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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. The 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.
An overall average of at least 65% in 12th Standard from both State and Central Examination Boards, IELTS overall score of 6.0 with no less than 5.5 in each component. A-levels: An A-level grade profile of CCC-CDD. T-levels: A T-level graded Pass with a core component of grade C. BTEC: A BTEC grade profile of MMM-MMP. This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications. Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 96-80 UCAS Tariff points will be required. Access to Higher Education Diploma: 96-80 UCAS Tariff points, including a minimum of 15 Level 3 credits at Distinction.
Careers in CateringProduct and menu developmentFood service managementNutritionFood journalism
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University College Birmingham
