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Masters Degrees (Culinary)

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Course overview. If you are seeking to develop a career within the culinary environment of the hospitality industry, this course provides a direct career pathway for you. Read more
Course overview

If you are seeking to develop a career within the culinary environment of the hospitality industry, this course provides a direct career pathway for you.

The management of professional culinary enterprises proves an exciting challenge. Artistry and technique need to be blended with business and management acumen, coupled with the skills of creativity and innovation. The challenge is to always meet changing consumer demands, research trends and effectively manage an operation.

You will study classical culinary technique and adapt it to the contemporary culinary environment. Innovation, recipe and food product development will be strong components of your overall experience. The international nature of the modern culinary environment is reflected in the content and delivery of this course – as are the challenges of managing culinary operations as profit centres.

Some previous culinary experience is required, but the course is also open to students from educational and industry backgrounds.

Why should I choose this course?

UCB is a specialist and internationally-renowned provider of courses in hospitality and culinary arts management.
You will enhance your knowledge and application of culinary technique and develop your ability to manage within a culinary environment.
You will be able to specialise and develop advanced techniques through our state-of-the-art facilities, staff expertise and an optional work placement.
UCB’s well-developed international links are reflected in our thriving international study body and out internationally-recognised qualifications.
Our lecturers have a wealth of industry experience to draw from and keep up-to-date on industry developments as well as academic research.

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Schedules. From Monday to Thursday from 15h to 20h. Additonally, there might be some classes during the mornings. Fridays from 8h to 14h. Read more

General Information

Schedules: From Monday to Thursday from 15h to 20h. Additonally, there might be some classes during the mornings. Fridays from 8h to 14h.

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.

Module 1:: Kitchen Management and Administration - http://santpol.edu.es/en/studies/kitchen-management-and-administration-english/
Module 2: Good Practices in Treating Products and Application of Culinary Techniques - http://santpol.edu.es/estudios/knowledge-of-products-and-culinary-techniques-english/
Module 3: Creativity and Innovation in the Kitchen - http://santpol.edu.es/en/studies/creativity-and-innovation-in-the-kitchen-english/
Module 4: Cooking for Events - http://santpol.edu.es/en/studies/cooking-for-events-english/
Module 5: Baking and Pastry for Restaurants - http://santpol.edu.es/en/studies/baking-and-pastry-making-for-restaurants-english/

Professional Outlets

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

Study Plan

The study plan includes theoretical classes, practical classes and master classes given by renowned chefs of the gastronomy.

- Module 1: Kitchen Management and Administration. 9 ECTS, 225 hours, 5 weeks
- Module 2: Good Practices in Treating Products and Application of Culinary Techniques. 12 ECTS, 290 hours, 12 weeks.
- Module 3: Creativity and Innovation in the Kitchen. 8 ECTS, 205 hours, 6 weeks.
- Module 4: Cooking for Events. 6,5 ECTS. 165 hours, 4 weeks.
- Module 5: Baking and Pastry for Restaurants. 6,5 ECTS, 165 hours, 4 weeks
- Master Final Project. 6 ECTS, 150 hours
- Final industry internship. 12 ECTS, 300 hours.

Internship Periods

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.

Accreditation

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

Admission and Enrolment

- Request information about the required study program.
- Submit the Curriculum Vitae, stating the professional previous experience and education in the gastronomy sector.
- Coordinate and have a personal interview with one of the members of our Board of Directors.
- Request the admission form.
- Pay the enrolment fee.
- Hand in the admission form completed along with all the information requested. All documents must be current originals and certified by the pertinent bodies.
- Make an official free pre-enrolment established by the Generalitat de Catalunya.

The Admissions Department will inform about all the requirements needed for accessing the Master in Culinary Arts and Kitchen Management and give advice on all the procedures for enrolment.

For further information, contact the Admissions Department on
902 021 925 / +34 93 760 22 40 (if calling from out of Spain)
, for requests for information, or by e-mail at

Study scholarships and financing

EUHT StPOL has a study Help Fund for studies in its school. The aim of this fund is to facilitate the access to the educational programs to those candidates that, due to economic reasons, have difficulties to enroll. They are granted in a percentage basis of the total basic or academic cost of the course up to a 50% with basis in the academic record and the economic power of the candidate and of those who finance his studies.

