Do I need to be a working chef to take this master's?

Strongly preferred but not absolute. Most students are working senior chefs, kitchen managers, restaurant owners or culinary consultants. People entering culinary leadership from related industries are considered case-by-case.

Is this a substitute for culinary school training?

No — opposite. This master's assumes you already have culinary skills. It builds the management, business and strategic layer on top. If you can't cook professionally yet, start with our Diploma or Higher Diploma in Culinary Arts first.

Can I do this online while running a kitchen?

Yes — most students do exactly that. The programme is theory-and-management focused, so it works well alongside full-time kitchen leadership work.

Will this help me start my own restaurant?

It gives you the operational, financial and management depth you'll need. It doesn't replace the experience of actually running a business — but it's a credibility signal for investors, partners and licensing authorities.

How long does the master's take?

12–18 months full-time, 18–30 months part-time. Most students choose the longer route to balance study with kitchen work.

How much does it cost?

Fees vary by mode and intake. Contact admissions for the current schedule.

Master in Culinary Arts — London | HICL | Harold International College of London

Master in Culinary Arts at HICL

The Master in Culinary Arts is an unusual qualification. Most chefs progress through working in kitchens — the master's exists for people who want to do more than just cook. It's aimed at senior chefs moving into kitchen leadership, food entrepreneurs starting or scaling food businesses, restaurant owners formalising their operating knowledge, and culinary consultants who need an academic credential to back their experience.

This is a postgraduate qualification structured around the strategic, managerial and commercial side of professional kitchens: menu development as a business activity, costing and food-cost control at restaurant level, kitchen brigade leadership, food safety regulation, and the wider hospitality business model.

Who Studies a Culinary Master's

Senior chefs moving into Head Chef and Executive Chef territory.
Restaurant owners and food entrepreneurs scaling operations.
Culinary consultants formalising experience with a postgraduate credential.
Career changers entering culinary leadership from related industries.

What the Master's Actually Does

It moves you from operator to thinker. By Head Chef level, you're as much a manager as a cook — running brigades, managing food cost, designing menus that work commercially, dealing with suppliers, hiring and training, and increasingly involved in front-of-house strategy too. The master's gives you the academic and business language for all of that.

How the Programme Is Delivered

Unlike vocational culinary qualifications, the Master in Culinary Arts is largely management and theory based — so it works well online or as distance learning. On-campus options are available in London for students who want the in-person experience. Exact structure is confirmed at enrolment.

Entry Requirements

A Bachelor's degree in culinary arts, hospitality or related field — substantial industry experience considered case-by-case.
IELTS 6.0 or equivalent for non-native English speakers.
Industry experience strongly preferred.