Core Units - 120 Credits
The following units are studied on the BA (Hons) semester:
Contemporary Culinary Applications - 20 Credits
European Cuisine - 20 Credits
Food Menus & Entrepreneurship - 10 Credits
Hospitality Services Marketing - 20 Credits
Managing Commercial Kitchens - 20 Credits
Managing People & Organisations - 20 Credits
Personal & Professional Development - 10 Credits