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.
Educational Engine 03 · Taste
Learn hospitality by running it
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.
Five reasons this school exists.
- 01
Serve real guests
People who book, pay, return — or do not. From year one.
- 02
Run the numbers
Covers, margins, occupancy and waste, measured daily.
- 03
Rotate every function
Kitchen, floor, bar, bookings, housekeeping, events.
- 04
Own an outcome
A rating, a wait time, a repeat rate — and moving it.
- 05
Host the world
933 Nations Nights, with a consulate as guest of honour.
This school does not simulate a restaurant. It operates a portfolio of real ones.
Hospitality cannot be taught in a lecture hall, and everyone in the industry knows it.
Fatman’s, Whipped and Greenwich Padel are trading today, with 933 by Greenwich rising beside them. The school sits above the venues as their operator, and students sit inside them as staff.
The curate Hospitality Group
Not a training kitchen behind a locked door. Venues taking real bookings from real guests who pay real money — and one more being poured in concrete.
Fatman’s
The high-volume laboratory.
Quick-service operations, delivery systems, food costing and the logistics of speed.
TradingWhipped
The café and beverage lab.
Small-format hospitality economics practised as daily habit — margins measured every shift.
TradingGreenwich Padel
Sport, leisure and facilities.
Court bookings, memberships, event days and the unglamorous discipline of utilisation.
TradingThe Hospitality House
Rooms as coursework.
Reservations, housekeeping standards, occupancy management and the guest who arrives at midnight.
Trading933 by Greenwich
The world-cuisine flagship, in build.
A fully student-run floor and kitchen, and the most advanced teaching kitchen on campus.
In buildCampus events & guest services
Every event on this campus.
Open days, conferences, premieres and consulate dinners, hosted and catered by students.
OperatingSix steps, every shift
Every service in every venue runs the same cycle — and the guest decides whether it worked.
- 01Prepare
- 02Welcome
- 03Serve
- 04Recover
- 05Measure
- 06Return
What you will have run, by when.
The first hundred guests
You work the floor and the counter until a hundred real guests have been served, seated and sent home happy.
The host rotation
A supervised rotation across every venue function — kitchen, floor, bar, bookings, housekeeping, events.
The transformation
You take one measurable thing — a rating, a wait time, a repeat rate — and you are accountable for moving it.
The curate showcase
A capstone experience designed, costed and delivered to real paying guests, judged on their evidence.
Judged on their evidence, not yours.
Leave with guests served, covers managed, events produced, a venue function you improved and a capstone experience delivered to paying guests.
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
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
Live hospitality at Curate.
Study where the kitchen is a classroom and the restaurant is a career. At Curate and Fatman Burger.
curate
To curate is to choose with judgement and arrange with care — which is the whole job. A menu, a room, an evening, a guest’s first ninety seconds: all of it is selection and sequence.
The name is lower case on purpose. Service does not announce itself in capitals.
Your transcript says what you studied. Your guests say how it went.
Published annually, and governed by the ten-commitment Greenwich Standard of Hospitality.
Where can curate take you?
GX in the Hospitality Group
A degree proves competence. GX proves character. Along the journey, students develop the seven pillars, recorded in the GX Passport alongside the degree.
The GX Passport is the documented record of participation, leadership, service and professional development, completed alongside the degree. Explore GX
Your school is your professional home. Greenwich is your wider world.
What a curate student builds with each of the other units.
skm. School of Business
commercialisePricing, revenue and expansion models tested on a trading venue.
drft School of Fashion
dressUniforms, front-of-house styling and interior textiles for the venues.
ARY School of Media Studies
broadcastFood film, venue campaigns and the premiere night hosted at 933.
Greenwich School of Computing
systemiseBooking, point-of-sale and occupancy systems running live venues.
thrive School of Psychology
understand guestsService psychology, staff wellbeing and menus designed for health.
sm. Education & Social Sciences
research societyTourism research and community food programmes beyond campus.
Greenwich Graduate School
study the operationTrading venues as standing field sites for applied research.
Executive Development Centre
raise the serviceThe Service Excellence Academy and hospitality leaders in the room.
Postgraduate hospitality
No live postgraduate hospitality intake. Titles are published ahead of the cycle they open in — enquiries route to the Greenwich Graduate School.
Don't just study hospitality. Run it at curate
HEC recognised