Culinary Arts and Management

Culinary arts and management brings together the creative and technical craft of professional cookery with the commercial knowledge needed to run food and beverage operations successfully. The culinary arts dimension is concerned with the full range of cooking skills, menu development, ingredient knowledge, and the aesthetic and cultural dimensions of food. The management component addresses the business realities of working in the food and hospitality industry: customer experience, menu engineering, financial management, staff supervision, and the regulatory requirements that govern food safety and public health.

At Teesside University this two-year full-time programme provides an intensive and practically grounded education in both the craft and the business of food. You will develop your knowledge of menu engineering, the principles of customer experience, and the regulatory constraints surrounding healthy menu options in line with government public health initiatives, alongside the hands-on culinary skills that professional kitchens require. The combination prepares you for roles that require both the ability to cook at a professional level and the management competence to lead teams and operations effectively.

Graduates of culinary arts and management work in restaurants, hotels, catering companies, food service organisations, contract catering, and the growing world of food retail and development. Roles include chef de partie, sous chef, head chef, food and beverage manager, catering manager, and culinary educator. The management component opens doors in front-of-house management, event catering, food production management, and food and beverage consultancy.

Some graduates use the combination of culinary expertise and business knowledge to open their own food businesses or develop food brands. Further study in hospitality management, culinary arts, nutrition, or food science is an option for those who wish to develop specific areas of expertise.