Our International Gastronomy Management degree aims to enhance lifelong learning skills and personal development to enable you to work with self-direction and originality and to contribute to the restaurant and gastronomy industries and society at large. The programme aims to produce graduates who are global citizens and who approach their personal and professional lives from a sustainable perspective.

The International Gastronomy Management degree will develop your managerial and intellectual skills, including critical reasoning, analysis, creativity and reflection. You will develop an ability to show an in-depth knowledge and appreciation of the nature of international gastronomy and restaurant management, the characteristics of the dining guest and implications for the management of service encounters.

The programme will prepare you for a career, or career development, within the international gastronomy and restaurant sector by developing appropriate professional skills. You will graduate with a systematic understanding, and coherent and detailed knowledge, of facts, concepts and principles related to gastronomy management, which can be used in your future career in the industry, in addition to gaining a systematic understanding of the structure, management, and marketing of organisations within the gastronomy industry.

This programme provides ongoing placement within a professional restaurant alongside an academic module each term over the three years.

Why choose this course?

• Half of the programme is delivered on placement in industry and the ‘taught’ modules are delivered online
• Employability is at the heart of the programme
• Strong working relationships with leaders in the restaurant industry
• All staff who will be teaching on the programme have close links with industry and many are former employees or operators of restaurants themselves
• Learners will also have the opportunity to receive bespoke careers guidance.

Course Overview

Half of the programme is delivered on placement in industry and the ‘taught’ modules are delivered online.

At level 4, students split their studies equally between more theoretical, taught modules (60 credits delivered online) and restaurant-based practical placement modules (60 credits) within an introductory framework. Students study on a three term basis, 40 credits per term (or 20 credits for PT students).

At level 5 and 6 this pattern of delivery is repeated, advancing to development modules and then implementation modules.

Assessment

At the commencement of the programme, students will attend a week long induction where they will receive information about their programme as well as assessment requirements.

Exams will not be used within the programme apart from those externally set by the Wine and Spirits Education Trust (WSET), which is an ‘added value’ qualification.