International Gastronomy Management (CertHE)
Are you interested in food and want to make a career in the restaurant industry? Our International Gastronomy Management CertHE 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 programme 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.
Course details
- Full-time
- Blended (On-campus)
- English
Tuition Fees 24/25
Home (Full-time): £9,000 per year
Overseas (Full-time): £13,500 per year
Why choose this course?
What you will learn
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.
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.
(20 credits)
(20 credits)
(20 credits)
(20 credits)
(20 credits)
(20 credits)
Disclaimer
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We listen to student feedback and insights from industry and from professionals to ensure that course content is high-quality and up-to-date, and that it offers the best possible preparation for your future career or study goals.
For this reason, there might be modifications to the content of your course over time, to keep up to date with changes in the subject area or in the sector. If a module is no longer running, we’ll make sure to keep you informed, and work with you to choose a different suitable module.
testimonial
Staff
Our People
You will be taught and supported by a wide range of professional staff and teams here to help you get the university experience you are looking for. Our teaching staff were ranked 2nd in Wales for Teaching, Assessment and Feedback and Academic Support (NSS 2024) meaning that the support and feedback you get will help you learn and develop strong academic skills. Our students have placed us 1st in Wales for Learning Opportunities and Student Voice (NSS 2024) meaning that there are a wide range of opportunities available to enhance your studies and that students play an active role in shaping their learning experiences. Our commitment to your learning has seen our students place us as 1st in Wales and joint 3rd in the UK for student satisfaction (Times Higher Education, 2024, ‘Overall Positivity’ measure). Find out more about our academic staff who teach across our courses.
Accommodation
Further information
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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.
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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.
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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.
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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.
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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.