International Gastronomy Management

UCAS code: IGA6

Here's what University of Wales Trinity Saint David says about its International Gastronomy Management course.

Are you passionate about food and keen to make an impact in the restaurant industry? The International Gastronomy Management CertHE course is designed to help you build a successful career in this vibrant field. Through this programme, you’ll develop essential skills and knowledge, preparing you to work creatively and confidently in the gastronomy industry while making a positive impact on society.

Our course is structured to enhance both your professional and personal skills, equipping you for various roles across the food industry. You’ll learn the fundamentals of restaurant management, explore international gastronomy, and understand what makes a dining experience memorable. Beyond the technical skills, the course encourages you to think like a global citizen, with an emphasis on sustainable and responsible practices. These values will not only shape your career but also prepare you to be a leader in today’s ever-changing food industry.

Throughout the programme, you’ll develop essential managerial and intellectual skills. This includes the ability to think critically, creatively solve problems, and reflect on your experiences. You’ll gain a comprehensive understanding of restaurant management, learning how to meet customer expectations and create positive service encounters. Additionally, you’ll gain insights into food culture, marketing, and the unique aspects of managing a restaurant in different cultural settings.

A highlight of this course is the professional restaurant placement. You’ll have the opportunity to apply your classroom knowledge in a real-world restaurant setting, gaining invaluable hands-on experience. This placement allows you to build both your confidence and competence, making you ready to step into the industry after graduation.

By the end of the course, you will have developed a strong foundation in gastronomy management, including insights into the structure, management, and marketing of organisations within the sector. You will also have the skills to develop new food products and maintain high standards of food hygiene certification, preparing you to meet the demands of today’s food industry.

This course is a pathway to a rewarding career in international gastronomy, where you’ll have the chance to make your mark in a global industry.

We believe in a practical, industry-connected approach to learning, blending hands-on experience with theoretical knowledge. Through close industry partnerships and continuous feedback from employers, this course stays aligned with the evolving needs of the restaurant sector.

In this one-year course, you’ll develop core skills in restaurant management and international gastronomy, and you’ll gain a comprehensive understanding of the restaurant industry.

Year 1

You will build a solid foundation in restaurant management and international gastronomy. You’ll learn essential culinary techniques, customer experience skills, and gain insights into the global food industry. This year includes a professional restaurant placement to apply your skills in a real-world setting.

Introduction to Gastronomy (20 credits) Placement: Culinary Skills (20 credits) Effective Management (20 credits) Produce, Provenance and Sourcing (20 credits) Placement: Customer Experience and Service Skills (20 credits) Placement: Restaurant Management (20 credits)

At the commencement of the programme, students will attend a week long induction where they will receive information about their programme as well as assessment requirements.

Exams will not be used within the programme apart from those externally set by the Wine and Spirits Education Trust (WSET), which is an ‘added value’ qualification.

Coursework (the primary assessment strategy) and practical tasks are set in a variety of formats; these include:

Practical in-class exercises (e.g. debate seminars) Role play (e.g. mock interviews, customer-focused scenarios etc.) Presentations Learning Logs — either completed on placement or in practical in-house sessions Research projects Peer mentoring Video critique Essays Reports Work experience placement assessments.