Culinary Arts Management BA (Hons) / FdA

Program Overview

The Culinary Arts Management program at University College Birmingham equips students with culinary and management skills, knowledge of food science and nutrition, and business acumen. Through a blend of practical training and theoretical learning, students develop their culinary expertise, leadership abilities, and entrepreneurial spirit, preparing them for successful careers in the food and hospitality industry.

Program Outline

Degree Overview:

The Culinary Arts Management (CAM) degree equips students with the skills and knowledge to succeed in the food and hospitality industry. It offers an in-depth exploration of culinary techniques, kitchen management, food product development, food science and nutrition, and business administration.

Program Objectives:

• Develop students' culinary and management skills.
• Provide knowledge of food science, nutrition, and food safety.
• Prepare students for leadership positions in the food and hospitality industry.
• Foster creativity and innovation in food product development.
• Enhance students' business acumen and entrepreneurial spirit.

Course Description:

The CAM degree offers two pathways: a full Bachelor of Arts (Hons) degree and a shorter Foundation Degree Award (FdA). Both pathways involve a one-year paid work placement in the food industry, providing valuable industry experience. The program combines intensive practical training in professional standard kitchens with theoretical learning, focusing on:

• Culinary arts: mastering classical and modern cooking techniques, pastry and baking skills, product development, menu creation.
• Food science and nutrition: understanding the science behind food preparation, nutrition and dietary needs, food hygiene and safety.
• Business management: learning essential business skills in finance, marketing, operations management, human resource management, and entrepreneurship.
• Hospitality industry: gaining insights into hospitality operations, customer service, event planning, and global trends in the culinary world.

Outline:

Year 1 - Modules for both BA (Hons) and FdA:

• Commodities, Health, and Nutrition
• Culinary Arts Development
• Developing Employability for Hospitality
• Kitchen and Restaurant Operations
• Managing for Profit
• Food, Beverage, and Hospitality Operations

Year 2 - BA (Hons) modules:

• Creative Kitchen Management
• Global Menu Development
• Hospitality Investigations
• Management of Food and Beverage Operations
• Marketing Communications for Hospitality
• People Management for Hospitality Managers
• Work Placement

Year 2 - FdA modules:

• Culinary Arts Management Practice (incorporates elements from BA modules)
• Hospitality Operations Practice (incorporates elements from BA modules)
• Professional Development and Employability

Year 3 - BA (Hons) modules (students choose one):

• Classical Patisserie - The Modern Way
• Creative Beverages
• Events Planning
• Gastronomy
• Managing Pub & Bar Operations

Year 3 - BA (Hons) modules (students choose one):

• Culinary Entrepreneurship Management
• Culinary Product Innovation & Creativity
• Research Project
• Strategic Hospitality Management

Year 3 - BA (Hons) modules (students choose one):

• Cross-cultural & Global Management in Hospitality
• Financial Strategy
• Innovation & Creativity Management in Hospitality & Tourism
• Personal Effectiveness & Behavioral Skills

Assessment:

Assessment methods vary depending on the specific modules. They may include:

• Practical assessments in kitchens and restaurants
• Written assignments and essays
• Projects and presentations
• Group work
• Written examinations
The weighting of coursework, practical assessments and written examinations may differ between different modules and years of the program.

Assessment Criteria:

Students' work is assessed on a variety of criteria, such as:

• Knowledge and understanding
• Creativity and problem-solving skills
• Technical proficiency
• Communication and presentation skills
• Teamwork and leadership skills
• Ability to apply theory to practice
• Professionalism and ethics

Teaching:

Teaching Methods:

The program uses a blended learning approach, combining lectures and seminars with hands-on practical sessions. Students will:

• Develop their culinary skills in industry-standard kitchens
• Work in a professional restaurant setting
• Learn through guest lectures from industry professionals
• Benefit from field trips and industry visits
• Utilize the state-of-the-art Food Science and Innovation Suite

Faculty:

The faculty includes experienced chefs, food scientists, hospitality specialists, and business experts who bring real-world expertise and industry connections. They actively engage students in interactive learning and encourage critical thinking.

Unique Approach:

The CAM degree emphasizes:

• Work-integrated learning: The one-year paid work placement provides valuable on-the-job training and industry experience.
• Entrepreneurship and Innovation: The program cultivates students' entrepreneurial mindset and innovative skills, preparing them to launch their culinary careers or develop new ventures in the food industry.
• Global Perspective: The curriculum focuses on global culinary trends, cultural influences on food, and international opportunities in hospitality and food management.

Careers:

Graduates of the Culinary Arts Management program are well-prepared for careers in a wide range of food-related sectors:

• Restaurants: Head Chef, Executive Chef, Restaurant Manager, Food & Beverage Manager
• Hospitality: Hotel Management, Food & Beverage Management, Banquet Manager
• Retail & Wholesale: Food Buyer, Product Developer, Marketing Manager
• Event Planning: Event Caterers, Culinary Director
• Education & Training: Culinary Arts Instructor
• Publishing & Food Media: Food Writer, Critic, Editor
• Food Science & Technology: Quality Assurance, Research & Development
• Entrepreneurial opportunities: Start-up food businesses

Salary Expectations:

Graduate salaries vary depending on the chosen career path, job location, experience, and specific role.

• Students have access to excellent facilities, including industry-standard kitchens, a restaurant, a Food Science and Innovation Suite, and a well-stocked library.
• The curriculum focuses on current industry trends and prepares graduates to meet the challenges of a rapidly changing food market.
• The college offers various student societies, clubs and activities related to food, hospitality, and business, enabling a well-rounded student experience.

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.