Culinary Science BSc (Hons) / FdSc

This degree course is accredited by University College Birmingham.

This degree course is subject to approval.

This degree course is available for 2017 entry only.

Overview (NV)

BSc (Hons)

Course length
3 years full-time (4 years with optional one year placement)
UCAS code
Fees (Home/EU)
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Fees (International)
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Course length
2 years full-time (3 years with optional one year placement)
UCAS code
Fees (Home/EU)
View tuition fees
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.


The Culinary Science courses have been designed to provide you with the culinary and scientific skills to thrive in the food industry.

It has strong scientific and culinary focuses with teaching in our purpose-built Food Science and Innovation Suite, across our professionally designed kitchens and within our higher education campus, McIntyre House.

The course has been designed with employability and creativity in mind, by working with leaders within the food development, food service and food science industries. Our professional links will enable you to work closely with industry, to gain valuable real-life experience and to forge connections and contacts that could stay with you for your whole career.

You will be exposed to working with not only multi-national organisations, but also local and national companies focusing on specialist products and niche markets. Additionally, our dedicated employability centre has a broad database and connections with restaurants, hotels and food chains on a global scale, at all entry levels.

Why should I choose this course?

  • You will enhance your culinary ability and scientific acumen and increase your awareness of industry practices.
  • You will look at bringing classical cuisine into the modern arena, looking into the science behind your senses and applying your findings to the industry.
  • On completion, you will be a well-rounded, competent and employable individual able to adapt to new surroundings and challenging opportunities.
  • You will get the chance to 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 with regards to guest lecturers, industry research and work opportunities.

"Culinary Science has been created to recognise a niche gap in an in demand and highly desired career - blending culinary arts, food science and creativity. Food manufacturing companies, large multi-national organisations and high-end dining establishments have created a huge need for culinary professionals with a strong food and science background. This course will be pioneering in offering first-class education and training in state-of-the-art facilities."

Lewis Walker - Culinary Science Lecturer, University College Birmingham


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.

Teaching & Assessment (NV)

Teaching & assessment

Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have 18-20 teaching contact hours made up as follows:

  • Lectures: 10 hours of lectures in lecture rooms and classrooms for theory lessons
  • Practical Kitchen Session: 6 hours of teaching in practical environments for skills development and realistic working practice
  • Seminars: 2 hours of seminars in small groups discussing the topics presented in lectures
  • Tutorials: 1-2 hours of tutorials, being a mixture of personal, group and academic tutorials per week

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 60% 
  • Practical assessment 30% 
  • Written examinations 10% 

The 2nd Yr of the programme is a 48 week work placement period, so assessment will be predominantly made up of professional appraisals and a final, self-reflective account of your work period. 

Assessment weighting will vary in the 3rd and 4th yrs 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 

Culinary Science BSc (Hons)

Tariff for 2017 entry: A minimum of 96 UCAS Tariff points from at least two A Levels or equivalent. Find out more about the changes to the UCAS Tariff.

Culinary Science FdSc

Tariff for 2017 entry: A minimum of 56 UCAS Tariff points from at least one A Level or equivalent. 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.

Bridging courses

Students joining the course with no culinary arts qualifications or experience can attend a short bridging course in practical skills development before year 1 starts. Additionally, all students will undertake a brief induction period prior to the first semester, focusing on academic development and orientation.  


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 Creativity Nutrition Science Creative Beverages Ingredients Science Contemporary Food Safety Applied Study Skills

Year 2

Year 3

Sensory Science Classical Craft Techniques Culinary Science and Technology Culinary Research and Recipe Development Dietary Trends and Allergens Innovative Marketing

Year 4

Culinary Product Innovation Anthropology of Food Project Planning Strategic Culinary Operations Dissertation or Research Project
Placements (NV)

Work placement

You will be offered a unique opportunity to complete an optional one-year work placement in food product development or the hospitality and catering industry at the end of your third year to provide you with a strong entry point into an organisation or industry. This will provide a superb stepping stone into a career, and offer you invaluable work experience.

The work placement will provide you with the opportunity to develop all the skills, knowledge, experience and practices that you will develop on your course and relate them to the work environment to gain a sound base of industrial experience. This will be organised by our dedicated hired@UCB team.

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)


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

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

  • Menu engineering
  • Food development
  • Culinary science
  • Sensory science
  • 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 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

KIS Data (NV)