International Gastronomy Management

Are you interested in food and want to make a career in the restaurant industry? Our International Gastronomy Management degree is designed to help you learn and grow in this exciting field. This course will give you the skills and knowledge needed to work confidently and creatively in the gastronomy industry, making a real difference in society.

Our programme is structured to develop your professional skills, preparing you for various roles in the food industry. You’ll learn how to manage restaurants, understand international gastronomy, and gain insights into what makes a great dining experience. We focus on helping you become a global citizen who can think sustainably and act responsibly.

Throughout the course, you’ll enhance your managerial and intellectual skills. This includes learning how to think critically, analyse problems, be creative, and reflect on your experiences. You’ll gain a deep understanding of restaurant management, from handling service encounters to knowing what dining guests expect.

A key part of the degree is the professional restaurant placement. Each term, you’ll work in a real restaurant, applying what you’ve learned in the classroom to real-world situations. This hands-on industry experience is invaluable, helping you build the confidence and competence needed for your future career.

By the end of the course, you’ll have a thorough knowledge of gastronomy management. You’ll understand the structure, management, and marketing of organisations in the gastronomy sector. This includes the ability to develop new food products and maintain high standards of food hygiene certification.

Our expert lecturers are there to guide you every step of the way. They bring a wealth of knowledge and experience, ensuring you learn from the best. You’ll also have opportunities to gain additional certifications and participate in culinary competitions, further enhancing your culinary skills.

Year One - Level 4 (CertHE, DipHE & BA)
In your first year, you will build a solid foundation in restaurant management and international gastronomy. You’ll learn essential culinary techniques, customer experience skills, and gain insights into the global food industry. This year includes a professional restaurant placement to apply your skills in a real-world setting.

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

Year 2

The second year deepens your knowledge of the gastronomy industry. You will explore marketing strategies, management principles, and the importance of sustainability in gastronomy. Another professional restaurant placement ensures continued practical experience.

Compulsory

Marketing and Sales (20 credits)
Placement: Developing Culinary Skills (20 credits)
Embedding Sustainability within Organisations (30 credits)
Professional Service (20 credits)
Placement: Customer Experience and Service Skills (20 credits)
Placement: Restaurant Management (20 credits)
Optional

International Mobility Opportunity (60 Credits)

Year 3

In your final year, you will refine your professional skills and managerial abilities, with a focus on strategic management and operations in the food industry. You’ll engage in critical analysis and reflective practice, preparing you for leadership roles. A final professional restaurant placement consolidates your learning and prepares you for your career.

Analysis and Review of the Operations Process (20 credits)
Leading Restaurant Strategy (20 credits)
Marketing and Promoting Restaurant Facilities (20 credits)
Specialist Placement: Self-performance Review (20 credits)