Culinary Arts (Joint Honours - Buxton)

UCAS code: Y004

Start date: September and January

Course length: full time: three years, part time: four-six years.

Campus: Buxton Campus

This course is available to international students

You will develop your understanding of food production, global foods and their influences on society, business management, the anthropology of food and professional industry skills.

By engaging in the Professional development modules and real world learning opportunities over the duration of your programme you will have many opportunities to learn and develop the business skills you need for working at supervisory levels in a professional environment.

Our staff and students represent a wide diversity. This enables you to broaden your perspectives, as we talk about own life experiences in the classroom and also work together in practical sessions.

You will be taught using demonstrations, lectures and tutorials and get hands on practical experience with our commercial facilities, developing skills such as brand awareness, recognition and understanding your market . There will also be opportunities to broaden your range of food preparation and service styles.

There are many student led projects, from developing food heritage trails, real ale campaigns, Slow Food UK, to working with industry and an opportunity to be mentored by an industry professional.

Our students work together to plan and host the Buxton Graduation Awards Event.

We have built strong links with employers such as Skibo Castle, Holbeck Ghyll, Gleneagles, the 5 star Amathus Hotel chain and Hilton UK, and have a successful track record of providing high quality student placements from which many students have gone on to secure graduate positions upon completion of their studies.

We also run successful employer engagement/networking events which many students have used to secure placements, training and graduate jobs.

A key factor in employability development is mentor support, which is offered to all students. Mentors are senior managers from industry and final year students who act as a student mentors.

• BA (Hons) in International Hospitality Management and Culinary Arts

Level 4

• Food Studies
• Food and Beverage Operations
• Principles of International Business  
• Academic and Professional Development 1
• Contemporary Catering Business
• Business Operations Management

Level 5

• Kitchen Planning and Management

or

• Global Cuisine
• Event Catering Management
• Applied Business Management
• Academic and Professional Development 2
• Commercial Catering Systems
• Business Development and Entrepreneurship

Optional Diploma in Professional Practice (Year Out)

• Contemporary Issues in Professional Practice
• Applied Professional Practice

Level 6

• Food Philosophy
• Strategic Management
• Independent Study
• Anthropology of Food
• Contemporary Issues

Our entry requirements are usually 260-280 UCAS points, of which at least 160 will be from your core A2s (full A levels) or equivalent qualifications such as BTEC Diploma, International Baccalaureate, Scottish Highers etc.

We'll accept up to 100-120 points towards the total from level 3 qualifications such as AS levels (where those AS levels are not taken on to A2 level), the Extended Project or Music qualifications.

We don't accept points from Key Skills Level 3. If you have any questions about what is or isn't accepted, please contact our Admissions team.

We also accept the Access to HE Diploma.

Your points at level 3 will be in addition to 5 GCSEs at grade C or equivalent level 2 qualifications.

The UCAS tariff points are a guide - we'll also consider all the information that you've included in your application. We'll also want to see that you're enthusiastic and motivated to take this course and that you have the potential to benefit from coming to university.

General undergraduate entry requirements

Fees for 2012/13

This is a resource intensive course.

UK/EU students

• Full time: £7,495 (each year)
• Part time: £935 per module (you usually take 18 of these modules in total)

International students

• Full time: £9,975 (per year)

*These fees apply if you're starting this course between September 2012 and August 2013. We recommend you check fee details with us though, as they can change. Costs can increase each year.

Fees for 2013/14

This is a resource intensive course.

UK/EU students

• Full time: £8,250 (each year)

We'll be announcing our part time and international fees for 2013/14 later in the year.

*These fees apply if you're starting this course between September 2013 and August 2014. We recommend you check fee details with us though, as they can change. Costs can increase each year.

Fieldtrips

From September 2013 a UK based residential is included in the first and second year of your studies. They will be linked to professional visits which will provide you with a fantastic opportunity to meet the industry and to network.

Also, each year we offer an optional international residential. In March 2012 students spent a week in Normandy and visited cider farms and enjoyed cheese tasting, Calvados tasting and a tour of a chocolate factory. This was a great experience as it allowed them to engage with industry on an international scale. Many found it fascinating applying classroom activity and learning to the real world.

 Quote from Stephanie Walfield, a third year JHS Culinary Arts/Events student

If there is one thing I can recommend to my fellow students it would be to attend as many of the residential trips offered as possible. because they are a journey to a new place, through more experienced eyes. Last year’s visit to Normandy was an exciting trip that opened up a wide range of new experiences for students.

It focused on the food and beverages of the region and allowed the knowledge of these products to be passed on to us. This visit was  one of the best I have been on. This year’s trip is to Italy and if it is anything like last year then it will be a trip of a life time, so I urge you to come.

We have also previously provided trips to the BBC Good Food Show in Birmingham and Hotelympia in London.

Work placements

You have the opportunity to undertake a year long industry placement, national or international, between year two and year three and gain the additional award of Diploma in Professional Practice. To complete this optional sixty credit programme students are required to complete two prescribed modules. The benefits of undertaking this programme include; enhanced employability through the acquisition of an additional qualification and through gaining valuable industry experience, developing skills that will prove attractive to potential employers. Students who have taken this path have invariably returned to the employers upon completion of their studies. We have a dedicated team here to support and guide you with help to find the right position.

Students who undertake the JHS Culinary Arts will be able to pursue a range of exciting careers within this sector.  A significant number of our students attain a good degree and have gone on to management positions in the industry; ranging from private 4 star properties to a 5 star hotel resort. Some have become entrepreneurs and established their own thriving businesses. Others have moved onto teacher training in a related discipline for example, food technology.

This programme also provides a foundation for further study at postgraduate level in hospitality or similar areas of study such as tourism, leisure, or business studies.

Support is established at each level of study using an online e-recruitment portal www.udbemployable.co.uk, a method of tracking volunteering and work placements, academic engagement in conferences and generic and subject specialist skills.  There are also opportunities to participate in extra training courses run by external providers. Both these will enhance students’ employability and link to the programme curriculum. You will be further supported by a personal tutor via your professional and academic development modules, who ensures that timely guidance and advice is available throughout the degree programme.

"The staff in our campus are very friendly and helpful to all the students enabling us to have a great experience in our study. I'm looking forward to my next term!"

Shin Hui Tan, Professional Culinary Arts (Joint Honours) student