How long is the BA in Restaurant and Culinary Management?

The BA in Restaurant and Culinary Management is three years full-time with part-time and accelerated routes available across on-campus, online and distance modes. Every route includes the placement year.

How is the BA in Restaurant and Culinary Management delivered?

The BA in Restaurant and Culinary Management runs weekly seminars, live kitchen and service practicals, an industry placement and a final-year dissertation or capstone. All modes share the same seminar timetable and named tutor.

Is this BA recognised in the UK?

Yes. The BA in Restaurant and Culinary Management is a UK Level 6 honours degree benchmarked to Institute of Hospitality, UKHospitality and Craft Guild of Chefs standards, with a supervised placement year built in.

What are the entry requirements for the BA?

You will need A-levels at BBB or above, an Access to HE Diploma with 45 credits at Level 3, or equivalent, plus GCSE English and Mathematics. Non-native English speakers require IELTS 6.5 overall.

What does the BA cost and is funding available?

Full fees, part-payment plans and instalment options for the BA in Restaurant and Culinary Management are confirmed at enrolment. Admissions provides a written quote and reviews scholarship eligibility with each applicant.

BA in Restaurant and Culinary Management | LSCAHM | Harold International College of London

Course Overview

The BA in Restaurant and Culinary Management is a three-year UK Level 6 honours degree with part-time and accelerated routes, sitting inside LSCAHM's Executive & Integrated Hospitality Studies department. It is designed against Institute of Hospitality, UKHospitality and Craft Guild of Chefs standards, and reads the restaurant business as a fully integrated culinary and hospitality operation rather than a split of kitchen and front-of-house.

By graduation, students are leading service across kitchen and front-of-house, preparing menu economics, running P&L on outlet performance, and completing a placement plus final-year capstone written for a live restaurant, hotel dining or multi-outlet operator.

Key Features

Level 6 curriculum aligned with Institute of Hospitality, UKHospitality and Craft Guild of Chefs benchmarks.
Year-two placement in a restaurant, hotel dining room or multi-unit restaurant group.
Live kitchen practicals and service shifts run through every year.
Menu economics, food costing and beverage strategy modules taught with sector data.
Guest lectures from London operators, restaurant investors and chef-patrons.
Final-year dissertation or applied capstone supervised by industry-active tutors.
Structured pathway into Institute of Hospitality student membership.

What You Will Learn

Design and defend a restaurant concept from cuisine positioning to unit economics.
Run menu engineering across food and beverage categories.
Lead a service across kitchen brigade and front-of-house team.
Manage restaurant P&L including cost of sales, labour and overheads.
Apply UK food safety, allergen and licensing frameworks.
Design supplier and sustainability strategy for a restaurant business.
Coach chefs and hosts through service recovery and guest complaints.
Deliver a placement-derived final-year dissertation or capstone.

Who This Course Is For

School leavers seeking a UK honours degree in restaurant and culinary management.
Working chefs and restaurant supervisors moving toward degree-level leadership.
Career changers with hospitality experience targeting a formal Level 6 credential.
International applicants pursuing a UK Bachelor's with placement.

Career Pathways

Restaurant Manager
General Manager (Restaurant)
Head Chef
Food & Beverage Manager
Culinary & Hospitality Integrator
Multi-unit Manager
Hospitality Business Consultant

The LSCAHM careers service partners with independent restaurants, Michelin-starred kitchens, hotel dining operators and multi-unit restaurant groups across London to open placement year and graduate roles, and runs at least one industry-careers day each year focused on restaurant leadership.

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.
International applicants receive dedicated visa and accommodation support from LSCAHM admissions.

Why Study at LSCAHM

The London School of Culinary Arts and Hospitality Management is a specialist division of Harold International College of London teaching in small, tutor-visible cohorts. LSCAHM reads culinary arts, hospitality management, tourism, events and food business as interlocking disciplines, which is exactly the mindset a restaurant leader needs.

Central London places Michelin-starred kitchens, luxury hotel dining rooms, the Institute of Hospitality and the Craft Guild of Chefs within a short tube ride of every classroom, and three parallel study modes let progressors and working practitioners complete the BA without leaving employment.

Apply for BA in Restaurant and Culinary Management

Apply for the LSCAHM Bachelor's programme in Restaurant and Culinary Management. Industry placement is included, admissions responds within one working day, and your programme tutor is confirmed before induction. Enrol Now