Culinary Arts Management BA (Hons) Top-up

Overview (NV)
Course length
1 year full-time
UCAS code
N227
Fees (Home/EU)
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Fees (International)
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Overview

Whether you want to be an executive head chef at a 5-star hotel, manage the kitchen of a high-profile restaurant or create new food products as a development chef, this course will equip you with the skills, knowledge and experience you need. 

Our Culinary Arts Management top-up course aims to provide you with the essential technical and vocational skills and the ability to adopt a modern management approach in a wide range of professional food environments. 

You will learn first-class culinary skills, gain real-life industry experience and put business management principles to practice as you work in our state-of-the-art kitchens and restaurants. The core of this course is based on creativity, innovation and experiential learning.

Why should I choose this course?

  • By taking this top-up, you can continue to develop your academic and practical skills in preparation for a successful career within the industry.
  • You will study culinary product development, researching the commercial processes from initial idea through to product launch.
  • You will take a proactive approach to changes in the professional environment and develop new products for a variety of market sectors.
  • You will work in our new Food Science and Innovation Suite, which features the latest food testing and diagnostic technology alongside state-of-the-art kitchen facilities.
  • We have fantastic links with a variety of food industries, which means a wealth of opportunities for students with regards to guest lecturers, industry research and work opportunities.

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 & assessment

Teaching and Contact Hours Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 19 teaching contact hours made up as follows:

  • Large group teaching: 4 hours of lectures in lecture rooms
  • Smaller group teaching: 2 hours of seminars in small groups discussing the topics presented in lectures
  • Practical kitchen session: 10 hour of teaching in practical environments for skills development and realistic working practice
  • Tutorials: 1-2 hours of tutorials, being a mixture of personal, group and academic tutorials per week
  • Subject advice sessions: 2 hours per week across a range of topics

Individual Study

In addition, you are likely to need to commit 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. There is a strong focus on the vocational nature of this course including live project work and group assessment.An estimated breakdown of the assessment for this course is as follows:              

  • Coursework - 52%              
  • Practical assessment - 32%                                                                      
  • Written examinations - 16%                                                

Assessment weighting will vary in the third and fourth year due to optional modules being taken.Please note that the information provided above 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

Applicants must have a relevant HND with a Merit profile or a foundation degree with 240 credits.

If you have any queries please contact Ben Furlong: b.furlong@ucb.ac.uk

Modules (NV)

Modules

Culinary Product Development Hospitality Operations Management Strategic Tourism and Hospitality Management Research Project
Plus one option from:
Placements (NV)

Work placement

UCB encourages you to seek as much industry experience and exposure throughout your studies and we work with industry providers to offer you a variety of opportunities (paid and voluntary). 

Over the years, we have developed close working relationships throughout the culinary sector in the UK and internationally. Our hired@UCB team will assist you in finding work that gives you the relevant experience to support your future career plans.

Employability (NV)

Employability

Upon successful completion of this course, you will be able to move into a wide variety of areas including new product development, working in a kitchen as a chef de partie or sous chef, or you can continue your education to postgraduate level in Culinary Arts Management at UCB. 

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

  • Catering
  • Product and menu development
  • Food service management
  • Nutrition
  • Food journalism 

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 specialist 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.

Ben Ebbrell

Ben Ebbrell

Culinary Arts Management

Read more

Jessica Simmons

Jessica Simmons

Culinary Arts Management

Read more

Jack Burgess

Jack Burgess

Culinary Arts Management

Read more

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