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Hospitality & Food Manufacturing

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


Ulster University Foundation Degree Hospitality & Tourism with Specialisms - Culinary Arts



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Level
Level 5
Mode of Study
Part Time
Course Type
Higher Education
Location
Newry Campus

OVERVIEW

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.

Typically, weekly contact hours are scheduled for a minimum of 8 hours per week per semester over 2.5 years. There are 3 semesters in Year 1 and Year 2 and one semester in Year 3.  

Student workload includes 2 assessments (a combination of coursework and/or examination) per module. The Work Based Learning module provides students with an opportunity to focus on an area requiring improvement in their workplace.

This programme has been successfully delivered since 2009 by a dedicated and highly experienced team of lecturers and support staff.

ENTRY REQUIREMENTS

  • Applicants must be at least 18 years of age on or before 1st July in the year of proposed entry to the course.

  • Applicants should have obtained a minimum of 64-72 UCAS points achieved through the completion of A-Levels, National Awards, Access or other alternative approved level 3 qualifications.

  • Applicants should have attained at least 15 points at Level 2 or above (e.g. GCSE) or have alternative approved qualifications. This must include GCSE English Language Grade C or Essential Skills Communication Level 2 and GCSE Mathematics Grade C or Essential Skills Numeracy Level 2.

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 certified should refer to the College’s Accreditation of Prior Experience and Learning (APEL) Policy at https://www.src.ac.uk/the-college/policies. Applicants who wish to enter the programme via the College APEL process will be provided with support and guidance on completing an APEL claim. 

Please Note: The entrance criteria above may change subject to awarding body regulations. The College reserves the right to enhance the entrance requirements beyond the minimum 64-72 UCAS points where demand exceeds the number of available places. 

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. The list of acceptable qualifications for equivalency to English and mathematics for Ulster University is available from the following link: https://www.ulster.ac.uk/apply/entrance-requirements#eng. It is the responsibility of the applicant to check each University’s progression requirements before enrolling on a course at the College.

MODULES

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

DURATION

3 Years

ACCREDITED BY

This Course is accredited by Ulster University.

TERMS AND CONDITIONS

Click here to view our terms and conditions

OTHER FEES

Field Trips: You will be required to attend and participate in approximately 3 field trips throughout the duration of the programme, to enhance your learning experience and to provide you with an insight to progression opportunities of 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. An annual estimated fee of £35 will be required to cover materials, which is paid during enrolment. 

Uniform: If you do not have a work uniform, the following are required: black trousers £20, black non-slip safety shoes £19, shirt/blouse £12, waistcoat £20 and tie £10. Approximate total uniform cost, which should be made payable on commencement of the course is £81 (subject to change).

PROGRESSION

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

Alternatively you may have the opportunity to gain employment within the industry in a wide range of positions such as an Executive Chef Manager, consultative work, product development, education and training.

Please note: It is the responsibility of the applicant to check each university’s admission and progression requirements before enrolling on a course at the College.

HOW TO APPLY

All Higher Education courses starting in September 2022 are open for applications. Please click on the 'Apply Now' button above to begin your application. 

If you require any assistance with your application you can call us on 0300 123 1223.

CONTACT

Caroline Chambers 

This email address is being protected from spambots. You need JavaScript enabled to view it. 

This email address is being protected from spambots. You need JavaScript enabled to view it. 

028 3025 9683


IMPORTANT COURSE & DELIVERY STATEMENT

In light of the continuing Covid-19 situation, Southern Regional College may have to amend the delivery methods for a number of courses for the new academic year, or should the need arise effect a temporary College closure. This may also lead to restrictions when accessing student services. Please be assured that the safety of our students is paramount and as such we will be implementing a range of measures in line with government advice and protocols. We will make all appropriate and reasonable adjustments to maintain the ongoing quality of teaching and learning and our support services.

In accordance with the Consumer Rights Act 2015, you will be notified of any such changes, the reasons for the changes and any options available to you to avoid such changes having an adverse impact on your future career. All higher education students and applicants should refer to the Consumer Protection page.


FEES POLICY

Information about our fees policy including details on registration and reduced fees as well as refunds can be found HERE

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  • Course Code
    P0087ND
  • Start Date
    13/09/2022
  • Day and Time
    Tues
    09:15
  • Weeks
    43
  • Fees
    £780.00 (Course - Each Year)
    £TBC (Exam)
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