Course summary
OVERVIEW If you aspire to work in high quality establishments – such as restaurants and pubs featured in the Michelin Guide, or those awarded AA rosettes – our Professional Chef foundation degree is a great way to gain valuable knowledge and hands-on training that will help you craft your culinary career. Ideal for chefs qualified to Level 3 or those with relevant industry experience, this practical Professional Chef course focuses on culinary skills and will enable you to work with a wide variety of high quality food commodities, as well as developing your food service skills. Working in our industry standard training kitchens under the guidance of our expert chef lecturers, you will also learn about the use of seasonal produce and sustainability, as well as developing transferable skills which will allow you to move between different kitchen styles. Our renowned Birmingham College of Food has outstanding links with the industry, meaning you will have access to a wide range of guest lectures, visits and other activities. You will further enhance your employability through a work placement in a top industry kitchen, while you will also be able to forge the contacts that could help shape your future career. WHY CHOOSE THIS COURSE?
- Work placement – Gain valuable real-world experience on placements, with past students having worked at Michelin-starred restaurants and top establishments in locations around the globe
- Enrichment – Engage with the industry through a variety of activities including guest lectures and demonstrations, masterclasses and visits, as well as further employment opportunities
- Expert tuition – Learn from some of the best chefs and food professionals in the industry while studying in our state-of-the-art kitchen facilities on campus
- Head chef
- Sous chef
- Pastry chef
- Catering manager
- Food technologist
- Product/process development scientist
- Please refer to our website www.ucb.ac.uk for the latest updates to this course
Modules
YEAR 1
- Advanced Culinary Skills
- Specialist Patisserie
- The Gastronomist
- The Science of Food
- Advanced Culinary Techniques
- Innovative Patisserie
- Kitchen Management Techniques
Assessment method
Note: Indicative information only. Actual timetables and assessment regimes will be issued at your induction. Please be aware that methods of delivery for this course may be altered due to the ongoing Covid-19 pandemic – for the most up-to-date information, please refer to our website: www.ucb.ac.uk ASSESSMENT Estimated breakdown of assessment for this course:
- Coursework – 50%
- Practical assessment – 50%
How to apply
This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.
Application codes
- Course code:
- D500
- Institution code:
- B35
- Campus name:
- University College Birmingham
- Campus code:
- -
Points of entry
The following entry points are available for this course:
- Year 1
Entry requirements
Qualification requirements
UCAS Tariff - 32 - 56 points
Students who are studying a mixture of qualifications will receive an offer that will be inclusive of all Level 3 qualifications. For example, our standard offer would be - A minimum of 56 UCAS Tariff points, from a combination of your Level 3 Qualifications must obtain a relevant Level 3
English language requirements
Test | Grade | Additional details |
---|---|---|
Cambridge English Advanced | Level B2 | BA/BSc - Minimum 170 with no less than 160 in any skill FdA/FdSc - Minimum 160 with no less than 150 in any skill |
IELTS (Academic) | BA/BSc - Overall score of 6.0 with no less than 5.5 in each component FdA/FdSc - Overall score of 5.5 with no less than 5.0 in each component | |
Institution's Own Test | BA/BSc - Overall score of B2 with no less than B2- in in each component FdA/FdSc - Overall score of B2- with no less than B1+ in in each component |
To apply for all undergraduate degrees, if your first language is not English, you will need to sit an approved test in English.
UCB English Language Requirements
Student Outcomes
The number of student respondents and response rates can be important in interpreting the data – it is important to note your experience may be different from theirs. This data will be based on the subject area rather than the specific course. Read more about this data on the Discover Uni website.
Fees and funding
Tuition fees
Republic of Ireland | £9250 | Year 1 |
EU | £13500 | Year 1 |
International | £13500 | Year 1 |
England | £9250 | Year 1 |
Northern Ireland | £9250 | Year 1 |
Scotland | £9250 | Year 1 |
Wales | £9250 | Year 1 |
Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website .
Additional fee information
Provider information
University College Birmingham
Summer Row
Birmingham
B3 1JB
Clearing contact details
Apply DirectUniversity College Birmingham Admissions
0121 604 1040
Additional information
Haven’t secured a place at university or changed your mind on where or what you want to study? Don’t panic! You can apply for a place at University College Birmingham (UCB) through the Clearing process, which runs until October. Investing £160m in cutting edge facilities and with award-winning support, we offer degrees in everything from business and finance, education, sport, nursing, hospitality and creative services to digital - including cyber security - and engineering. Most degrees are accredited by the University of Warwick, ranked 8th in the UK in the Guardian League Tables, too. Not familiar with the Clearing process? Here, you will find everything you need to know to get the ball rolling and secure your place at University College Birmingham. Our team of dedicated Clearing advisors have your very best interests at heart and will guide you through every aspect of your application. Simply call us on 0121 604 1040 and we’ll get you started on your journey.