Program Overview

CULINARY ARTS MANAGEMENT

BA (Hons) / FdA

Overview

This course is subject to validation and approval.

The Culinary Arts Management degree course is perfect for those who want a qualification that will open doors in the food industry. From Michelin-starred restaurant owners to Raymond Blanc Cookery School senior tutors and BBC MasterChef: The Professionals TV series stars, University College Birmingham students have enjoyed stellar careers after graduating from this course.

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, supporting product development with major firms, or working in our outstanding campus restaurant.
• COMPETITIONS – Prove your abilities in a range of industry competitions, following in the footsteps of our past winners.
• ENRICHMENT – Enjoy a variety of visits and masterclasses by celebrated chefs and food industry experts.
• AWARD-WINNING UNIVERSITY – Study at the highest-ranking university in the region according to student choice (Whatuni Student Choice Awards 2024).

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.

Course Breakdown

Year 1

• Commodities, Health and Nutrition – Understand food commodities, nutrients, and their value in a healthy diet.
• Culinary Arts Development – Develop technical ability and culinary expertise.
• Developing Employability for Hospitality – Enhance self-awareness and reflective skills to develop a personal brand.
• Kitchen and Restaurant Operations – Apply organisational skills in a realistic, professional environment.
• Managing for Profit – Understand factors affecting profit in the food and bakery industries.
• Food, Beverage and Hospitality Operations – Introduce large-scale food production systems, food service, and legislation.

Year 2

• Creative Kitchen Management – Develop competency in effective kitchen management.
• Global Menu Development – Design and develop creative food items for profitable menus.
• Hospitality Investigations – Develop research skills to engage in industry research activities.
• Management of Food and Beverage Operations – Apply management principles in a 'live' realistic working environment.
• Marketing Communications for Hospitality – Examine tactics and strategies used by marketing managers.
• People Management for Hospitality Managers – Explore practical and theoretical people management skills.
• Work Placement – Gain valuable work experience on a 48-week paid placement.

Year 3

• Culinary Entrepreneurship Management – Develop skills and business acumen to become a successful entrepreneur.
• Culinary Product Innovation and Creativity – Design and develop new innovative food products.
• Research Project – Engage in an independent research project of your choice.
• Strategic Hospitality Management – Learn full-range strategic management issues encountered in determining the direction of an organisation.

Optional Modules

• Classical Patisserie - The Modern Way
• Creative Beverages
• Events Planning
• Gastronomy
• Managing Pub and Bar Operations
• Cross-cultural and Global Management in Hospitality
• Financial Strategy
• Innovation and Creativity Management in Hospitality and Tourism
• Personal Effectiveness and Behavioural Skills

Entry Requirements

BA (Hons)

• A-levels: An A-level grade profile of BBC.
• BTEC: A BTEC grade profile of DMM.
• Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 112 UCAS Tariff points will be required.
• Access to Higher Education Diploma: 112 UCAS Tariff points, including a minimum of 15 Level 3 credits at Distinction.

FdA

• A-levels: An A-level grade profile of CD.
• BTEC: A BTEC grade profile of MPP.
• Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 56 UCAS Tariff points will be required.
• Access to Higher Education Diploma: 56 UCAS Tariff points.
• Non-tariff: Non-UCAS Tariff-based Level 3 qualifications are also considered for entry.
• Work-based: We also give equal consideration to applicants who are currently in work and wish to apply to University College Birmingham. To apply, they must have a minimum of 3 years' relevant work experience, demonstrating management or supervisory duties.

Key Information

Teaching and Assessment

• Teaching: Example of a typical teaching week (up to 19 contact hours).
• Assessment: Estimated breakdown of assessment for this degree course (weighting will vary in Year 3 and 4 depending on optional modules).

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

• Home students: If you are a home student enrolling on a bachelor's or foundation degree course at University College Birmingham, the 2024/2025 academic year tuition fee for full-time study is £9,250.
• 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.

Work Placements

• Work placements are vital for gaining real-life experience and for building your confidence and skills before you finish your course.
• Our HIRED team can help find the ideal placement for you.

Career Opportunities

• 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.
• Product development chef: Average salary: £25,000 - £40,000.

Course Statistics

• BA (Hons): 74% say staff value students' views and opinions about the course.
• FdA: 88% say staff value students' views and opinions about the course.