Culinary Arts Management

Entry requirements

Academic:

• MA/MSc - A grade classification of 2:2 is required or international equivalent
• PGDip - A grade classification of third-class is required or international equivalent
• A subject related UK or International honours degree from a recognised institution

Work-Based:

• We also consider applicants who are currently employed and wish to apply to UCB.
• To apply, you must have 5 years of relevant managerial work experience, demonstrating in-depth knowledge of the sector for the subject matter you are interested in pursuing.
• A reference detailing your roles and responsibilities from your line manager and a meeting with the programme team will usually be scheduled prior to a place being offered.

EU/international students:

• For Academic and English entry requirements for EU and international students, please visit the Country Specific Information page.

If your degree is not related and you do not have relevant managerial work experience please contact admissions, so that we can discuss your application on an individual basis before you apply.

If you have any queries, please email:

• Home and EU Applicants: pg@ucb.ac.uk
• International Applicants: international@ucb.ac.uk

Months of entry

January, September

Course content

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.

Fees and funding

Fees (Home/EU) View tuition fees Fees (International) View tuition fees