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.
Entry requirements:
Applications:
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
Option modules
Choose two from the following:
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.
YEAR 1
Compulsory modules
Option modules
Choose one from the following:
YEAR 2
Compulsory modules
Option modules
Choose one from the following:
At Birkbeck, most of our courses are taught in the evening and all of our teaching is designed to support students who are juggling evening study with work and other commitments. We actively encourage innovative and engaging ways of teaching, to ensure our students have the best learning experience.
Teaching may include formal lectures, seminars, and practical classes and tutorials. Formal lectures are used in most degree programmes to give an overview of a particular field of study. They aim to provide the stimulus and the starting point for deeper exploration of the subject during your own personal reading. Seminars give you the chance to explore a specific aspect of your subject in depth and to discuss and exchange ideas with fellow students. They typically require preparatory study.
In addition, you will have access to pastoral support via a named Personal Tutor.
Methods of teaching on this course
Teaching is through lectures, class and small-group discussions, student-led seminars, presentations and group exercises, individual assignments and supervised independent research. These take place at both Birkbeck and Le Cordon Bleu London.
You will also have access to a virtual learning environment where all information and materials relating to the course and modules are made available.
Teaching hours
Our evening hours are normally between 6pm and 9pm (6-7.30pm and 7.30-9pm) at Birkbeck and between 6.30pm and 9.30pm at Le Cordon Bleu. Some Birkbeck modules also offer teaching during the day and this will be clearly signposted to you where it is available.
On our taught courses, you will have scheduled teaching and study sessions each year. Scheduled teaching sessions may include lectures, seminars or workshops. Depending on the modules you take, you may also have additional scheduled academic activities, such as tutorials, dissertation supervision, practical classes, visits and field trips. On our taught courses, the actual amount of time you spend in the classroom and in contact with your lecturers will depend on your course, the option modules you select and when you undertake your final-year project (if applicable).
Alongside your contact hours, you will also undertake assessment activities and independent learning outside of class. The amount of time you need to allocate to study both for taught sessions (this might include online sessions and/or in-person sessions) and personal study will depend on how much you are studying during the year and whether you are studying full time or part time.
Birkbeck’s courses are made up of modules and allocated ‘credit’. One credit is equivalent to ten hours of learning time. Modules are usually in 15, 30 or 60 credit units. A 15-credit module will mean around 150 hours of learning, including taught sessions and independent study or group work. This is spread out over the whole period of that module and includes the time you spend on any assessments, including in examinations, preparing and writing assessments or engaged in practical work as well as any study support sessions to help you in your learning.
On our distance-learning and blended-learning courses, discussion, collaboration and interaction with your lecturers and fellow students is encouraged and enabled through various learning technologies.
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.
Status: Fully Approved
Awarding body: University of London
On completion, graduates can pursue careers in:
Graduates of this programme have gone on to become:
To apply for this course, please visit the Birkbeck course page
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