Degree Type: Executive Master
Institution: Oxford Institute of Culinary Science and Gastronomy
Duration: 2 Academic Years + Executive Internship (12 months total)
Model: Hybrid (Academic + Professional & Applied)
Credits: 120 ECTS
Program OverviewThis level prepares gastronomers to lead globally — not only in kitchens or labs, but in policy rooms, innovation ecosystems, and global institutions.
It merges entrepreneurial strategy, research leadership, and global governance to cultivate executive-level thinkers capable of shaping the next evolution of world gastronomy.
Students engage with real international case studies, policy simulations, innovation labs, and executive coaching programs, culminating in a high-level professional portfolio and thesis.
Core Learning OutcomesGraduates will be able to:
Lead and manage global gastronomy projects and innovation networks.
Design and implement food policies, sustainability frameworks, and ethical governance models.
Direct R&D programs and commercialize gastronomic research and technology.
Create scalable culinary and biotechnological enterprises.
Contribute to global standardization and education in gastronomy.
Year 1 – Global Leadership, Strategy & Innovation Systems| Module Code | Module Title | Description | Credits |
|---|---|---|---|
| EM601 | Global Leadership & Decision-Making in Gastronomy | Strategic leadership models, intercultural communication, and executive ethics. | 10 |
| EM602 | Innovation Ecosystems & Culinary Entrepreneurship | Building and managing culinary startups, incubators, and innovation clusters. | 10 |
| EM603 | Policy Design & Global Food Governance | Developing and analyzing international food policies and sustainability laws. | 10 |
| EM604 | Strategic R&D Management in Gastronomy | Managing scientific and technological research in culinary organizations. | 10 |
| EM605 | Executive Finance & Business Models for Gastronomy | Financial literacy, investment strategies, and business scaling for gastronomy ventures. | 10 |
| EM606 | Advanced Communication & Diplomacy in Food Systems | Executive negotiation, public diplomacy, and cultural leadership. | 10 |
Year 2 – Global Impact, Entrepreneurship, and Applied Research| Module Code | Module Title | Description | Credits |
|---|---|---|---|
| EM701 | Global Standardization & Accreditation Systems | Study of international standards (ISO, Codex Alimentarius, ACF, UNESCO frameworks). | 10 |
| EM702 | Executive Project Design & Management | Advanced tools for implementing multi-stakeholder gastronomy projects. | 10 |
| EM703 | Applied Innovation Lab | Practical lab for designing, testing, and evaluating gastronomic innovations. | 10 |
| EM704 | Research Thesis / Executive Portfolio | Executive-level research combining academic and applied innovation outcomes. | 20 |
| EM705 | Executive Internship / Residency | High-level leadership experience in international institutions, corporations, or research hubs. | 10 |
| EM706 | Global Gastronomy Forum & Presentation | Participation in the Oxford Global Gastronomy Summit to present individual executive outcomes. | 10 |
Executive Internship & Applied PracticeA mandatory 12-month executive internship connects students with:
UNESCO Creative Cities of Gastronomy
International R&D and Policy Institutes
Global Master Chefs Projects
Sustainability and Innovation Networks
Deliverables include:
Executive Impact Report
Strategic Project Proposal
Reflective Leadership Journal
Career PathwaysGraduates are qualified for:
Director of Global Gastronomy Innovation
Policy Advisor / International Consultant
Chief Sustainability & Innovation Officer
Culinary Enterprise Founder / Executive
Research & Standards Committee Member
Philosophical Dimension“At this level, the gastronomer becomes a world builder — a visionary who merges ethics, leadership, and innovation to shape the global language of food.”
— Oxford Institute of Culinary Science and Gastronomy
