Culinary Arts Management MA / PGDip

This postgraduate course is accredited by the University of Birmingham.

Overview (NV)

MA / PGDip

Course length MA
18 months full-time / 2.5 years part-time
Course length PGDip
1 year full-time / 2 years part-time
Fees (Home/EU)
View tuition fees
Fees (International)
View tuition fees

Course overview

If you are seeking to develop a career within the culinary environment of the hospitality industry, this course provides a direct career pathway for you. 

The management of professional culinary enterprises proves an exciting challenge. Artistry and technique need to be blended with business and management acumen, coupled with the skills of creativity and innovation. The challenge is to always meet changing consumer demands, research trends and effectively manage an operation. 

You will study classical culinary technique and adapt it to the contemporary culinary environment. Innovation, recipe and food product development will be strong components of your overall experience. The international nature of the modern culinary environment is reflected in the content and delivery of this course – as are the challenges of managing culinary operations as profit centres. 

Some previous culinary experience is required, but the course is also open to students from educational and industry backgrounds.

Why should I choose this course?

  • UCB is a specialist and internationally-renowned provider of courses in hospitality and culinary arts management.
  • You will enhance your knowledge and application of culinary technique and develop your ability to manage within a culinary environment.
  • You will be able to specialise and develop advanced techniques through our state-of-the-art facilities, staff expertise and an optional work placement.
  • UCB’s well-developed international links are reflected in our thriving international study body and out internationally-recognised qualifications.
  • Our lecturers have a wealth of industry experience to draw from and keep up-to-date on industry developments as well as academic research.

Kitchen facilities

The University has a total of nine industry-standard training kitchens which regularly are used for prestigious chef competitions and demonstrations. Practical sessions are also held in the 'Create It' and 'Innovate It' kitchens in the Food Science and Innovation Suite.

 

Teaching & Assessment (NV)

Teaching and assessment

Teaching and Contact Hours.

Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 12 teaching contact hours, made up as follows:

  • Large Group Teaching: 10 hours of lectures in lecture rooms/specialist kitchen environments
  • Smaller Group Teaching: 1 hour in small groups discussing topics presented in lectures
  • Tutorials: 1 hour offered per week
  • Subject Advice Sessions: 1-3 hour per week

Individual study

In addition, you will need to apportion approximately 20 hours a week of your own study time in preparation for teaching sessions and preparing for and completing assessment. UCB Online provides a 24 hour access to learning and support material.

Assessment

Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used. Experimental, practical, research focused learning is a feature in this course. There will also be an emphasis on project work, reports, discussion papers and presentations. There is one examination.

An Estimated breakdown of the assessment for this course, depending on available optional modules chosen, is as follows:

  • Coursework 68%
  • Practical Assessment 22%
  • Written Examination 10%

Please note that the information provided is indicative only and actual timetables and assessment regimes will be issued to students at induction.

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

Entry Requirements (NV)

Entry requirements

Culinary Arts Management MA

A good honours degree in a relevant degree or at least three years’ work experience in a kitchen environment with a degree in an unrelated subject.

Culinary Arts Management PGDip

A degree or equivalent from a recognised institution or at least three years’ work experience in a kitchen environment. 

UCB’s standard English language requirement for postgraduate study will apply (IELTS 6.0 or equivalent).

Modules (NV)

Modules

Culinary Artistry - A Modern Approach Culinary Management Project Managing Across Cultures Masters Dissertation Revenue & Performance Analysis Postgraduate Work Placement
Options:
Culinary Product Development Product and Quality Management Business Enterprise Managing Profitable Food and Beverage Operations
Placements (NV)

Work placement

If you want to get your foot in the door of a hospitality or culinary organisation, then this optional six-month placement will give you valuable experience, enhance your CV and may help your future employment prospects. 

An optional industrial placement of three to six months is available, after successfully completing the taught modules. This will help to further develop practical skills, relate theory to practice, gain industrial experience and develop the additional life skills, for a career in senior management.

If you choose to do this placement, you will be supported by our highly experienced hired@UCB staff members who organise presentations and meetings with employers to help you identify the kind of placement you want. Whether your ideal work environment is overseas or somewhere in the UK, there is an extensive choice available.

Please note that international postgraduate students who wish to take up this optional placement will incur a supplementary charge. At UCB, we understand the importance of work placements within academic study, and our employer contacts say they give preference to students with qualifications who also have experience within the field

Employability (NV)

Employability

Upon successful completion of this course, you will be able to move into a wide variety of areas within the Culinary, Hospitality and Tourism industry. There are opportunities for rapid advancement in both the public and commercial sectors for those with the relevant skills. Graduates are currently employed in contract catering, product development, managing a variety of busy hospitality multi-site operations and furthering their research studies.

Graduating with this degree will enable you to pursue a career path in:

  • Hospitality organisations
  • Commercial kitchens
  • Product development
  • Multi-site operations
  • Event catering
  • Starting your own business
  • Education

hired@UCB

hired@UCB is our new student and alumni support service designed to provide a single reference point for information, advice and guidance regarding opportunities to develop and demonstrate employability and enterprise skills. 

Based on the 7th floor of our Summer Row campus, in newly refurbished facilities, the hired team comprises of specialist and qualified staff with knowledge and experience of: 

  • Careers advice and guidance
  • Placements, work experience and volunteering
  • Employer engagement
  • Part-time and seasonal work
  • Internships, apprenticeships and traineeships
  • Graduate schemes and alumni support
  • Unitemps – UCB's recruitment agency 

Find out more about hired@UCB services.

Profiles (NV)

Student profiles

Read what our current students and alumni love about UCB and how we helped them begin their career in industry.

 

Nicole Muchene

Nicole Muchene

Culinary Arts Management

Read more

Mike Edwards

Mike Edwards

Culinary Arts Management

Read more

Rachel Okhifo

Rachel Okhifo

Culinary Arts Management

Read more

Facebook
Twitter
Instagram
Pinterest
Youtube
Vine
LinkedIn