University College Birmingham

Degree level: Undergraduate
Awarded by: University of Birmingham

Culinary Arts Management Top-up

Course options

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Course summary

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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, our Culinary Arts Management Top-up course at University College Birmingham 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, with the likes of Michelin-starred restaurant owner Brad Carter and Raymond Blanc Cookery School senior tutor Rebecca Boast among our culinary arts graduates. You'll be supported throughout your studies by our state-of-the-art facilities, highly specialised lecturers and excellent industry links, 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 (up to Level 5) 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 this course?

  • PRACTICAL APPLICATION – Test your skills by developing new products for a range of market sectors, as well as working in our kitchens and restaurant 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 more 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. 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. Through 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 our MA/PGDip Culinary Arts Management course at University College Birmingham.

Course details

Modules

  • Culinary Product Innovation and Creativity
  • Hospitality Operations Management
  • Research Project
  • Strategic Hospitality Management
Plus one option from:
  • Cross-cultural and Global Management in Hospitality
  • Culinary Entrepreneurship Management
  • Financial Strategy
  • Innovation and Creativity Management in Hospitality and Tourism
- Personal Effectiveness and Behavioural Skills

Assessment method

Note: Indicative information only – actual timetables and assessment regimes will be issued at your induction. Teaching Example of a typical teaching week (up to 19 contact hours):

  • Large group teaching – 4 hours
  • Smaller group teaching – 2 hours
  • Practical kitchen session – 10 hours
  • Tutorials – 1-2 hours
  • Subject advice sessions – 2 hours
You will also need to commit around 20 hours per week for individual study time. Assessment Estimated breakdown of assessment for this course:
  • Coursework – 52%
  • Practical assessment – 32%
  • Written examinations – 16%
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.


How to apply

To apply for this course you will be taken to the provider's website, where you can find out more information and make an application.

Points of entry

The following entry points are available for this course:

  • Year 4

Entry requirements for advanced entry (i.e. into Year 2 and beyond)

- **Transferring from another university** At University College Birmingham, we consider applications from students who have studied, or are currently studying, a Higher Education course and now wish to transfer universities. - **What do I need to do?** To make an enquiry about studying at University College Birmingham, you will need to complete our online enquiry form -> **https://portal.ucb.ac.uk/#/admissions/ucb-direct-apply** Consideration for advanced entry will be dependent on the modules of your previous course, and how well this matches to the content of the course you wish to transfer to at University College Birmingham. Additionally, the process will be dependent on the number of credits achieved on your current course. Where similar study is apparent, it may be possible for us to award Accreditation for Previous Learning (APL) and, therefore, advanced entry onto a course at UCB will be permitted. Please note; due to the nature of this process, all applications are considered on an individual basis.

International applicants

All non-EU international students can apply directly via our online application forms: https://portal.ucb.ac.uk/#/admissions/direct-application/intro Undergraduate applicants can also apply via UCAS, if they wish to apply to more than one university. The International Admissions team aim to respond to any new application made directly via the online application form within 5 working days of receipt. However, this can vary during peak application periods (particularly January-March) or if the team require additional information to process your application. Applicants who apply to transfer to University College Birmingham on to a second year or final year of a course will have their previous course matched for entry. Each application is considered individually and careful consideration is given to all information on your application form. We may also need to contact you regarding your immigration status or previous studies in the UK.

Entry requirements

Qualification requirements

If you are unsure if your previous qualification is suitable please contact us before completing an application, you can call us on 0121 604 1040 or email: [email protected] EU/international students Academic: European and International qualifications studied in a relevant subject matter will also be considered applicants will need to have achieved 120 ECTS or equivalent (European Credit Transfer) If you are unsure if your previous qualification is suitable please contact us before completing an application, you can call us on 0121 604 1040 or email EU: [email protected] International: [email protected]

Please click the following link to find out more about qualification requirements for this course

https://www.ucb.ac.uk/our-courses/top-up/food/culinary-arts-management-ba-(hons)-top-up.aspx


English language requirements

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

http://www.ucb.ac.uk/our-courses/international/english-language-requirements/english-language-requirements-table.aspx


Unistats information

Operated by the Office for Students

There is no data available for this course. For further information visit the Discover Uni website.

Fees and funding

Tuition fees

EU £12500 Year 1
International £12500 Year 1
England £9250 Year 1
Northern Ireland £9250 Year 1
Scotland £9250 Year 1
Wales £9250 Year 1

Additional fee information

UK: If you are a UK student enrolling on a Foundation Degree or a BA/BSc at University College Birmingham in 2021/22, your fee for this academic year will be £9,250. A half year tuition fee is £4625. This is a yearly fee, and will increase with inflation in subsequent years (in line with the government’s permitted rise). If you are an English student studying your first higher education qualification, you can apply for a tuition fee loan from the Student Loans Company. You will not start repaying this loan until you leave the course and are earning over £25,000 a year. If you live in Scotland, Wales or Northern Ireland, you should apply to Student Finance Wales, Student Finance Northern Ireland, or SAAS. The loans and grants available to you will differ from those available from Student Finance England. UCB does not charge for 24 or 48 week placements. More information about UK Fees please go to our website here - https://www.ucb.ac.uk/study/fees-and-funding/undergraduate-fees/ EU and International: More information about International Fees please go to our website here - https://www.ucb.ac.uk/our-courses/international/tuition-fees-and-scholarships.aspx
Culinary Arts Management Top-up at University College Birmingham - UCAS