How long is the MA in Gastronomy and Food Culture?

The MA in Gastronomy and Food Culture runs one year full-time or two years part-time at UK Level 7 with online and distance routes at LSCAHM.

How is the MA in Gastronomy and Food Culture delivered?

The MA in Gastronomy and Food Culture is delivered on-campus, online and by distance learning with weekly seminars and a supervised dissertation, capstone or sponsor project.

Is this MA UK-recognised?

Yes. The MA in Gastronomy and Food Culture sits at UK Level 7 and is aligned with Craft Guild of Chefs, Royal Academy of Culinary Arts and Institute of Hospitality practice.

What are the entry requirements?

A UK Bachelor's 2:2 or equivalent, or 5+ years of senior professional experience considered on portfolio, plus IELTS 6.5, two references and a 500-word research proposal.

Are scholarships available?

LSCAHM offers instalment plans, employer sponsorship routes and international scholarship consideration for the MA in Gastronomy and Food Culture.

MA in Gastronomy and Food Culture | LSCAHM | Harold International College of London

Course Overview

The MA in Gastronomy and Food Culture is a UK Level 7 postgraduate programme of one year full-time or two years part-time (online and distance routes available). It brings research-informed gastronomy, food history, food culture and food writing into a structured senior-track qualification aligned with Craft Guild of Chefs, Royal Academy of Culinary Arts and Institute of Hospitality practice.

By graduation you will produce a research-informed food culture project, publish a portfolio of critical food writing and close with a dissertation, capstone or sponsor project for a restaurant group, food business or media brand.

Key Features

Alignment with Craft Guild of Chefs, Royal Academy of Culinary Arts and Institute of Hospitality.
Modules across food history, food culture, food writing and gastronomic identity.
Research methods for food culture and hospitality practice.
Dissertation, capstone or sponsor project supervised by a senior industry lead.
Guest speaker series with UK food writers, chefs and culinary academics.
Small, tutor-visible seminar structure across on-campus, online and distance modes.

What You Will Learn

Situate a dish and a menu inside its historical and cultural context.
Design a research project on a gastronomic tradition or contemporary food movement.
Produce critical food writing to publication standard.
Analyse food media, restaurant reviews and gastronomic guides.
Present a food culture project to a supervising academic and industry panel.
Apply ethical research standards to community and heritage food work.
Curate a menu narrative for a restaurant or food festival brief.
Deliver a dissertation, capstone or sponsor project to publishable standard.

Who This Course Is For

Senior chefs and hospitality practitioners deepening gastronomic knowledge.
Food writers and journalists formalising academic practice.
Culinary graduates targeting research, curation or academic pathways.
International applicants seeking a UK Master's in gastronomy and food culture.

Career Pathways

Food Writer / Critic
Culinary Educator
Menu Development Consultant (culture-led)
Restaurant Curator
Food Business Analyst (heritage brands)
Culinary Entrepreneur (concept-led)

The LSCAHM careers service supports MA candidates into food media, restaurant curation, food festivals and independent gastronomic businesses across the UK.

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, hospitality, tourism or events are considered on portfolio.
One academic and one professional reference.
A 500-word research proposal or professional practice statement.

Why Study at LSCAHM

LSCAHM is a specialist division of Harold International College of London teaching in small, tutor-visible cohorts. Gastronomy and food culture is read alongside kitchen practice, service and food business because a dish is always a cultural moment and a commercial one.

Central London places food publishers, restaurant curators, the Royal Academy of Culinary Arts and the Craft Guild of Chefs within reach of every seminar.

Apply for MA in Gastronomy and Food Culture

Enrol on an LSCAHM Master's programme. Dissertation, capstone or sponsor project supervised by practising chefs, hoteliers, event directors and industry executives. Enrol Now.