Culinary Arts
The general aim of the Open University Foundation Degree in Culinary Arts is to produce industry focused graduates who have an in-depth knowledge of the core principles of Culinary Arts with a practical understanding of how theory informs professional practice in preparation for a career in the wider Hospitality Industry and/or progression directly to a higher qualification either through the professional bodies or the University.
| Award Name | Degree - Foundation at UK Level 5 |
|---|---|
| NFQ Classification | |
| Awarding Body | Open University |
| NFQ Level |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Foundation at UK Level 5 | Open University |
Duration
2 years full-time.
Contact Hours per Week
15 hours
Mandatory Additional Study per Week
3 hours
Personal Study per Week
5 hours
Entry Requirements
Applicants must have reached the age of 18 years on admission. Successful applicants must have normally reached their 18th birthday by 31st August in the year of entry.
Possess NVQ Level 3 or above in Kitchen and Larder and/or Patisserie and Confectionery or equivalent recognised qualifications in Hospitality and Catering.
Applicants must have achieved a minimum of Grades C or above in English and Maths or other equivalent qualifications, such as Essential Skill Level 2 in Literacy and Numeracy.
A work placement in a catering environment is recommended.
Applicants holding non-catering related qualifications but presenting with appropriate industrial experience will need to demonstrate they have the required level of industry skill and experience. This will be assessed via a practical skills test as part of the interview and selection process.
Applicants who do not hold any formal Level 3/4 qualifications but hold significant and relevant Industrial experience may gain admission through experiential learning and should request the College Recognition pf Prior Learning (RPL) procedure.
In both above instances the applicant may be required to participate in a series of intense skills masterclasses as a condition of their acceptance onto the programme during the 6 week induction process alongside the academic skills induction provision.
Careers / Further progression
Where will it take me?
On completion of this Foundation Degree, students will be eligible to apply for and continue their studies on the Open University Ba Hons in the Professional Practice and Management of Culinary Arts. Students will follow a vocational pathway in culinary practical skills, industrial visits, as well as theoretical exploration of the current trends and challenges of this industry. The overall programme is designed to be directly applicable of working practices and enhance continuous professional development.
How will it make me more employable?
The course provides a strong vocational content delivered through Culinary Arts specific modules. You will be presented with opportunities to acquire and enhance academic, technical (industry specific) and transferable skills (communication, organisational skills, problem solving, leadership, critical thinking.) which will help you to apply to relevant jobs within the Culinary Arts industry.
Further information
Start Date: 02/09/2024.
Bangor Campus
12
£2850. Students will be required to obtain chef whites and safety shoes.
Year: 2024/25.
Applications are now open for 2024.
Visit apply.serc.ac.uk and apply online (see "Application Weblink").
The general aim of the Open University Foundation Degree in Culinary Arts is to produce industry focused graduates who have an in-depth knowledge of the core principles of Culinary Arts with a practical understanding of how theory informs professional practice in preparation for a career in the wider Hospitality Industry and/or progression directly to a higher qualification either through the professional bodies or the University.
Course Structure
The 2 year programme provides a strong vocational content delivered through Hospitality & Culinary Arts specific modules. You will be presented with opportunities to acquire and enhance academic, technical (industry specific) and transferable skills (communication, organisational skills, problem solving, leadership, critical thinking) which will help you to apply to relevant jobs within the Hospitality & Culinary Arts industry.
Course Modules:
Work Based Learning
Research & Study Skills
Food Photography and Social Media Presence
The Compliant Kitchen
Contemporary Patisserie and Confectionary
The Profitable Kitchen Planner
Modern Kitchen Culture
Global Gastronomy
Talent Management and Leadership
The Innovative Chef
The Sustainable Chef
Modern and Classical Gastronomy
This programme is delivered using a hybrid learning approach.
The assessment and feedback aim to utilise a range of formative and summative opportunities to motivate learning. Formative assessment is ongoing during lecturers and seminars with the use of formative and summative assessments will be shown through coursework submissions, essays and project reports. Other assessment evidence may be generated using digital diary's, reflective journals, visual commentary (including PowerPoint presentations, infographics, posters and other suitable I.T. applications), end-product prototypes and peer and supervisory review/evaluation. Summative feedback is provided to learners following formal assessment through verbal and written methods. The formative assessment feeds forward into summative assessments. This ensures clear learning outcomes, effective monitoring of learner progress, provision of feedback and self-reflection.
South Eastern Regional College
Bangor Campus
Castle Park Road
Co Down
BT20 4TD
Email: info@serc.ac.uk
Phone: 0345 600 7555