Curate School of Hospitality
A hospitality and tourism school built around a single conviction: the best way to learn hospitality is to live it. Its flagship is Curate — a working, on-campus restaurant and culinary lab where students don't just study the industry, they run it. Kitchen by day, restaurant by night.
More than a restaurant
Curate is not a conventional dining outlet. It is a live, working and learning environment where students experience how a modern food and hospitality operation is built, managed, marketed and improved — in real time, on campus. A student-centred, experiential learning platform that strengthens Greenwich's academic, social and institutional ecosystem.
🍜 Global Food
- Quality, globally inspired cuisine served daily to students, faculty and guests.
🎓 Educational Platform
- A live practical lab for Hospitality, Business, Marketing, Media and Design students.
🔬 Living Lab
- Constantly evolving — driven by student ideas, industry trends and academic ambition.
Kitchen by day. Restaurant by night.
The best way to learn hospitality is to live it. During the day, Curate's kitchen is a practical culinary training lab; in the evening, a working restaurant serving the campus and partners. A dual-use model that delivers educational and operational value all day — not just at service.
The purpose of Curate
Every element — from the kitchen to the menu to the marketing — is designed to serve an educational mission.
Modern Dining Facility
- A premium, welcoming food and social space for the entire Greenwich community.
Practical Training Platform
- Hands-on exposure across operations, service, finance and marketing.
Student Learning Lab
- A live environment for assignments, case studies and innovation projects.
Innovation Space
- A platform for testing food trends, service concepts and entrepreneurial ideas.
Quality Model
- A benchmark for food, service and hospitality standards on campus.
Entrepreneurship Platform
- A springboard for student-led creativity, ventures and career development.
What students learn at Curate
Operations
- Restaurant operations
- Kitchen coordination
- Inventory management
- Procurement
Service
- Front-of-house service
- Guest relations
- Service quality standards
- Teamwork
Finance
- Food costing
- Menu planning
- Financial analysis
Marketing
- Social media content
- Food photography
- Branding & campaigns
Innovation
- Menu development
- Food trend testing
- Entrepreneurship projects
Programmes offered
Degree pathways anchored in the Curate living lab.
BS Tourism & Hospitality Management
Certificate courses at Curate
Short practical certificates open to students, school leavers, young food entrepreneurs and community learners.
01 · Certificate in Culinary Basics
- Foundational kitchen skills, food safety and prep techniques.
02 · Certificate in Asian Fusion Cooking
- Flavour profiles, techniques and dishes across Asian culinary traditions.
03 · Certificate in Bakery & Dessert Production
- From milk cakes to viral dessert concepts and production systems.
04 · Certificate in Restaurant Operations
- Service standards, kitchen coordination and front-of-house excellence.
05 · Certificate in Cloud Kitchen & Food Entrepreneurship
- Business model, branding, costing and digital marketing for food ventures.
The daytime training lab
A dual-use model — structured learning by day, live service by night.
☀️ Morning
- Culinary classes, bakery, knife skills
🕑 Afternoon
- Prep work, menu costing, workshops
🌙 Evening
- Restaurant service, events, partner dining
Culinary training — what's on offer
Culinary Fundamentals
- Basic cooking techniques
- Knife skills and prep
- Kitchen hygiene & food safety
- Sauce making and plating
Specialist Skills
- Asian cuisine fundamentals
- Sushi & cold kitchen basics
- Bakery & dessert production
- Beverage & mocktail training
Business & Operations
- Menu costing & portion control
- Restaurant operations training
- Food styling & presentation
- Guest service & front-of-house
Fatman Burger 🍔
Curate's bold, fast-casual companion brand — a student-run smash-burger joint that brings a second living lab to campus. Where Curate is the refined dining experience, Fatman Burger is the high-energy, high-volume outlet where students learn speed, consistency and brand-building.
🍔 Signature Smash Burgers
- Double smash with house sauce
- Crispy chicken & loaded fries
- Vegetarian & spicy options
⚡ Fast-Casual Lab
- Speed, throughput & consistency
- Line management & rush-hour ops
- Quality control at volume
📣 Student Brand-Building
- A bold brand students grow
- Social-first marketing & drops
- Menu innovation & collabs
Designed to inspire
The current canteen, reimagined as a modern, premium, welcoming restaurant — energetic and warm, nothing like a traditional canteen.
The 80/20 menu structure
80% — Fixed Menu
- Signature starters, sushi rolls & mains
- Desserts and mocktail beverages
- Predictable cost & kitchen efficiency
20% — Rotating Menu
- Monthly / six-weekly refresh
- Student & faculty-driven innovation
- Food trend testing & market research
Student learning pathway
A structured progression — from observation to independent project leadership. Students are never thrown into the operation without guidance.
Observation
Shadow professional operations — kitchen and front-of-house.
Basic Prep Work
Mise en place, ingredient prep and hygiene under supervision.
Supervised Cooking & Service
Live service sessions and guest interaction with faculty oversight.
Menu Costing & Analysis
Apply academic knowledge — costing, portion control, profitability.
Independent Project Work
Lead innovation challenges, campaigns, events and ventures.
Admissions
Eligibility
Required documents
Downloads
Contact Curate & the School
Curate School of Hospitality
Reserve a seat, enquire about certificates, or book an event.
Live hospitality at Curate.
Study where the kitchen is a classroom and the restaurant is a career — at Curate and Fatman Burger.