BA Food and Professional Cookery Top up

Taking an interactive teaching and learning approach, the course introduces you to the theories and concepts that underpins the operational problem solving and managerial skills. Throughout the course, we encourage you to take part in a range of activities outside classrooms including entering national and international competitions, exhibiting at events and attending industry visits. We also invite our patrons and industry leaders to give guest lectures where possible, training sessions and dinners. In recent years, Raymond Blanc, James Martin, Heston Blumenthal and Cyrus Todiwala have all given their support and time to our students. This course follows on from the first two years of a degree in Food and Professional Cookery. It equips you with the business skills and the intellectual development necessary to become a professional practitioner in the food and cookery industry.