New Dishes on Future Menus

Culinary Arts Management Final Year students have once again whetted the appetites of fellow students, staff and invited industry guests with their annual exhibition to showcase their newly developed snack products aimed at the food service sector as the target market.

UCB’s Brasserie restaurant was transformed into an exhibition hall with groups presenting everything from pies to tapas; from Malaysian and Brazilian street food to gluten free quiches, there was something for everyone.

The exhibition was the final part of the product development module in which students consider all aspects of commercial product development work; from the initial research for a new concept, through creative prototype design and production, followed by product assessment to aid quality improvement, leading to a product exhibition with a strong focus on innovative packaging and promotional marketing ideas.

Chef Lecturer Bernard Schumacher said:

"Nowadays it’s more difficult than ever to ‘re-invent the wheel’; but our students rose to the given development challenge and presented creative and feasible product ideas. I am very impressed by the level of professionalism and technical knowledge demonstrated.’’

Hopefully we’ll see some of these ideas on our plates soon!

Visit our gallery of photographs of the students and their ideas.

For more information about careers in food production visit our course pages