Foundation Degree in Culinary Arts (Validated by The Open University)

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.


Academic Year: 2025/26
Course Code: 11051
Campus: Downpatrick, Lisburn
Study Type: Part-Time
Education Level Higher Education
Department: Hospitality & Catering

Available Sessions

We have 1 sessions available for application on this course in Lisburn.

Course Structure

The 3-year programme provides a strong vocational content delivered through a wide range Hospitality & Culinary Arts specific modules. You will be presented with opportunities to acquire and enhance sector specific skills which will help you to progress your career within the Hospitality & Culinary Arts industry.

Modules studied Include: 

Work Based Learning: provides students with an opportunity to gain authentic and innovative work experience, in a work-based learning environment, as part of their planned programme of study. 

Research & Study Skills: enables students to develop practical IT skills, as well as their ability to manage their own personal learning process.

Food Photography and Social Media Presence: Introduces the student to the fundamentals of using social media and food photography effectively in the sector.

The Compliant Kitchen: Provides a sound understanding of the legislative requirements related to all aspects of operating a catering business. 

Contemporary Patisserie and Confectionary:  provide learners with advanced knowledge and develop practical skills in the production of pastry and confectionary products, explore new culinary techniques, sustainability, and sustainable resources 

The Profitable Kitchen Planner: provides students with theoretical and practical knowledge to help support menu planning and cost control for a range of clients and food businesses. ·

Modern Kitchen Culture: inspires learners to adopt sound professional habits and attitudes in this area that they will carry forward throughout their careers

Global Gastronomy: Provides an extensive understanding of the of the world larder and culturally diverse food products

Talent Management and Leadership: Prepares students for situations they will encounter as they develop and apply sound human resource management principles. 

The Innovative Chef: provide learners with a platform upon which to understand and apply innovative theories that will assist in the research stages of product development.

The Sustainable Chef: Helps the student to understand their role in sustainable development and in turn; improve profitability in the kitchen and make the maximum contribution to environmental sustainability and environmental restorative practices in the modern commercial kitchen 

 Modern and Classical Gastronomy: explore modern cookery techniques associated with contemporary cuisine, and how classic recipes can be modernised

The culinary sector is a dynamic and diverse field that combines creativity, skill, and passion for food, offering numerous career opportunities ranging from cooking and baking to food management and entrepreneurship. An Open University culinary arts degree from SERC offers chefs a high-quality education, exposure to diverse cuisines, and invaluable hands-on experience.

With a fully accredited programme composed of contemporary and industry specific modules, both practical and theoretical, graduates will be well-prepared for the successful development of their careers in the industry.

  • 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.

Higher Level Apprenticeship Eligibility

To be eligible for a Higher Level Apprenticeship (HLA), in addition to the entry requirements identified above, you need to:

  • be employed or be about to take up permanent paid employment as an apprentice, or be an existing employee moving to a new job role, allowing you to gain appropriate industrial experience, with a Northern Ireland based company (does not include public sector) who is willing to support you as an HLA candidate
  • work a minimum of 21 hours per week (which includes time for ‘off-the-job’ training)
  • be the minimum school leaving age in Northern Ireland.

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.

On completion of this Foundation Degree, students can progress in any of the following areas:

Related degree programmes:

You 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.

Or potential progression to a recognised Level 6 Culinary Arts programme.

  Employment:

With this degree you could pursue a career as: 

  • An Executive/Head chef 
  • A leader/manager in any professional culinary setting 
  • An owner manager or chef proprietor
  • A development chef or Food stylist 
  • A culinary lecturer

The course provides a strong vocational content delivered through Culinary Arts specific modules. You will be presented with opportunities to acquire and full range of skills which will help you to apply to relevant jobs within the Culinary Arts industry.

This range of skills includes but is not limited to:

Technical skills:

  • Menu/product Development
  • Nutrition
  • Confectionary and Patisserie
  • Cost control
  • Conflict management
  • Food safety
  • Legal compliance

Employability skills: ·

  • Critical Thinking
  • Emotional Intelligence
  • Entrepreneurship
  • Leadership 
  • Reflective Practice 
  • Decision Making ·
  • Team Working

Students will be required to obtain chef whites and safety shoes.

Available Sessions

We have 1 sessions available for application on this course in Lisburn.

Enquiries Information

For more information or help with this course send us an enquiry and a member of our team will get back in touch.

Available Sessions

Title Campus Start Spaces Fee Apply or get more information
Foundation Degree in Culinary Arts (Validated by The Open University)
Y11051LD1A-25/26-PT
Lisburn
15/09/2025
Day: Wednesday

Time: 09:00-18:00

12 £1285.00

Please select a campus from the list above to view the available sessions.

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Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

Higher Education

Higher Education

If you have just completed your A-Levels, Higher Education is most likely the option for you. HE usually covers HNC, HND & Foundation Degree level of courses including our Higher Level Apprenticeships.

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