MA in Culinary Innovation and Design
Course Overview
The MA in Culinary Innovation and Design is a UK Level 7 research-informed senior-practice qualification running one year full-time or two years part-time, with online and distance routes available. Sitting inside the LSCAHM Culinary Arts and Gastronomy department, the programme is aligned with Craft Guild of Chefs innovation themes, Royal Academy of Culinary Arts professional standards and British Culinary Federation development benchmarks used across UK restaurant collections and hotel groups.
By graduation you are directing culinary concept work, running a structured innovation programme with sensory and commercial gates, and closing with a substantial dissertation, capstone or sponsor consulting project for a restaurant business or hotel operator.
Key Features
- Curriculum aligned with Craft Guild of Chefs innovation themes and Royal Academy of Culinary Arts standards.
- Dissertation, capstone or sponsor consulting project supervised by practising chefs.
- Advanced sensory design, concept development and gastronomic direction modules.
- Live sponsor briefs from London restaurant groups and hotel operators.
- Small tutor-visible cohorts across on-campus, online and distance modes.
- Alumni network across UK culinary innovation and development functions.
What You Will Learn
- Direct a structured culinary innovation programme from insight to launch.
- Frame culinary concepts against brand, guest and market context.
- Design sensory-panel and commercial-gate cycles for innovation portfolios.
- Lead the intersection of culinary, service and space design.
- Apply gastronomic research methods to a Level 7 dissertation or capstone.
- Communicate culinary strategy to owners, brand teams and investors.
- Manage IP, confidentiality and open-innovation frameworks in culinary practice.
- Present strategic recommendations to a senior culinary panel.
Who This Course Is For
- Head chefs and sous chefs moving into concept, R&D or gastronomic direction.
- Restaurant creative directors formalising their credentials.
- Menu and product designers targeting senior culinary innovation roles.
- Bachelor's graduates progressing to a Level 7 award.
- Portfolio-route applicants with 5+ years of senior culinary experience.
Career Pathways
- Culinary Innovation Director
- Concept Development Chef
- Group Executive Chef (Innovation Portfolio)
- Culinary Design Consultant
- Restaurant Creative Director
- Head of R&D (Restaurant Group)
- Menu Development Consultant
- Gastronomic Director
The LSCAHM careers service supports MA candidates with sponsor introductions, dissertation partnerships and an annual industry-careers day featuring senior culinary innovation functions.
Entry Requirements
- A UK Bachelor's degree (2:2 or above) or equivalent international qualification in a relevant discipline.
- IELTS 6.5 overall (no band below 6.0) for non-native English speakers.
- Applicants without a Bachelor's degree but with 5+ years of senior professional experience in culinary practice are considered on portfolio.
- One academic and one professional reference.
- A 500-word research proposal or professional practice statement outlining your innovation focus.
Why Study at LSCAHM
LSCAHM sits inside Harold International College of London and teaches culinary innovation alongside hospitality, tourism and food business. That is essential for MA-level design work, because innovation that ignores operating context and guest ecosystem rarely lands.
Central London places Michelin-starred kitchens, the Craft Guild of Chefs and the Royal Academy of Culinary Arts within a short tube ride of every classroom.
Apply for MA in Culinary Innovation and Design
Applications for the MA in Culinary Innovation and Design are reviewed on a rolling basis with named admissions support. Enrol on an LSCAHM Master's programme where dissertation, capstone or sponsor projects are supervised by practising chefs, hoteliers, event directors and industry executives. Enrol Now.
