Description

Creativity, Innovation, and the Science of Food Experience

 Program Overview

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.

 Learning Objectives

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.

 Core Modules

 Specialization Tracks (Elective Focus)

 Internship / Experiential Learning

• 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%

 Capstone Project I

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.

 Career Pathways

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.

 Entry Requirements

 Certification & Academic Credit

 Learning Philosophy

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.