Culinary Arts Management

About this course

Culinary arts management brings together two worlds that are often studied separately: the craft and science of cooking at a professional level and the business disciplines needed to manage and lead operations in the hospitality and food service sector. The culinary arts encompass not just cooking technique but the broader understanding of food culture, flavour, nutrition, food science, and the creative and cultural dimensions of food as an art form and a social practice. Management adds the commercial and organisational knowledge needed to run kitchens, restaurants, and food businesses profitably, safely, and sustainably. At University College Birmingham, this four-year full-time programme develops both your culinary expertise and your management capabilities in an institution with a long tradition in hospitality education. You will develop hands-on cooking skills across a range of cui

Where its graduates go

The 5 largest scored destinations, covering 50% of graduates; the headline also reflects the subject baseline.

• 48 / 100Business and public service associate professionals · 5% of graduatescards →
• 40 / 100Natural and social science professionals · 5% of graduatescards →
• 40 / 100Science, engineering and technology associate professionals · 5% of graduatescards →
• 30 / 100Managers, directors and senior officials · 10% of graduatescards →
• 28 / 100Engineering professionals · 25% of graduatescards →

The tabs above carry the rest: modules and satisfaction (The Course), where you'd live and what it costs (Student Life), the full pay story (Pay & Outcomes), and easier ways into the same subject (Alternatives).