International Gastronomy Management (BA, DipHE, CertHE)

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.

At level 6, students are encouraged to have a specialism approach, allowing them to choose a specific career path:

• kitchen (chef skills);
• front of house service (including wine service and bar skills);
• restaurant management (considering new openings management, marketing, HR, general management roles).

The programme is designed for candidates to develop specific skills, focused on restaurants and international gastronomy, allowing them to have access to wide-ranging career opportunities on successful completion of the programme.

All staff who will be teaching on the programme have close links with industry and many are former employees of operators of restaurants themselves.

There is strong engagement with key employers and focused participation in skills networks and initiatives. The course will continuously evolve in accordance with feedback from industry; the University has strong working relationships with leaders in the restaurant industry, including The Seren Collection, The Cygnus Group, The Secret Hospitality Group and Jessica Rice Events, and with the support of leading chefs and sommeliers across the UK.

Year One (Cert HE, Dip HE & BA)

• Effective Management (20 credits; compulsory)
• Introduction to Gastronomy (20 credits; compulsory)
• Placement: Culinary Skills (20 credits; compulsory)
• Placement: Customer Experience and Service Skills (20 credits; compulsory)
• Placement: Restaurant Management (20 credits; compulsory)
• Produce, Provenance and Sourcing (20 credits; compulsory).

Year Two (Dip HE & BA)

• Embedding Sustainability within Organisations (20 credits; compulsory)
• Marketing and Sales (20 credits; compulsory)
• Placement: Developing Culinary Skills (20 credits; compulsory)
• Placement: Developing Customer Experience and Service Skills (20 credits; compulsory)
• Placement: Developing Restaurant Management (20 credits; compulsory)
• Professional Service (20 credits; compulsory).

Year Three (BA)

• Analysis and Review of the Operations Process (20 credits; compulsory)
• Leading Restaurant Strategy (20 credits; compulsory)
• Marketing and Promoting Restaurant Facilities (20 credits; compulsory)
• Specialist Placement: Consultancy (20 credits; compulsory)
• Specialist Placement: Leading Staff Development (20 credits; compulsory)
• Specialist Placement: Self-performance Review (20 credits; compulsory).

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.

Coursework (the primary assessment strategy) and practical tasks are set in a variety of formats; these include:

• Practical in-class exercises (e.g. debate seminars)
• Role play (e.g. mock interviews, customer-focused scenarios etc.)
• Presentations
• Learning Logs — either completed on placement or in practical in-house sessions
• Research projects
• Peer mentoring
• Video critique
• Essays
• Reports
• Work experience placement assessments.

• Dr Jayne Griffith-Parry – Academic Director
• Tristan Hawkins – Programme Manager (academic)
• Ffion Cumberpatch – Programme Manager (placement)

The programmes usually require students to have achieved 88 UCAS points.

Whilst grades are important, our offers are not solely based on academic results. We are interested in creative people that demonstrate a strong commitment to this subject area and so welcome applications from individuals from a wide range of backgrounds.

To assess your suitability for your chosen course we arrange interviews for all applicants at which your skills, achievements and life experience will be considered as well as your qualifications, these are held both virtually and at campus.

Employability is at the heart of the programme.

As well as restaurant and gastronomy specific skills, the programme has modules that embed transferable skills of innovation, dealing with unexpected events, resilience, personal initiative and responsibility, problem solving and creativity, reflective practice and the development of an enterprising mind-set.

The practice-led teaching will be supplemented with guest lectures and frequent field trips to restaurants, food producers, specific food markets, and artisan wine and beverage producers.

Learners will also have the opportunity to receive bespoke careers guidance as well as skills development sessions to improve confidence, such as LinkedIn training to improve their online presence and mock interviews.

All additional costs detailed in this section are indicative. It is recognised, for example, that the precise costs associated with a field trip could vary from year to year.

Every effort is made to keep student costs to a minimum and as optional fieldtrips are usually planned long in advance. The academic discipline provides the opportunity for students to pay in monthly instalments.

Mandatory

• Cost of equipment — safety shoes, chefs whites, basic kitchen tool kit (including knives): estimated costs under £300.

Necessarily Incurred

• Travel to placement — every attempt will be made to place students within commutable distance of their domicile. Students are responsible for their own cost to travel to placement.
• UK fieldtrips — costs must be met by the student and will relate to travel and accommodation: likely to be under £100 per annum.

Optional

• International fieldtrips are optional and therefore the entire cost must be met by the student. Estimated costs are likely to be under £500.

• International Hotel Management (CertHE)
• International Hotel Management (BA)
• International Hotel Management (MBA)

You may be eligible for funding to help support your study. To find out about scholarships, bursaries and other funding opportunities that are available please visit our Scholarships and Bursaries.

Please visit our Accommodation section to find out more.

Programme Managers

• Ffion Cumberpatch f.cumberpatch@uwtsd.ac.uk
• Tristan Hawkins t.hawkins@uwtsd.ac.uk

For any correspondence or requests specific to this programme, please can you direct all emails to both Programme Managers.