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University College Birmingham

Culinary Arts Management with Professional Placement

UCAS Code: N227

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

Entry requirements

A level


UCB will accept A Level in General Studies for this course and will also take into consideration applicants who are studying an extended project.

Access to HE Diploma


You will need a minimum of 96 UCAS Tariff points. A minimum of 15 Level 3 credits at Distinction.



A relevant HNC or a foundation degree with 120 credits.



A relevant HND or a foundation degree with 240 credits.

Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016)


This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.

You will need a minimum of 96 UCAS Tariff points

UCAS Tariff


Level 3 qualifications are accepted at UCB for entrance, a minimum of 96 UCAS Tariff points will be required. If you are unsure if your qualification is accepted call us on 0121 604 1040 or email [email protected]

About this course

Course option


Sandwich | 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, University College Birmingham's flagship Culinary Arts Management degree course will equip you with the skills, knowledge and experience you need. Learn in our incredible professional training kitchens and state-of-the-art facilities, supported by award-winning chef lecturers and our excellent industry links. And with a one-year placement built into your course, you'll graduate with substantial work experience as well as a degree that will really open doors in the culinary arts industry.

**Who’s the course for?**

Our course is designed for anyone 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 this course?**

- **WORK PLACEMENT** – Boost your employment prospects through a one-year placement in the culinary arts industry, with opportunities around the globe

- **PRACTICAL APPLICATION** – Put your training into practice with opportunities such as working at Michelin-starred restaurants (e.g. Simpsons, Carters of Moseley), supporting product development with major firms like Mars or working in our outstanding restaurant on campus

- **COMPETITIONS** – Showcase your skills in a variety of industry competitions – you could follow in the footsteps of our past winners at Nestlé Professional Toque d’Or (five-time winners), Zest Quest Asia (two-time champions), BCF Young Chef of the Year and many more

- **ENRICHMENT** – Enjoy a variety of visits and masterclasses by celebrated chefs and food industry experts

**Great! Tell me more**

Accredited by the Institute of Hospitality and the University of Birmingham, this course features a year-long placement in the second year, during which you will not incur any tuition fees. Opportunities are available in the UK and overseas, with our past students having worked at the likes of The Savoy (London), Celtic Manor (Wales), Gleneagles (Scotland), Ashford Castle (Ireland) and the White Barn Inn and Spa (USA).

Our industry-standard kitchens provide a real-time working environment for developing your skills and are used regularly for prestigious competitions, such as Michel Roux Jr's annual scholarship contest. Our £2m Food Science and Innovation Suite features the latest testing and diagnostic technology alongside state-of-the-art development kitchens, while our award-winning Restaurant at Birmingham College of Food will support your hands-on skills, from serving fast food to silver service.

You will need to buy a uniform and specialist equipment for this course. University College Birmingham can help cover the costs for this through our Kick-Start scheme.

**What skills will I gain?**

You will gain a wide range of first-class culinary skills, business skills and an extensive knowledge of management, along with a full year of industry experience.

You will acquire a strategic perspective on the culinary arts industry, understanding how to manage change as well as innovate and develop new food concepts.

Our course also offers a range of optional modules which allow you to specialise in areas of the industry that interest you, including managing pub operations, events planning or financial strategy.

**What about the future?**

Our graduates have gone on to build very successful careers in a variety of sectors including fine dining, new product development and contract catering. Others have started their own business enterprises in areas such as specialist food production, consultancy and licensed retail.

Alternatively, upon completing the BA (Hons) degree, you can progress onto study at postgraduate level, including our MA/PGDip Culinary Arts Management course at University College Birmingham.


**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**
**Work Placement**

**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**

- 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 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 hours of teaching in practical environments for skills development and realistic working practice
- Tutorials - 1-2 hours of tutorials per week, being 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 assessment. 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, 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.

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
Feel part of a community on my course

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 & beverage studies

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.

Agriculture, food and related studies

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 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).

This is the percentage of final-year students at this university who were "definitely" or "mostly" satisfied with their course. We've analysed this figure against other universities so you can see whether this is high, medium or low.

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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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