WestKing launches unique new degree for the 'chef of the future' - CCCG
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WestKing launches unique new degree for the ‘chef of the future’

Westminster Kingsway College has launched a ground-breaking new degree course in Culinary Health and Nutrition, developed in collaboration with employers and industry professionals, and starting in September 2019.

WestKing launches unique new degree for the ‘chef of the future’

A first for the UK, this degree merges the principles of human nutrition with clinical biology, culinary arts and lifestyle medicine. Available as a BSc (Hons) degree, FdSc foundation degree and top-up degree, the qualifications are quality assured by Middlesex University and students will receive a Middlesex award on successful completion.

With the health of the nation always in the public eye (consider Michael Buerk’s recent highly controversial comments about obese people), it is vital to ensure that people who want to become chefs, as well as chefs already working in hotels and restaurants, have a mastery of nutrition and its effects on people’s health. As nutritionist Amanda Ursell, who worked with the college on the design of the course, said: “It’s crucial that chefs understand about nutrition, how it affects how we feel and our long-term health. You have to start with the chefs because they are the people creating and shaping menus – they have the health of so many in their hands.”

Gary Hunter, Deputy Principal of Westminster Kingsway College said: “The worlds of culinary practice and nutrition are changing. Advances in food manufacturing, increased co-working between food technologists and chefs, and growing demand for skilled nutritionists in the health and public sector, as well as the emergence of sectors such as the gut microbiome and the impact of lifestyle medicine on General Practice, are all demanding a new approach to culinary training, and we are delighted to be leading the way with this innovative new course for chefs.

“As well as working with Amanda Ursell on the programme, we have developed it in collaboration with a range of employers and industry professionals, including Restaurant AssociatesFood+ by CompassGoogleUnileverReynolds FoodsNestlé Professionaland Footprint.

Ben Creek, Director of Operations UK & Ireland, Food+ by Compass for Google said “The content of this degree will set the benchmark for the ‘chef of the future’ and this is the exact type of qualification that we want our employees to have.”

The programme leads to careers in a range of fields, including health food and commercial product development, supplements and healthy eating, sports nutrition, corporate wellness and public health.

It is suitable for those both with and without work experience, as developing employability skills and experience is a central theme. As well as preparing students for roles within organisations, it also provides the enterprise skills to start a business, enhancing career prospects with transferable and commercial skills in business development and product launching.

The programme provides the opportunity to examine the impact of nutrition on health and disease, as well as developing culinary arts skills. Students will:

  • Develop knowledge and skills in a range of scientific and emerging techniques, facilitating sound judgement with regards to scientific evidence and health claims about food and nutrition
  • Explore the principle of nutrition and the underpinning scientific knowledge of cellular biology, human physiology and pathology, including diabetes, hypertension, Syndrome X, and pre and post-exercise nutrition, including competition preparation
  • Investigate the effect of macronutrients and micronutrients on human health and disease, and discuss ‘superfoods’, diet trends such as flexitarian, ketogenic, veganism, and technology such as 3D food printing
  • Learn how to screen and identify people at nutritional risk by assessing the size, shape and composition of the human body using anthropometric assessments together with nutritional assessment of diet
  • Develop knowledge and skills relating to culinary theory and arts, kitchen organisation and food management from various cultures – promoting diversity and inclusion
  • Develop an understanding of prebiotics, probiotics and microbiology, their importance in the human body and their relationship to disease, in line with Food Safety legislation
  • Examine the role of nutrition within public health and society and appraise the impact of overnutrition and undernutrition on health
  • Investigate pillars of sustainability and the importance of professional development, accountability, conduct and ethical standards

Find out more about the new courses here – we have spaces available to start this September through Clearing – call 020 3429 7676 to apply.


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