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 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.

2025/26

11051

Bangor

Full-Time

Higher Education

Hospitality & Catering

Available Sessions

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

Course Structure

This 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.

Year 1 Modules (Level 4):

Modern and Classical Gastronomy: Students will explore contemporary cookery techniques associated with modern cuisine and how classic recipes can be modernised. The learner will improve their knowledge of the classical repertoire and be given an insight into how to elevate dishes and menus using modern techniques.

Research and Study Skills: Introduces the students to develop study, problem solving and presentation skills increasing awareness of the range of research and information gathering tools available and the criteria to be employed when assessing the validity and credibility of sources used in academic writing.

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

Food Photography and Social Media Presence: Introduces the student to the fundamentals of using social media and food photography effectively in the sector. Modern and Classical Gastronomy: explore modern cookery techniques associated with contemporary cuisine, and how classic recipes can be modernised

Modern Kitchen Culture: inspires learners to adopt sound professional habits and attitudes in this area that they will carry forward throughout their careers Research & Study Skills: enables students to develop practical IT skills, as well as their ability to manage their own personal learning process.

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

Year 2 Modules (Level 5):

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

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. 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.

This programme is delivered using a hybrid learning approach.

This course offers numerous benefits that prepare you for a rewarding and dynamic career in the culinary industry. Developing both your entrepreneurial leadership and culinary skills, essential for management roles in a rapidly evolving industry. You'll gain the expertise needed to excel in leadership, from running a kitchen to overseeing culinary operations in various settings with a curriculum that keeps you at the cutting edge of its field.

The general entry requirements below identify the minimum qualifications needed to apply for the programme. Other qualifications will be considered on an individual basis on application. You are required to upload a copy of your qualification certificates to show how you meet the entry requirements for the programme prior to enrolment. Applications will also require successful completion of the admissions process.

GCSE/ Level 2 Requirements GCSE grade C/4 in English Language, or Level 2 Certificate in Essential Skills- Communication, or equivalent in an approved alternative qualification.

AND

GCSE grade C/4 in Mathematics, or Level 2 Certificate in Essential Skills- Application of Number, or equivalent in an approved alternative qualification.

AND

Passes in 4 different subjects (can include English Language and Mathematics and as above), with 1 at GCE Advanced (A) level (grades A-E), and 3 at GCSE level (grades A*-C*/9-4), or equivalent in an approved alternative qualification.

General Entry Requirements

Level 3 Diploma in Kitchen and Larder and/or Patisserie and Confectionery

Level 3 Diploma n Professional Chef

A minimum of 48 UCAS Tariff points including a:

GCE A level (A2): Typical grade profile DD

Pearson BTEC Level 3 Extended Diploma with overall award profile PPP

Pearson BTEC Level 3 Diploma with overall award profile PP

Access to HE Diploma (NI): 45% overall and 45% in level 2 Access Mathematics.

An equivalent in an approved alternative qualification

Accreditation of Prior Learning

Alternatively, you can provide evidence of your ability to undertake the programme by meeting the requirements for the Accreditation of Prior Learning (APL) process, either through Accredited Prior Certificated Learning (APCL) or Accredited Prior Experiential Learning (APEL). Further details on APL can be found in the HE admissions process section of our website and the HE Accreditation of Prior Learning SOP.

International Students English Language Requirements

International applicants, from Non-Native English speaking countries, must have evidence of English Language Level B2 on the Common European Framework of Reference for Languages:

IELTS 6.0 (Academic) (minimum of 5.5 in all skills)
PTE Academic 51 (minimum of 46 in each part)
Or equivalent UKVI-approved English Language Test

For further information please contact our International Department at international@serc.ac.uk

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.

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.

Entry requirements and year of entry are subject to the University.

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

Students will be required to obtain chef whites and safety shoes approximately £60.

Available Sessions

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

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

UCAS Information

You can apply directly to SERC for this course using the Apply Now buttons.

If you apply directly to SERC we will process a UCAS application on your behalf in accordance with the Data Protection Act 2018/ UK GDPR.

Applications to our full-time undergraduate Higher Education courses can also be made through UCAS.

View SERC on UCAS

Available Sessions

Title	Campus	Start	Spaces	Fee	Apply or get more information
Foundation Degree in Culinary Arts (Validated by The Open University) Y11051BF1A-25/26-FT	Bangor	01/09/2025 Time: 09:00-18:00	12	£2940.00	More Info
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.

In addition to the above Terms & Conditions students must also adhere to the following:
SERC Open University Regulations

Higher Education

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