COURSE CURRICULUM

The Culinary Arts Management degree at University College Birmingham offers a comprehensive blend of practical skills, professional experience, and academic study across four years. In the first year, students build a solid foundation through core modules covering culinary skills development, kitchen and restaurant operations, food and beverage trends, procurement management, employability enhancement, and understanding kitchen costs and profitability. The second year is focused on a full-time work placement, providing invaluable hands-on experience in real-world culinary environments, both in the UK and internationally. In the third year, students advance their expertise with modules such as contemporary management principles, culinary investigations, fusion menu creation, liquidology, and the management of food and beverage operations. Students also have the opportunity to select from options including creative events planning, food photography, professional pastry techniques, or creative kitchen management, tailoring their learning to individual career aspirations. The fourth year emphasizes leadership, entrepreneurship, and innovation, with core modules including culinary entrepreneurship management, new product development, cross-cultural leadership strategies, and a culinary research project. Optional modules allow further specialisation in areas such as financial strategy, franchise and brand creation, gastronomy, or health and wellbeing in food. By combining practical, managerial, and research-focused training, the course equips graduates to thrive as innovative, skilled, and versatile professionals in the global culinary and hospitality industry.