Course Information


Foundation Degree in the Professional Practice of Culinary Arts

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: 2600
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: 1000
Places Available: 10
Course Coordinator: Sarah.Cox@swc.ac.uk

Full-Time
Campus: Enniskillen
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: 2600
Places Available: 10
Course Coordinator: Sarah.Cox@swc.ac.uk

Part-Time
Campus: Enniskillen
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: 1000
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. *The fees quoted are payable for each year.

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
  • The Profitable Menu
  • The Compliant Kitchen
  • Kitchen Wellbeing and Professional Growth
  • The Big Event
  • Year 2 Modules
  • Work Based Learning and Research Project
  • Ethical Kitchen Leadership
  • Sustainability – Land and Sea
  • Food and Society – Changes and Effects
  • The Innovative Chef
  • (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) Top-Up in the Professional Practice of Culinary Arts (subject to validation).

    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 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 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.

    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.