Business, Accounting & Management
FdA Culinary Arts and Management
- Day and evening attendance
- 2 years
- Enrolment date: September
- Admission enquiries: Middlesbrough College 01642 296600
- Fee for UK/EU students
(from Sept 2017 entry):
£3,960 (120 credits)
More details about our fees
- E: email@example.com
If you already work in the industry, if you’re passionate about food or if you’re keen to enter this fast paced and exciting sector, this programme is for you. You develop your practical and theoretical knowledge and prepare yourself to succeed in this dynamic environment.
This is an award of Teesside University delivered in partnership with Middlesbrough College (call 01642 296600). The course runs at the College.
This two year vocational course combines real world learning in the workplace with theoretical study. You can convert to an honours degree following one additional year of study.
Throughout the course you have access to industry-standard, commercial kitchens, where you work with professional chefs to perfect your culinary technique through a series of live commercial events. You also investigate and work with local businesses to expand and apply your knowledge of the sector and to showcase your skills to potential employers.
Your practical sessions are supported by guest speakers and industrial visits to key local and national organisations to help you understand the infrastructure of the industry.
You develop knowledge and understanding required to succeed academically at this level. This practical and academic combination of study provides a platform to develop your future career and academic goals.
Key Information Set
What is KIS?
College KIS data
What you study
You 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
Teaching includes lectures, seminars, tutorials and guest speakers. You are taught by a team of dedicated staff with a range of expertise. Links with businesses are used to provide a strong practical base to the course. Practical demonstrations are given in a training kitchen and you prepare dishes and build an evidence based portfolio.
You are expected to commit approximately 15 hours a week to independent study in preparation for teaching sessions and assessments.
How you are assessed
Assessment on the course is through coursework designed to provide you with an opportunity to demonstrate your ability to meet the learning outcomes of the programme. To support you, a variety of assessment methods are used to enhance the experience as well as to help you develop key transferrable skills.
If you are a part-time student, you are supported to complete work based projects in your workplace.
You gain employability and professional skills and knowledge on the course through individual projects, online activities and visits.
On successful completion of the award, you are well placed to apply for positions as chef, sous chef, pastry chef and head chef.
The Work Environment and Self Analysis module gives you a focus on key academic and personal and professional skills development activities providing you with the opportunity to explore your own individual strengths and areas for development in the context of the work environment. In addition, you are supported to carry out a detailed investigation into your chosen business to help you understand the range of employment opportunities available.
Level 5 modules build on your understanding developed at Level 4 to expand your knowledge of economics and finance and gain a deeper understanding of the application of these principles.
The Industry Related Project builds on the contacts and understanding you develop at Level 4, giving you the opportunity to engage with business, applying your skills and knowledge in a project. This is an excellent opportunity to showcase your skills to a potential employer.
48 UCAS points from a range of Level 3 qualifications.
GCSE (A-C) or equivalent in English and maths
Non-standard entrants for full and part-time modes of study are considered based on individual merit and relevant industrial experience.
For additional information please see the undergraduate and postgraduate entry requirements in our admissions section
- Business, Accounting & Management
More information and courses in Business, Accounting & Management
Stage 1 core modules
- Financial Decision Making
- Food and Beverage Operations
- Kitchen Management and Practice
- Managing and Developing People
- Managing Business Organisations
- The Work Environment and Self-analysis
Stage 2 core modules
- Advanced Patisserie and Confectionery
- Cultural Awareness
- Enterprise and Entrepreneurial Skills
- Industry Related Project
- Molecular Gastronomy
Modules offered may vary.