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Masters Degrees (Cooking)

We have 5 Masters Degrees (Cooking)

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We teach the students the skills, work techniques, attitudes and behaviors necessary to become an . “allroad". professional. Read more

We teach the students the skills, work techniques, attitudes and behaviors necessary to become an “allroad" professional.

A course on the knowledge and practical application of the techniques of organization, management and control of the gastronomic offers of banquets, conventions, congresses and other events.

The course Cooking for Events is the Module 4 of the Master in Culinary Arts and Kitchen Management (English).

Study plans

Cooking for Events, 6.5 ECTS, 165 hours

  • Study of Events categorization
  • Procurement for each kind of event
  • Knowledge and practice of preparation of different types of events
  • Events cost control system
  • Events service protocol
  • Master Sessions of Great Chefs and experts


Completion of the module entitles students to the Specialized Diploma in Cooking for Events by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar.

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The Master in Culinary Arts and Kitchen Management is addressed to industry professional and students with previous studies in gastronomy. Read more

The Master in Culinary Arts and Kitchen Management is addressed to industry professional and students with previous studies in gastronomy.

It includes five modules, besides the Final Project of the Master and a professional internship.

Professional outlets

Head of kitchen, head of section, kitchen executive manager, gastronomic adviser, events executive manager, R+D manager, etc.

Internship period

Internships in the industry once the Master’s classes are completed. They are professional incorporation internships and can be from 3 to 6 months. The school is in charge of coordinating costumized internships for the students both nationally and internationally.


Master in Culinary Arts and Kitchen Management by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar and the Universitat de Girona.

For students who are graduated by official college career also obtain the Diploma of Master in Culinary Arts and Kitchen Management from the University of Girona.

For students without official university studies obtain the university Diploma of Specialization in Culinary Arts Management.

Teaching staff

The team includes:

  • Lecturers of kitchen operations, at a theoretical and practice level.
  • Industry professionals: consultants and restaurant managers and chefs of international reputation

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This course (previously known as Health Through Occupation) gives you license to register and practice as an occupational therapist with the Health and Care Professions Council (HCPC). Read more

This course (previously known as Health Through Occupation) gives you license to register and practice as an occupational therapist with the Health and Care Professions Council (HCPC).

It is ideal for graduates of any subject who wish to gain both a professional and academic qualification and start a career in this challenging and highly rewarding field.

You will explore occupational therapy through our innovative problem-based learning approach, with an emphasis on practical application of skills and knowledge. Through this balance of theory and practice experience you will graduate a capable and confident occupational therapist.

Our high quality teaching and research are renowned, and have an applied focus. We have established strong links with specialist practice educators to ensure the provision of support and guidance both within the university and in practice.  

Successful completion of the professional elements of the programme leads to the award of a postgraduate diploma in Occupational Therapy.

Course structure

This intensive programme runs over 45 weeks per year, for two years. Your time on the course will be balanced between campus-based study and clinical practice.

Sessions are held in small groups, they are interactive, integrated, self-directed, and focus on problem-solving, to examine real-life situations. The use of problem-based learning is considered crucial to students' fast attainment of masters-level standards, and for critical evaluation.

Other learning experiences are arranged according to the need of the problem; these may be lectures, practical sessions, skills classes, debates or seminars. Most importantly, all subjects are integrated around the problems.

Our postgraduate programmes are taught by a wide variety of methods – small active learning groups, seminars, action learning sets, PBL, lectures, self-directed literature searches.

Understanding the relationship between occupation and human health and wellbeing is also explored through student participation in a variety of activities such as cooking, craft, horticulture, performing arts and pottery.

Assessments allow for individual feedback in essential professional skills including written critique, report writing, team working, presentation skills, and verbal/written presentation of intervention.

Areas of study

You will examine topics such as:

  • theories of occupation and occupational science (causes of occupational problems)
  • occupation related to population health
  • clinical reasoning
  • occupational therapy process (assessment, treatment, and evaluation)
  • occupational therapy skills (creative, productive, leisure and daily living)
  • research methods and professional issues.


Year 1 modules

  • Human Occupation (including two-week beginner practitioner placement)
  • Assessing Occupational Capacities
  • Novice Practitioner (practice placement)
  • Maximising Occupational Capacities
  • Intermediate Practitioner (practice placement)
  • Evaluating Occupational Therapy

Year 2 modules

  • Occupational Therapy: Teams
  • Diverse Practice (practice placement)
  • Occupational Therapy: Settings
  • Competent Student Practitioner (practice placement)
  • Occupational Therapy: Consumers
  • Achieving Best Practice
  • Research project


Practical skills rooms and Daily Living Suite

Practical skills rooms are equipped so that students can learn and practise practical skills with each other before working with patients and clients.

As an occupational therapy student, you will make full use of our Daily Living Suite. This room is furnished like a flat with kitchen, bedroom and bathroom facilities, allowing you to practice activities of daily living in a realistic environment. In addition the kitchen area is used for cookery skills and other specialist rooms are equipped for the creative arts and crafts taught as part of the occupational therapy curriculum with its focus on health through occupation.

Human Movement Laboratory

The high-tech Human Movement Laboratory is used widely in teaching and research for students in the school of health professions studying physiotherapy, occupational therapy and podiatry, and is also used for commercial consultancy. 

In the lab you will use the latest technology to measure and assess all aspects of human movement, joints, muscles, soft tissue structure and nerves. The laboratory has state-of-the-art equipment for conducting cardio-pulmonary investigations including Cosmed metabolic system and spirometry.


