International Gastronomy and Food Business Management BSc

Are you ready to create, lead, and inspire in the world of food and hospitality? Our practical BSc (Hons) International Gastronomy and Food Business Management degree combines hands-on experience with business management training. Please note this course is Subject to Validation.<br/><br/>**Why study BSc (Hons) International Gastronomy and Food Business Management at BNU?** <br/>**Delve into Industry**<br/>On this course, we work with several hotel and hospitality partners for mentoring, live briefs, placements, internships and visits. These include, but are not limited to; Marriott, The Ivy Collection, Vacherin, Le Manoir aux QuatSaisons, Melia Hotels, Red Carnation Hotels, Firmdale Hotels PLC, The Urban Pubs & Bars Company and The Fat Duck Group.  <br/><br/>Youll also benefit from the industry mentorship programme offered by our partner organisations. In each year you’ll be allocated an industry mentor from one of our great partners, here you’ll have the opportunity to learn directly from successful food and hospitality leaders.  <br/><br/>Undertaking work experience is an integral part of the course. This unique approach to studying at BNU, is underlined by our core belief that practical, hands-on experience must always complement a theoretical, research-informed teaching strategy. That is why, as part of your core curriculum, you’ll put your skills and knowledge into practice through an integrated internship.   <br/><br/>Additionally, you will have the opportunity to engage in co-curricular, by taking part in community projects organised in collaboration with local food and Hospitality sectors, as well as attending guest talks, industry visits and a wide range of networking events, conferences and seminars organised by our school and our industry partners.  <br/><br/>**Accredited Course**<br/>Our portfolio of courses are accredited and linked to some huge industry bodies. If you decide to study one of our fast-paced degrees, you’ll benefit from our connection with the Institute of Hospitality Educational Membership Scheme, the world’s leading, award-winning, professional membership body for hospitality professionals around the globe. <br/><br/>We’re also part of the Council for Hospitality Management Education (CHME). Through this connection you’ll have the opportunity to get close to the industry while you study and gain work experience and build your professional networks. <br/><br/>**What will I study?** <br/>On this degree, your modules provide a structured learning experience for understanding international culinary practices and business principles, essential for succeeding in hospitality. It offers a foundation in both technical skills and business acumen that’s key for career growth. <br/><br/>During your time on the course you’ll have the opportunity to explore international gastronomy. Modules taught will put a focus on global cuisines and cultural significance. You’ll also delve into current and relevant gastronomic trends that are making waves within the industry. <br/><br/>As well as this you’ll also have the opportunity to get hands-on with modernist cooking techniques and food science. You’ll be encouraged to get innovative with cooking methods, whilst gaining skills in flavour and the science behind flavour, safety and texture. <br/><br/>From restaurant management to brand building, is critical for a successful career within the industry that you acquire skills for creating, leading, and sustaining food businesses. That’s why we have developed a series of modules around business & entrepreneurship. These are designed to give you the critical thinking skills you need to manage and grow businesses. <br/><br/>Explore the intersection of sustainable practices and business growth, focusing on local community impact and ethical considerations in food production. <br/><br/>With a focus on sustainability, innovation and community in gastronomy, you’ll explore the intersection of sustainable practices and business growth, focusing on local community impact and ethical considerations in food production.