BSc (Hons) Culinary Health and Nutrition

Course code: CH02 - Institution code: W52

You will develop an in-depth understanding of the biomedical effects of food intake on human health and wellbeing within society and will gain valuable insight into the scientific principles of clinical nutrition, exploring the connection between good dietary intake and health. You will also explore the juxtaposition of contemporary food and health issues in both developed and developing societies.

The programme is suitable for those with practical work experience in related fields as well as those wanting to enhance their employability skills, core competencies and experience to work with professionals in nutrition and public health management. The course prepares you for multiple career options in the field of nutrition, including commercial product development, corporate wellness, working with the health sector media, public health, the supplementation industry and sports nutrition. It can also lead towards qualification as an independent nutritional therapist. The programme reflects changes in food manufacturing, where food technologists and chefs work frequently together to develop new products and processes to achieve healthy eating models in line with Healthy Plate and the NHS’s Eatwell guide.

In Year 1 (Level 4), you will study 6 core 20-credit modules:

• Study Skills & Personal Development (Semester 1)
• Introduction to Culinary Science (Semester 1)
• Practical Culinary Skills Technique Part 1 (Semester 1)
• Practical Culinary Skills Technique Part 2 (Semester 2)
• Introduction to Nutritional & Food Science (Semester 2)
• Introduction to Cellular Biology and Human Physiology (Semester 2)

In Year 2 (Level 5), you will study 5 core 20-credit modules and 1 optional 20-credit module:

• Practical Scientific Techniques in Culinary Arts (Semester 1):
• Applied Techniques in Culinary Arts (Semester 1)
• Recipe Development in Nutrition – Theory (Semester 1)
• Recipe Development in Nutrition – Practical (Semester 2)
• Practical Contemporary Cuisine and Restaurant Design (Semester 2)
• Option: Microbes, microbiome and food safety (Semester 2)

In Year 3 (Level 6), you will study 4 core 20-credit modules:

• Sports Nutrition and Diet (Semester 1)
• Contemporary Food and Health Issues (Semester 1)
• Applied Nutrition and Special Diet (Semester 2)
• Introduction to Sensory Science and Organoleptic Assessment (Semester 2)

In Year 3, you will also choose one of the following optional 40-credit modules:

• Dissertation
• Consultancy project

All modules are criterion assessed as Pass, Merit or Distinction. Achievement is recognised through the award of credits, a minimum number of which must be achieved at Level 6. All modules must be achieved in order to successfully achieve the programme.

Compulsory modules help students to build their academic competence by exploring underpinning theories while developing practical and transferable skills. Optional modules are intended to encourage more self-managed learning skills.

Module availability may be subject to change. The timetable will be available in August 2019.

If you are 20 or younger at the start of the course, you will need:

• An appropriate full Level 3 qualification in professional cookery (e.g. Advanced GNVQ/AVCE, NVQ, National Diplomas), or
• Two GCE A Level passes, Baccalaureate or Irish Leaving Certificate with passes in five subjects at higher level, passes in Open University courses or a Merit profile for a recognised Access course
• Supporting passes at GCSE including English and Maths at grade B (grade 6) or above

If you are 21 or older at the start of the course, you do not have to satisfy the same certificated qualifications entry criteria as college and school leavers. You will be able to discuss your application during an interview and will normally be expected to have:

• At least 2 years’ industry experience in a professional kitchen
• Equivalent GCSEs in English and Maths at grade B (grade 6) or above
• Completed a diagnostic assessment at point of interview

If applicants have significant professional or other qualifications and appropriate work experience they may be considered and are encouraged to apply, as will those wishing to formalise their experience, or update skills, knowledge and understanding. In addition, evidence of personal skills and qualities through their personal statement and references will be considered.

If you have gained previous qualifications outside of the UK, you will need equivalent qualifications to those above. The equivalence of qualifications from outside of the UK will be determined according to NARIC guidance.
 
If English is not your first language, you will need to provide an IELTS exam report with a score of 6.0 (with a minimum of 5.5 in each area) or equivalent English qualification.
 
If you are applying to study on a Tier 4 General Student Visa, you will require an IELTS for UKVI overall score of 6.0 (with minimum of 5.5 in each element).

Assessment methods may include:

• Written reports/essays
• Seminars
• Discussion forums/blogs
• Academic posters, displays, leaflets
• Case studies
• Dissertation or work-based consultancy project Examinations
• Practical experiment
• Time-constrained assessments

This programme is quality assured by Middlesex University London and you will receive a Middlesex University London award upon successful completion.

Tuition Fees

£5,990 per year
£7,990 per year (International Students)

Additional Costs

In addition to your tuition fees, you will be required to cover the additional cost of a uniform (approximately £115) and a complete knife set (approximately £190). Prices are subject to annual review. There may also be additional costs associated with your programme such as ad hoc day trips/excursions e.g. visits to employers or exhibitions. You may incur additional travel costs and on some occasions, entrance fees.

New job opportunities, together with developments in the global food and supplements markets, have led to increasing movement of qualified personnel between food sectors. The increased demand for skilled nutritionists to work in the health and public sector is a clear indication of the industry’s changing profile. In addition, sectors such as the gut microbiome are in their infancy and show potential as a rapidly growing area of personalised nutrition. Lifestyle medicine is already changing the face of General Practice.

This distinctive degree in Culinary Health and Nutrition coalesces the principles of human nutrition with clinical biology, and lifestyle medicine. Graduates of this degree will have the opportunity to further their careers in the following industry areas:

• health foods development
• supplements and healthy eating athletic and sport nutrition
• commercial food development

Additional study would be necessary for future careers in these respective areas:

• epidemiology
• obesity and healthy eating in children
• registered dieticians and nutritionists
• medicalised nutrition
• pharmacology, physiology and pathology
• culinary medicine