Course description
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.
Unit information
For every 10 credits, students should engage with around 100 notional hours of learning. This will be approximately 30% direct learning contact and 70% independent student learning.
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)
Research and Study Skills (10 credits, compulsory)
This module aims to develop the study skills of the learners, enabling the production of sound academic writing and introducing the concept of critical thought. It will enable students to develop skills in academic research, writing and reflection. (Portfolio 100%)
Employer Based Learning 1: Applying Theory in Practice (20 credits, compulsory)
This module will allow learners to experience and learn from practical elements carried out in a realistic working environment and mapped against both national occupational and institutional standards, where they will observe and take an active role in the various aspects of food and beverage provision. (Portfolio 40%, Reflection 30%, Practical 30%)
Food Safety (20 credits, compulsory)
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 HACCP implementation. (Essay 30%, HACCP Plan 40%, Informal Report 30%)
Food and Drink Photography (10 credits, compulsory)
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. (Portfolio 60%, Reflection 40%)
Food and Beverage Operations (10 credit, compulsory)
This module will investigate the differing aspects of this facet of the industry from an operational perspective and will incorporate a number of themes that show how the hospitality industry as a whole, and food and beverage provision specifically, influence and impact on local, national and international society and economies. (Portfolio 100%)
International Cuisine (20 credits, compulsory)
This module aims to develop the student’s knowledge of international cuisine by exploring the culinary characteristics of world regions. As the attributes of prominent world cuisines are explored, traditional dishes, specialist equipment and commodities will be investigated. (Practical 30%, Essay 40%, Dish Analysis 30%)
Revenue and Cost Control (10 credits, compulsory)
This module will look into the importance of revenue, costings and financial analysis within the culinary arts contexts and the importance of practical use of accounting methods and techniques within the context of the hospitality/culinary industry. (Portfolio 50%, Exam/Test 50%)
Coffee Culture in Today’s Society (10 credits, compulsory)
The module will investigate how independent cafe/coffee houses are becoming more popular and growing in trend against coffee shop chains. The module will also explore the industry from bean to cup including concepts such as fairtrade and the products that are available to the customer. In addition, students will develop a signature coffee beverage with the practical skills learned and reflect on the creative process. (Practical 20%, Essay 60%, Portfolio 20%)
Wines, Beers and the Culinary World (10 credits, compulsory)
This module will consider the history of the production of wine and beer and their place in society with a particular emphasis on the culinary world. Wine and food matching will be explored along with the more contemporary beer and food matching. (Presentation 50%, Exam/Test 50%)
YEAR 2 – Level 5
Research Methods (20 credits, compulsory)
The module aims to enable students to apply a range of research skills appropriate to the study of hospitality and culinary arts both in general and as applied to specific contexts. It will require students to demonstrate enhanced skills in academic writing and information research and to apply a range of valid research methodologies and instruments. (Research Proposal 100%)
Employer Based Learning 2: Research in Action at Work (20 credits, compulsory)
This module aims to provide learners with the opportunity to analyse the value of their learning within vocational and work-specific contexts and build on the soft workplace skills and knowledge needed to successfully operate within a culinary and hospitality business environment. (Reflection 50%, Development Plan 50%)
Culinary Enterprise and Small Business Development (10 credits, compulsory)
This module seeks to provide students with an understanding of the creative, business and personal processes, choices and challenges to be faced by entrepreneurs and managers when starting a new culinary enterprise or developing an existing business. It will focus upon the various aspects of managing an enterprise, introducing subject areas which influence both the short and long term decision making process of an entrepreneur or manager. (Presentation 50%, Business Proposal 50%)
New Product Development (10 credits, compulsory)
The module aims to give students an understanding of and apply the process to new product development within the food industry. It will require students to identify, through market research, a potential market for a new product, to design and produce a new product and to reflect upon the creative processes involved. (Presentation 60%, Reflection 40%)
Anthropology of Food (20 credits, compulsory)
This module looks at influences of food choice including socio-economic, religious, geographic, diaspora populations and political stimulus. Historical and cultural passages of food from the old worlds and the new, from the early modern period to the present day, will also be explored. (Practical 20%, Essay 50%, Dish Analysis 30%)
Contemporary Gastronomy (20 credits, compulsory)
This module aims to investigate the practice of gastronomy from a contemporary perspective. An opportunity to trial and experiment with modernist techniques in a practical setting will provide a focus for exploring the scientific approach employed by culinary pioneers. Iconic chefs influential to contemporary gastronomy will be determined, with menu styles appraised. (Practical 20%, Essay 40%, Reflection 30%)
Food, Nutrition and Diet (10 credits, compulsory)
This module aims to introduce students to the key principles of human nutrition, providing a wider appreciation of the complex role food plays in health promotion and disease prevention. While investigating the function of macro and micronutrients and the concept of a balanced diet, the physiological effects of deficiency and toxicity will be recognised. (Essay 100%)
Food and Beverage Management (20 credits, compulsory)
This module aims to build on previous learning and practical experiences gained in Food and Beverage Operations. The module will equip learners with the knowledge and organisational abilities needed to arrange, coordinate, run and evaluate a food and beverage event, while taking into account the many diverse elements required to successfully manage such an event. (Practical 40%, Essay 30%, Report 30%)