Beneficiaries of Grup Serhs scholarship:

The maximum amount of the aid together with the Serhs scholarship shall not be more than the 50% of the academic basic amount.

Non Beneficiaries of Grup Serhs scholarship:

The maximum amount to be received is the 50% of the academic basic amount

Some public agencies offer other aids:

MAE-AECI Scholarship (for students who are not members of the European Union) - http://www.aecid.es/ES
Beca Conpeht - http://www.conpeht.com/becas_conpeht.php

Financing:

There is an agreement with different financing agencies to obtain a special financing for the students of EUHT StPOL:

Sabadell Bank - https://www.bancsabadell.com/cs/Satellite/SabAtl/

“La Caixa” - https://portal.lacaixa.es/prestamoshipotecas/prestamoshipotecas_es.html

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Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. Read more
Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. The School of Hospitality, Tourism and Culinary Arts’ Food Tourism program will provide learners with the skills required to develop successful food tourism enterprises and gain employment in existing food and culinary tourism agencies and companies while advocating for social justice, equity and access in communities worldwide. Students will gain small business expertise while exploring their creativity and innovativeness which can be applied within both an entrepreneurial or intrapreneurial setting.

This graduate certificate is targeted at working professionals in and around food, culinary, tourism and events industries. Students will learn about the exciting links between experience, gastronomy, wine, culture, food traditions and communities.

Graduates will be prepared to pursue employment in tourism agencies, local and international tourism attractions, culinary establishments, government agencies, historical tourism sites, food writing and culinary experiential travel groups.

The entrepreneurial skills taught in the program will also permit graduates to pursue self-employment and/or consultancy work establishing local food movements such as farmers markets, community food hubs and destinations attracting food tourism.

Career Opportunities

Companies Offering Jobs
-Tourism Agencies
-Local and International Tourism Attractions
-Culinary Establishments
-Government Agencies
-Historical Tourism Sites
-Culinary Experiential Travel Groups

Career Outlook
-Food Writer
-Local Food Tourism Entrepreneur
-Travel Counsellor
-Adventure/Niche Travel Advisor
-Food & Wine Event Manager
-Travel Writer

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Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you. Read more
Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you.

Paris is the center of the global food and wine industry, so what better place to study and build experience in this sector?

PSB’s Msc in Food & Wine Business mixes a strong core of business-oriented classes(strategic management, international business, etc.) together with modules focusing on culinary art and the gastronomy industry (French Art de Vivre Markets, Food & Wine Tourism, Luxury Food Retail Store Management, etc.)
Thanks to PSB’s hands-on approach, you will be able to acquire first-hand experience from business tours to major French culinary places such as:

• the Cognac region
• the Champagne region
• the Calvados region
• Lyon - the gastronomic capital of France
• Rungis - the largest commercial food market in the world

Additional training also help the students better understand culinary products. For instance, in the past students took part in Wine Tastings at Le Musée du Vin.

Business Core:
• French Art de Vivre Markets
• Marketing Management
• Strategic Management
• International Business
• Financial Management
• Digital Business

Leadership and Professional Skills Modules:
• Leadership & Management; Cours Florent Seminar
• Career Management
• Business Game
• Research Methodology
• Advanced Productivity Digital Tools
• Business Tours

Advanced core component:

• Food & Wine Supply Chain Management
• Trends & Innovations in Gastronomy
• Communication in Food & Wine Markets
• Food & Wine Tourism
• Merchandising & Art of Selling Food & Wine Products
• Wine Markets
• Luxury Food Retail Store Management
• Customer Service Excellence

Job Opportunities

• Purchasing Manager
• Product Manager
• Export Manager
• Visual Merchandiser
• Food Store Manager
• Entrepreneur

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The Master in Hospitality Management is ideal for both career changers who wish to move into hospitality, and for career climbers who are already in the field and wish to fast-track their careers. Read more

General Information

The Master in Hospitality Management is ideal for both career changers who wish to move into hospitality, and for career climbers who are already in the field and wish to fast-track their careers. A bachelor's degree in studies related to business (Business studies, Law, PR, Marketing, etc.), engineering or tourism is required, as well as business English (test of level before acceptance for admission).

