BA International Gastronomy Management

3 Year

Duration

Undergraduate

Level

Swansea

Campus

Tourism

Subject

Program Overview

This programme blends academic study with practical industry experience, with 50% delivered through work placements and the rest via online modules. At Level 4, students complete 60 credits online and 60 in restaurant-based placements. This pattern continues at Levels 5 and 6, progressing from foundational to advanced skills.

By Level 6, students choose a specialism approach—kitchen, front of house, or restaurant management—aligning their studies with career goals. Delivered by industry-experienced staff and shaped by employer feedback, the course is supported by top hospitality groups and offers diverse career opportunities in international gastronomy.

Curriculum & Modules

Year One (Cert HE, Dip HE & BA)

• Effective Management (20 credits; compulsory)

• Introduction to Gastronomy (20 credits; compulsory)

• Placement: Culinary Skills (20 credits; compulsory)

• Placement: Customer Experience and Service Skills (20 credits; compulsory)

• Placement: Restaurant Management (20 credits; compulsory)

• Produce, Provenance and Sourcing (20 credits; compulsory)

Year Two (Dip HE & BA)

• Embedding Sustainability within Organisations (20 credits; compulsory)

• Marketing and Sales (20 credits; compulsory)

• Placement: Developing Culinary Skills (20 credits; compulsory)

• Placement: Developing Customer Experience and Service Skills (20 credits; compulsory)

• Placement: Developing Restaurant Management (20 credits; compulsory)

• Professional Service (20 credits; compulsory)

Year Three (BA)

• Analysis and Review of the Operations Process (20 credits; compulsory)

• Leading Restaurant Strategy (20 credits; compulsory)

• Marketing and Promoting Restaurant Facilities (20 credits; compulsory)

• Specialist Placement: Consultancy (20 credits; compulsory)

• Specialist Placement: Leading Staff Development (20 credits; compulsory)

• Specialist Placement: Self-performance Review (20 credits; compulsory).

What You'll Go On To Do

This programme emphasizes employability by combining restaurant and gastronomy skills with transferable abilities like innovation, problem-solving, resilience, and personal responsibility. Students will engage in practice-led teaching, enhanced by guest lectures and field trips to key food and beverage industry sites.

Bespoke career guidance, including LinkedIn training and mock interviews, is provided to build confidence and improve job prospects. The focus on both practical and soft skills ensures graduates are well-prepared for diverse roles in the hospitality sector.

Ready to Apply

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Study Mode

Full-time on campus

Intakes

January, April, and September

Fees

£9,000 per year

Entry Requirements

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.

Funding

Student Finance Company or Self Funded

Program Summary