Student testimonials

Students from India join University College Birmingham every year to start their career journeys.

We asked some of our students to share their experiences of what it's like studying their chosen course and living in a whole new country.

Saumik Mandal - MSc Aviation Management

Studying a postgraduate course in the UK is different in comparison to India. Saumik shares his thoughts on the course and his experience as an international student at University College Birmingham. 

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Omkar Gaikwad - BA (Hons) Culinary Arts Management

Final year student Omkar shares his experience on the course, reflects back on his work placement at The Celtic Manor Resort and talks about work opportunities and what it's like living in student accommodation.

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Vaishnavi Vora - BSc (Hons) Bakery and Patisserie Technology

Vaishnavi shares her experience of studying Bakery and Patisserie Technology and thoughts on living in United Kingdom.

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Ashish Khanna - BA (Hons) Hospitality Business Management

Ashish shares his experience of studying Hospitality Business Management at UCB and how he sees his career progressing.

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Anirudh Gosain - BA (Hons) Culinary Arts Management

Anirudh talks about his aspirations of becoming a chef from a young age and why he chose to pursue his passion.

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Alumni success

Award-winning Nitisha Patel now runs her own food consultancy and is a celebrated author, with her second cookbook – The Delicious Book of Dhal – published in 2019. 

She joined University College Birmingham as a Culinary Arts Management student after being “blown away” by the facilities. Within months of graduating, she was working as head chef at leading housing and care provider Midland Heart, and went on to become the face of Tesco’s Indian Convenience Meal range.

“The whole university experience proved to be really good for me. I wouldn’t have had half of the opportunities I’ve enjoyed without the help of the lecturers on my course.”

Industry praise

Ajay Chopra, a former judge on Indian MasterChef, accepted an invitation to visit the University, with a view to strengthening the links between the University and the booming southeast Asian country.

Ajay said he was impressed by the high standards of culinary teaching and the superb facilities. “The kitchens were very well designed and would give students a first-hand experience of industry standards. In fact, some kitchens were better than 5-star hotel kitchens that I have worked in around the world.”

Ajay said there were many advantages for Indian students in learning their culinary skills at UCB. “There are world-class kitchens and infrastructure to support them to become the industry's best,” he said.

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