Culinary Arts Management BA (Hons) / FdA

Overview (NV)

BA (Hons)

Course length
4 years full-time
UCAS code
Fees (Home/EU)
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Fees (International)
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Course length
3 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 BA (Hons) and FdA. Students studying the FdA will have the option of progressing onto the final year of the BA (Hons) at the end of year 2.


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 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 into 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?

  • You will develop your academic theory and practical ability by exploring business management as well as food and beverage operations.
  • You will complete a one-year work placement either in the UK or overseas.
  • You will take a proactive approach to changes in the professional environment and develop new products for a variety of market sectors.
  • 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 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.

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.



Institute of Hospitality

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 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 

Culinary Arts Management BA (Hons)

Tariff: A minimum of 96 UCAS Tariff points from at least two A Levels or equivalent BTEC qualifications. 

Culinary Arts Management FdA

Tariff: A minimum of 56 UCAS Tariff points from at least one A Level or equivalent BTEC qualifications. 

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 2019/20 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)


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

Year 1

Commodities and Nutrition Culinary Skills Development Food Safety and Hygiene Food, Beverage and Hospitality Operations Kitchen and Restaurant Operations Managing for Profit

Year 2

Year 3

Creative Kitchen Management Culinary Research and Development Human Resources for Hospitality Managers Management of Food and Beverage Operations Marketing Communications for Hospitality Research Principles
Plus one option from:
Gastronomy Events Planning Managing Pub Operations Contemporary Patisserie

Year 4

Plus one option from:
Financial Strategy Small Restaurant Management Modern Languages and Cultural Studies Cross-cultural and Global Management in Hospitality Innovation and Creativity Management in Hospitality and Tourism Personal Effectiveness and Behavioural Skills
  Please note
The modules listed on the website for this course are regularly reviewed to ensure they are up-to-date and informed by industry as well as the latest teaching methods. Unless otherwise stated, the modules listed above for this course are for students starting in the academic year 2019/20. On occasion, we may need to make unexpected changes to modules and if this occurs, we will contact all offer holders as soon as possible.
Placements (NV)

Work placement

A one-year placement in the UK or overseas is an integral part of the Culinary Arts Management course. The placement will enhance your optional knowledge and boost your employment opportunities. This placement allows you to complete your degree with significant work experience, which is a huge advantage when applying for your first graduate position.

Past students have successfully completed work placements at organisations such as the White Barn Inn & Spa (Maine, USA); Wickaninnish Inn (Vancouver Island, Canada); Claridge's (Mayfair, London); Une Table au Sud (Marseille, France); and Ashford Castle (County Mayo, Ireland).

This work placement will provide you with the opportunity to develop the skills, knowledge, experience and practices that you will develop on your course and relate them to the work environment. The placement 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, 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 is our 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, the hired@UCB team comprises 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 and apprenticeships
  • 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.


Rebecca Boast

Rebecca Boast

Culinary Arts Management

Read more


Nitisha Patel

Culinary Arts Management

Read more


Harry Charsley

Culinary Arts Management

Read more

Unistats Data (NV)