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Undergraduate study

Course overview

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.

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.

* Subject to University approval


Course details

Course structure

Year 1 core modules

Food and Beverage Operations

You will be introduced to the practical aspects of food and beverage production and service, including financial control, menus and events.

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

The Work Environment and Self-analysis

The range of employment opportunities available in any industry are diverse, from specialist operatives through to strategic managers. Through the introduction of research methodology, the module will provide a framework around which you can explore and better understand the industry environment in which you are interested in working. To ensure you are in the best position to take advantage of the opportunities identified, you will also be supported to develop an understanding of your own strengths and weaknesses and formulate an action plan to bridge any identified gaps in knowledge, skills or understanding. The module will also provide a platform from which to pick up a more detailed analysis of a specific business organisation at level 5.


Year 2 core modules

Advanced Culinary Skills and Menu Design

Advanced Patisserie and Confectionary

Cultural Awareness in the Hospitality Profession


Industry-related Project

You apply your wider learning from the programme in the context of a real work environment. Working with an organisation of your choice, you agree a project that assists them to improve or better understand an aspect of its operation. Your interaction with the organisation provides a solid platform to develop your report as well as offer a showcase for your skills, so enhancing your employability. You gain an understanding of the application of simple research methodologies and the 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.

The main groups in terms of appropriate prior qualifications and skills will be:
GCSE to a minimum of C grade in English, Maths and Science or equivalent
Level 3 Qualifications (Including A Levels, Diploma, NVQ 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 2021/22 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 now (full-time)

Apply now

Please choose the relevant option below:

2021 entry

UK applicants

2022 entry

Apply online (full-time) through UCAS



  • Not available part-time

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