Culinary Arts Management with Professional Placement Top-up

OVERVIEW
Do you have a background in culinary arts? Want a qualification that will really open doors in the food industry? Whether you dream of becoming an executive head chef at a 5-star hotel, managing a high-profile restaurant or creating new products as a development chef, our Culinary Arts Management top-up degree course will help you fine tune your skills and knowledge for a stellar career in the industry.

If you have previously studied a relevant subject (up to Level 5), this top-up course will enhance your knowledge of culinary product development and business management principles, enabling you to adopt a modern management approach in a wide range of professional food environments. By completing the course, you could follow in the footsteps of some of University College Birmingham’s star culinary arts degree graduates, from Michelin-starred restaurant owner Brad Carter to Raymond Blanc Cookery School senior tutor Rebecca Boast and a series of stars on the BBC’s MasterChef TV series.

To support your studies, you will have access to a vast array of outstanding facilities including professional training kitchens and our cutting-edge Food Science and Innovation Suite. We also have excellent links with the industry to provide you with guest lectures and industry research.

WHY CHOOSE THIS COURSE?

• Practical application – Test your skills by developing new products for a variety of market sectors and working in our on-campus kitchens and restaurant

• Enrichment – Gain insight from top guest speakers and opportunities for further research thanks to our wealth of food industry contacts

• Expert tuition – Learn from our expert chef lecturers with vast experience of the culinary arts industry

• In-depth research – Take on an independent research project on a subject of your choice in line with your career ambitions

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
We encourage students on our top-up course to gain work experience throughout your studies.

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

• 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

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 – 52%
• Practical assessment – 32%
• Written examinations – 16%

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