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University College Birmingham

Culinary Arts Management Top-up

UCAS Code: Not applicable

Bachelor of Arts (with Honours) - BA (Hons)

Entry requirements



A relevant HND or a foundation degree in the areas of Culinary Skills, Culinary Arts or Culinary Management, with 240 credits.

About this course

Course option


Variable | 2021


Food and beverage production

**Course snapshot**

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 products as a development chef, UCB's Culinary Arts Management Top-up course will equip you with the skills, knowledge and experience you need. We are an established and well-respected provider of training and qualifications for the food industry, and you'll be supported throughout your studies by our state-of-the-art facilities, highly specialised lecturers and excellent links within the industry, giving you the ideal preparation for a wide variety of career pathways.

**Who’s the course for?**

This course is designed for anyone who has previously studied a relevant subject and is keen to enter a range of careers in the food industry such as new product and menu development, catering or food service management.

**Why should I study the course?**

- **PRACTICAL APPLICATION** – Test your skills by developing new products for a range of market sectors, as well as working in our kitchens and restaurants on campus

- **ENRICHMENT** – Gain insight from leading guest speakers and opportunities for further research thanks to our extensive array of food industry contacts

- **EXPERT TUITION** – Learn from our expert chef lecturers with a wealth of experience of the culinary arts industry

- **IN-DEPTH RESEARCH** – Undertake an independent research project on a subject of your choice in line with your career aims

**Great. Tell me some more**

UCB boasts incredible professional training kitchens used by the likes of Michel Roux Jr. to find his yearly scholar, plus a food science and innovation suite for cutting edge research, award-winning chef lecturers to teach, support and guide you, and a fine dining restaurant and bistro, which are open to the public and have a great reputation with diners and industry professionals, providing you with the opportunity to gain valuable working experience right on campus.

**What skills will I gain?**

Our course will provide you with essential technical and vocational skills and the ability to adopt a modern management approach in a wide range of professional food environments.

You will gain a full understanding of culinary product development, researching the commercial processes from initial idea right through to product launch.

You will learn how to take a proactive approach to changes in the professional environment and develop new products for a variety of market sectors.

Throug our optional modules, you can also develop your understanding of areas such as financial strategy or innovation and creativity management in hospitality and tourism.

**What about the future?**

Completing this course will open up pathways to a wide variety of areas in the food industry, be it new product development, working in a kitchen as a chef de partie or a sous chef. You'll be able to pursue a career in:

- Catering

- Product and menu development

- Food service management

- Nutrition

- Food journalism

You will also be able to progress onto postgraduate study, including UCB's MA/PGDip Culinary Arts Management course.


- Culinary Product Development
- Hospitality Operations Management
- Research Project
- Strategic Hospitality Management

**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

Assessment methods


Teaching is carried out by appropriately qualified and experienced lecturers. 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 sessions - 10 hours of teaching in practical environments for skills development and realistic working practice
- Tutorials - 1-2 hours per week of tutorials, including a mixture of personal, group and academic tutorials
- 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 assessments. UCB Online provides 24 hour access to learning and support material.


Assessment is designed to provide you with an opportunity to demonstrate your strengths in a number of ways, with a variety of assessment methods 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%

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.

Tuition fees

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The Uni

Course location:

University College Birmingham


College of Food - BA/BSc

TEF rating:
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What students say

We've crunched the numbers to see if overall student satisfaction here is high, medium or low compared to students studying this subject(s) at other universities.

Food and beverage production

How do students rate their degree experience?

The stats below relate to the general subject area/s at this university, not this specific course. We show this where there isn’t enough data about the course, or where this is the most detailed info available to us.

Food and beverage production

Teaching and learning

Staff make the subject interesting
Staff are good at explaining things
Ideas and concepts are explored in-depth
Opportunities to apply what I've learned

Assessment and feedback

Feedback on work has been timely
Feedback on work has been helpful
Staff are contactable when needed
Good advice available when making study choices

Resources and organisation

Library resources
IT resources
Course specific equipment and facilities
Course is well organised and has run smoothly

Student voice

Staff value students' opinions

Who studies this subject and how do they get on?

UK students
International students
Male students
Female students
2:1 or above
Drop out rate

Most popular A-Levels studied (and grade achieved)


After graduation

The stats in this section relate to the general subject area/s at this university – not this specific course. We show this where there isn't enough data about the course, or where this is the most detailed info available to us.

Food and beverage production

What are graduates doing after six months?

This is what graduates told us they were doing (and earning), shortly after completing their course. We've crunched the numbers to show you if these immediate prospects are high, medium or low, compared to those studying this subject/s at other universities.

Average annual salary
Employed or in further education
Employed in a role where degree was essential or beneficial

Top job areas of graduates

Food preparation and hospitality trades
Other elementary services occupations
Managers and proprietors in hospitality and leisure services

What about your long term prospects?

Looking further ahead, below is a rough guide for what graduates went on to earn.

Food and beverage production

The graph shows median earnings of graduates who achieved a degree in this subject area one, three and five years after graduating from here.







Note: this data only looks at employees (and not those who are self-employed or also studying) and covers a broad sample of graduates and the various paths they've taken, which might not always be a direct result of their degree.

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This is the percentage of applicants to this course who received an offer last year, through Ucas.

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This is what the university has told Ucas about the course. Use it to get a quick idea about what makes it unique compared to similar courses, elsewhere.

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Course location and department:

This is what the university has told Ucas about the course. Use it to get a quick idea about what makes it unique compared to similar courses, elsewhere.

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Teaching Excellence Framework (TEF):

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This information comes from the National Student Survey, an annual student survey of final-year students. You can use this to see how satisfied students studying this subject area at this university, are (not the individual course).

We calculate a mean rating of all responses to indicate whether this is high, medium or low compared to the same subject area at other universities.

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This information is from the Higher Education Statistics Agency (HESA).

You can use this to get an idea of who you might share a lecture with and how they progressed in this subject, here. It's also worth comparing typical A-level subjects and grades students achieved with the current course entry requirements; similarities or differences here could indicate how flexible (or not) a university might be.

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Post-six month graduation stats:

This is from the Destinations of Leavers from Higher Education Survey, based on responses from graduates who studied the same subject area here.

It offers a snapshot of what grads went on to do six months later, what they were earning on average, and whether they felt their degree helped them obtain a 'graduate role'. We calculate a mean rating to indicate if this is high, medium or low compared to other universities.

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Graduate field commentary:

The Higher Education Careers Services Unit have provided some further context for all graduates in this subject area, including details that numbers alone might not show

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The Longitudinal Educational Outcomes dataset combines HRMC earnings data with student records from the Higher Education Statistics Agency.

While there are lots of factors at play when it comes to your future earnings, use this as a rough timeline of what graduates in this subject area were earning on average one, three and five years later. Can you see a steady increase in salary, or did grads need some experience under their belt before seeing a nice bump up in their pay packet?

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