FdA Professional Culinary Arts

UCAS code: D600

Start date: September

Course length: full time: two years, part time: by negotiation

Campus: Buxton Campus

This course is available to international students

The focus on nutrition, business management, science, design and sustainability has been developed in consultation with industry partners, and the research interests of the teaching team.

Recently several students presented at international research conferences with the full support of tutors. This was an invaluable experience as it allowed them to transpose the theoretical and practical knowledge to industry and academic peers.

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.

Structure and Curriculum

Stage one

• Academic and Professional Development 1
• The Professional Kitchen
• Menu Design and Nutritional Considerations
• Contemporary Catering Business
• Food Science
• Food studies

Completion of 120 Credits will lead to a Certificate of Higher Education in Professional Culinary Arts

Level 5

• Academic and Professional Development 2
• Global Cuisine
• Kitchen Planning and Management
• Pastry and Bakery Techniques
• Exploring the Meal Experience
• Commercial Catering Systems

Completion of 240 Credits will lead to a Foundation Degree (Arts) in Professional Culinary Arts

Our entry requirements are usually 160 UCAS points, of which at least 120 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 40 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 2013/14

This is a resource intensive course.

UK/EU students

• Full time: £8,250 (each year)
• £1,030 per module (you usually take 12 of these modules in total)

International students

• Full time: £10,225 (per 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.

How you're assessed

The testing of knowledge and skills is through a combination of assessed work, normally in the form of individual written assignments and practical assessments, group or individual oral presentations and individual or group work on the university’s virtual learning environment.

Assessments have been designed, in consultation with industry professionals, in order to challenge and develop your practical and theoretical skills. Some of the assessments are problem based and reflect the complex nature of the culinary arts sector. For example, students will be involved in the set up, delivery, planning and execution of events in our commercial facilities. These activities provide the opportunity to test learning and understanding and also to reflect upon professional development and employability prospects.

Previously students were involved in many functions operationally and supervisory ranging from a simple dinner party for 200 through to a banquet for 800 guests from Chatsworth House.

Constructive feedback is provided on all assessed work to aid learning and enable you to develop key graduate skills.

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, 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, Third year Culinary Arts/Events Management 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 at this university as possible because they are a journey to a new place, through more experienced eyes. Last year’s trip to Normandy was an exciting visit that opened up a wide range of new experiences.

It focused on the food and beverages of the region.The way in which every section of the visit filled the urge to learn and the capacity to experience was incredible. This trip was one of the best I have been on. This year’s visit 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 also provide trips to the BBC Good Food Show in Birmingham and have previously taken students to Hotelympia in London.

Work placements

Local, national and international employers are represented via employer days held at the Buxton campus which are structured to encourage views on the design, content and delivery of the programmes and current industry trends, methods and employability. The networks the University has developed allow for a forum to take place whereby the industry influences the programmes.

Some of our previous graduates who are now employers or working in the industry return to inform us of the sector requirements as employer engagement is a key objective for developing the excellence and employability of our graduates.  Placement providers offer an additional opportunity to seek industry views on a range of curriculum issues.

The University works closely with local, national and international employers such as the Crieff Hydro, Gleneagles, Engineers Country Club USA, White Manor Country Club USA, Carnegie Club (Skibo Castle), Hilton, Marriott.

Our programmes are accredited by the professionally recognised Institute of Hospitality. We have placed a number of students in these establishments and many others during their placement period, and many have returned to take on a full time position with the companies. We regularly invite members from the industry to talk to our students in order to develop their graduate skills and employability.

Employers have indicated that students who are ready to enter the industry are those who will succeed and that our method of delivery and engaging of students in real world learning opportunities and development are key to success and the future of the industry.

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.

We have a dedicated team here to support and guide you with help to find the right position.

Students who undertake the FdA Professional Culinary Arts are able to pursue exciting careers in this sector. Graduates of this programme typically find progressive careers in kitchen management, which range from large national and international organisations to Michelin starred properties, independent hotels/restaurants and conference venues.

This programme also provides a foundation for further study at undergraduate level in Professional Culinary Arts, which a significant number of our students decide to take up. In order to do this you must actively engage in your studies and extra curricular opportunities for development and attain a minimum of a merit classification on your foundation degree.

Graduates have obtained employment at the 5 star Holbeck Ghyll Hotel, Gleneagles, The Engineers Country Club, New York, The Carnegie Club, Hilton Hotels, the Kempinski Hotel in Shanghai, Lakeside Hotel and Best Western Hotels. The employment prospects for our students are significantly improved by linking theoretical input to industry practice. Support from the industry includes guest lectures and placement/graduate opportunities. Working alongside our commercial team we have been able to create many opportunities for our students to engage and develop their professional skills.

"I chose Buxton because the Culinary Arts course has lots of practical sessions which are really good for improving your skills, and the University is located in a beautiful and safe place. All the lecturers and staff are very friendly and helpful, and the students are cheerful and funny.

The University's facilities are fantastic. The library has got so many books and you can find information which you want easily. My English has dramatically improved since I came here because of everybody's help in the University. I am much more confident of my English and I am enjoying myself more than first year."

Haruna Sasaki, Graduate Foundation Professional Culinary Arts and winner of the Institute of Hospitality prize for Professional and Academic Development.

"The programme has been beneficial to me as it provided me with a smooth transition into the real working world".

Amanda Morle, 2nd year FdA Professional Culinary Arts.