Higher Level Apprenticeship in Culinary Arts

• 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 mandatory.
• 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.

• Work Based Learning
• Research & Study Skills
• Food Photography and Social Media Presence
• The Compliant Kitchen
• Contemporary Patisserie and Confectionary
• The Profitable Kitchen Planner
• Modern Kitchen Culture
• Global Gastronomy Talent Management and Leadership
• The Innovative Chef
• The Sustainable Chef
• Modern and Classical Gastronomy

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 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.  Students will follow a vocational pathway in culinary practical skills, industrial visits, as well as theoretical exploration of the current trends and challenges of this industry.  The overall programme is designed to be directly applicable of working practices and enhance continuous professional development.

The course provides a strong vocational content delivered through 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 Culinary Arts industry.

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

Open University