Culinary Science BSc (Hons) / FdSc

Modules
FdSc students will study modules for years 1 and 2. Upon successful completion FdSc students will have the option of progressing onto the final year.
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Year 1
Culinary Creativity
Core cookery skills and the principles behind them are very important to succeeding in the food development industry. Being a chef with experience in the hospitality industry will set you apart from the competition. You will receive the foundation skills, techniques, knowledge and expertise in order to enter a professional kitchen and develop your culinary ability.
Nutrition Science
Nutrition is high on the government agenda because people are becoming more conscious of their nutritional requirements. Through theory and practical sessions you will understand the nutritional balance of meals, study dietary components and how the human body absorbs them. You will test readily available food products that have health claims of nutritional content.
Creative Beverages
You will get a detailed understanding of the development, composition and production of a wide range of beverages. This module will stimulate your senses and bring your creative ideas to life through practical experimentation, technical development and flavour analysis.
Ingredients Science
The key to success with any food product is the quality of ingredients. Understanding their commodities, knowing their attributes and characteristics and realising their potential are crucial. You will develop your knowledge and appreciation for ingredients and food groups to identify, cook and enhance them.
Contemporary Food Safety
As an integral part of the food industry, a competency in food safety awareness is essential. You will be trained to recognise, control and react to associated food safety elements as well as informed on current legislations and practices.
Applied Study Skills
You will develop the academic skills that you need to drive your learning and understanding of culinary science. You will learn how to communicate effectively when writing reports and deliver presentations supported through researching relevant information.
Year 2
Work Placement
You will gain valuable work experience on a 12-month work placement. This is an exciting opportunity to put what you have learned into practice, broaden your experience and demonstrate your abilities to potential employers.
Year 3
Sensory Science
Sensory evaluation is the scientific method of evaluating human responses to a food product through taste, touch, sight and hearing. You will assess sensory properties, methods of testing and environmental effects that impact on them, such as colour and sound. As well as evaluating statistics you will be developing your own project to test the senses of the consumer.
Classical Craft Techniques
You will be looking at advanced craft techniques based on classical cuisine including larder work, butchery and patisserie. You will be challenged to produce a variety of complex dishes using the fundamental knowledge and technical skills acquired. You will be focusing on advanced skills development, quality and attention to detail.
Culinary Science and Technology
You will develop your creative ability to adapt classical cuisine to suit a variety of contemporary market opportunities using current technologies and specialist ingredients. You will learn how to modernise classical dishes by focusing on taste, texture and aroma.
Culinary Research and Recipe Development
You will research and develop creative dishes that can become part of innovative menus. You will select a cuisine of your choice and examine the cultural, social, religious and geographical influences and select dishes for technical development. These will be tested and refined into a format that aids effective food production.
Dietary Trends and Allergens
You will examine current trends in human nutrition and their effect on food choice. Health-related problems associated with diet will be discussed as well as the concept of functional nutrients, their effectiveness and current legislation. Specialist diets will be introduced, so you will be looking at how these can be catered for. As a result, you will be able to design, develop and test a food or drink made for a specialist diet.
Innovative Marketing
Marketing can be seen as the face and image of any brand or product, so it is essential in the development of new products and selling new ideas. In this module, you will be provided with the principles of marketing, the business acumen to take it to market and the tools to enhance and develop your creativity and flair.
Year 4
Culinary Product Innovation
You will be provided with all the commercial processes and stages necessary for getting a new product to market. Your creative flair will be challenged as you design and create a range of innovative products for diverse market sectors.
Anthropology of Food
This module offers you the opportunity to explore historical and cultural influences on food. Though food is essential to sustain the human body, it is also associated with pleasure, passion and luxury. You will analyse cultural influences and social attitudes to food as well as investigate how technological advances and media influence have impacted on food trends.
Project Planning
You will apply the process of project management to a specific food and beverage environment and analyse potential future projects and market development. You will look at structured project management processes and demonstrate your knowledge of financial, practical and consumer-based contexts. You will aim to be creative and innovative whilst ensuring realistic application.
Strategic Culinary Operations
You will be studying the full range of strategic management and long-term direction taken by food organisations. You will determine corporate strategy within a dynamic global environment whilst identifying key issues associated with the analysis, implementation and control of strategy.
Dissertation or Research Project
You will demonstrate your capabilities in researching, planning and delivering a business or community-related project. You will research a new business idea within the existing hospitality or product development industry. The completed project will be of suitable quality and professionally exhibited in an event for peers and industry professionals for you to showcase your skills, abilities and employability.