2018 BA Culinary Business Management - lecturers
The first part of the certificate programme is focused on studying the fundamentals of the culinary business environment, acquiring practical experience and understanding the culinary business fundamentals at introductory level. At the end of the first part of the program, students will have developed their culinary skills, while understanding the principles and practices within the world of gastronomy and business. A significant amount of time will be spent in the culinary laboratories, balanced with time spent in the classroom to learn about food and food production and nutrition. The fundamentals of business principles, accounting and sales and marketing will add to your understanding of the culinary business environment.4 Theoretical pillars in the curriculum designs
- Culinary – Techniques; Healthandsafety; IntroductiontoGastronomy; Nutrition; Recipedevelopment; Menu engineering; Product Innovationand design = (160/360 credits)
- Management – Management; Supervision; HR, Salesand Marketing and Leadership, Logistics, Quality Management = (70/360 credits)
- Business and Financial -AppliedMathematics; Business Principles; Fundamental of Finance; Financial Strategic Management = (70/360 credits)
- Other – Languages, F&B, ResearchMethods, dissertation = (60/360credits)
= 120 + 120 + 120 = 360 credits
Unit | Code | Semester | Credits | Periods/hours per week | Overlap with BA Hotel Business Management | Lecturer |
---|---|---|---|---|---|---|
Semester 1 | ||||||
Culinary techniques | 3101 | 1 | 20 | 15 Laboratory | None | Chef |
Food safety and sanitation | 3102 | 1 | 10 | 2 | YES - Food safety and Sanitation | Overlap – LiviuPreda |
Intro to Gastronomy | 3103 | 1 | 10 | 2 | None | Anne Taylor |
Business Principles | 3104 | 1 | 10 | 2 | Yes | Clare Vasta |
Logistics | 3105 | 1 | 5 | 2 | None | Collaborator |
Academic Writing | 3106 | 1 | 5 | 2 | Yes – Academic Writing | Overlap – Adela Stefan |
Extra English | 1 | 4 | Yes – Extra English | Overlap - Magda Cimpeanu | ||
60 credits | 25 hours per week | |||||
Semester 2 | ||||||
Culinary skills application | 3201 | 2 | 20 | 15 Laboratory | None | Chef |
Nutrition | 3202 | 2 | 5 | 2 | None | Anne Taylor |
Sales and Marketing | 3203 | 2 | 10 | 2 | Yes – Sales and Marketing | Overlap - Lavinia Dovleac |
Hospitality Calculations | 3204 | 2 | 10 | 2 | Yes – Applied Math | Overlap - Ovidiu Tierean |
F & B Management | 3205 | 2 | 10 | 2 | Yes – F&B Management | Overlap – IoanaTurcas |
Business English | 3206 | 2 | 5 | 2 | Yes – Business English | Overlap - Magda |
Extra English | 2 | 4 | Yes – Extra English | Overlap - Magda | ||
60 credits | 25 hours per week |
Unit | Code | Semester | Credits | Periods/hours per week | Overlap with BA Hotel Business Management | Lecturer |
---|---|---|---|---|---|---|
Semester 1 | ||||||
Advanced culinary techniques | 3301 | 1 | 20 | 2 X 5 hrs Laboratory | None | Chef |
Recipe development | 3302 | 1 | 10 | 2 | None | |
Human Resource Management | 3303 | 1 | 10 | 2 | Yes – HR Management | Overlap - Horia Moasa |
Research Methods | 3304 | 1 | 10 | 2 | Yes – Research Methods | Overlap - Lavinia |
ESL High Intermediate | 3305 | 1 | 5 | 2 | ESL High Intermediate | Overlap - Krisztina |
55 credits | 18 hours per week | |||||
Semester 2 | ||||||
Patisserie | 3401 | 2 | 20 | 2 X 5 hrs Laboratory | None | Chef |
Menu design and engineering | 3402 | 2 | 10 | 2 | None | |
Hospitality Management and Leadership | 3403 | 2 | 10 | 2 | Hospitality Management and leadership | Overlap - Clare |
Quality Management | 3404 | 2 | 10 | 2 | None | Collaborator |
Financial Management | 3405 | 2 | 10 | 2 | Yes – Financial Mngt | Overlap - Ovidiu |
ESL Advanced | 3406 | 2 | 5 | 2 | Yes - ESL Advanced | Overlap - Krisztina |
65 credits | 20 hours per week |
Unit | Code | Semester | Credits | Periods/hours per week | Overlap with BA Hotel Business Management | Lecturer |
---|---|---|---|---|---|---|
International Gastronomy and Product Innovation | 3501 | 1 and 2 | 30 | 1 X 5-hrs laboratory session + 3 | None | Chef |
Business Development and Globalization | 3502 | 1 and 2 | 30 | 3 | Yes – Business Development and Globalisation | Overlap - Ionut |
Financial Strategic Management | 3503 | 1 and 2 | 30 | 3 | None | Overlap |
Dissertation | 3504 | 1 and 2 | 30 | 3 | Yes - Dissertation – theoretical. ? Commercial Culinary project |
Overlap |
120 credits | 12 theory periods per week + 5 hrs Culinary laboratory |
On successful completion of the above, and completing the examination for the Diploma: Chef, a student qualifies to enter the Degree top-up year, accredited by Manchester Metropolitan University.
Degree Requirements