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

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

OR

• Level 3 Diploma n Professional Chef

OR

A minimum of 48 UCAS Tariff points including a:

• GCE A level (A2): Typical grade profile DD

OR

• Pearson BTEC Level 3 Extended Diploma with overall award profile PPP

OR

• Pearson BTEC Level 3 Diploma with overall award profile PP

OR

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

OR

• 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.