Culinary Arts Management with Professional Placement

OVERVIEW
If you want a qualification that will really open doors in the food industry, our Culinary Arts Management degree course is the perfect choice for you. From Michelin-starred restaurant owner Brad Carter to Raymond Blanc Cookery School senior tutor Rebecca Boast and a string of stars on the BBC’s MasterChef TV series, University College Birmingham students have enjoyed stellar careers after graduating from this course – and you can follow in their footsteps.

Whether you want to be executive head chef at a 5-star hotel, manage a high-profile restaurant kitchen or create new products as a development chef, our flagship culinary course will give you the skills, knowledge and experience you need. From our incredible professional training kitchens and our award-winning Restaurant at Birmingham College of Food to our cutting-edge Food Science and Innovation Suite and our expert chef lecturers, there is no place better for you to perfect your culinary skills.

As a key part of the course, you will complete a one-year work placement with extensive opportunities available in the UK and overseas. You will also have the chance to gain additional awards such as food hygiene certification, while we have a vast quantity of industry contacts to provide you with opportunities for further work experience, expert masterclasses and culinary competitions.

WHY CHOOSE THIS COURSE?

• Work placement – Boost your employment prospects through a paid one-year placement in the culinary arts industry, with opportunities around the world

• Practical application – Take on opportunities such as working at Michelin-starred restaurants (e.g. Simpsons, Carters of Moseley), supporting product development with major firms like Mars or working in our outstanding campus restaurant

• Competitions – Prove your abilities in a range of industry competitions – you could follow in the footsteps of our past winners at Nestlé Professional Toque d’Or (five-time winners), Zest Quest Asia (two-time champions), BCF Young Chef of the Year and many more

• Enrichment – Enjoy a variety of visits and masterclasses by celebrated chefs and food industry experts

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
Our course features a one-year paid placement during your second year, during which you will not incur any tuition fees. Opportunities are available in the UK or overseas.

Employers we have worked with include White Barn Inn and Spa (Maine, USA), The Savoy (London), Gleneagles (Scotland), Celtic Manor (Wales), The Landmark (London) and Ashford Castle (County Mayo, Ireland).

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

• Head chef

• Sous chef

• Food business owner/restaurateur

• Catering manager

• Product development chef

• Culinary arts lecturer

You could also progress onto one of our postgraduate courses at University College Birmingham.

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

Course Modules

YEAR 1

• Commodities, Health and Nutrition
• Culinary Arts Development
• Food, Beverage and Hospitality Operations
• Kitchen and Restaurant Operations
• Managing for Profit
• Developing Employability for Hospitality

YEAR 2

Work Placement

YEAR 3

• Creative Kitchen Management
• Global Menu Development
• People Management for Hospitality Managers
• Management of Food and Beverage Operations
• Marketing Communications for Hospitality
• Hospitality Investigations

Plus one option from:

• Gastronomy
• Events Planning
• Managing Pub and Bar Operations
• Classical Patisserie – The Modern Way
• Creative Beverages

YEAR 4

• Culinary Product Innovation and Creativity
• Research Project
• Strategic Hospitality Management
• Culinary Entrepreneurship Management

Plus one option from:

• Financial Strategy
• Cross-cultural and Global Management in Hospitality
• Innovation and Creativity Management in Hospitality and Tourism
• Personal Effectiveness and Behavioural Skills