Creativity, Innovation, and the Science of Food Experience
The Professional Bachelor in Gastronomy is an interdisciplinary degree merging culinary arts, food science, sustainability, and cultural philosophy.
This level empowers students to design innovative dining experiences, lead creative projects, and apply scientific knowledge to culinary practice.
It bridges the gap between art and research, preparing graduates for leadership roles in gastronomy, food innovation, and global hospitality industries.
Students engage in cross-disciplinary learning that integrates science, design, technology, and human experience—reflecting Oxford’s commitment to the evolution of modern gastronomy.
By the end of this level, learners will be able to:
Integrate artistic creativity and scientific principles in menu design and product development.
Conduct food research, analyze data, and apply findings to practical innovation.
Manage cross-cultural and interdisciplinary gastronomy projects.
Apply leadership, sustainability, and entrepreneurship in real-world culinary environments.
Communicate gastronomic concepts through visual, sensory, and academic mediums.
Design memorable food experiences that align with ethical and global standards.
| Module Code | Module Title | Key Topics Covered | Hours / Credits |
|---|---|---|---|
| G401 | Gastronomy Theory & Cultural Studies | Food anthropology, gastronomy philosophy, cultural symbolism | 8 ECTS |
| G402 | Creativity & Innovation in Culinary Design | Food concept development, storytelling through dishes, creative process | 10 ECTS |
| G403 | Advanced Food Science & Sensory Systems | Molecular gastronomy, texture and aroma science, experimental cuisine | 10 ECTS |
| G404 | Sustainable Gastronomy & Global Food Systems | Circular economy, ethical sourcing, biodiversity and climate responsibility | 8 ECTS |
| G405 | Entrepreneurship & Food Business Development | Culinary startups, branding, pricing, innovation economics | 8 ECTS |
| G406 | Leadership & Project Management in Gastronomy | Strategic planning, design thinking, leadership psychology | 6 ECTS |
| G407 | Research Methodology & Capstone Project I | Academic research, data analysis, concept proposal | 10 ECTS |
| Total Credits | 60 ECTS |
| Elective Track | Focus Area Description |
|---|---|
| Culinary Innovation & Design Thinking | Fusion of design methodologies with gastronomy creation |
| Molecular & Experimental Gastronomy | Scientific experimentation and sensory transformation |
| Sustainable Food Futures | Environmental strategies, resource innovation, and ethical gastronomy |
| Gastronomic Communication & Media | Visual storytelling, food photography, journalism, and digital gastronomy |
Duration: 6 months (minimum 500 hours)
Placement: Fine-dining establishments, innovation kitchens, gastronomy research centers, or sustainable food labs
Objectives: To lead and innovate within real culinary projects, connect theory with applied design, and experience global gastronomy systems.
Evaluation:
Industry Supervisor Evaluation – 40%
Reflective Portfolio – 30%
Academic Report – 30%
Title: Innovation in Gastronomic Experience
Students conceptualize and develop an original gastronomy project — a creative dining experience, sustainable food concept, or culinary product.
The project must integrate research, creativity, sensory design, and business feasibility.
Presentation includes a prototype, a visual portfolio, and an academic paper.
Graduates of this level are prepared for creative and managerial roles, including:
Head Chef / Creative Culinary Director
Gastronomy Researcher / Innovation Specialist
Food Experience Designer / Consultant
Sustainability & Concept Development Manager
Entrepreneur in Culinary Startups
Graduates are eligible to progress to Level 5 – Professional Master in Gastronomy.
| Requirement | Details |
|---|---|
| Academic | Completion of Level 3 – Professional Associate in Gastronomy (or equivalent) |
| Language | English proficiency (IELTS 6.5 or equivalent) |
| Portfolio | Submission of a creative gastronomy project or concept proposal |
| Age | Minimum 20 years |
| Qualification Title | Professional Bachelor in Gastronomy |
|---|---|
| Academic Credits | 60 ECTS (1 Academic Year) |
| Awarding Body | Oxford Institute of Culinary Science and Gastronomy |
| Qualification Level | Level 4 – Bachelor Degree |
| Mode of Study | Interdisciplinary: Theory, Research, Design, and Internship |
At the bachelor level, gastronomy becomes a language of innovation, identity, and cultural dialogue.
The Oxford model promotes “learning through creation” — where every plate becomes a research outcome, every idea a prototype, and every meal a message about the world’s future of food.
