Program Overview

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.