BA (Hons)

Accredited by University of Warwick


BA (Hons)


4 years full-time




1-year placement


February, September


View Fees

Birmingham College of Food

Enter a variety of culinary competitions to showcase your skills

Enjoy work experience opportunities at a range of Michelin-starred restaurants

Want to open the doors to a fantastic future in the food industry? From Michelin-starred restaurant owner Brad Carter to a string of stars on the BBC's MasterChef TV show, many professionals have enjoyed stellar careers after graduating from University College Birmingham's flagship Culinary Arts Management degree course – and you have the chance to follow in their footsteps.

From managing a high-profile restaurant kitchen to creating new products as a development chef or even working as executive head chef at a 5-star hotel, this course will prepare you for a range of roles by arming you with essential knowledge and perfecting your culinary skills. You will train in incredible professional kitchens on campus, our state-of-the-art Food Science and Innovation Suite and our award-winning Restaurant at Birmingham College of Food, all under the guidance of expert chef lecturers.

Our Culinary Arts Management course also features a one-year work placement, with a wealth of opportunities in the UK and abroad. In addition, you will be able to gain food hygiene certification and further awards for the industry, along with the chance to enter major culinary competitions and attend expert masterclasses.

Why should I choose this course?

  • WORK PLACEMENT – Enhance your prospects of employment with a one-year paid work placement in the culinary arts industry, with opportunities available throughout the globe
  • PRACTICAL APPLICATION – Enjoy a wealth of opportunities including work at Michelin-starred restaurants (e.g. Simpsons, Carters of Moseley) or supporting product development with top firms like Mars, along with working in our campus restaurant
  • COMPETITIONS – Put your skills to the test in industry contests – our past students include winners of the Nestlé Professional Toque d'Or (five-time champions), Zest Quest Asia (two-time winners), BCF Young Chef of the Year and more 
  • ENRICHMENT – Attend masterclasses by celebrated chefs and industry experts as well as going on a variety of visits

Our facilities

University College Birmingham is widely renowned for providing world-class training facilities for the food industry. As a student on our Culinary Arts Management course, you will have access to our industry-standard kitchens, state-of-the-art food development facilities and our award-winning training restaurant on campus.

Course breakdown

  • Year 1
  • Year 2
  • Year 3
  • Year 4

Core Modules

Commodities, Health and Nutrition

This module is designed to give students an understanding of food commodities, the nutrients within them and their value in the healthy diet and how to apply these healthier practices through recipe modification, menu planning, food service and marketing. The module will introduce and give students an understanding of problems associated with meeting the dietary needs of special groups/sub groups within society.

Culinary Arts Development

This module is designed to develop the student's technical ability and culinary expertise. This module will incorporate a strong focus on time management, practical workflow, food hygiene, and standardised procedures to aid professional food production.

Food, Beverage and Hospitality Operations

What is 'sous vide'? For how long can food be held hot in a service area? Why does the speed of music played in a restaurant matter? There are a whole host of very important questions to be answered when organising the production and service of food and beverages to customers. The Food, Beverage and Hospitality Operations module introduces this vast topic in the first year of study. The module is taught through a series of presentations, case studies and discussions to provide a general introduction to the large scale food production systems used in the catering industry; the different types of food service appropriate to various hospitality situations and develop an appreciation of the wealth of legislation that exists in this business sector. Purchasing, staff training, quality and customer care, restaurant and kitchen planning are other areas that are introduced in this module.

Kitchen and Restaurant Operations

You will be provided with practical experience in order to apply your organisational skills within a realistic, professional environment. You will be providing food and service to the highest standard, utilising appropriate resources such as food ordering, menus and standard recipes.

Managing for Profit

You will be provided with a basic understanding of the factors that can affect profit in the food and bakery industries. This module integrates three core areas: finance, organisational behaviour and marketing, highlighting the key theories and models as well as giving you the opportunity to work on current industry scenarios.

Developing Employability for Hospitality

How do you get the job that you want and get ahead in your professional life? How do you ensure that you stand out and maximise every opportunity for career progression and enhancement? This module will develop your self-awareness and reflective skills allowing you to develop a personal brand that demonstrates the knowledge, skills and behaviours that are demanded by the sector's top employers.

Work Placement

Work Placement

You will gain valuable work experience on a 48-week work placement. This is an exciting opportunity to put what you have learned into practice, broaden your experience and demonstrate your abilities to potential employers.

Core Modules

Creative Kitchen Management

This module is designed to develop the student's competency in effective kitchen management within a professional culinary environment, through the use of both theoretical and practical application. The comprehensive approach to the module allows students to utilise and practice the many aspects of creative control procedures including menu planning, dish development, due diligence and financial control, designed to prepare students for the rigour and competencies required within the role of kitchen manager, head Chef or financial controller.

