Course snapshot This practical foundation degree will develop and refine your culinary skills under the tuition and guidance of our expert chef lecturers. The course has been designed with industry partners to aid employability, promotion prospects and culinary creativity. Who’s the course for? The foundation degree, accredited by University College Birmingham, will appeal to chefs qualified to Level 3 and those with relevant industry experience. You will gain the practical skills and industry insights required to move into senior positions in high quality restaurants (of AA rosette and Michelin Guide standard) including kitchens in the pub dining, contract catering and hotel sector. Why should I study the course? You will be taught at the College of Food at University College Birmingham, widely regarded as the finest training establishment of its type in the UK for professional chefs. Great. Tell me some more The knowledge and skills you develop will be linked to best practice with an emphasis on the use of seasonal produce and food sustainability. Transferable skills, allowing you to move from one kitchen style to another, is a key focus and is linked to developments in food science and technology. You will focus on classic techniques and learn how these approaches have been refined and complemented by contemporary practice. Teaching is supplemented with lectures, demonstrations, master classes and visits.