The Master in Hospitality Management offers two concentrations:
- Hotel managmenet
- Food & Beverage and Restaurant Management

Professional Opportunities

Hotel general management, marketing and sales, consulting and development, lodging, Food & Beverage, events.

Study Plan

The study plan includes theoretical clases, practical clases and masterclasses by international hotel and restaurant manager.

- Module 1: Professional induction in Food & Beverage service operations, food preparation operations and communication and public speaking. 155 hours.
- Module 2: Hospitality economics and finance. 6 ECTS, 150 hours.
- Module 3: Business research. 6 ECTS, 150 hours.
- Module 4: Strategic management. 12 ECTS, 300 hours.
- Module 5: Talent development. 6 ECTS, 150 hours.
- Module 6: Marketing. 6 ECTS, 150 hours.
- Module 7 A (concentration in Hotel Management): Food & Beverage management, room division management, hotel Real Estate and valuation, hotel facilities and design. 24 ECTS, 600 hours.
- Module 7 B (concentration in Food & Beverage and restaurant management): Food & Beverage cost control, Food & Beverage process management, event planning and management, Food & Beverage sales management. 24 ECTS, 600 hours.
- Final project. 6 ECTS, 150 hours.
- Industry Internship. 6-12 ECTS, 150-300 hours.

Internship periods

Industry internship once the classes are finished.

This internship leads to a real job opportunity and have a duration of 3 to 6 months. The school manages this process in order to arrange a personalized internship to each student either national or internationally.

Accreditation

The MHM is a professional master’s degree with qualification from EUHT StPOL and the University of Girona, choosing from:

- University Master’s Diploma in Hospitality Management by the University of Girona and by the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar.
- Official Master’s Degree in Tourism Management and Planning: concentration in Hospitality Management by the University of Girona and by the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar.

Faculty

The program includes industry guest lecturers from renown international hotel managers from distinguished hotel chains, as well as PhD and lecturers from international universities and operational teachers.

Admission and enrolment

- Send the information request.
- CV with focus on your educational background and professional experience.
- Personal interview with a representative of the Admissions Department.
- Application and enrolment form with all the documentation required.
- Pay the enrolment fee.
- Dormitory application form if required

The Admissions Department will inform you carefully about the requirements to access the Master in Hospitality Management and all the enrolment formalities.

For further information, please contact the Admissions Department at
+34 93 760 22 40 or

Study grants and financing

EUHT StPOL has a study Help Fund for studies in its centre. The aim of this fund is to assist entrance for candidates to educational programs who for economic reasons have difficulty in enrolling. This help is adjudicated in the form of a percentage of the total basic or academic cost of the course up to 50% based on the academic background and purchasing power of the candidate and those financing the studies.

Beneficiaries of Grup Serhs grants:

The maximum amount of the aid added to the Serhs Grant will not exceed 50% of the academic or basic amount.

Non beneficiaries of Grup Serhs grants:

The maximum amount to be received is 50% of the academic or basic amount.

Some public institutions offer other aids:

MAE-AECI Scholarship (for students not members of the European Union).

Conpeht Scholarship.

Financing:

H-E StPOL has an agreement with different financial institutions so its students can get special conditions

There is an agreement with various financial institutions to obtain special funding for students EUHT StPOL:

Banco Sabadell - https://www.bancsabadell.com/cs/Satellite/SabAtl/

“la Caixa” - https://portal.lacaixa.es/prestamoshipotecas/prestamoshipotecas_es.html

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This MSc offers a taught programme that uses academic knowledge to inform operational hospitality management practice. Our worldwide industry connections enable our postgraduate students to study the hospitality industry from an entrepreneurial, operational and strategic management perspective. Read more
This MSc offers a taught programme that uses academic knowledge to inform operational hospitality management practice.

Our worldwide industry connections enable our postgraduate students to study the hospitality industry from an entrepreneurial, operational and strategic management perspective. You not only address core business and management subjects, but also hospitality as a global phenomenon and how it is consumed by cultures and societies.

On this course, you can expect:

• an international approach and student body
• a dedicated research lab
• professional expertise and first-hand experience from all of our academics.

