Professional Chef FdA

Program Overview

The Professional Chef FdA program at University College Birmingham equips students with the culinary skills and knowledge necessary for a successful career as a professional chef. Through hands-on training in industry-standard kitchens, students develop advanced culinary techniques, specialize in patisserie, and gain an understanding of kitchen management and menu development. The program emphasizes practical assessments and provides opportunities for work placements in top industry establishments.

Program Outline

Professional Chef FdA at University College Birmingham

Degree Overview

Students refine their skills in industry-standard training kitchens under the guidance of experienced chef lecturers. The curriculum also emphasizes the use of seasonal produce and sustainability, fostering transferable skills for navigating diverse kitchen styles.

Key highlights:

• Renowned University College Birmingham facilities
• Work placements with top industry establishments
• Michelin-starred restaurant and award-winning training restaurant access
• No written exams
• Highest-ranking university in the region (Whatuni Student Choice Awards 2023)

Outline

Year 1:

• Advanced Culinary Skills: Develop culinary knowledge, speed, precision, and leadership skills.
• Specialist Patisserie: Master classical production methods and specialist pastry techniques.
• The Gastronomist: Explore culinary trends, theories, and the history of professional cookery.
• The Science of Food: Adapt foods to diverse nutritional needs and develop market-responsive products.

Year 2:

• Advanced Culinary Techniques: Learn advanced food preparation methods and presentation techniques.
• Innovative Patisserie: Expand knowledge and techniques for a variety of bakery products.
• Kitchen Management Techniques: Gain an overview of management procedures in professional kitchens.
• Profitable Menu Development: Develop skills for creating customer-driven menus and analyzing factors for successful development.

Modules:

• Advanced Culinary Skills: Comprehensive foundation in advanced culinary techniques.
• Specialist Patisserie: In-depth exploration of classical and modern patisserie.
• The Science of Food: Analysis and adaptation of food products for diverse needs.
• Advanced Culinary Techniques: Mastery of advanced food preparation and presentation.
• Innovative Patisserie: Expansion of skills and techniques for various bakery products.
• Kitchen Management Techniques: Understanding of professional kitchen management procedures.
• Profitable Menu Development: Creation of customer-driven menus and comprehensive market analysis.

Assessment

Teaching

The program boasts open access to the award-winning Restaurant at Birmingham College of Food, providing hands-on experience in various service styles.

Careers

Graduates are well-equipped for careers as chefs in a variety of settings, including:

• Restaurants and pubs
• Hotels and resorts
• Cruise lines
• Educational institutions
• Food production and development companies
• UK students receive £300 per year and may be eligible for an additional £500 through the Kick-Start Scheme.
• Students are encouraged to join the Unibuddy Community to connect with other students and program staff.

A half-year tuition fee is £4,625. There will be no change to this tuition fee for the forthcoming two academic years (2023/24 and 2024/25).

International students

If you are an international student enrolling on a full-time foundation degree or a BA/BSc in 2023/24, your fee for this academic year will be £13,500 per year. The course fee for academic year 2024/2025 is £14,000 per year. If you complete a placement year, there will be an administration fee of £500 for a full year or £250 for a half-year placement.