Culinary Arts Management BA (Hons) / FdA

Overview (NV)

BA (Hons)

Course length
4 years full-time
UCAS code
N227
Fees (Home/EU)
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Fees (International)
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FdA

Course length
3 years full-time
UCAS code
N228
Fees (Home/EU)
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Fees (International)
View tuition fees

 

 

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.


UCB boasts incredible professional training kitchens used by the likes of Michel Roux Jr. to find his yearly scholar, plus a fine dining restaurant and bistro to perfect your real-life skills, a food science and innovation suite for cutting edge research and award-winning chef lecturers to teach, support and guide you. 

There’s nowhere quite like University College Birmingham to really hone your cooking skills, gain first-class experience and achieve a degree in Culinary Arts Management that will really open doors.

Our vast industry contacts - from celebrated chefs to top food producers - means there are no end of exciting opportunities for you to take advantage of during and after your studies. These include:

  • Work experience opportunities at Michelin-starred restaurants including Purnell’s and Simpsons in Birmingham and Carters of Moseley
  • Masterclasses with experts such as Michelin-starred pastry chef Anthony Audebaud
  • Working on new food products with some of the biggest names in product development such as MARS  
  • Competing in a wide range of culinary competitions that will not only test your skills, but your ability to work under pressure

Our graduates' stories

From Michelin-starred Brad Carter to MasterChef finalist Leo Kattou, our students and alumni from the College of Food and Hospitality Management are doing incredible things. Hear some of their facinating stories below. 

Rebecca Boast, Senior Tutor at The Raymond Blanc Cookery School 

Leo Kattou, MasterChef Finalist and Senior Sous Chef at Michelin Star Restaurant Simpsons 

Lee Desanges, Owner of award-winning street food restaurant Baked In Brick 

Brad Carter, Owner and Chef at Michelin Star Restaurant Carters of Moseley 

Lee Desanges, Owner of award-winning street food restaurant Baked In Brick 

Lee Desanges, Owner of award-winning street food restaurant Baked In Brick 

Lee Desanges, Owner of award-winning street food restaurant Baked In Brick 

Competitive success

There’s nothing more thrilling than the pressure cooker of competing and our students enjoy success after success on some of the world’s most high-profile competitive stages. Our trophy cabinet is brimming and in the past year alone, our accolades include:

  • Nestle Professional Toque d’Or finalist 2019 – UK catering industry’s most prestigious competition - finals in April / May 2019 (UCB is a four-time winner)
  • Bocuse d’Or – most prestigious culinary competition in the world – placed in Top 10
  • Culinary World Cup – English National Junior Team ranked in Top 12 (double silver)
  • The Professional Kitchen Show Salon Culinaire – six golds for our Royal Academy Culinary Arts (RACA) apprentices
  • WorldSkills UK – world championships of vocational skills - finalist
  • Craft Guild of Chefs Graduate Awards – two students win place in ‘hall of fame’
  • Competing in a wide range of culinary competitions that will not only test your culinary skills but also your ability to work under pressure

“The kitchens were very well designed and would give students a first-hand experience of industry standards. In fact, some kitchens were better than 5-star hotel kitchens that I have worked in around the world.”

- Ajay Chopra, acclaimed Indian celebrity chef

Inspiring trips and experiences

Our students enjoy a world of additional opportunities to broaden their horizons. Here is a small selection from 2018.

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.

Kick-Start Scheme

All new students studying a full-time, undergraduate or PGCE course, paying fees at the maximum rate (£9,250), and with a student status of Home, EU or Channel Isles are eligible to receive £300 per year via the Kick-Start Scheme. To find out more about how these funds can support your studies and your future career, and to find out if you are eligible for an additional £500 per year, visit Kick-Start FAQs

Uniform and kit costs

This course incurs additional costs for uniform and kit. The approximate cost is £295-£340, depending on the particular items you purchase. Please also be aware that prices are subject to change each year. Exact costs, as well as information on how to order the required items, will be provided prior to enrolment.

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

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)

A Level: An A level grade profile of CCC

BTEC: A BTEC grade profile of MMM, this can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.

Tariff: Other Level 3 qualifications are accepted at UCB for entrance, a minimum of 96 UCAS Tariff points will be required.

Access to Higher Education Diploma: 96 UCAS Tariff points including a minimum of 15 Level 3 credits at Distinction.

Culinary Arts Management FdA

A Level: An A level grade profile of CD

BTEC: A BTEC grade profile of PPP, this can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.

Tariff: Other Level 3 qualifications are accepted at UCB for entrance, a minimum of 56 UCAS Tariff points will be required for entrance.

Access to Higher Education Diploma: 56 UCAS Tariff points

Non-tariff: Non-UCAS Tariff based Level 3 qualifications are also considered for entry please contact admissions@ucb.ac.uk to check your eligibility.

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 admissions@ucb.ac.uk 

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Qualification Grade Points
Total
Modules (NV)

Modules

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 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 2020/21. 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)

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 

Making their mark

Our students and alumni from the College of Food, from Michelin-starred Brad Carter to Rosie Ginday MBE, are doing incredible things.

Read some of their stories and find out more about where our food-related courses could take you.

  • Brad Carter – Michelin-starred chef behind Carters of Moseley / winner of Olive magazine’s Sustainable Star Award 2018
  • Rosie Ginday MBE– Miss Macaroon founder and acclaimed social enterpriser
  • Ben Ebbrell– Co-founder of hit YouTube cooking channel SORTEDfood
  • Abigail Connolly – Birmingham’s first female sommelier
  • Mos Shamel – MD of Latin American casual dining chain Las Iguanas
  • Becca Boast – Senior tutor at The Raymond Blanc Cookery School / does cookery demonstrations at Countryfile Live
  • Lee Desanges – Baked in Brick founder / winner of Best of the Best at the British Street Food Awards
  • Garima Poddar – India Young chef winner endorsed by Sanjeev Kapoor and Gordon Ramsay / listed in President of India’s top #100 women achievers
  • Bharat Chandegra - Bake-off: The Professionals finalist and pastry extraordinaire
  • Katie Pigg– Development chef at EAT
  • Benjamin Taylor– Sous chef at Eleven Madison Park, ranked in the Top 5 of William Reed Media’s The World’s 50 Best Restaurants 2018
  • Naomi Morris – Founder of pop-up business ‘Morridge’ in Birmingham city centre
  • Leo Kattou– BBC MasterChef 2018 contestant – sous chef at Michelin-starred Simpsons
  • Mitzie Wilson – Well-known food writer, consultant, and accomplished cookery book author, former BBC Good Food and Delicious magazine editor
  • Simon Warren – Restaurant manager at The Ivy in Birmingham / UK Restaurant Manager of the Year 2019 semi-finalist
  • John Quilter– Founded YouTube channel ‘The Food Busker’ with Jamie Oliver
  • Sandra Ziles – Former head of product development at Marks and Spencer – co-ordinated Queen’s 90th birthday party food
  • Ankush Bhasin– Executive head chef at Mayfair property developer Clivedale
  • Drew Morris – Chef at three Michelin-star restaurant The Waterside Inn established by celebrity chefs Michel and Albert Roux

hired@UCB

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

Nitisha Patel

Culinary Arts Management

Read more

Ben Ebbrell

Ben Ebbrell

Culinary Arts Management

Read more

Unistats Data (NV)
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