Applied Culinary Technology BSc (Hons) / FdSc

This degree course is accredited by University College Birmingham.

This course is subject to approval.

This course is available for 2018 entry only.

Overview (NV)

BSc (Hons)

Course length
3 years full-time
UCAS code
Fees (Home/EU)
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Fees (International)
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Course length
2 years full-time
UCAS code
Fees (Home/EU)
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Fees (International)
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This course is offered as both a BSc (Hons) and FdSc. Students studying the FdSc will have the option of progressing onto the final year of the BSc (Hons) at the end of year 2.


There is strong demand for innovative food industry professionals and UCB’s Applied Culinary Technology course will equip you with the culinary, scientific and technological skills to thrive in this exciting sector.

A strong technical and culinary focus means this is an ideal degree if you are seeking senior roles such as product development chef, menu engineer, food manufacturer or culinary entrepreneur.

Our BSc has been designed in consultation with experts in the food development and food manufacturing industries and our partnerships and professional links means there are superb opportunities to gain valuable real-life experience. You could forge connections that will shape your career.

Teaching takes place in our purpose-built Food Science and Innovation Suite, industry-standard kitchens and dedicated higher education facility.

Why should I choose this course?

  • You will enhance your culinary ability and technological skills and increase your knowledge of food industry practices.
  • You will learn about bringing contemporary and classical cuisines into the modern arena, look at the science behind your senses and develop awareness of diet and nutrition.
  • 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 food industry partners, which means a wealth of opportunities including guest lectures, industry research and work opportunities.
  • As an Applied Culinary Technology graduate, you will be a well-rounded, competent and employable individual who is able to adapt to challenges and opportunities.

Food Science & Innovation Suite 

Our new multi-million pound, state-of-the-art Food Science & Innovation Suite comprises: two specialist kitchens, a bespoke sensory evaluation room, a pilot plant and science facilities. All laboratories in the innovation area have been designed with the help of the food industry and replicate the environment that a student will work in after graduation. 

Open days

Our open days are designed to give you as much information as possible about UCB and the areas you are interested in studying. Come along and we may make you an offer on the day.

Teaching & Assessment (NV)

Teaching & assessment

The Applied Culinary Technology course utilises a wide range of teaching and learning methods. Assessment is by a mixture of, but not limited to, written coursework, presentations, skills assessments and examinations. Your skills and competencies in research, presenting, communicating and organising will be developed alongside core industry-related learning. 

You will be supported by a dedicated year manager and there are a host of support mechanisms to help you in your studies including seminars, tutorials and academic workshops. 

Teaching and Contact Hours 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 session: 8-10 hour of teaching in practical environments for technical 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 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 second and third 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 

Applied Culinary Technology BSc (Hons)

Tariff: A minimum of 96 UCAS Tariff points from at least two A Levels or equivalent BTEC qualifications. Find out more about the changes to the UCAS Tariff.

Applied Culinary Technology FdSc

Tariff: A minimum of 56 UCAS Tariff points from at least one A Level or equivalent BTEC qualifications. Find out more about the changes to the UCAS Tariff.

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 UCB. To apply, you must have a minimum of 3 years’ relevant work experience, demonstrating management or supervisory duties. Your application must also include a reference from your line manager supporting your entry to higher education. For further details please contact Admissions. 

Find out more information on Tariff entry requirements for 2017/18 entry.

EU/international students

For entry requirements for EU and international students, please visit the Country Specific Information page.


UCAS Tariff calculator

You can use our calculator below to convert your predicted/achieved grades into UCAS Tariff points.  

If your total predicted/achieved points do not meet those outlined above or your qualification(s) do not appear on the UCAS tariff please contact the admissions directly on 0121 604 1040 or email 

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Qualification Grade Points
Modules (NV)


FdSc students will study modules for years 1 and 2. Upon successful completion FdSc students will have the option of progressing onto the final year.

Year 1

Culinary Skills Development Sensory Evaluation of Food Food Safety & Hygiene Diet & Nutrition Food Science for Product Development Food Industry Insights

Year 2

Culinary Technology Development Food Product Reformulation The Culinary Entrepreneur Quality Assurance Creative Beverages Research Principles

Year 3

Year 4


Placements (NV)

Work placement

An extended work placement is embedded in the BSc and FdSc courses and offers a unique opportunity to apply your new skills and competencies. You will gain valuable experience for your personal portfolio and improve your career prospects. Our industry contacts say they give preference to students with qualifications who also have work-based experience. 

Our hired@UCB team will make sure that you are well-matched for your placement and support your progress throughout your work experience.

Employability (NV)


Upon successful completion of this course, graduates will be able to move into a wide range of areas including new product development, the health sector or continuing their education to postgraduate level. 

Our Applied Culinary Technology degree will enable you to pursue a career in:

  • Menu engineering
  • Food innovation
  • Food technology and manufacturing
  • New product development
  • Food and diet research


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 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.