Is a placement included on the BA in Gastronomy and Culinary Science?

Yes. A year-two placement inside a gastronomy-led restaurant, food-science lab or brand innovation team is included in the BA in Gastronomy and Culinary Science.

Is this degree recognised in the UK culinary sector?

The BA in Gastronomy and Culinary Science is a UK Level 6 honours degree aligned with themes referenced by the Royal Academy of Culinary Arts, the Craft Guild of Chefs and the British Culinary Federation.

What entry requirements apply?

BBB at A-level or equivalent, GCSE English and Maths at 4/C, IELTS 6.5, and two references. International applicants receive full support on the BA in Gastronomy and Culinary Science.

What are the fees and are scholarships available?

Current fees for the BA in Gastronomy and Culinary Science are on the LSCAHM admissions portal alongside international payment routes and early-application discounts.

BA in Gastronomy and Culinary Science | LSCAHM | Harold International College of London

Course Overview

The BA in Gastronomy and Culinary Science at LSCAHM is a UK Level 6 honours degree of three years full-time, with part-time and accelerated routes available. It is delivered by the Culinary Arts & Gastronomy department and is aligned with gastronomy and food-science themes referenced by the Royal Academy of Culinary Arts, the Craft Guild of Chefs and the British Culinary Federation. Year-two students complete a placement in a gastronomy-led restaurant, food-science lab or brand innovation team.

By graduation you will be reading food as gastronomy, science and culture at the same time: applying research method to menu development, executing modern technique with clean documentation, and defending dishes as both culinary craft and evidence-based practice.

Key Features

Level 6 honours degree with mandatory year-two placement in a gastronomy or R&D setting.
Modules mapped to gastronomy and food-science themes referenced by the Royal Academy of Culinary Arts.
Structured lab time on food science, ferments and sensory analysis.
Menu-narrative and provenance workshops with practising chef-patrons.
Named programme tutor across on-campus, online and distance modes.
Final-year dissertation or applied gastronomy research project.
Introductions to Michelin-track kitchens, food-science labs and brand innovation teams.

What You Will Learn

Applying food science to protein, plant, ferment and precision cookery.
Reading terroir, provenance and cultural context as gastronomy inputs.
Running sensory-analysis and tasting-panel programmes.
Designing menus that hold as story, technique, science and margin.
Applying research methods to culinary innovation questions.
Writing method up to a research-informed standard.
Working across kitchen, lab and content teams.
Coaching junior chefs through gastronomy-led menus.

Who This Course Is For

Applicants with A-levels or equivalent targeting Michelin-track and R&D careers.
Diploma and Advanced Diploma holders progressing to a full UK honours degree.
International students seeking a UK Bachelor's with placement.
Career changers with science, food-tech or research backgrounds entering culinary.

Career Pathways

Culinary Development Chef
R&D Chef
Sous Chef (gastronomy-led)
Head Chef (progression)
Menu Development Consultant
Culinary Educator
Food Business Analyst (product-development side)

The LSCAHM careers service pairs BA students with Michelin-track restaurants, food-science labs, luxury hotel groups and brand-innovation teams.

Entry Requirements

A-levels (or equivalent) at BBB or above, OR a UK Access to HE Diploma with 45 credits at Level 3.
GCSE English at grade 4/C and Mathematics at grade 4/C (or equivalent).
IELTS 6.5 overall (no band below 6.0) for non-native English speakers.
Two academic references and a personal statement covering interest in gastronomy and culinary science.
International applicants receive dedicated visa and accommodation support from LSCAHM admissions for the BA in Gastronomy and Culinary Science.

Why Study at LSCAHM

LSCAHM is a specialist division of Harold International College of London reading culinary, hospitality, tourism and events as one interlocking guest journey. Gastronomy at LSCAHM is therefore taught alongside kitchen, floor and brand context, because a research-informed chef still has to send a plate to a guest paying for it.

Central London places Michelin-starred kitchens, food-science teams, the Royal Academy of Culinary Arts and the Craft Guild of Chefs within a short tube ride of every classroom.

Apply for BA in Gastronomy and Culinary Science

Apply for the LSCAHM Bachelor's programme. Industry placement is included on the BA in Gastronomy and Culinary Science and admissions responds within one working day. Enrol Now.