Core Units - 120 Credits
The following units are studied on the BA (Hons) semester:
Food Purchasing & Merchandising - 20 Credits
Fundamentals of Pastry & Baking - 20 Credits
Kitchen Essentials - 20 Credits
Managing Restaurants - 20 Credits
Nutrition, Food Hygiene & Safety - 20 Credits
Oenology & Beverages - 10 Credits
Study Skills at University - 10 Credits