Course Information


Foundation Degree in the Professional Practice and Management of Culinary Arts [Subject to Validation]

The Open University
Sessions

Below are the sessions that are available for this course.

Full-Time
Campus: Dungannon
Week Starting: 13 September 2021
Day: Subject to Timetable
Duration: 2 Year(s)
Number of Weeks: 30
Hours per Week: 18
Total Hours: 540
Fee: 4530
Places Available: 10
Course Coordinator: Sarah.Cox@swc.ac.uk

Part-Time
Campus: Dungannon
Week Starting: 13 September 2021
Day: Subject to Timetable
Duration: 3 Year(s)
Number of Weeks: 30
Hours per Week: 7
Total Hours: 210
Fee: 3000
Places Available: 10
Course Coordinator: Sarah.Cox@swc.ac.uk

Description

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 better define your career options of the depth and scope of what the world of culinary arts 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.

Additional Information

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.

Terms & Conditions

Students are required to:

  • Comply with College Policies and procedures, rules and regulations (available in your Student Diary/Higher Education Handbook, on-line: www.swc.ac.uk and on the College VLE)
  • Submit all coursework and assessments by specified dates, coursework submitted without consent after the deadline shall not normally be accepted
  • Pass all modules in each year of study in order to proceed to the next year of the programme
  • *The minimum overall pass mark of 40% is required to be achieved in all modules.

  • Course Content

    This course consists of 11 core modules (6 in Year 1 and 5 in Year 2), (part time 11 core modules delivered over 3 years) which will provide students with the knowledge and skills needed to effectively lead a kitchen team in the catering industry. There is a strong focus on industry knowledge and trends directly related to work-based learning.

    Core Modules

    Proposed mandatory modules (subject to validation): Year 1 Modules

  • Advanced Kitchen and Larder
  • Advanced Patisserie and Confectionary
  • Theory of Menu Design and Business Concepts
  • Kitchen Compliance
  • Personal Development and Professional Growth Skills
  • The Big Event: Showcase Project
  • Year 2 Modules
  • Work Based Learning and Research Project
  • Ethics and Leadership in the Modern Kitchen
  • Sustainability – Land and Sea
  • Food and Society – Effects and Challenges
  • Culinary Entrepreneurship: Dragon's Den
  • (Part time course - modules are spread out over 3 years)

    Optional Modules

    N/A

    Assessment Method

    A variety of assessment methods will be used including observed practical assessments, reports, presentations, exams, case studies, show case events and much more.

    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 in the Professional Practice and Management of Culinary Arts (subject to validation)

    Entry Requirements

    Students should be at least 18 years of age and have achieved a minimum of a Level 3 qualification in Kitchen and Larder and/or Patisserie & Confectionary. In addition, students should have GCSE English and Maths at Grade C or Essential Skills Level 2 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 successful interview will also be used to determine suitability for the programme It is also expected that you are working in, or have access to, a work placement in the catering industry. For admission to this course the following qualifications are also accepted.

  • Two A ‘levels (grades A-E) and three passes at GCSE (Grades A-C/4-9)
  • BTEC National Qualifications Awarded by Pearson
  • Cambridge International Pre-U Diploma
  • Relevant Level 3 National Vocational Qualifications with Substantive Experiential Learning
  • European, International or Welsh Baccalaureate
  • Higher or Advances Highers of the Scottish Qualification Authority
  • Irish Leaving Certificate with a combination of Ordinary and Higher levels
  • Successful completion of an access course or relevant foundation Course
  • A relevant BTEC Higher National Certificate Awarded by Pearson
  • Students 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 for the College Recognition of Prior Learning (RPL) procedure.

    International Student Entry Requirements

    International students must meet the general entrance requirements for admission to any College First Degree, Foundation Degree or Higher National Diploma. English language requirements for international applicants is Academic IELTS 6.0 with no band score less than 5.5. Trinity ISE – Pass at Level 3 also meets this requirement for Tier 4 visa purposes