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Undergraduate study
Culinary Arts and Management

Culinary Arts and Management FdA

Our FdA Culinary Arts and Management course provides professional training that equips you with the knowledge and skills to work in the hospitality sector. The course combines theory with fundamental practical knowledge in a variety of hospitality disciplines.


Course overview

You learn of industry expectations by taking part in hospitality related work experience and projects. You explore the hospitality sector by attending lectures and seminars with guest speakers where you have the chance to ask questions about career development and discuss aspirational goals.

You complete five modules in your first year and five in your second year and are expected to attend contact study hours and further practical hours additional to the timetabled lessons.

This is an award of Teesside University delivered in partnership with Hartlepool College of Further Education.

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Course details

Course structure

Year 1 core modules

Food and Beverage Operations

Develop your knowledge, understanding and skills to enable you to work within the food and beverage trade. Underpin your subject knowledge in menu engineering, principles of customer experience and the regulatory constraints surrounding healthy options in line with government initiatives.

Kitchen Management and Practice

You will develop advanced practical skills in the kitchen particularly in creative and developmental aspects of current trends. You will consider the management of running a kitchen in depth. You may be entered for City and Guilds Level 3 Kitchen and Larder depending on your ability.

Managing and Developing People in the Hospitality Profession

Starting a Business

You investigate an authentic business challenge, creating links and relationships with potential employers, and demonstrating an understanding of the application of theoretical principles in a work-based learning situation. You also learn how to apply simple research methodologies and investigate the results.

The Work Environment and Self-Analysis

The range of employment opportunities in any industry are diverse, from specialist operatives to strategic managers. Research and explore your industry of interest and formulate a career action plan, detailing your strengths and weaknesses to bridge any skills and knowledge gaps.


Year 2 core modules

Advanced Culinary Skills and Menu Design

Advanced Patisserie and Confectionary

Cultural Awareness in the Hospitality Profession


Industry-related Project

Apply your wider learning in a working environment. Take part in a project with an organisation of your choice to improve an aspect of its operations. This provides a solid platform to showcase your skills, enhancing employability, and supporting you to understand the application of research methodologies and analysis of results.


Modules offered may vary.


How you learn

Modules are taught in the working kitchen and functioning restaurant to apply your theory in a practical setting. Academic staff and industry experts teach you through a combination of seminars and lectures.

How you are assessed

On this course, you are assessed through a range of innovative, and industry-led assessments using methods designed to monitor your development and learning. You complete portfolios and journals to record and highlight the importance of professional development. Practical delivery and observation allow you to reflect on practical skills you have gained throughout the course. Other methods are used to improve your academic skills such as essays, reports, and presentations.

Our Disability Services team provide an inclusive and empowering learning environment and have specialist staff to support disabled students access any additional tailored resources needed. If you have a specific learning difficulty, mental health condition, autism, sensory impairment, chronic health condition or any other disability please contact a Disability Services as early as possible.
Find out more about our disability services

Find out more about financial support
Find out more about our course related costs


Entry requirements

Entry requirements

Entry is subject to the University standard requirements. A typical offer is 40-48 points.

The main qualifications and skills required are:

GCSE grade C or above in English, maths and science or equivalent
Level 3 qualifications (Including A Levels, diploma, NVQ, T Level or equivalent).

For general information please see our overview of entry requirements

You can gain considerable knowledge from work, volunteering and life. Under recognition of prior learning (RPL) you may be awarded credit for this which can be credited towards the course you want to study.
Find out more about RPL



Career opportunities

There are many opportunities within the Hospitality Industry.



Entry to 2024/25 academic year

Fee for UK applicants
£6,150 a year

More details about our fees

What is included in your tuition fee?

  • Length: 2 years
  • UCAS code: D690 FdA/CAM
  • Start date: September
  • Semester dates
  • Typical offer: 40-48 tariff points

Apply online (full-time) through UCAS



  • Not available part-time

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Telephone: 01642 738801

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