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Preparing the next innovative thinker to shape the culinary industry

This unique master's degree, jointly delivered by Birkbeck and Le Cordon Bleu London, combines business and management content with modules in culinary arts and hospitality.

Within the complex and evolving global culinary industry, there is an increasing need for businesses to develop innovative solutions that will respond to consumer trends and increase customer satisfaction and loyalty. Changing consumer preferences and tastes have brought about opportunities for food service operations leading to a growing demand for products and services.

With an emphasis on innovation within the field of culinary arts and management, this programme aims to prepare students to shape the future of the industry with a creative, sustainable and entrepreneurial approach. It is designed and delivered by academic staff and culinary professionals who are experts in their fields and aims to attract applicants from different backgrounds, whether experienced professionals or recent graduates. The student experience is enhanced by engaging with experts through guest lectures and industry visits.

The programme combines the study of culinary arts, business and management in a global context with a focus on innovation, sustainability, customer experience and entrepreneurship. Students will gain insights into the issues and trends influencing the culinary industry which will enable them to broaden their knowledge and develop their strategic thinking across a number of disciplines at different organisational levels. This will be achieved through the critical evaluation of theory, application of theory to practice and the technical production of hands-on solutions to problems currently facing the food industry. Students will select modules related to their future career focus from the Birkbeck School of Management.

The use of a restaurant simulation software will allow students to use their analytical skills and strategic decision-making in a food business scenario. Students will also use their critical analysis and independent judgment skills to write an applied research project or create an artefact, setting out solutions to complex managerial problems in food organisations.

1 intake each year: Autumn

Key information

  • 1 year, full-time
  • 2 years, part-time
  • Part-time: £7,425 pa (home students)
  • Full-time: £14,850 pa (home students)
  • Part-time: £11,610 pa (international students) - see eligibility here.
  • Full-time: £23,220 pa (international students)
  • For finance options, please visit the Birkbeck fees page.
Classes per week:
  • 3-4 evening classes a week

Entry requirements:

  • Normally a second-class honours degree (2:2) in any subject from a UK university, or an equivalent international qualification.
  • If English is not your first language or you have not previously studied in English, our usual 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.
  • We will review every postgraduate application on its individual merits and your professional qualifications and/or relevant work experience will be taken into consideration positively. We actively support and encourage applications from mature learners.


  • All applications are made online directly to Birkbeck. You will receive an email to confirm that we have received your application.



Culinary Innovation Management Master's Degree information

  • Course structure

    You complete eight modules of 15 credits each, which are a combination of compulsory modules delivered by Le Cordon Bleu and compulsory and option modules delivered by Birkbeck’s Department of Management. You also complete a 60-credit research project which will be jointly delivered and/or supervised by both institutions.

    Compulsory modules

    • Culinary Design and Development
    • Customer Experience Management
    • The Food and Beverage Business Environment
    • Food Service Operations Management
    • Sustainability in the Food and Beverage Industry
    • Entrepreneurship and Innovation
    • Researching Workplace Practice

    Option modules

    • Choose two from the following
    • Entrepreneurial Venture Creation
    • Innovation Management
    • International Business Strategy
    • International Human Resource Management
    • Introduction to Analytics and Business
    • Managing Emerging Digital Technologies
    • Principles of Accounting
    • Principles of Marketing (Postgraduate)
  • Teaching and Assessment


    Teaching is through lectures, class and small-group discussions, student-led seminars and demonstrations.

    Methods of Assessment

    Methods of assessment include presentations and group exercises, individual assignments and supervised independent research. In addition, students will create a culinary concept in the culinary module and they will produce an applied research project or an artefact.

  • Careers and employability

    On completion, graduates can pursue careers in:

    • Product development
    • Operations management
    • Restaurant development
    • Marketing
    • Management positions in hospitality organisations
    • Education and food writing
    • Business development
    • Start-up and corporate entrepreneurship

    Graduates of this programme have gone on to become:

    • Senior restaurant manager – fine-dining restaurant
    • Senior sous chef – upscale restaurant chain
    • Catering & onboard concepts – airline operator
    • Brand product developer – confectionery brand
    • Chief sales officer – food tech
    • Junior food development systems manager – healthy food-to-go chain
    • Account manager – agricultural production
    • Sous chef – 2 Michelin-starred restaurant

  • How to apply

    To apply for this course, please visit the Birkbeck course page

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