We are an affiliate member of the United Nations World Tourism Organization (UNWTO), which informs our teaching and your learning.

The course is suitable if you are looking to convert from another subject area and pursue a future career in hospitality or if you already have a grounding in hospitality or related subject areas such as business, management, events, tourism or sport.

Course structure

Full-time students attend workshops two days per week, while the part-time route usually requires one day per week. Some modules may be delivered intensively over several consecutive days.

The course is delivered through a variety of approaches including lectures, presentations, tutorials, case studies group work and live projects, all with an emphasis on interactive learning.

For international students, the MSc also offers an extended masters route with English language study for between two and sixth months before the course begins.

Areas of study

Management subjects address key issues of strategy, marketing, operations, human resources and financial planning, which are studied in parallel with international hospitality development. You acquire research skills as part of the course, which you can then apply to academic or industrial projects.

You will take five core management modules and one option module from a choice of four.

Modules:

Globalisation, Society and Culture
Marketing for Tourism, Hospitality and Events
Professional-Based Learning
Hospitality Imagineering
Food and Beverage Business
Final Project

One from:

Strategic Business
Visual Culture: Travel, Tourism and Leisure
Event Design and Management
Consultancy

Professional experience

Professional-Based Learning Module:

All credit-based postgraduate courses at the School of Sport and Service Management offer the Professional-Based Learning module.

The module offers you an opportunity to undertake practical experience in a work environment and gain invaluable first-hand knowledge. It is designed to help you engage with the process of planning and delivering expertise in practice, and to reflect upon and take steps to improve your academic, personal and professional skills.

In Semester 1 (September–January) you will have classes on CV development, interview skills, target setting, reflective practice and experiential learning, leading to 100 hours of professional experience in Semester 2 (February–June). This experience could take the form of a part-time job, an unpaid internship, a volunteering opportunity in the university or time as a mentee in your chosen industry. You can also take this module as part of a live consultancy in connection with one of your tourism, sport, hospitality or event modules, either in the UK or a School of Sport and Service Management project overseas.

Our school-based Employability Hub will be on hand to assist you in securing an experience that best meets your career goals and aspirations. Professional experience will enhance your practice and academic knowledge, and many of our students have started their careers with their placement organisation.

Culinary Arts Studio

The Culinary Arts Studio is a state-of-the-art commercial kitchen, restaurant and cafe available for use by hospitality students. It provides an outstanding opportunity to observe and record social interaction within a hospitality setting.

The studio is fully equipped with programmable interactive mood lighting, a data projector, a PA system, CCTV, VHS/DVD playback, a multi-channel mixing desk and flat screen monitors.

Careers and employability

Graduates of the International Hospitality Management MSc are equipped to join hospitality organisations in senior positions, enter consultancy or the public sector, become sector analysts or pursue an academic career.

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This course will provide you with an in-depth specialisation in organic farming and food production systems and it is currently the only specialised MSc in organic and ecological farming in England. Read more

This course will provide you with an in-depth specialisation in organic farming and food production systems and it is currently the only specialised MSc in organic and ecological farming in England. You will learn and test the latest approaches in the integrated delivery of soil, crop and livestock, and food supply chain management.

Through a combination of lectures, field trips, seminars, practical classes and research projects you will develop advanced knowledge and skills in:

-Managing organic farming and food production units or businesses in different macroclimatic, agronomic and market contexts

-Agronomic approaches used in organic/biological/ecological/sustainable food production systems

-Underlying principles and standards of organic/biological/ecological/sustainable food production, processing and retailing/marketing systems

-Applied and strategic research underpinning the development of organic and other sustainable farming and food production systems

-A wide range of analytical laboratory methods

You will have the opportunity to attend a 10-day field trip as part of the module on Mediterranean perennial crop production systems in Crete, Greece. The trip is organised in collaboration with ecological farming experts from the Greek National Science Foundation (NAGREF).

As part of your studies you will also undertake a major project, similar to one you might experience in the workplace. You will be supported through training in designing and delivering a laboratory project or field-based investigation. You will collect, analyse and interpret data to produce a thesis reporting your investigation and results in a critical manner.

