In this qualification, students will gain specialist knowledge of global and local food systems and will ground this knowledge through practical engagement with and reflection upon the physical dimensions of food. In this context, emphasis will be given to hands-on cooking, sensory education, fermentation and crafting practices and food production. Graduates will also gain the capacity to effectively communicate this knowledge to a non-specialist audience, engage critically with food policy and legislation, advocate on issues of food culture and social justice and contribute to the development and promotion of more sustainable and ethical food systems. The degree provides pathways into research, media, policy, business and entrepreneurship and/or the tourism, hospitality or events industries or the community food sector, or other professional settings where deep knowledge of the food system is needed for informed decision making and meaningful change. Importantly, this degree also opens up opportunities for further study at the postgraduate level. Specialist fields Specialist subjects include Introduction to Culinary Arts, Culture and Cuisine, Sensory Education, Fermenting Cultures, Agriculture and Farming Systems, Food Movements and Food and Gastronomy in Literature and Media. A solid management foundation is offered by subjects in economics, finance, marketing, food policy, and entrepreneurship and innovation. You can pursue your areas of interest through a range of electives from specialised subjects in culinary, events, tourism and hospitality management.

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