Culinary Arts - Professional Practice of Culinary Arts
Students will follow a vocational pathway in culinary practical skills, industrial visits, food tourism destinations, exhibitions and conferences, as well as theoretical exploration of the current trends and challenges of this industry. The overall programme is designed to be directly applicable to working practices and enhance continuous professional development.
| Award Name | Degree - Foundation at UK Level 5 |
|---|---|
| NFQ Classification | |
| Awarding Body | Open University |
| NFQ Level |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Degree - Foundation at UK Level 5 | Open University |
Duration
2 years full-time.
Entry Requirements
Applicants must have reached the age of 18 years on admission. Successful applicants must have normally reached their 18th birthday by 31 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. (SWC can provide guidance and support to potential students relating to the achievement of the required Literacy and Numeracy prior to entry) 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 in 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 of 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 programme alongside the academic skills induction provision.
Careers / Further progression
Progression Opportunities
On completion of this Foundation Degree, students will be eligible to apply for and continue their studies on the Open University BA (Hons) Top-Up in the Professional Practice of Culinary Arts (subject to validation).
Further information
Start Date: 09/09/2024.
Dungannon Campus
Enniskillen Campus
2024/25 Fees: Full-time tuition fees £2,700 (payable for each year).
Yes
How To Apply
Applications are now open for all full-time courses starting in September 2024.
To apply for a course you must apply directly online (see "Application Weblink").
Remember, places are limited on courses, so apply now to avoid disappointment.
Overview
This course throws open the kitchen door and explores the principles and practices of a modern 21st century kitchen environment. You will be taken on a journey which will define your career options and open up the full scope of the world of culinary arts and what it has to offer. It will also prepare you for, or support you in, a leadership role. The course content will give practical skills and techniques while broadening the learner's knowledge and understanding of what it is to work in a modern ethical kitchen environment. The programme is supported by outstanding physical resources supplemented with sector leading digital capability.
Course Content
This course consists of 11 core modules: Full-time, 6 modules in first year and 5 modules in second year. Part-time 11 modules delivered over three years. which will provide students with the knowledge and skills needed to effectively lead a kitchen team in the catering industry. There is also a strong focus on industry knowledge and trends directly related to work-based learning.
Year 1:
Advanced Kitchen and Larder
Advanced Patisserie and Confectionary
The Profitable Menu
The Compliant Kitchen
Kitchen Wellbeing and Professional Growth
The Big Event
Year 2:
Work Based Learning and Research Project
Ethical Kitchen Leadership
Sustainability – Land and Sea
Food and Society – Changes and Effects
The Innovative Chef
A variety of assessment methods will be used including observed practical assessments, reports, presentations, exams, case studies, show case events and much more.
Course Coordinators
Dungannon
Darren.Pitts@swc.ac.uk
Enniskillen
Sarah.Cox@swc.ac.uk