This research project and thesis may be undertaken at the University, in industry, in Crete as part of existing Nafferton Ecological Farming Group research and development projects, or in another country.

Our staff

You will benefit from being taught by lecturers who are industry experienced and research active. Our research in integrated agricultural production focuses on soil science, plant science and ecology, spanning a range of scales from: pot – plot – farm – landscape.

Strategic research embraces work on:

-Soil quality

-Rhizosphere function

-Plant-soil feedback

-Soil-carbon dynamics

-Nutrient cycling

Applied research addresses issues of:

-Climate change mitigation (including biofuels)

-Ecological (organic) farming systems

-Low-input crop systems

-Agriculture-environment interactions

Professor Carlo Leifert is the Degree Programme Director for MSc in Organic Farming and Food Production Systems. Carlo is a member of the Food Security Network in the Newcastle Institute for Research on Sustainability (NIReS) and is part of the Nafferton Ecological Farming Group (NEFG). He currently manages EU and DEFRA funded projects focused on improving resource efficiency, productivity and food quality and safety in organic and 'low input' crop and livestock production systems.

Delivery

The course is taught in a block format with a six-week block and then two-week teaching blocks.

You will be taught through:

-Lectures

-Seminars

-Practical and field classes

-Tutorials

-Case studies

-Small group discussions

You will be expected to undertake independent study outside of these structured sessions. Your knowledge and understanding will be assessed through written examinations, coursework, presentations and your final major project.

You can also study through the Credit Accumulation Transfer Scheme (CATS). This allows us to award postgraduate level qualifications using credit-bearing stand-alone modules as 'building blocks' towards a qualification. This means that the credits from modules undertaken within a five-year period can be 'banked' towards the award of a qualification.

Facilities

Farms

Our multi-purpose farms provide demonstration facilities for teaching purposes and land-based research facilities (especially in the area of organic production). They are both viable farming businesses.

Cockle Park Farm

Cockle Park Farm is a 262ha mixed farm facility that includes the Palace Leas Plots hay meadow experiment and a new anaerobic digestion plant that will generate heat, electricity and digestate - an organic fertiliser - from pig and cattle manure.

Nafferton Farm

Nafferton Farm is a 300ha farm with two main farm units covering conventional and organic farming systems. The two systems are primarily focussed upon dairying and arable cropping.

Both also operate beef production enterprises as a by-product of their dairy enterprises, although the organic system is unique in maintaining a small-scale potato and vegetable production enterprise.

Laboratories

Our modern laboratories provide important teaching and research environments and are equipped with analytical equipment such as High-Performance Liquid Chromatography (HPLCs), GCs, CNS analyser (Carbon and Nitrogen analysis), centrifuges, spectrophotometers and molecular biology equipment. Our specialist research facilities include:

  • tissue culture laboratory
  • plant growth rooms
  • class II laboratory for safe handling of human biological samples
  • taste panel facilities and test kitchen
  • thin section facility for soils analysis

We operate closely with other schools, institutes and the University's central scientific facilities for access to more specialist analytical services.

For work with human subjects we use a purpose built Clinical Research Facility which is situated in the Royal Victoria Infirmary teaching hospital and is managed jointly by us and the Newcastle upon Tyne Hospitals NHS Foundation Trust.

nu-food Food and Consumer Research Facility

The NU-Food Food and Consumer Research Facility has undergone a £700,000 refurbishment and now boasts a culinary training suite, a sensory laboratory and food handling facility, all supported by multi-functional rooms and a reception.



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It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system. Read more

It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system.

The MSc Gastronomy provides an opportunity to study food in a more complete sense. The course, the first and only one of its kind in the UK, acknowledges the complex nature of food and takes an interdisciplinary approach to shed light upon the often unseen links between food culture and communications, science and systems, production and politics and more.

The course takes an experiential approach, with field trips to a diverse range of food related businesses and organisations - from food banks to Michelin starred restaurants, large-scale agri-businesses to food processors. Through input from a wide range of specialist and expert  speakers, students gain exposure to the diverse dynamics that affect how we produce, consume, represent and understand food.

