Culinary Industry Management

This BBA Culinary Industry Management is jointly delivered by Birkbeck and the renowned Le Cordon Bleu Culinary Arts Institute and is the only one of its kind in the UK. It provides you with a firm foundation in culinary techniques while you also learn essential management and development skills required of chefs and managers in food businesses today.

Why choose this course?

• It is highly respected nationally and internationally, and we work with a growing list of employers including the Savoy, Maybourne Hotel Group, Umbel Restaurant Group, Hyatt Hotels, Galvin Restaurants, Corinthia London and The Wolseley Hospitality Group.

• It offers you an internship at the end of your first year with a leading professional provider, including from some of those listed above.

• You will benefit from the reputation of Birkbeck as an internationally recognised centre of excellence in teaching, research and consultancy in the broad field of management.

• You will also benefit from the reputation of Le Cordon Bleu Culinary Arts Institute as an internationally recognised leader in the teaching of culinary arts.

What you will learn

This degree combines the study of culinary arts and hospitality with the study of business and management. You will be taught by the academic teams at Birkbeck and Le Cordon Bleu who have extensive experience of teaching, researching and working in the culinary and hospitality industries. Your learning will combine theory, industry understanding and hands-on experience as we prepare you for a successful career in a dynamic and evolving industry.

How you will learn

This course is available to study full-time with classes taking place in the evening at either Birkbeck or Le Cordon Bleu. Le Cordon Bleu's teaching hours in the evening are from 6.30pm until 9.30pm. Some modules at Birkbeck may also offer classes in the afternoon.

In Year 1, the culinary classes at Le Cordon Bleu are from 3.00pm until 9.30pm.

You will gain further insight and experience visiting food service operations and hearing from guest speakers from the culinary and hospitality industries.

Foundation Year

If you opt for the Foundation Year route, this will fully prepare you for undergraduate study. It is ideal if you are returning to study after a gap, or if you have not previously studied the relevant subjects, or if you didn't achieve the grades you need for a place on your chosen undergraduate degree.

Highlights

• Le Cordon Bleu has a team of classically trained Master Chefs and wine and hospitality professionals. It has state-of-the-art facilities.

• Birkbeck and Le Cordon Bleu are members of the Institute of Hospitality. Free membership is available to students on this course.

• Birkbeck is part of the University of London and is located in Bloomsbury, central London. Le Cordon Bleu is nearby, enabling students to move between both sites easily.

• Birkbeck is an internationally recognised centre of excellence in teaching, research and consultancy in the field of management.

• We have research strengths in international business and strategy, the management of innovation and entrepreneurship, human resource management, corporate governance, sport management and marketing, financial management and accounting.

Careers and employability

On graduating from this course you will have gained an array of transferable skills, including:

• entrepreneurial skills

• time management and organisation

• leading teams

• problem solving

• collaboration and working in teams.

Our graduates have gone on to employment as:

• kitchen manager, private members' club

• head chef, gastro pub

• operations manager, upscale dining operation

• head of bakery production, French patisserie company

• talent leader, food-to-go brand

• owner, café bar and food hall

• quality lead in pastry, artisan bakery company

• assistant general manager, high-end dining business.

For information about course structure and the modules you will be studying, please visit Birkbeck’s online prospectus.

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.

Professionally accredited courses provide industry-wide recognition of the quality of your qualification.

• Le Cordon Bleu