MSc Culinary Innovation Management

This unique master's degree, jointly delivered by Birkbeck and Le Cordon Bleu London, combines business and management content with modules in culinary arts and hospitality.

Within the complex and evolving global culinary industry, there is an increasing need for businesses to develop innovative solutions that will respond to consumer trends and increase customer satisfaction and loyalty. Changing consumer preferences and tastes have brought about opportunities for food service operations leading to a growing demand for products and services.

With an emphasis on innovation within the field of culinary arts and management, this programme aims to prepare students to shape the future of the industry with a creative, sustainable and entrepreneurial approach. It is designed and delivered by academic staff and culinary professionals who are experts in their fields and aims to attract applicants from different backgrounds, whether experienced professionals or recent graduates. The student experience is enhanced by engaging with experts through guest lectures and industry visits.

The programme combines the study of culinary arts, business and management in a global context with a focus on innovation, sustainability, customer experience and entrepreneurship. Students will gain insights into the issues and trends influencing the culinary industry which will enable them to broaden their knowledge and develop their strategic thinking across a number of disciplines at different organisational levels. This will be achieved through the critical evaluation of theory, application of theory to practice and the technical production of hands-on solutions to problems currently facing the food industry. Students will select modules related to their future career focus from the Birkbeck School of Management.

The use of a restaurant simulation software will allow students to use their analytical skills and strategic decision-making in a food business scenario. Students will also use their critical analysis and independent judgment skills to write an applied research project or create an artefact, setting out solutions to complex managerial problems in food organisations.