About the course

This is a vocationally focused degree aimed at individuals who seek a career or to develop their existing skills within the food industry. This degree will give students the technical and practical skills required for a career in culinary arts whilst educating students about the industry and giving them valuable professional management skills.

Students will also develop intellectual critical thinking and problem solving, essential to a career in any sector. The degree is underpinned by employability which is a central theme in enabling students to learn through skills acquisition, experiential learning, industry exposure and academic rigour. The University Centre has well developed industry links, through its Skills & Employer Boards, to both network and develop relevant skills demanded by today's employers.

The degree looks beyond basic cooking skills, and prepares chefs of the future who are knowledgeable and informed about ethical and sustainable trends to benefit the industry, the environment and the consumer. It is also designed to highlight the creativity in the food industry considering the social, cultural, scientific, and economic impact.

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How to apply

Register and apply here.

Entry requirements

  • GCSEs - grades A* - C / 9 - 4 including English and maths
  • 72 UCAS tariff points from at least 2 A levels or equivalent and GCSEs grades A*-C including English and maths.
  • Professional Cookery (General or Patisserie and Confectionary) Level 3 Diploma
  • You will preferably have some experience of working in a professional kitchen environment
  • Applicants who require a Tier 4 Student Visa need to provide an IELTS 6 with minimum required component scores 5.5 in reading, writing, listening and speaking
  • Mature applicants, without the normal entry requirements, are encouraged to apply and will be accepted if there is evidence of their ability to succeed.

Additional entry requirements

  • specific experience
  • Selection is by interview and internal tests
  • If you do not have the above UCAS/GCSE requirements but you are a mature student, have appropriate experience, specific knowledge or industry-based qualifications, your application will be welcomed and still considered on case to case basis.

What you will study

You will study a range of modules that will give you the skills and knowledge you need to take creative ideas and products to the market. Modules in marketing, managing resources, finance, business and entrepreneurship to ensure your product will be saleable and financially viable. Students will also be able to develop their own interests as the course progresses, with these interests potentially forming the basis of your Year 3 Dissertation Research Project. This will provide you with a personalised pathway to focus your career interests.

  • MODULE INFORMATION

    Year 1

    Product Development, Creativity and Culinary Trends (30 Credits)

    This module will build on the food professional’s culinary ideas and innovations. Understanding chef’s creativity and how this can be understood and enhanced to improve the chef’s knowledge and skills to lead trends. Food provenance and ethical issues in food sourcing will also be studied.

    Introduction to nutrition (30 Credits)

    This module will develop a greater understanding of diet and nutrition within food production, cooking and sales which due to new Government legislation on allergies, food labeling and calories on menus, is having a major impact on the food industry. All food professionals, should have a deeper understanding of diet, nutrition and its effect on health to develop food products that will adder to current and future legislation.

    Managing finances (30 Credits)

    This module will develop the students’ knowledge and ability to use key financial skills required for business management. It will give students a detailed understanding of the part finance plays in survival and long-term growth of any business. Students will gain a detailed understanding of how financial information is used in the process of performance and decision making

    Marketing and E-commerce (30 Credits) 

    This module will introduce students to the foundational concepts of marketing principles and e-commerce solutions to develop an understanding and application of digital resources, social media and theoretical marketing strategies to enhance business activity in the promotion of products and services from the perspective of consumer, business and suppliers.

    Year 2

    Culinary health (30 Credits)

    Throughout history, food and drink have been ingested to aid people in attempt to fight and cure injuries and illnesses. This module will look at food, herbs, spices and drinks and their beneficial effects on certain illnesses and human conditions. Food is often given to patients in hospital to help with their recovery and other food is restricted of prohibited to reduce symptoms in other illnesses. The science of specific herbal treatments and claims of food with medicinal qualities will be researched and their benefits critically evaluated.

    Business Entrepreneurship (30 Credits)

    Businesses are having to adapt ever more quickly in the current dynamic business environment and businesses need entrepreneurial mind-sets at their heart to negotiate the highs and lows of industry. Never have so many organisations needed individuals who have that entrepreneurial mind-set, who can be creative, think differently and approach potential problems with fresh ideas and vision.

    The Business Entrepreneurship module looks at how to develop businesses from a practical perspective. Success comes not only from business knowledge but also from personal attitude. Students are actively encouraged to develop an entrepreneurial spirit and attitude throughout their degree programme.

    Food and Beverage Operations and Production Management (30 Credits)

    This module aims to build upon your previous experiential knowledge and practical application in the working environment and encourage the student to apply theories and mechanisms to manage departments within larger operations. This module which focuses on the business skills which chefs and executive chefs need to become active practitioners who can work efficiently and effectively in a competitive environment. The management of resources is a complex and demanding task requiring those entrusted with the responsibility to satisfy the customer through understanding their needs, and satisfying their demands, ensuring fit for purpose and financial viability. Sustainability and ethical issues are also critical in this area and these are also included in the module contents. The planning and application of kitchen design, functionality and purpose is a complex specialist skill, the food producer or practitioner must be aware of such demands prior to the commission of any architectural drawings or plans.

    Human resources (30 Credits)

    The module provides a broad introduction to the management of Human Resources in organisations and focuses on the aims, objectives and main HR functions in contemporary organisations and the ways that these are evolving. The module aims to demonstrate different approaches to delivering HR objectives and will explore the management of the employment relationship and the methods that can be used to demonstrate that the human resource function adds value for organisations.

