Entry requirements: 112 UCAS tariff points. 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.

              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 I, Management Studies II, Financial 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: Entrepreneurship and Small Business, 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, Management of Innovation
              • Teaching and Assessment

                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.

                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 retail and new product development; restaurant development and operations; sales and marketing; hotels, resorts, convention and exhibition centres, and health resorts; the food industry, including large-scale catering; corporate and employee catering; public and private healthcare, and education; procurement; or they may wish to set up their own business.

              • How to apply

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

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