This practical foundation degree focuses on culinary skills and will appeal to chefs qualified to Level 3 as well as those with relevant industry experience. It is ideal for chefs aspiring to work in high quality establishments (AA rosettes and Michelin Guide) including the pub sector.
Expert chef lecturers will help you develop your professional training and the course has been designed with industry partners to boost employability, promotion prospects and creativity.
The College of Food’s industry links will enable you to gain valuable insights into the culinary sector at this level – and allow you to forge connections and contacts that may influence your career.
The knowledge and skills you develop will be linked to best practice with an emphasis on the use of seasonal produce and sustainability. Transferable skills, allowing you to move from one kitchen style to another, is a key focus and is linked to developments in food science and technology.
Why should I choose this course?
- You will broaden and refine your culinary skills and knowledge – and increase your awareness of contemporary industry practices.
- You will focus on classic techniques and learn how these approaches have been refined and complemented by contemporary practice.
- On completion of the course, you will be a highly skilled and employable professional capable of thriving in top kitchens and producing a high standard of cooking
- You will be taught by experienced lecturers with excellent skills in UCB’s state-of-the-art kitchen facilities.
- UCB has fantastic links with industry, which means students have access to guest lectures, demonstrations, master classes, visits and employment opportunities.
- You will boost your career opportunities.
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.
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
Teaching is carried out by experienced chef lecturers and a typical teaching week will have 18-20 teaching contact hours made up as follows:
- Lectures -4 hours of lectures in lecture rooms and classrooms for theory
- Practical kitchen session -12 hours of teaching in practical environments for skills development and realistic working practice
- Seminars -2 hours of seminars in small groups discussing topics presented in lectures
- Tutorials -1-2 hours of tutorials, being a mixture of personal, group and academic tutorials per week
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 24 hour access to learning and support material.
Assessment gives you an opportunity to demonstrate your strengths in a number of ways and a variety of assessment methods are used. There is a strong focus on the practical nature of this course including live project work and team-based assessment. An estimated breakdown of the assessment for this course is as follows:
- Coursework - 50%
- Practical assessment - 35%
- Written examinations - 15%
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.
A relevant level 3 qualification in Chef Catering, Professional Chef/Cookery or Food Preparation and Cooking (NVQ, VRQ, VTCT etc.)
For entry requirements for EU and international students, please visit the Country Specific Information page.
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.
You will undertake short work experience placements in the second year of your study. The experience could provide an amazing stepping stone into a career and give you valuable work experience for your CV.
The placement provides an opportunity to develop the skills, knowledge, experience and practices that you will develop during the course and relate them to the work environment. 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.
Upon successful completion of this course, graduates will be able to move into a wide variety of areas including new product development, the health sector or continuing their education to postgraduate level.
Graduating with this degree will enable you to pursue a career path in:
- Professional Cookery
- Food innovation
- Culinary development
- Food and diet research
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.
Read what our current students and alumni love about UCB and how we helped them begin their career in industry.