This Foundation Degree furthers your understanding of culinary arts, giving you a broad, academic knowledge and the capability to apply it practically in the workplace. The course is designed to develop your abilities and prepare you for employment in culinary arts industries.
During the course, you will develop an overall understanding of culinary arts industries, the principles of culinary practice and the way in which those principles have developed. You will also be provided with opportunities for specialist study to suit your individual goals.
As well as gaining knowledge of the culinary industries, you will develop skills of enquiry and problem solving, and you will learn to apply these in the workplace. As you develop, the course helps to equip you for the responsibilities of a management role in the culinary sector.
Guest speakers are used extensively throughout this programme, and their input provides valuable insights into the practical or ‘real world' aspects of culinary arts. You will be able to benefit from the specialist expertise of these guest speakers and you will also get an idea of what opportunities exist in the culinary sector.
There will be flexibility of subject areas for students wanting to study over three years. The course consists of the following modules:
Year 1 (Level 4)
Food and Beverage Operations: This module looks at the diversity of food and beverage operations in hospitality. You will learn about the techniques involved in and how they contribute to profitability.
Revenue and Cost Control in Culinary Arts: This module aims to introduce essential aspects of revenue and cost control used in the day to day operations of hospitality food and beverage outlets, including the importance of dish and liquor costing, portion and stock control. In addition, sales analysis and budget data will be interpreted and reported upon to enable the control of revenue and costs to improve profitability.
World Cuisine: This module improves your knowledge of the origins and characteristics of world cuisine. You will discuss specialised equipment and produce, and you will have the opportunity to produce authentic dishes.
Skills for Speciality Products: This module focuses on speciality products and equipment in a culinary context. You will discuss the availability of specialist items and the emergence of new products.
Food and Drink Photography: The module aims to develop the student’s capacity to employ professional practice in food photography through the effective use of studio space and a range of equipment. It will enable students to apply a range of lighting techniques in relation to food photography, use sets and backgrounds in relation to different types of food and reflect upon the processes involved in creating effective food photographs. In addition, students will gain an understanding of composition and styling as a design concept in relation to food and drink photography.
Food Safety: This module will combine the Chartered Institute for Environmental Health (CIEH) Level 3 Award in Supervising Food Safety in Catering with an understanding of how it applies to a range of food-related settings. In line with the National Occupational Standards reflecting sector-specific needs, this module will provided a thorough understanding of food safety procedures emphasising the importance of monitoring staff and controls. The module will equip learners with the knowledge to communicate safe standards and procedures confidently ensuring that safe food is served at all times and that due diligence is taken.
Year 2 (Level 5)
Contemporary Gastronomy: This encourages a wider appreciation of contemporary gastronomy, examining postmodern trends and emerging technologies. You will speculate on future changes and you will explore food and wine pairings.
Food and Beverage Management: This looks at how the provision of food and beverages is managed. You will plan and execute a themed experience and reflect on your success.
Food in a Global Society: This module examines the varying diets in a global society, suggesting socio-economic, religious and ethical influences. You will be able to use a variety of culinary techniques to produce dishes for a range of cultures and social groups.
Nutrition and Diet: This module focuses on the nutrients associated with a balanced diet. You will be able to review a range of menus and examine their nutritional value.
New Product Development: The module aims to enable students to understand and apply the process of new product development within the food industry.
The course also includes the following modules:
Employability-based Learning 1 - Applying Theory in Practice: You will carry out a number of employment-related tasks, negotiated jointly with employers/industry representatives and Grŵp-based staff.
Employability-based Learning 2 - Professional Reflection and Personal Development: This module aims to provide you with the opportunity to analyse the value of your learning within vocational and work-specific contexts. In so doing, it will require you to reflect upon your learning experience in terms of how it has enhanced your academic and vocational knowledge and skills, self-esteem and current and future employability.
Research Methods and Study Skills (1): This module develops the skills of academic writing, and research. You will also learn about referencing and online resources.
Research Methods (2): This further develops your academic skills and applies them to your particular subject.