Program Overview

CULINARY ARTS MANAGEMENT

BA (Hons) Top-up

This course is subject to validation and approval.

Award

BA (Hons)

Duration

1 year FT

UCAS Code

N227

Entry

September, February

Fees

View Fees

Department of Birmingham College of Food

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.

Why should I 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
• AWARD-WINNING UNIVERSITY – Study at the highest-ranking university in the region according to student choice (Whatuni Student Choice Awards 2023)

Our facilities

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

• Our industry standard kitchens provide a real-time working environment for students on our food courses to develop their skills and are used regularly for prestigious competitions, including Michel Roux Jr’s annual scholarship contest
• Designed with the help of the food industry, our Food Science and Innovation Suite features the latest food testing and diagnostic technology alongside state-of-the-art development kitchen facilities
• Open to the public, our award-winning restaurant on campus – Restaurant at Birmingham College of Food – will arm you with hands-on skills, from serving fast food to silver service

Course breakdown

Modules

Core Modules

• Culinary Product Innovation and Creativity
  • Let your culinary creativity flow to design and develop new innovative food products - from the initial idea to the market launch. This module offers you the unique opportunity to gain an in-depth understanding of all the essential technical processes in commercial new product development. In this module, you will be challenged to utilise your culinary skills and knowledge to develop a wide range of innovative prototypes considering a specific product brief set by an industry partner i.e. food manufacturer as a live learning project. The additional learning focus will include healthier alternatives, considering consumer allergens and special diets e.g. vegan/vegetarian and free-from products
• Research Project
  • You will have the opportunity to engage in an independent research project of your choice. You will have support with preparing your proposal and understanding the competent characteristics of good research. An appointed tutor will help guide you through this important and rewarding process.
• Strategic Hospitality Management
  • You will learn the full range of strategic management issues encountered when determining the direction of the organisation. You will use analytical tools in the context of service sector-based case studies and learn procedures and techniques for a range of elements taught on this course. You will be able to identify long-term threats and opportunities for organisations in order for it to develop successfully.
• Culinary Entrepreneurship Management
  • Have you ever imagined what it would be like to start your own culinary business? Maybe a restaurant, café, street food stall or catering business? We will prepare you for the experience by asking you to find a suitable location in the UK for your culinary business operations. In a 'Dragons' Den' session, you will pitch your idea to a 'financer' and create a business plan to support this idea going forward.

Plus one option from:

• Financial Strategy
  • An opportunity to consolidate your financial planning knowledge, you will learn how to synthesise and evaluate business performance and strategy. You will develop an in-depth knowledge of financial concepts and how companies portray themselves through their annual reports.
• Cross-cultural and Global Management in Hospitality
  • You will explore the ways in which a culturally diverse organisation can make use of a diverse range of perspectives offered by international team members and their varied expertise. You will focus on employees who have a global perspective in achieving success for their organisation by implementing international strategy with an awareness of cross-cultural differences.
• Innovation and Creativity Management in Hospitality and Tourism
  • The theme for this module is the 'future environment', which gives you the opportunity to explore and analyse the innovation process in the service sector. You will understand that change is an essential component of the managerial process as you develop new products and services for use in the industry.
• Personal Effectiveness and Behavioural Skills
  • Contemporary management thinking recognises the value of 'soft skills' and how they complement technical skills and knowledge to drive sustainable organisational performance within this ever growing global work arena. Positive workplace behaviours encompass a myriad of complex competencies, from how to effectively communicate vision and influence others, to creating constructive and positive working relationships with colleagues and stakeholders. This module will allow students to critically examine their own workplace behaviours, through the analysis of theories relating to workplace psychology, Emotional Intelligence and critical self-reflection. It will enable them to identify their personal strengths, weaknesses and areas for improvement, and allow them to consider suitable strategies to help them to develop their own personal effectiveness.

Entry requirements

Academic

• A relevant HND or a foundation degree in the areas of Culinary Skills, Culinary Arts or Culinary Management, with 240 credits.
• If you are unsure if your previous qualification is suitable, please contact us before completing an application.

International students

• European and International qualifications studied in a relevant subject matter will also be considered. Applicants will need to have achieved 120 ECTS or equivalent (European Credit Transfer).
• If you are unsure if your previous qualification is suitable, please contact us before completing an application.

Key information

Teaching and assessment

• Note: Indicative information only – actual timetables and assessment regimes will be issued at your induction.
• Teaching
  • Example of a typical teaching week (up to 19 contact hours):
    • Large group teaching – 4 hours
    • Smaller group teaching – 2 hours
    • Practical kitchen session – 10 hours
    • Tutorials – 1-2 hours
    • Subject advice sessions – 2 hours
  • You will also need to commit around 20 hours per week for individual study time.
• Assessment
  • Estimated breakdown of assessment for this course:
    • Coursework – 52%
    • Practical assessment – 32%
    • Written examinations – 16%

Uniform and kit costs

• This course requires a uniform and kit costing approximately £230, depending on the items you purchase. (Prices are subject to change each year – exact costs and information on how to order required items will be provided to you prior to enrolment.)

Tuition fees for international students

• If you are an international student (or have been fee assessed as an international fee payer) and are enrolling on a full-time bachelor's degree course in 2024/2025, the fee for the academic year will be £14,000. 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.
• In 2025/26, the tuition fee for [Band 3] courses will be £19,750 per year.

Career opportunities

• The example roles and salaries below are intended as a guide only.
• Head chef: Average salary: £35,000 - £50,000
• Sous chef: Average salary: £30,000 - £40,000
• Food business owner/restaurateur: Variable
• Catering manager: Average salary: £22,000 - £45,000
• Culinary arts lecturer: Average Salary: £39,239
• Restaurant manager (casual dining – Michelin): £25,000 - £42,000

Meet your lecturers

• Lewis Walker: Head of Department
• Richard Taylor: Senior Lecturer
• Anthony Perry: Lecturer
• Ashley Probert: Chef Lecturer
• Bernhard Schumacher: Lecturer
• Emma Shephard: Lecturer
• Marco Sannio: Lecturer & Personal Tutor
• Nicky Leach: Lecturer

Accreditations, endorsements and partnerships

• University College Birmingham works with a wide range of organisations to ensure you receive the best possible training and qualifications recognised by industry.
• This course is accredited by the Institute of Hospitality.