Culinary Tourism

About this programme

Culinary Tourism takes learning out of the classroom and into the businesses themselves. Over four weeks you will visit working kitchens, restaurants, markets and production spaces, watch how each one runs day to day, and sit down with the operators behind them. You will see how service flows, how a kitchen is laid out and staffed, how suppliers are managed, and where the money is actually made and lost. The aim is simple: turn what you have learned in theory into practical knowledge you can use, and build the industry relationships that make a career possible.