Scotland is most often the showcase for this, however the concepts covered are transferable to other countries. Whether you’re looking to enhance your career in the food industry, interested in cultivating a broader understanding of food, or are looking for a new direction, please contact us. We’re more than happy to discuss the course with you and help you discover if our unique brand of gastronomy is for you.

Teaching, learning and assessment

Modules will involve elements of inquiry (problem) based learning, report writing, visual presentations, essays and viva voce interviews. Learning therefore will be diverse and teaching will happen anywhere that there is a relationship to food and drink or ancillary industries. This may be in the University, on the streets of Edinburgh, the hills of the Scottish Borders or in a Michelin starred restaurant. The course will therefore embed research-led learning, by requiring students to examine information from a diverse range of sources including academic books/journals, online blogs/ wiki’s relating to food and drink agendas, and primary and secondary data. The importance of working closely with industry colleagues cannot be underestimated.

Opportunities to interact with for example, farmers, North Sea fishermen, and cooks and producers at all levels will enhance the learning experience. Class sizes are normally around 15-20 students. This ensures that students receive fantastic support from tutors and benefit from sharing experiences with classmates.

Teaching hours and attendance

Each module consists of 60 hours of teaching time over a 10-week period. There are two core modules planned for each semester, plus a research module that spans the first two semesters. You will be required to carry out independent work and also complete a dissertation.

Links with industry/professional bodies

This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.

Modules

30 credits: Food & Drink: The Relationship to People and Food/ Science of Food/ The System: From Field to Market/ Food Communications

15 credits: Research Methods

If studying for an MSc, you will also complete a dissertation (60 credits).

Careers

Graduates will place themselves in the enviable position of having had exposure to a range of industry experiences and contemporary food issues that will enable them to make interventions and transformations in a wide variety of areas. These may range from education or community work, to advocacy and policy work within the non-profit sector.

Entry requirements

There are several routes to entry.

- Applicants may have a first degree in an associated subject, for example, a BA (Hons) in Hospitality, Culinary

Arts, or Nutrition.

- An honours degree (or equivalent) in a different discipline but where the applicant has a demonstrable passion for food and drink.

- An applicant may potentially be a mature student who has spent a considerable period of time in industry and wishes to formalise their education.

All shortlisted candidates will be interviewed as part of the application process

International: Where your honours degree has not been studied in English, you will be required to provide evidence of English language competence at no less than IELTS 6.5 with no individual component score below 5.5

Quick Facts

-This is the first MSc in Gastronomy in the UK.

-The course has 15 funded places available for potential students resident in Scotland and the EU.



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By enrolling in the Event Management program, you study the segment of the industry that many identify as the essence of the hospitality spirit. Read more
By enrolling in the Event Management program, you study the segment of the industry that many identify as the essence of the hospitality spirit.

The backdrop of Centennial College's Event Management courses is a new 350,000-square foot facility that includes a spectacular 20,000-square foot event centre perched on the top of a new building with a view of Toronto's skyline and Lake Ontario. As it is the only dedicated experiential learning site for event management in Canada, the event centre contributes to this being one of the country's most unique event management programs.

During your time in the Event Management program, you lead all aspects of Centennial College's event centre — from planning to execution — and work alongside a world class hospitality and culinary team. As such, you develop your skills while enjoying a one-of-a-kind experience.

Some people argue that the foundation of the hospitality industry is built on the concept of gatherings to share ideas, food and experiences. From a small but significant meeting, to a large and dynamic event, or even an international festival or conference, the event industry is truly one of the most diverse in the world. And with training from this program, you will be at the centre of it all.

Career Opportunities

Program Highlights
-With a 20,000-square feet dedicated event space, this is the only experiential learning operation of its kind in Canada that is exclusively for event management education.
-You learn from industry-selected faculty members who have years of experience.

Articulation Agreements
Qualified graduates may be eligible to participate in pathway programs with partnering institutions. These pathway programs allow students to receive degree credit for learning obtained at Centennial College. Our partner includes: Vancouver Island University, BC

Career Outlook
-Event Manager
-Festival Planner
-Conference Planner

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This Hotel, Resort and Restaurant Management program gives you the tools to answer the call of the dynamic and global hotel resort and restaurant industry, which will reward you with career opportunities in any destination around the world. Read more
This Hotel, Resort and Restaurant Management program gives you the tools to answer the call of the dynamic and global hotel resort and restaurant industry, which will reward you with career opportunities in any destination around the world.

