Enter OTP
This practical foundation degree focuses on culinary skills and will appeal to chefs qualified to Level 3 as well as those with relevant industry experience. It is ideal for chefs aspiring to work in high quality establishments (AA rosettes and Michelin Guide) including the pub sector. Expert chef lecturers will help you develop your professional training and the course has been designed with industry partners to boost employability, promotion prospects and creativity. The College of Food s industry links will enable you to gain valuable insights into the culinary sector at this level and allow you to forge connections and contacts that may influence your career.
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 relevant Level 3 qualification in Chef Catering, Professional Chef/Cookery or Food Preparation and Cooking (NVQ, VRQ, VTCT etc.) Work-based: You must have a minimum of 12 months' relevant work experience, demonstrating management or supervisory duties. Your application must also include a reference from your line manager supporting your entry to higher education.
Careers in Professional CookeryFood innovationCulinary developmentFood and diet research
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University College Birmingham
