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

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.

UCAS Information