Coleg Llandrillo, Coleg Menai, Coleg Meirion-Dwyfor and Busnes@LlandrilloMenai logosColeg Llandrillo, Coleg Menai, Coleg Meirion-Dwyfor and Busnes@LlandrilloMenai logos

Foundation Degree (FdA) Culinary Arts

Key Details

  • Available at:
  • Study Mode:
    Part-time, Full-time
  • Course Length:

    Full-time: 2 years OR Part-time: 4 years. Also available on a modular basis.

  • UCAS Codes:
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Foundation Degree (FdA) Culinary Arts

Degrees (Higher Education)

Part Time

If you are applying to study part-time you can apply directly to the campus of your choice.


Full Time

There are two ways to apply to study for a full-time higher education course - either through UCAS or directly to the college.

Applying through UCAS:
You should apply through UCAS if you are currently studying for A Levels, a vocational Level 3 course (i.e. BTEC) or an Access to Higher Education qualification, or if you wish to apply to more than one higher education provider.

Applying to College:
If you only want to study at the college, or if you already have the qualifications/experience to meet the requirements for your course, you should apply directly to the campus of your choice.


Course Description

Under development for course re-validation and approval for September 2024, content and modules may change.

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.

Modules include:

Year 1 (Level 4)

  • Food Safety
  • Food and Drink Photography
  • Food and Beverage Operations
  • International Cuisine
  • Revenue and Cost Control
  • Coffee Culture in Today’s Society
  • Wines, Beers and the Culinary World

Year 2 (Level 5)

  • Culinary Enterprise and Small Business Development
  • New Product Development
  • Anthropology of Food
  • Contemporary Gastronomy
  • Food, Nutrition and Diet
  • Food and Beverage Management

Additional information

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

Entry Criteria

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
  • GCSE in Mathematics/Numeracy, grade C/4 or above (or Key/Essential Skill equivalent)
  • For applicants without these qualifications, evidence of numeracy skills at a suitable level to meet the demands of the programme successfully, will need to be demonstrated

Language requirements:

  • GCSE in Welsh or English as first language, grade C/4 or above

All places are subject to satisfactory interview.

If your qualifications do not meet the entry requirements listed above, we would still encourage you to apply for the course you're interested in, as many of our courses will consider learners based on their previous work and skills experience rather than their qualifications.


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)

Students are responsible for organising their own work experience if it is a requirement on their programme, and they will be supported by the course team.


Visit our course fees page for information on full and part-time degree course fees.

Financial Support

Visit our financial support page for information on the range of support available.

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:

  • Chef whites and culinary equipment such as chef knives, digital scales, etc. (budget approximately £100 for this)
  • Study visits (budget approximately £150 for this)
  • Additional qualifications are available such as BIIAB Award for Personal License Holders, Award in Food Safety - typical cost is £60 to £80 per qualification
  • Membership to the Institute of Hospitality is currently free

Start date



For specific course enquiries, please contact:

Michael Garner (Programme Leader):

Jo Reid (Administration):

For general enquiries about our degrees, please contact:


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.

Campus 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

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 and product as a whole, and food and beverage provision specifically, influence and impact on local, national and international society and economies. (Essay 50%, Essay 50%)

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%)

Other details

Course type: Degrees (Higher Education)

Level: 4+5

Programme Area:

  • International
  • Hospitality and Catering

Awarding Body: Bangor University



Hospitality and Catering

Learn more about this area and see our course level guide:

Hospitality and Catering

Chef cooking in a kitchen

Awarding Body


Full-Time course

Part-Time course