  • ASSESMENT

    A wide variety of assessment methods are employed to develop both academic and professional skills. There is a balance of coursework assessment and examinations in this programme. Coursework will involve the use of essays, reports, presentations, computer- based projects, reflective and critical assignment, research activities and case studies. These will enable you to research and review a wide range of practices and apply your learning.  Examinations and Time-constrained assessments (TCA) are used to recognise end of module achievement, particularly where professional body accreditation is offered, and may involve unseen or open-book exercises.

    You will receive feedback on formal assessments undertaken by coursework. Feedback on examination performance is available upon request from the module leader. Feedback is intended to help you learn and you are encouraged to discuss it with your

    Module tutor. We aim to provide you with feedback within 15 working days from final submission. 

  • COST AND LOANS

    You can apply for a student loan for this course.

    Although we aim to minimise any additional costs to students over and above the course tuition fee, there will be some additional costs which students are expected to meet. 

    You will be required to cover the cost of:

    - Text books 

    - Travel to other sites - Where required

    - Library Fees and Fines - If you fail to return loaned items within the required time you will be responsible for the cost of any fees or fines applicable 

    - Printing and photocopying - Ypu will need to cover the cost of any printing or photocopying undertaken to support your learning 

    - Graduation ceremonies - It is free for you to attend the ceremony itself. Guest tickets and robe hire / photography are additional costs payable by you.

  • LEARNING AND TEACHING

    Lectures

    Student will attend class lecturers where they will learn and explore and evaluate theoretical concepts related to the culinary arts and business 

    Seminars

    Seminars will be used for practical application of theory and concepts.  Students will attend workshops and engage with both group and individual study.

    Practical sessions in the training kitchen

    Under the guidance of trained culinary tutors, students will undertake practical sessions including creative product development, product testing, nutritional analysis and product sampling.

    Research led assignments

    Students will be expected to conduct lines of enquiry that will require research of a range of culinary art and business related subjects for the development of critical thinking and analysis.

    Group work

    Students will enjoy communities of practice with tutors and peers in group work, to develop student’s collaborative skills to develop personal and interpersonal/team skills for future employment.  

    E-leaning through Blackboard

    Use of the VLE online resources will promote prior learning and online communities through discussion boards, wikis along with reflective learning via an e-log.  

    Science labs

    Students will work in labs to conduct scientific experiments to apply theory and underpin practical activities

  • CONTACT HOURS

    Delivery of most modules will typically consist of a 4 hours in total, with one hour interactive lecture and a two hours seminar/workshop, and one hour follow up tutorial per week.  There is also contact time allocated to provide students with further tutorial support outside of the classroom.

    Each module will involve 200 hours of work with 50 of these being contact time (lectures and seminars) and the rest self-directed study which includes preparation for and the production of assessments. Students will typically have around 12 contact hours per week with additional academic tutoring outside of these hours.

    Our classes are delivered in smaller groups, enabling students to learn and develop understanding using more formative assessments.

  • INDEPENDENT LEARNING AND OVERALL WORKLOAD

    Our teaching supports students in reaching their potential in the course. We recognise the diversity of learning styles and techniques they will use and offer a variety of means through which they can engage with the subject: lectures, seminars, discussions, presentations, visiting speakers, digital materials, coursework and tutorials.

    We offer timely feedback from tutors. We also value the learning from students’ experiences with other work and organisations and support their reflections on their academic and personal development. We encourage them to develop skills relevant to life and work as well as for academic study. Typically, teaching takes place in face to face mode and in on-line environments and is informed by student feedback.  

    Modules are split over two semesters with 60 credits studied on each semester, with the exception of modules that 40 credit bearing, such as some Work Based Learning Projects and Dissertations.  When not attending lectures, seminars, workshops or other timetabled sessions you will continue learning through self-study.  Typically, this involves reading journal articles and books, undertaking research in the library, working on projects, and preparing for coursework assignments/examinations, workshops and seminars.

    To enhance student learning your module tutor may direct you towards specific readings and/or activities to complete before class. 

    For each 20-credit module, your study time is about 10 hours a week.  On average, you should expect to study for 30 hours per week during term time.

  • INDUSTRY LINKS

    A University Centre has close links with the college’s hospitality department, which benefit from the Employers Advisory Board that has established partnerships with representatives from across the food and hospitality sector. This encourages employer engagement as the Board engages in discussion about technical content of the curriculum and the development of wider employability skills, the provision of work placement opportunities, guest speakers, live case studies, and workplace visits.

    Student undertaking a Work Based Learning module, benefit form employer engagement in the development of their work promote future employability.

  • ACADEMIC INPUT

    Details about the general level of experience or status of the staff involved in delivering the different elements of the course; this would include general information about the experience or status of the staff involved in delivering the course, for example professor, senior lecturer or postgraduate student. 

    Our faculty staff have a wide range of industry and academic experience and deliver the vast majority of lectures and seminars.  We recognise the importance of continuing professional development and the accreditation of awards relating to the HE Sector, such as HEA recognition. 

  • PROGRESSION

    On successful completion of this course students may consider going on to study Masters in Culinary Arts or Hospitality or General Management. Graduates can apply for progression onto a Hospitality based Master’s Degree at Buckinghamshire New University. 

    The degree is designed to help students find the right career. 97% of our students are in work within six months of completion of their studies. 

    Students will have access to leading hospitality advisors working in various sectors of the hospitality industry, including 5 star hotels, restaurants, contract caterers and members of organisations including the Craft Guild of Chefs and Royal Academy of Culinary Arts. These industry leaders will ensure the graduates have the skills, knowledge and behaviours to meet the industry needs.

 

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