University College Birmingham Culinary Arts Management

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University College Birmingham Culinary Arts Management

This course is offered as both a BA (Hons) and FdA. Students studying the FdA will have the option of progressing onto the final year of the BA (Hons) at the end of year 2.


Whether you want to be an executive head chef at a 5-star hotel, manage the kitchen of a high-profile restaurant or create new food products as a development chef, this course will equip you with the skills, knowledge and experience you need.

Our Culinary Arts Management course aims to provide you with the essential technical and vocational skills and the ability to adopt a modern management approach in a wide range of professional food environments.

You will learn first-class culinary skills, gain real life industry experience and put business management principles into practice as you work in our state-of-the-art kitchens and restaurants. The core of this course is based on creativity, innovation and experiential learning.

Why should I choose this course?

  • You will develop your academic theory and practical ability by exploring business management as well as food and beverage operations.
  • You will complete a one-year work placement either in the UK or overseas.
  • You will take a proactive approach to changes in the professional environment and develop new products for a variety of market sectors.
  • You will get the chance to work in our new Food Science and Innovation Suite, which features the latest food testing and diagnostic technology alongside state-of-the-art kitchen facilities.
  • We have fantastic links with a variety of food industries, which means a wealth of opportunities for students with regards to guest lecturers, industry research and work opportunities.

Open days

Our open days are designed to give you as much information as possible about UCB and the areas you are interested in studying. Come along and we may make you an offer on the day.

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.