TOURISM, HOSPITALITY & EVENTS MANAGEMENT WITH SPECIALISMS - CULINARY ARTS Level 5 Foundation Degree

Level 5
Higher Education
Newry Campus
Ulster University (Subject to Revalidation)

Overview

Subject to Revalidation

The Hospitality, Tourism & Events with Specialisms - Culinary Arts Foundation Degree is an immersive program designed to provide students with a comprehensive understanding of the hospitality and tourism industry, with a specific focus on culinary arts. This degree course offers students the opportunity to develop specialised knowledge and skills in culinary arts, preparing them for exciting careers in the culinary industry within the broader context of hospitality and tourism.

This course is aimed at the chef with experience, to further enhance their practical skills and keep pace with culinary trends and developments in areas such as catering technology and supervisory management skills.

The programme provides students with the opportunity to specialise in culinary arts while also gaining a broader understanding of the hospitality and tourism industry. Students will develop a strong foundation in culinary arts, including practical culinary skills, food preparation and presentation techniques, and an understanding of flavour profiles and culinary traditions from around the world. They will also explore topics such as customer service, hospitality operations, tourism marketing, sustainable practices, and the impact of technology on the industry.

Typically, weekly contact hours are scheduled for a minimum of 8 hours per week per semester over 2.5 years. During semester 3 of each year, students will be required to complete a work placement for a minimum of 160 hours.

Please note this programme is currently under review and some content may be subject to change.

The over-riding consideration in admitting applicants to this course, is evidence that the learner is likely to be able to complete the course satisfactorily.

Attendance at Individual or Group Pre-Entry Advice Sessions (IPEAS and GPEAS) may be required. These interviews may take place either on campus, via telephone or video call (Microsoft teams) and will play an important role in place allocation.

Applicants must be at least 18 years of age on or before 1st July 2024.

Applicants must have attained a minimum of 64 UCAS points for entry to the full-time route, achieved through the completion of A Levels, National Awards, Access or other alternative approved level 3 qualifications. For the part-time route, applicants should have achieved 56 UCAS points for entry.
Applicants must have attained at least 15 points at Level 2 or above (e.g. GCSE) or have alternative approved qualifications. In addition, applicants must provide evidence of competence in written and spoken English Language. For entry to this programme, applicants should have attained a C grade in GCSE English language and a C grade in GCSE Maths (or equivalent).
Applicants who do not meet the criteria outlined above but have evidence of substantial knowledge or relevant industrial experience and skills, which has not been formally assessed, should refer to the College’s Accreditation of Prior Experience and Learning (APEL) Policy.

Please note that applicants progressing to higher education courses at Level 4 and above in the College or UK Universities may require a specific GCSE/ A-Level profile. In some cases, the Essential Skills in Literacy and Numeracy may not be a suitable alternative to a GCSE. It is the responsibility of the applicant to check each University’s progression requirements before enrolling on a course at the College.

Please note that for Ulster University qualifications, the general entry requirements for Ulster University must also be met in addition to those listed below.

Modules

Introduction to Hospitality, Tourism & Events
Patisserie
Events Operations
Modern and Classical Gastronomy
Introduction to Work Based Learning
Marketing and Entrepreneurship
Product Development and Innovation
Management in Action
Managing Financial Performance
People Management
Work Based Learning in Practice

Students will be assessed by a combination of methods, including practical and written examinations, class tests, coursework, seminars and presentations.

Where the exam/awarding body fee is listed as TBC in the full fee breakdown, the information has not yet been released by our partner awarding bodies for 24/25. This fee will be updated as soon as it becomes available.

Fees displayed for each course represent fees to be charged for year 1 of each programme. Please note that fees may increase in year 2 or 3 of the course. Read more in our Fees Policy at https://www.src.ac.uk/about-us...

Field Trips: Students will be required to attend and participate in approximately 3 field trips throughout the duration of the programme, to enhance their learning experience and to provide them with an insight to progression opportunities for employment and higher education. Each trip will incur an estimated cost of £10 for travel which you will be expected to pay 3 weeks prior to the trip taking place.

Uniform: a chef's uniform is required to be worn for all practical kitchen-based classes. This can be purchased through the college, or alternatively you may have this already from your place of work.

On successful completion of this course students may progress onto Ulster University's BSc Hons Culinary Arts Management Year 2 or with summer bridging, students may progress onto the final year, provided they meet the University’s entry conditions.

The The Hospitality, Tourism & Events with Specialisms - Culinary Arts Foundation Degree provides a pathway for students to pursue various career paths in the culinary and hospitality industry. Upon successful completion of the programme, graduates will be well-prepared for roles such as sous chef, culinary manager, menu planner, food and beverage manager, or culinary entrepreneur. They may find employment in restaurants, hotels, resorts, catering companies, event management firms, or pursue entrepreneurial ventures in the culinary industry.