Global Menu Development

In this module, you will design and develop creative food items that can be formulated into profitable menus considering current market development and culinary trends. The key focus of global cuisines, ethnic foods and diverse world cultures with varying backgrounds will allow a greater understanding and appreciation of the wider gastronomic landscape with its various challenges and opportunities. You will be challenged to conduct in-depth culinary research into a specific ethnic cuisine of your own choice, examining the cultural, social, religious and geographical influences to formulate a selection of westernised recipes suitable for an identified target market. Emphasis will be placed on specific ingredient knowledge, flavour profiles, authentic preparations, and adapted culinary techniques representative of the cuisines from around the world. The additional learning focus will include sustainability e.g. food waste reduction/seasonality, healthier eating, allergens and special diets e.g. vegan/vegetarian and free-from.

People Management for Hospitality Managers

Effective people management impacts the extent to which your business succeeds or fails. This module will explore the practical and theoretical people management skills required by 21st century managers in order to maximise the success of their business, through their most important resource: their people. We will explore the role of the line manager throughout the employment journey and evaluate best practice procedures to attract and retain your staff.

Management of Food and Beverage Operations

You will have the opportunity to apply management principles in a 'live' realistic working environment. You will demonstrate your management skills in order to ensure the execution of a successful service and demonstrate the need for effective control and revenue-generating procedures.

Marketing Communications for Hospitality

The hospitality industry faces a huge challenge in terms of adapting and promoting services in an interconnected world. As a result, you will examine the tactics, strategies and ways that marketing managers use media communications to secure business.

Hospitality Investigations

The problems and questions facing current hospitality, events and tourism managers are becoming more unique and complex in nature and cannot be answered or solved just by using experience or common sense alone. Therefore, as a hospitality manager, you will be required to engage in a range of research activities within your role. This module will prepare you for this and for future research within academia; providing an opportunity for you to develop, design and propose a piece of research which focuses on an interesting and contemporary topic area or issue within your industry.

Plus one option from:


Gastronomy is the study of the relationship between culture and food. As a module developed for food lovers, it will provide you with an appreciation of past, present and anticipated future gastronomic trends. You will develop a sound knowledge of contemporary food issues such as the development of food tourism, food events and festivals and discuss how restaurants are incorporating current trends.

Events Planning

Based upon well-established events planning models, you will gain a sound understanding of the implementation and evaluation of festivals and special events. You will look at growth and development trends, related policy issues and the overall role of events in tourism and leisure. Event typologies and the scope of events will be reviewed and the impacts on residents and visitors will be considered.

Managing Pub and Bar Operations

You will develop your knowledge of the skills that are used within the pub sector - one of the most diverse sectors of the hospitality industry. This will lead to an understanding of the sector structure, trends in legislation, current issues and management operations involved in the efficient running of a pub.

Classical Patisserie – The Modern Way

The area of patisserie is highly specialised and it can take many years to master the required technical skills. This hands-on module is designed to provide you with an introduction to all the essential elements of professional pastry production. You will design, develop and produce a line of complex plated desserts using a modern technology and specialist equipment. The various creative artisan techniques include chocolate tempering methods, working with boiled sugar and creativity with fresh, seasonal fruit. Focusing on current dessert designs, strong flavour profiles and modern production techniques, you will create a wide variety of products that are progressive in presentation style, taste, and overall appearance. Learning topics include preparation of specialist pastry products for plated desserts considering allergens, healthier eating and special diets such as vegetarian, vegan, diabetic, and gluten/nut-free. You will be challenged to produce modern plated desserts utilising standardised recipes, adapted classical techniques and considering current market developments for a wide range of target markets.

Creative Beverages

This module is designed to provide you with a detailed understanding of the composition, manufacturing, and sales of a wide range of beverages, as well as in depth look into the drinks market. You will cover tasting, market research, case studies and guest speakers from across the sector, as well as a chance to design your own drinks brand.

Core Modules

Culinary Product Innovation and Creativity

Let your culinary creativity flow to design and develop new innovative food products - from the initial idea to the market launch. This module offers you the unique opportunity to gain an in-depth understanding of all the essential technical processes in commercial new product development. In this module, you will be challenged to utilise your culinary skills and knowledge to develop a wide range of innovative prototypes considering a specific product brief set by an industry partner i.e. food manufacturer as a live learning project. The additional learning focus will include healthier alternatives, considering consumer allergens and special diets e.g. vegan/vegetarian and free-from products

Research Project

You will have the opportunity to engage in an independent research project of your choice. You will have support with preparing your proposal and understanding the competent characteristics of good research. An appointed tutor will help guide you through this important and rewarding process.

Strategic Hospitality Management

You will learn the full range of strategic management issues encountered when determining the direction of the organisation. You will use analytical tools in the context of service sector-based case studies and learn procedures and techniques for a range of elements taught on this course. You will be able to identify long-term threats and opportunities for organisations in order for it to develop successfully.

Culinary Entrepreneurship Management

Have you ever imagined what it would be like to start your own culinary business? Maybe a restaurant, café, street food stall or catering business? We will prepare you for the experience by asking you to find a suitable location in the UK for your culinary business operations. In a 'Dragons' Den' session, you will pitch your idea to a 'financer' and create a business plan to support this idea going forward.