Canada's hotels, resorts and restaurants are world-renowned and their standards have become global benchmarks to which many successful organizations aspire. The basis of the unique Hotel, Resort and Restaurant Management courses are these standards and a deep-rooted connection with multinational hotel, resort and restaurant organizations.

This program features integrated academic and experiential learning opportunities, which see you managing Centennial College's restaurant and hotel operations as you prepare for a 14-week field placement with one of our global hospitality partners.

Whether you are coming into this program with a background in another industry or leveraging this program as professional development for your present career in hospitality, your decision to attend Centennial College ensures meaningful connections to faculty members who have been carefully selected from our incredible industry as well as the opportunity to widen your network.

Career Opportunities

Program Highlights
-This Hotel, Resort and Restaurant Management program is so hands-on that it features a range of exclusive experiential learning opportunities.
-Your classrooms include new state-of-the-art facilities such as a restaurant, cafe, four operational hotel suites, and culinary and bake labs.
-The offering's practical learning experiences ensure that you are ready for the field upon graduation.

Articulation Agreements
-Glion Swiss Hospitality Management School - Switzerland
-IMI International Management Institute - Switzerland
-Les Roches International School of Hotel Management - Switzerland
-Les Roches International School of Hotel Management- Spain
-Royal Roads University - Vancouver
-University of Guelph, Ontario
-*Vancouver Island University - Vancouver Island
-*Vancouver Island University: This program articulates directly to the Bachelor of Hospitality Management program at Vancouver Island University, allowing you to also complete a degree in an additional 2 years. //www2.viu.ca/calendar/Business/bachelorhospitality.asp

Career Outlook
-Hotel Manager
-Restaurant Manager
-Food and Beverage Manager
-Convention Services Assistant
-Resort Manager
-Revenue Manager

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Please note due to the great demand for our programmes early applications are assessed when received and dealt with promptly. Therefore it is advisable to make early applications for an early response. Read more
Please note due to the great demand for our programmes early applications are assessed when received and dealt with promptly. Therefore it is advisable to make early applications for an early response. If you do not yet have your final degree results this will not hinder your application as we are happy to issue conditional offer letters in such circumstances.

The MSc in Business and Entrepreneurship is an exciting one-year programme dedicated to transforming Science, Engineering, Social Science and Technology graduates into leaders who will guide and create tomorrow's businesses (Note: business graduates, or those with a substantial business component to their undergraduate degree, are not eligible for this programme). It aims to achieve this through providing participants with the acumen to successfully move ideas and innovations into commercial practice. In doing so, it addresses Ireland's need to maintain competitiveness by cultivating cross-functional, entrepreneurial graduates. This programme draws on the unique capability and reputation of the Dublin Institute of Technology, which was founded from the fusion of Ireland's oldest and most successful business and technology colleges.

Career Opportunities

The programme provides participants with the skills and orientation towards enterprise creation, either in an existing business or as a start-up. Graduates will have enhanced career prospects for a wide range of posts in Irish and international businesses.

Course Content

Studies in Semester 1 cover the subjects of Strategy, Marketing, Technology and Operations Management, Venture Finance and Law. Such accelerated learning is designed to give participants the conceptual tools needed to analyse business situations and to undertake business planning. In tandem, participants engage in the initial stages of work on two separate substantive elements of the programme within a seminar/workshop format: (i) the product development project and business development plan; and (ii) the dissertation.

Building on learning from the first semester, studies in Semester 2 cover the subjects of Creativity, Marketing, Technology and Operations Management, Accounting, Law and Taxation. Work also continues on the product development project and business development plan, with support available through weekly group sessions with the module advisors for the 12 class weeks of the semester. Participants then work on their own through to submission of the joint project/plan document in early September. In tandem, participants move to greater engagement with their dissertation research and have the opportunity to work 1-to-1 for a total of four hours with an assigned advisor up to mid-June, at which point participants work on their own through to submission of the dissertation in early September. Submission of both the joint project/plan document and the dissertation marks the end of the programme.

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