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Culinary Arts Management MA / PGDip


University College Birmingham Postgraduate Courses

Full time & Part time September, January MA, PgDip 18 months full-time / 2.5 years part-time

About the course

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

Read more about this course


Entry Requirements

Academic: You will require a relevant undergraduate degree (or equivalent) from a recognised institution (if your degree is not related to Culinary Arts Management, please contact for specific queries).

Work-based: We also consider applicants who are currently in work 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 of interest. 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.

For more information contact .


Course Content



Where will I study?

Open Days at University College Birmingham

13 May 2020
Postgraduate Open Day


Where is University College Birmingham


Videos



All Available Videos:

UCB: Food and Hospitality
MA Culinary Arts Management - Drishti Nemani

Student Profile(s)

Nur Amirah

Running her own pastry business, Nur’s poignant dissertation on career barriers that are placed on modern female chefs for her MA has been invaluable for her career.

“Not only did my research give me a unique perception of the profession, writing the dissertation itself helped me to improve my English reading and writing skills dramatically,” said Nur, who also has plans to lecture at universities in Malaysia.

Nur was drawn to the MA because of UCB’s reputation for providing the very best culinary training and the vocational style of the postgraduate degrees offered.

“I wanted a qualification that would prepare me for the real world,” she said. “UCB seemed like the best place to go for exactly that.”

“One of the best things about this master’s is having the chance to learn directly from such brilliant chefs in an environment that allows you to gain real insight into what it’s like to work in the industry.

“I would say to anybody who feels excited by the prospect of this course at UCB to seriously consider taking it. Postgraduate courses like this one are rare, so having one on your CV would really make any aspiring chef stand out from the crowd when it comes to looking for work. Not only that, the course is also incredibly well-rounded, covering aspects of hospitality and tourism as well as culinary skills.


Emma Hamzah

Recently starring in a reality cookery show in her home country of Malaysia, Emma is all set to make her mark in the competitive culinary arts world after studying at UCB.

She said her time at the University was not only positive because of the unwavering help of her lecturers, but UCB’s encouraging attitude towards international students.

“My experience was fantastic, and I know others feel the same,” she said. “All of the staff are really considerate towards different cultures and religions, so you’re able to feel comfortable, no matter how far away from home you might be.

“Lecturers really encourage students with their studies and work hard to maintain a positive, relaxed atmosphere while they teach. During my dissertation, they were supportive, understanding and a complete inspiration from start to finish.”

She said she chose UCB because of the interesting modules, but also because of the brilliant reputation its College of Food has in the industry.

“Any student thinking of taking this master’s should go ahead and try it,” she said. “It’s one of the best ways to gain the knowledge and hands-on experience to prepare you to make it in this competitive industry.

“Right now, I’m back in Malaysia, having just recorded a reality cookery show as one of 26 contestants in a cheffing competition. Everyone here is really interested in the education and experiences I had at UCB – especially potential employers.

“One piece of careers’ advice I would offer students is to make the most of every element of your course, and use the knowledge and expertise of your lecturers in every way possible, because it won’t be there forever!”



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