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.
Why should I choose this course?
UCB is a specialist and internationally-renowned provider of courses in hospitality and culinary arts management. You will enhance your knowledge and application of culinary technique and develop your ability to manage within a culinary environment. You will be able to specialise and develop advanced techniques through our state-of-the-art facilities, staff expertise and an optional work placement. UCB’s well-developed international links are reflected in our thriving international study body and out internationally-recognised qualifications. Our lecturers have a wealth of industry experience to draw from and keep up-to-date on industry developments as well as academic research.
Sarah Prescott took an MA in Culinary Arts Management to improve her prospects of gaining a senior management position in the hospitality industry. Already a trained chef, she wanted to broaden her skills and paid tribute to the range of topics she studied as part of her MA. Sarah said she found the work on business enterprise skills “invaluable.” A live project, in which she helped the chefs at an hotel to reduce their kitchen waste and save costs, “brought the teaching alive.” Sarah said: “Doing the practical side really makes you think about the theoretical side. It is a great combination. “The university has a very good reputation and there are so many added extras that go with the course. The standard of lecturing is good and my degree is awarded by the University of Birmingham, which is one of the most prestigious in the country.”
Culinary Arts Management MA: A good honours degree in a relevant degree or at least three years’ work experience in a kitchen environment with a degree in an unrelated subject.Culinary Arts Management PGDip: A degree or equivalent from a recognised institution or at least three years’ work experience in a kitchen environment. UCB’s standard English language requirement for postgraduate study will apply (IELTS 6.0 or equivalent).
Recipient: University College Birmingham
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