BA (Hons) Food and Professional Cookery (Top-up)

Course detail
The course focuses on applied learning, and gives you the opportunity to explore issues related to food and professional cookery, including current concepts, trends and fashion in food development.
Taking a practical approach, the course gives you knowledge of the theories and concepts that underpin professional cookery, based on a classical foundation and combined with modern cooking trends and techniques. You will develop a range of kitchen techniques, including working with pastry, and undertake a range of theoretical modules, including Microbiology, Food and Nutrition, and Hospitality Business Management. Together these will give you the skills to become a successful supervisor within a kitchen environment.
Throughout the course, we encourage you to take part in a range of activities outside classrooms and kitchens, including entering national and international competitions, exhibiting at events and attending industry visits. We also invite our patrons to give guest lectures, training sessions and dinners. In recent years, James Martin, Heston Blumenthal, Cyrus Todiwala and Gary Rhodes have all given their support to our students.

Year one (Level 6) modules
Food and beverage Management
Business and management
Gastronomy for food productions managers
Strategic hospitality management.
Year two (Level 6) modules
Dissertation
Food policy.