The student exchange programme is for occupational therapy students registered on the Occupational Therapy (Pre-Registration) MSc at the University of Brighton, Occupational Therapy MSc students at the University of Wisconsin La Crosse (UWC) and Occupational Therapy BSc students at the Robert Gordon University, Aberdeen (RGU).

There are two options:

  • Host option (year one)
  • Travel option (year two)

First year students host visiting students during their Maximising Occupational Capacities module which runs from February to April each year. During the second year students have the option of visiting either UWC or RGU during their spring break.

The programme offers students the opportunity to see firsthand similarities and differences in occupational therapy practice and experience life in the USA, if taking this travel option. Exchange experiences will also enhance your CV and give you a wider experience base to refer to and draw upon in your future practice.

Students participate in various learning activities while in the USA or Scotland including attending classes with the occupational therapy students, completing job shadowing in the community and participating in cultural events such as visiting castles, museums and socialising with their host students.

While in either the USA or Scotland, Brighton students are hosted by UWC or RGU students which provide an insight into the daily life of a university student. First year University of Brighton students can choose to host a UWC or RGU occupational therapy student. These students travel to the University of Brighton during their spring break and join in classes, as well as completing job shadowing and participating in cultural activities.

Careers and Employability

After professional registration with the HCPC graduates are eligible to take up opportunities in health and social care, in the NHS, social services, and the private sector. There are now many new and exciting possibilities for occupational therapists nationally and worldwide.

Occupational therapists work in an ever-widening range of mental health and physical disability settings including acute hospitals, long-term rehabilitation, social care, local communities, schools, factories, residential homes, institutions for older or more profoundly disabled people, voluntary organisations and prisons.

Completion of the Occupational Therapy (Pre-Registration) MSc will also prepare you for further study at MPhil and PhD level if you wish to continue pursuing an academic path.

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The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a . Read more

The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a world-class degree programme in these disciplines, leading to a successful global career in the Food & Wine industry.

With the Rome Business School’s international perspective, the programme offers a unique learning experience and a global professional exposure, enabling participants to study in one of the best cities of the world or online. The programme’s quality teachingand networking services all contribute to make it the perfect fit for anyone who is looking to rise to the top in the world of food and beverage industry.



In particular, on completing the programme, participants will be able to:

  • Identify and develop effective managerial strategies for food & beverage industry companies
  • Develop a business plan for food & beverage industry companies
  • Utilise the most advanced marketing techniques to promote food & beverage industry companies and products
  • Apply planning, financial management, and management control principles to the food & beverage industry
  • Understand and utilise project management techniques
  • Understand and apply process and supply techniques to the food & beverage context
  • Master the use of new technologies within food & beverage industry companies
  • Understand the food & beverage industry start-up ecosystem


Target Recipients

The Master in Food and Beverage Management is a course of excellence designed for young persons who wish to start a career in the Food & Wine industry, and to professionals in the food & beverage production chain and restauration industries —or in other sectors closely linked to them—who aspire to set out on a path to grow within their organisation, to start up an enterprise in an opportunity rich but ever more complex context, and/or to complete their training path by obtaining a certification specifically conceived for the food and beverage industry.

On completion of this training course, the attendees will be able to work, among other profiles, as:

  • Consultants for the creation of start-ups within the restauration industry
  • Consultants for corporate repositioning
  • Food & Wine Managers
  • Banqueting Managers
  • Hotel chain Retail & Sales Managers
  • Public Relations Managers


Introduction and Scenario

The Food and Beverage and Agri-Food System

Food and Beverage Industry Management

Basics of management: elements of corporate strategy and organisation

Economics and food company management

Marketing management and digital marketing

Accountancy and management control

Basics of Project Management

Business Planning

Human Resource Management

From the concept to the project: defining a project’s guidelines through the creation of the Concept

Geomarketing analysis

Aesthetic and functional design: identifying structural needs/required spaces and their distribution / defining a layout

Administrative requirements to set up a business / verifying the suitability of a location

Job Health and Safety: regulations and documents


Food Management

Retail & sales management

Supplier selection

Food cost control

Menu engineering

Restaurant and Kitchen layout

Practice Lab: visits to producers


Beverage Management

Retail & sales management

Supplier selection

Beverage cost control

Wine and beverage list engineering

Wine cellar layout

Practice Lab: visits to producers


Marketing and Communication for Food and Beverage

Food and Beverage industry marketing

Restauration services marketing

Digital marketing

Brand management – Image and Brand Identity

Food, Wine, and Mass Media – communication tools (food guides, industry publications/websites, newsletters)

Storytelling applied to Food & Wine products and services

Content management

Social media management for the Food and Beverage industry

Food & Wine audio-visual communication

Customer care

Food and Beverage events and the role of Public Relations

Case studies

Agri-food product marketing and brand management

Wine marketing and brand management

Marketing strategies applied to industry contents: case histories and testimonials

Food and Beverage industry innovation and strategies

Internationalisation strategies

New technologies: from production chain to service

Launching a start-up in the Food and Beverage industry

Extracurricular activities

As part of the course, a Cooking Teambuilding and/or Gastronomic Walking Tour event is organised in Rome’s Old Town to understand the cultural context within which the various made in Italy Food and Beverage service and restauration of excellence activities insert themselves, with the aim of understanding its various formats and business models.


Structure (12 months)

The Rome Business School’s Master’s Degree in Food and Beverage Management is structured in:

  • 6 months of lectures (twice a week)
  • 6 months of international internship and project work
  • Company visits
  • Personalized career services
  • Cultural programme
  • Seminars and events

Attendance formulas

The Master in Food and Beverage Management may be attended in the following formulas:

  • On Campus, at the Rome Business School Rome headquarters.
  • Online (Distance Learning), through a cutting edge e-learning platform with live lectures and a great teacher-student interaction.

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