Is this course right for me?

Would you like to pursue an exciting career in culinary arts? Are you already working in the sector, looking to enhance your skills, your prospects or your business? This specialist programme provides you with expertise, a recognised qualification and the opportunity to enter organisations of culinary and gastronomic innovation.

The course is suitable if you are progressing from a Level 3 Hospitality course, or if you have managerial or supervisory experience. You can study full-time, or you can study part-time and continue working. The course also enables continuous professional development through the provision of individual modules.

Additional information

More detailed information on Modules is to be found in the ‘Additional Campus/Course Information’ section.


Visit the Financial Support and Finance page for more information.

More detailed information on other costs associated with your course and work placements/work experience (if applicable) will be outlined in the programme validation document and explained to you at your interview.

Additional Costs 

Additional costs may be associated with the following: 

  • external visits such as to museums or exhibitions

Start date


Entry requirements:

Academic Requirements:

  • A minimum of 48 UCAS tariff points, normally gaining a pass in at least one relevant A2 subject; or a BTEC National Certificate or above, or an AVCE, GNVQ, National Certificate/Diploma, International Baccalaureate, Welsh Baccalaureate, in a relevant subject; or a Pass in approved ACCESS; or NVQ level 3. 
  • Equivalent international qualifications are acceptable. 
  • Entry onto Level 5 will be considered on an individual basis 

Language requirements:

  • Good proficiency in Welsh/English, with equivalent GCSE grade C or above
  • Any degrees, diplomas or certificates eligible above should have been taught and assessed in Welsh/English
  • For overseas applicants, for entry onto Level 4: IELTS 5.5 or higher (with no element less than 5.0)
  • For overseas applicants, for entry onto Levels 5: IELTS 6.0 or higher (with no sub-part less than 5.5).

All places are subject to satisfactory interview.


The course is delivered through a blend of the following:

  • Lectures 
  • Workshops and practical work 
  • Tutorials 
  • Employment based modules 
  • Guest speakers 
  • Student centred learning 
  • Virtual learning environment (MOODLE)


The course is assessed through a blend of the following:

  • Individual portfolios 
  • Essays 
  • Reports 
  • Case studies 
  • Presentations 
  • Practical assessments 
  • Time-constrained assessments. 
  • Group reports 
  • Reflective journals


Where relevant, assessments will be marked and returned to students with constructive and developmental feedback. Effective feedback combines information which enables students to understand the strengths and limitations of their past performance, and information which enables them to recognise how future performance can be improved. Students will be provided with feedback in a timely manner and this feedback will justify how the grade has been awarded. Students will have the opportunity to reflect on the feedback given and identify their strengths, things they found challenging and areas for development that they will feed forward to their next assessment. Feedback will include linking evidence to assessment criteria to demonstrate how the student will have met the learning outcomes.


This course can lead to employment in a range of organisations as well as opportunities for further study. Many students proceed onto Level 6 at Coleg Llandrillo and complete the BA (Hons) degree in Culinary Arts (validated and awarded by Bangor University).

Other graduates may start new careers in the culinary arts industries or gain additional responsibilities and increased status within their existing organisations.

Culinary Arts practitioners operate within hotels, restaurants, themed pubs, conference venues, exhibition facilities, corporate and sports centres, catering businesses and many other forms culinary or hospitality contexts.

Additional campus/course information:

  • Rhos-on-Sea

    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

    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.