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

• 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.