Culinary Arts Management MA / PGDip University College Birmingham

Course overview

If you are seeking to develop a career within the culinary environment of the hospitality industry, this course provides a direct career pathway for you.

The management of professional culinary enterprises proves an exciting challenge. Artistry and technique need to be blended with business and management acumen, coupled with the skills of creativity and innovation. The challenge is to always meet changing consumer demands, research trends and effectively manage an operation.

You will study classical culinary technique and adapt it to the contemporary culinary environment. Innovation, recipe and food product development will be strong components of your overall experience. The international nature of the modern culinary environment is reflected in the content and delivery of this course – as are the challenges of managing culinary operations as profit centres.

Some previous culinary experience is required, but the course is also open to students from educational and industry backgrounds.

Why should I choose this course?

• UCB is a specialist and internationally-renowned provider of courses in hospitality and culinary arts management.
• You will enhance your knowledge and application of culinary technique and develop your ability to manage within a culinary environment.
• You will be able to specialise and develop advanced techniques through our state-of-the-art facilities, staff expertise and an optional work placement.
• UCB’s well-developed international links are reflected in our thriving international study body and out internationally-recognised qualifications.
• Our lecturers have a wealth of industry experience to draw from and keep up-to-date on industry developments as well as academic research.

Kitchen facilities

The University has a total of nine industry-standard training kitchens which regularly are used for prestigious chef competitions and demonstrations. Practical sessions are also held in the 'Create It' and 'Innovate It' kitchens in the Food Science and Innovation Suite.