Plus one option from:

Financial Strategy

An opportunity to consolidate your financial planning knowledge, you will learn how to synthesise and evaluate business performance and strategy. You will develop an in-depth knowledge of financial concepts and how companies portray themselves through their annual reports.

Cross-cultural and Global Management in Hospitality

You will explore the ways in which a culturally diverse organisation can make use of a diverse range of perspectives offered by international team members and their varied expertise. You will focus on employees who have a global perspective in achieving success for their organisation by implementing international strategy with an awareness of cross-cultural differences.

Innovation and Creativity Management in Hospitality and Tourism

The theme for this module is the 'future environment', which gives you the opportunity to explore and analyse the innovation process in the service sector. You will understand that change is an essential component of the managerial process as you develop new products and services for use in the industry.

Personal Effectiveness and Behavioural Skills

Contemporary management thinking recognises the value of 'soft skills' and how they complement technical skills and knowledge to drive sustainable organisational performance within this ever growing global work arena. Positive workplace behaviours encompass a myriad of complex competencies, from how to effectively communicate vision and influence others, to creating constructive and positive working relationships with colleagues and stakeholders. This module will allow students to critically examine their own workplace behaviours, through the analysis of theories relating to workplace psychology, Emotional Intelligence and critical self-reflection. It will enable them to identify their personal strengths, weaknesses and areas for improvement, and allow them to consider suitable strategies to help them to develop their own personal effectiveness.

The modules listed above are reviewed regularly to ensure they remain up-to-date as well as being informed by industry and the latest teaching methods. Occasionally we may need to make unexpected alterations to modules – should this happen, we will communicate with all offer holders as soon as possible.

Entry requirements

Academic entry requirements

An overall average of at least 65% in 12th Standard from both State and Central Examination Boards.

Advanced entry to certain undergraduate degree programmes may be possible for students who hold a UK HND or India Diploma in a relevant subject.

English entry requirements

If English is not your first language, you will need a recognised English Language qualification to meet the entry requirements onto a degree programme.

English Entry requirements for students applying from India  

Board Minimum Requirement (2021)
CBSE B Grade
ICSE 60%
Cambridge B Grade / 6 Pointer
Maharashtra State 60%
Andhra Pradesh 60%
Kerala 60%
Karnataka 60%
West Bengal 60%

If you do not have one of the above qualifications, please see here for the full list of accepted alternatives.

International English Language Testing System (IELTS)

IELTS 6.0 with no element less than 5.5

Key information


An estimated breakdown of assessment for this course (weighting varies in Year 3 and 4 depending on your chosen optional modules):

  • Coursework – 52%
  • Practical assessment – 32%
  • Written examinations – 16%

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2021-2024 (UK website).

Uniform and kit costs

This course will require you to purchase a uniform and kit costing approximately £250-£300, depending on the items you buy. (Costs are subject to change each year – more details on exact pricing and how to order the items you need will be supplied to you before you enrol.)

Tuition fees

For international students enrolling on a full-time BA/BSc degree in 2022/23, your fee for the academic year will be £13,500 per year.

If you undertake a placement year, there will be an administration fee of £500 for a full year, or £250 for a half year.


of graduate employers say relevant experience is essential to getting a job with them

Work placements

Placements provide you with vital real-life experience and help build your skills and confidence before you graduate, as well as potentially leading to a job after your studies. Our dedicated hired@UCB employability team will help you to find your ideal placement.

Our BA Culinary Arts Management course includes a paid one-year work placement in the second year, during which you will not incur any tuition fees. An extensive range of opportunities are available in the UK and abroad.

Work alongside experts in your field

Some of the employers we have worked with include:

  • White Barn Inn and Spa (Maine, USA)
  • The Savoy (London)
  • Gleneagles (Scotland)
  • Celtic Manor (Wales)
  • The Landmark (London)
  • Ashford Castle (County Mayo, Ireland)
Due to the coronavirus pandemic, please be aware that opportunities to travel overseas for placements, residential trips or project work may be affected by government travel restrictions. Please see our Covid FAQs page (UK website) for more information.

I always recommend this course to anyone with a passion for food or hospitality as it gives you such a wide range of tools and skills. I completed a year’s placement in New Hampshire, USA, during my degree course and am now senior tutor at the Raymond Blanc Cookery School.

Rebecca Boast Culinary Arts Management BA (Hons)

Our graduate stories

Students and alumni from the Birmingham College of Food have achieved incredible things, from MasterChef finalist Leo Kattou to Brad Carter, owner of Michelin-starred Carters of Moseley in Birmingham. Check out some of the amazing stories from our graduates below:

Career opportunities

  • Head chef
  • Sous chef
  • Food business owner/restaurateur
  • Catering manager
  • Culinary arts lecturer
  • Product development chef

Thinking of continuing your studies beyond this course? On completing the BA (Hons) degree, you will be able to progress onto our postgraduate courses such as Culinary Arts Management MA/PGDip

Please note: The examples of roles are to serve only as a guide.


Our dedicated careers, employability and placements team is here to support you in every step towards your future.

Find out more

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