Master of Arts in Culinary Business Management

Gain the entrepreneurial skills you need to launch your own culinary business

The Master of Arts in Culinary Business Management is geared towards career changers, food and beverage entrepreneurs, and culinary start-up enthusiasts. The goal of the programme is not to create chefs, but managers who will have a practical awareness and understanding of working in a kitchen. You will acquire relevant managerial skills as well as transferable skills empowering you to adapt to changing career patterns, such as problem-solving skills, creative thinking, cross-cultural competences and collaboration, emotional intelligence, and general reasoning skills. You will learn how to develop your own food concepts, create recipe books, and present viable business plans. 

Master of Arts in Culinary Business Management related pages:

Entry Requirements Dates & Deadlines
Application Procedure Fees


Master of Arts in Culinary Business Management (awarded through the University of Derby, pending approval)

Term 1 (11 weeks)

Term 2 (11 weeks)

4-6 month internship* (in Switzerland or worldwide) and
business plan/consultancy project

Le Bouveret Campus

Le Bouveret Campus

Off campus

*Minimum gross monthly salary in Switzerland: CHF 2,212.-


Year 1

Terms 1-2

Term 1 (11 weeks)

  • Culinary Trends 
    • This module is designed to provide students with an insight into food trends in a rapidly changing world.  The historical development of food trends through cultural and social dimensions will be examined. Examining the chef’s role in the development of food trends will be central to this course, this will include the importance of the his/her role in adapting to new tastes, climate change, technology and migration.
  • Leadership and People Management 
    • This module is designed to critically appraise and compare the human resource functions to make staffing decisions for the culinary industry. It will enable the students to acquire operational as well as strategic knowledge about human capital and to lead a food business successfully. Students will assess strategies for leading, motivating and engaging the workforce across different cultures.
  • Revenue and Performance Analysis in the Food Industry 
    • This module is designed to provide a critical understanding of revenue and performance analysis in the food industry. Students will examine how individuals and organizations make financial decisions, and how those decisions might deviate from those predicted by traditional financial or economic theory. Students will evaluate culinary business information and be able to analyze how investment and financial decisions interact to affect the value of the food organization.
  • Sustainability, social responsibility, and ethics
    • This module is designed to equip students with the ability to develop new ways of planning and managing a business whilst keeping sustainability, social responsibility, and ethics at the core of the operation. Students will develop a critical understanding about why sustainability is one of the single most important global issues facing the world. They will gain knowledge and understand some of the issues surrounding climate change, social responsibility, and ethics and how this is essential for any entrepreneur in the culinary industry. Students will be able to apply this to create added value and a competitive edge and be ready to incorporate this important concept into a business start-up or as entrepreneurs.
  • Strategic Management 
    • This module is designed to help students develop analytical and critical thinking skills for the food industry. It is specifically designed to help students develop problem identification, problem prioritising, and problem solving skills; specifically the development of skills to understand and apply the cause and effect relationships between performance measures and their causes.
  • Business Start up 1
    • The module examines procedures, law, and financial accounting and entrepreneurship considerations. The student will be exposed to business idea generation strategies; analytical procedures, business plan components, financial planning requirements, and improve presentation skills. The module is designed around researching, idea generating and the creation of a feasibility report that will lead to a Businss Plan Project.
  • Culinary Fundamentals and Food Safety
    • This module covers the practical aspects of the classical and basic principles of culinary arts. The students will be exposed to various cooking techniques and competencies applied to meat, fish, vegetables, starches and grains. In this module, students will practice the management of a range of resources in the kitchen such as food products and equipment and the maintenance of sanitary conditions. 


Term 2 (11 weeks)

  • Creativity and Innovation 
    • This module is designed to address the main challenges and opportunities of using creativity and innovation to explore future competitive horizons within the culinary industry. Students will take a critical approach to the growth of competition, the advancement of technology and the necessity to achieve sustainable economies that are obliging organisations to innovate.
  • Food Safety & Sanitation
    • Food safety is of paramount importance within any food service operation. Learn the key principles of food handling and sanitation, including the health risks involved with the culinary profession.
  • Events and Catering Management
    • This module is designed as a practical event that will integrate culinary skills, management techniques and knowledge in order to successfully plan a culinary or catering event. Students will need to synthesise theory, professional and vocational practice into a range of processes and solutions and will use research techniques to further analyse client and customer expectations to create the ideal event environment. The group will have to control the processes involved with the development, implementation, financial and operational procedures within logistical and culinary constraints. 
  • Advanced Marketing for the food industry 
    • This module is designed to investigate current business trends in the marketing environment and how trends and events at the micro and macro level can affect the food industry and the effectiveness of strategies that marketers employ. Students will be able to critically evaluate what globalisation means to the culinary industry and the changes that have resulted from the expansion of global business in a complex and changing marketplace.
  • Cuisines and Cultures
    • In this module, students will be given an overview of some of the key world cuisines and food cultures.  They will consider the local agricultural and food industry environment and will explore historical, cultural and religious influences in the region.  As part of a multi-cultural community, students will be expected to share details of their own culinary experiences and knowledge.
  • Research Methods
    • This module is designed to provide students with the knowledge, skills and competencies to conduct research projects and to support their postgraduate studies. It will address the ethical considerations to be taken, discuss the appropriateness of various methods of data collection, the range of resources available and introduce them to quantitative and qualitative data analysis.
  • Business Start up 2
    • This module will explore entrepreneurship and business from a strategic level. Students will use their culinary knowledge, skill, creative and critical thinking to compose an innovative business plan based on their personal culinary focus. Students will be able to understand the relevance and importance of undertaking secondary and primary research within the culinary industry.
  • International Cuisines
    • In this practical module students will gain an understanding of the importance that many countries place on their national dishes and cultural traditions. The course groups together distinctive regional cuisine styles from the world with their rich cultural backgrounds. Students will be exposed to cultural and ethnic cuisines and will learn to understand the role and importance of these cultures in today’s cuisines. 


Internship and Business Plan/Consultancy Project

4-6 month internship worldwide or in Switzerland (minimum gross monthly salary in Switzerland: CHF 2,212.—)

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