Professional Chef FdA

Program Overview

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Professional Chef FdA

Overview

The 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 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.

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 industry through activities including guest lectures, demonstrations, masterclasses, visits, and 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.
• NO EXAMS – If you are not keen on exams, this course is for you. Unlike many degrees in this field, you will have no written exams during or at the end of the course and will be assessed through practical assessments and coursework only.
• AWARD-WINNING UNIVERSITY – Study at the highest-ranking university in the region according to student choice (Whatuni Student Choice Awards 2023).

Facilities

University College Birmingham is renowned for its outstanding food industry training facilities. Studying our Professional Chef cookery course means you will have access to our professional standard kitchens, award-winning training restaurant, and state-of-the-art food development facilities.

Course Breakdown

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

Entry Requirements

• Academic: A relevant Level 3 qualification in Chef Catering, Professional Chef/Cookery, or Food Preparation and Cooking (NVQ, VRQ, VTCT, etc.)
• Work-based: We also give equal consideration to applicants who are currently in work and wish to apply to University College Birmingham. To apply, you must have a minimum of 12 months' relevant work experience, demonstrating management or supervisory duties.

Key Information

• Teaching and Assessment: Estimated breakdown of assessment for this course: Coursework (50%), Practical assessment (50%).
• Timetable: We understand that you need to balance study with work, so wherever possible your lessons will be timetabled into 2-3 days a week.
• Tuition Fees for Home Students: £9,250 (2024/2025), £9,535 (2025/2026).
• Tuition Fees for International Students: £14,000 (2024/2025), £16,000 (2025/2026).
• Uniform and Kit Costs: Approximately £250-300.

Career Opportunities

• Sous chef: Average salary £30,000 - £40,000.
• Head chef: Average salary £35,000 - £50,000.
• Pastry chef: Average salary £21,682.
• Food technologist: Average salary £35,000.
• Product/process development scientist: Average salary £32,000 - £40,000.
• Catering manager: Average salary £22,000 - £45,000.

Work Placements

Work placements are vital for gaining real-life experience and for building your confidence and skills before you finish your course – and they may even lead to a job when you graduate. Our Hired team can help find the ideal placement for you.

Meet Your Lecturers

• Richard Taylor: Senior Lecturer.
• Mathew Shropshall: Lecturer.

Course Statistics

• 100% of students on this course say that teaching staff are good at explaining things.
• 96% of students on this course say that feedback helps them improve their work.
• 90% of students at the University say their course is intellectually stimulating.
• 72% say staff value students' views and opinions about the course.
• 88% of students say teaching staff have supported their learning well.
• 100% in work or doing further study 15 months after the course.

Program Outline

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Professional Chef FdA at University College Birmingham

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Degree Overview

Students refine their skills in industry-standard training kitchens under the guidance of experienced chef lecturers. The curriculum also emphasizes the use of seasonal produce and sustainability, fostering transferable skills for navigating diverse kitchen styles.

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Key highlights:

• Renowned University College Birmingham facilities
• Work placements with top industry establishments
• Michelin-starred restaurant and award-winning training restaurant access
• No written exams
• Highest-ranking university in the region (Whatuni Student Choice Awards 2023)

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Outline

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Year 1:

• Advanced Culinary Skills: Develop culinary knowledge, speed, precision, and leadership skills.
• Specialist Patisserie: Master classical production methods and specialist pastry techniques.
• The Gastronomist: Explore culinary trends, theories, and the history of professional cookery.
• The Science of Food: Adapt foods to diverse nutritional needs and develop market-responsive products.

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Year 2:

• Advanced Culinary Techniques: Learn advanced food preparation methods and presentation techniques.
• Innovative Patisserie: Expand knowledge and techniques for a variety of bakery products.
• Kitchen Management Techniques: Gain an overview of management procedures in professional kitchens.
• Profitable Menu Development: Develop skills for creating customer-driven menus and analyzing factors for successful development.

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Modules:

• Advanced Culinary Skills: Comprehensive foundation in advanced culinary techniques.
• Specialist Patisserie: In-depth exploration of classical and modern patisserie.
• The Science of Food: Analysis and adaptation of food products for diverse needs.
• Advanced Culinary Techniques: Mastery of advanced food preparation and presentation.
• Innovative Patisserie: Expansion of skills and techniques for various bakery products.
• Kitchen Management Techniques: Understanding of professional kitchen management procedures.
• Profitable Menu Development: Creation of customer-driven menus and comprehensive market analysis.

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Assessment

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Teaching

The program boasts open access to the award-winning Restaurant at Birmingham College of Food, providing hands-on experience in various service styles.

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Careers

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Graduates are well-equipped for careers as chefs in a variety of settings, including:

• Restaurants and pubs
• Hotels and resorts
• Cruise lines
• Educational institutions
• Food production and development companies
• UK students receive £300 per year and may be eligible for an additional £500 through the Kick-Start Scheme.
• Students are encouraged to join the Unibuddy Community to connect with other students and program staff.

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A half-year tuition fee is £4,625. There will be no change to this tuition fee for the forthcoming two academic years (2023/24 and 2024/25).

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International students

If you are an international student enrolling on a full-time foundation degree or a BA/BSc in 2023/24, your fee for this academic year will be £13,500 per year. The course fee for academic year 2024/2025 is £14,000 per year. If you complete a placement year, there will be an administration fee of £500 for a full year or £250 for a half-year placement.