In this course, you’ll acquire knowledge and skills in restaurant service and the larder, hot kitchen and pastry sections, and be well set up for a career in culinary operations, food and beverage, front of house, marketing or sales.
This course reflects developments in Culinary Arts education worldwide. It combines practical reflective classes in kitchens and restaurants with an in-depth theoretical knowledge-base and the development of communication, critical thinking, problem-solving and personal skills.
The course reflects the strong partnership between education, the individual student and the hospitality and food industries.
The skills-focused curriculum will enable you to build practical professional cookery experience in restaurant service, larder, hot kitchen and pastry sections, which are currently in high demand locally and internationally.
You can specialise, through self-directed learning, in the culinary fields and research that appeal to you.
There is also an academic core that runs continually throughout each semester. This will prepare you for your research proposal in Year 3 and thesis in your final year.
On graduation, you can expect to take up a position in culinary operations, food and beverage, front of house, marketing or sales.
