of graduate employers say relevant experience is essential to getting a job with them
Why should I choose this course?
- WORK PLACEMENT – Take up our optional six-month placement and get your foot in the door within the food and hospitality industry before you even finish your studies
- EXPERT TUITION – Draw from our lecturers’ wealth of experience and keep up-to-date with the very latest industry developments and academic research
- EXCELLENT FACILITIES – Develop and apply your skills within our industry-standard kitchen and restaurant facilities on campus
- SPECIALISE YOUR STUDIES – From Culinary Product Development to Business Enterprise, our optional modules let you tailor your studies to match your career aims
University College Birmingham is renowned for its outstanding food industry training facilities. As a student on our Culinary Arts Management master’s degree or postgraduate diploma, you will have access to our professional standard kitchens, award-winning training restaurants and state-of-the-art food development facilities.
Our industry standard kitchens provide a real-time working environment for students on our food courses to develop their skills and are used regularly for prestigious competitions, including Michel Roux Jr’s annual scholarship contest
Open to the public, our award-winning restaurants on campus – the Atrium and the Brasserie – arm you with hands-on skills, from serving fast food to silver service
Designed with the help of the food industry, our Food Science and Innovation Suite features the latest food testing and diagnostic technology alongside state-of-the-art development kitchen facilities
Culinary Artistry – A Modern Approach
You will develop your understanding of classical craft techniques and their contemporary application within a variety of market opportunities. You will be focusing on current trends and developments within the gastronomic landscape and explore the relationship between classical cuisine and modern kitchen management.
Culinary Management Project
This module provides you with the opportunity to apply the process of project management to a specific food and beverage environment and involves an analysis of future product and potential market development activities for either a client organisation or to the context of a case study organisation.
Managing Across Cultures
Today's global hospitality industry requires employees to have an understanding of management and leadership across cultures, so you will explore the issues surrounding this while assessing the move away from local cultures to a more cosmopolitan environment. You will examine the management styles, motivation techniques and leadership theories as well as any complexities and contradictions that may occur.
Master’s Research Project
This module introduces students to the disciplines and techniques required for critical appraisal of complex data and industry practice; creating research designs and accompanying research techniques; building theoretical frameworks, and the scheduling and execution of a research project. The module will develop students' skills and expertise in the essential research tools they will need for both successful Postgraduate study and as leaders in their chosen service industry sector.
Revenue and Performance Analysis
You will be introduced to the wide variety of financial information available to managers. You will use this information to find ways to greatly enhance the decision-making process to increase revenue and maximise profit within the sector. You will consider internal and external influences and their impact on decision-making from an operational perspective.
Culinary Product Development
This module will provide you with an in-depth understanding of the commercial processes in food product development - from the initial idea through to the technical development involved when launching a product. You will be challenged to design and produce a range of innovative products and packaging solutions to industry standards.
Product and Quality Management
You will explore, analyse and assess the process of product development and quality assurance from inception through to testing, launch and sale. You will look at the production of new good and services within the industry, considering elements such as globalisation and sustainability. Food quality is vital to customer satisfaction and safety, so you will examine quality management systems together with risk analysis.
You will develop an understanding and awareness of entrepreneurship and learn about the operational and strategic growth of businesses within tourism and hospitality. By examining internal and external influences that impact business plans within dynamic environments such as sustainability and management of resources, you will be able to propose strategies to how businesses may prosper in the long-term.
Managing Profitable Food and Beverage Operations
Students focus on developing an understanding of the operational aspects of the restaurant and bar sector by evaluating and applying management concepts, models and techniques. You will look for innovative ways to improve outputs whilst considering any contemporary issues and how they may impact on this sector of business. By analysing and evaluating a range of business scenarios, you will seek to deliver efficiency and profitability.
Postgraduate Work Placement
The Postgraduate Work Placement module provides students with the opportunities to further develop practical skills, relate theory to practice and to gain a sound base of experience. In addition, the module seeks to develop 'life skills' to assist students in progressing towards a career in management. The placement period offers the student the opportunity to experience work in the hospitality industry and to gain academic credit for their learning. It is important therefore that students are given the opportunity to work in an organisation which is both appropriate to their needs and has a professional approach towards training and development. Students' needs and any previous experience are taken into consideration, when introducing them to a suitable employer. Our hired@UCB staff will draw on their extensive experience to ensure that the objectives are met as fully as possible.
The modules listed above for this course are regularly reviewed to ensure they are up to date and informed by industry as well as the latest teaching methods. On occasion, we may need to make unexpected changes to modules – if this occurs, we will contact all offer holders as soon as possible.
MA Culinary Arts Management: A grade classification of 2:2 is required or international equivalent.
PGDip Culinary Arts Management: A grade classification of third-class is required or international equivalent.
A subject-related UK or International honours degree from a recognised institution.
We also consider applicants who are currently employed and wish to apply to University College Birmingham.
To apply, you must have 5 years of relevant managerial work experience, demonstrating in-depth knowledge of the sector for the subject matter you are interested in pursuing.
A reference detailing your roles and responsibilities from your line manager and a meeting with the programme team will usually be scheduled prior to a place being offered.
If your degree is not related and you do not have relevant managerial work experience, please contact Admissions so that we can discuss your application on an individual basis before you apply.
If you have any questions, please send us an email:
Home and EU applicants: firstname.lastname@example.org
International applicants: email@example.com
Teaching and assessment
Note: Indicative information only – actual timetables and assessment regimes will be issued at your induction.
Example of a typical teaching week (up to 12 contact hours):
- Large group teaching – 10 hours per week (in lecture rooms/specialist kitchens)
- Smaller group teaching – 1 hour per week
- Tutorials – 1 hour offered per week
- Subject advice sessions – 1-3 hours per week
You will also need to commit around 20 hours per week for individual study time.
Estimated breakdown of assessment for this postgraduate course:
- Coursework – 68%
- Practical assessment – 22%
- Written examinations – 10%
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.
This course is accredited by the University of Birmingham.
This course is accredited by the Institute of Hospitality.
Accreditations, endorsements and partnerships
University College Birmingham works with a wide range of organisations to ensure you receive the best possible training and qualifications recognised by industry.
Work placements are vital for gaining real-life experience and for building your confidence and skills before you finish your course – and they may even lead to a job when you graduate. Our hired@UCB team can help find the ideal placement for you.
Our MA/PGDip Culinary Arts Management course features an optional work placement for three to six months following completion of your taught modules, with opportunities in the UK or overseas.
I wanted a qualification that would prepare me for the real world. University College Birmingham seemed like the best place for that. One of the best things is learning directly from brilliant chefs in an environment that allows you to gain real insight into what it’s like to work in industry.
The example roles and salaries below are intended as a guide only.
Average Salary: £42,500
Average Salary: £40,000
Average Salary: £33,500
Product/process development scientist
Average Salary: £36,000
Food business owner/restaurateur
Restaurant manager (fine dining)
Average Salary: £31,000
We are here to support your career goals every step of the way.