学生评论Culinary Arts Management BA (Hons) / FdA
I first visited UCB as a 16-year-old on an open day and could not believe how incredible the facilities were, while the lecturers and chefs I met on that day inspired me with their passion. I am now senior tutor at The Raymond Blanc Cookery School. I was lucky enough to be put forward for an interview at Belmond Le Manoir Aux Quat'Saisons by...
I was studying Food Technology at A-Level when I visited UCB and was blown away by the facilities. The whole experience university proved to be really good for me. I wouldn’t have had half of the opportunities I’ve enjoyed without the help of the lecturers on my course. Within months of graduating I was working as head chef at leading housing...
I started my foundation degree with UCB after I came here to study Level 3 Professional Cookery, and fell in love with the place. I did two placements in the US last year which were life-changing: one in the kitchens at the Ritz-Carlton Hotel in Naples, Florida, and one at the Chatham Bars Inn in Massachusetts. It was an amazing opportunity t...
The atmosphere at UCB is like nowhere I have ever been. The lecturers take such interest and pride in their students and are so passionate about what they teach. They are there whenever you need them and the campus in general is such a homely place. The classes are small, so it makes things more personal and it’s easier to learn and get involved...
When I was choosing a university, there were only two that did the degree I wanted and when I visited UCB, I knew immediately that it was the right choice for me. The University was easily accessible, the lecturers were really friendly and the facilities were excellent. I was completely blown away with the practicality and management level of th...