Business, Accounting & Management
FdA Culinary Arts and Management
- Day release
- Minimum 2 years
- Enrolment date: end of August (the course starts in September)
- Admission enquiries: Middlesbrough College 01642 296600
- Fee for UK/EU students
(from Sept 2016 entry):
£3,950 (120 credits)
More details about our fees
- E: firstname.lastname@example.org
This is an award of Teesside University delivered in partnership with Middlesbrough College (call 01642 296600). The course runs at the College.
This course is ideal if you want to develop a career in kitchen management and gain a work-related qualification. It is also relevant if you have already got experience in kitchen management and want to develop your skills. A good level of practical kitchen skill is required in order to gain maximum benefit from this programme.
Key Information Set
What is KIS?
College KIS data
What you study
You will gain a combination of management, educational, technical and practical skills. You can be entered for City and Guilds Level 3 practical qualifications.
How you learn
Practical demonstrations are given in a training kitchen and you will prepare dishes and record evidence in your portfolio. Theory lessons are delivered through a variety of methods including interactive presentations, lectures, group discussion and case studies. Self-study gives you the opportunity to cover a wider range of learning.
How you are assessed
Assessment is through a variety of methods. Practical work is assessed through a portfolio of evidence which includes observation, diary entries, underpinning knowledge questions and photographs of dishes produced. Theory subjects are assessed primarily through written assignments and reports.
You can greatly enhance your career prospects in the field of kitchen management. Also, if you are successful, you may progress to the BA (Hons) Hospitality Management by studying top-up modules.
- Business, Accounting & Management
More information and courses in Business, Accounting & Management
Stage 1 core modules
- Financial Management
- Food and Beverage Operations
- Food Hygiene and Health and Safety
- Kitchen Management and Practice
- Self-analysis and Career Development
Stage 2 core modules
- Company Work Experience
- Entrepreneurial Skills
- Human Resources
- Management of Patisserie and Confectionery
Modules offered may vary.