Professional Chef

OVERVIEW
If you aspire to work in high quality establishments – such as restaurants and pubs featured in the Michelin Guide, or those awarded AA rosettes – our Professional Chef foundation degree is a great way to gain valuable knowledge and hands-on training that will help you craft your culinary career.

Ideal for chefs qualified to Level 3 or those with relevant industry experience, this practical Professional Chef course focuses on culinary skills and will enable you to work with a wide variety of high quality food commodities, as well as developing your food service skills. Working in our industry standard training kitchens under the guidance of our expert chef lecturers, you will also learn about the use of seasonal produce and sustainability, as well as developing transferable skills which will allow you to move between different kitchen styles.

Our renowned Birmingham College of Food has outstanding links with the industry, meaning you will have access to a wide range of guest lectures, visits and other activities. You will further enhance your employability through a work placement in a top industry kitchen, while you will also be able to forge the contacts that could help shape your future career.

WHY CHOOSE THIS COURSE?

• Work placement – Gain valuable real-world experience on placements, with past students having worked at Michelin-starred restaurants and top establishments in locations around the globe

• Enrichment – Engage with the industry through a variety of activities including guest lectures and demonstrations, masterclasses and visits, as well as further employment opportunities

• Expert tuition – Learn from some of the best chefs and food professionals in the industry while studying in our state-of-the-art kitchen facilities on campus

FACILITIES
University College Birmingham is renowned for its outstanding food industry training facilities. As a student on our Culinary Arts Management course, you will have access to our professional standard kitchens which are used regularly for prestigious competitions, as well as our Food Science and Innovation Suite which features the latest food testing and diagnostic technology, state-of-the-art development kitchen facilities and a bespoke sensory evaluation room.

In addition, we have an AA Rosette Highly Commended restaurant on campus – Restaurant at Birmingham College of Food – which is open to the public and will arm you with hands-on skills, from serving fast food to silver service.

PLACEMENTS
You will undertake short work experience placements in the second year of your course, offering a potential stepping stone into a career and providing a valuable boost to your CV.

Employers we have worked with include Carters of Moseley, Clayton Hotel (formally Hotel La Tour), Opheem, Sky by the Water and The Edgbaston Boutique Hotel.

CAREERS AND PROGRESSION
Examples of careers you could pursue following this course:

• Head chef

• Sous chef

• Pastry chef

• Catering manager

• Food technologist

• Product/process development scientist

You could also progress onto the final year of a full BA (Hons) degree, such as our Culinary Arts Management degree course at University College Birmingham.

• Please refer to our website www.ucb.ac.uk for the latest updates to this course

YEAR 1

• Advanced Culinary Skills
• Specialist Patisserie
• The Gastronomist
• The Science of Food

YEAR 2

• Advanced Culinary Techniques
• Innovative Patisserie
• Kitchen Management Techniques
• Profitable Menu Development

Note: Indicative information only. Actual timetables and assessment regimes will be issued at your induction. Please be aware that methods of delivery for this course may be altered due to the ongoing Covid-19 pandemic – for the most up-to-date information, please refer to our website: www.ucb.ac.uk

ASSESSMENT

Estimated breakdown of assessment for this course:

• Coursework – 50%
• Practical assessment – 50%

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2021-2024.