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BSc (Hons) Culinary Health and Nutrition - Top-Up

Start Date: 13 September 2021
Duration: 1 Year
Attendance: Full Time
Location: Victoria Centre
Suitable for: Adult Learners (19+)

About The Course

You will develop an in-depth understanding of the biomedical effects of food intake on human health and wellbeing within society and will gain valuable insight into the scientific principles of clinical nutrition, exploring the connection between good dietary intake and health. You will also explore the juxtaposition of contemporary food and health issues in both developed and developing societies.

The programme is suitable for those with practical work experience in related fields as well as those wanting to enhance their employability skills, core competencies and experience to work with professionals in nutrition and public health management. The course prepares you for multiple career options in the field of nutrition, including commercial product development, corporate wellness, working with the health sector media, public health, the supplementation industry and sports nutrition. It can also lead towards qualification as an independent nutritional therapist. The programme reflects changes in food manufacturing, where food technologists and chefs work frequently together to develop new products and processes to achieve healthy eating models in line with Healthy Plate and the NHS’s Eatwell guide.

Our Lecturers continue to plan for the safest ways to deliver this course throughout the academic year - All lecturers have been doing everything they can to ensure students receive a great learning experience with all the support they need to succeed.

We have been delivering all of our courses in a mixed format - blending online lessons with face-to-face teaching – as and when we feel that, on the basis of Government advice and our own risk assessments, it is safe to do so. We’ll continue to review our plans and keep you updated on changes as your course progresses.

For our courses, our plans for a flexible, mixed format mean that:

  • All theoretical course content is delivered online, led by expert lecturers (for some modules this will be 100% of the teaching, learning and assessment during the first and second semester) 
  • Group work will continue in an online form, allowing students to collaborate with their peers, support each other and produce work together using relevant digital platforms 
  • Tutorials and one-to-ones will be delivered online, providing students with a high level of support and the opportunity to work with their respective tutors 
  • An initial face-to-face meeting to enable students to meet their peers and teaching staff will take place onsite in a carefully controlled environment to keep all safe ·
  • Direct access to a range of support systems will also be available to help students with your personal difficulties. 
  • Students will be provided with weekly PowerPoint slide decks in order to ensure they have the relevant resources they need to participate successfully in their respective courses.
  • Students will have access to relevant library services and the digital resources and platforms they need to participate successfully in your course.
  • Some practical culinary arts sessions will be streamed online, enabling students to participate remotely, following practical instructions (please note, students will be required to purchase additional ingredients for these sessions and the cost will be covered by the college in the form of online vouchers) 
  • Where practical activities may not be possible, for example participation in residential field trips and competitions, alternatives will be provided to ensure that students develop the equivalent repertoire of skills - special arrangements will also be made for students in circumstances that don’t allow them to attend onsite ·
  • Where use of specialist kitchens, equipment and science laboratories are required for practical activities and assessments, this will happen onsite in a carefully controlled environment to keep students safe - special arrangements will also be made for students in circumstances that won’t allow them to attend onsite. 
  • We continue to provide onsite Enrichment sessions. These include 1-to-1 support, workshops, guest speakers, Q&A and well-being sessions.  and a series of mock assessments. All sessions are also streamed online, with students in attendance meeting the current college policies and Government guidance on social distancing - providing the opportunity for you to communicate and collaborate with  peers in a safe environment. 

Further details will be available in August - if you have already been made an offer, you will receive further information in the lead up to enrolment.

What Will I Study?

You will study 4 core 20-credit modules:

  • Sports Nutrition and Diet (Semester 1)
  • Contemporary Food and Health Issues (Semester 1)
  • Applied Nutrition and Special Diet (Semester 2)
  • Introduction to Sensory Science and Organoleptic Assessment (Semester 2)

You will also choose one of the following optional 40-credit modules:

  • Dissertation
  • Consultancy project

All modules are criterion assessed as Pass, Merit or Distinction. Achievement is recognised through the award of credits, a minimum number of which must be achieved at Level 6. All modules must be achieved in order to successfully achieve the programme.

Compulsory modules help students to build their academic competence by exploring underpinning theories while developing practical and transferable skills. Optional modules are intended to encourage more self-managed learning skills.

Module availability may be subject to change.

What Will I Need?

You will be need to have achieved 120 credits at Level 4 and 120 credits at Level 5 (total 240 credits) with one of the following qualifications:

  • Foundation Degree: you must have achieved a Foundation Degree in a Culinary Arts related subject with a Merit (average of 55%)

  • Higher National Diploma (HND): you must have achieved a HND in a Culinary Arts related subject where the majority of modules are Merit or Distinction

  • Other Level 5 qualifications: you must have evidence of achieving 120 credits at Level 5 with Merit or equivalent profile

If you have gained previous qualifications outside of the UK, you will need equivalent qualifications to those above. The equivalence of qualifications from outside of the UK will be determined according to NARIC guidance.
 
If English is not your first language, you will need to provide an IELTS exam report with a score of 6.0 (with a minimum of 5.5 in each area) or equivalent English qualification.
 
If you are applying to study on a Tier 4 General Student Visa, you will require an IELTS for UKVI overall score of 6.0 (with minimum of 5.5 in each element).

How Will I Be Assessed?

Assessment methods may include:

  • Written reports/essays
  • Seminars
  • Discussion forums/blogs
  • Academic posters, displays, leaflets
  • Case studies
  • Dissertation or work-based consultancy project Examinations
  • Practical experiment
  • Time-constrained assessments

This programme is quality assured by Middlesex University London and you will receive a Middlesex University London award upon successful completion.

What Will It Cost?

Tuition Fees

£5,990 per year

Additional Costs

In addition to your tuition fees, there may be additional costs associated with your programme such as ad hoc day trips/excursions e.g. visits to employers or exhibitions. You may incur additional travel costs and on some occasions, entrance fees.

What Can I Do After?

New job opportunities, together with developments in the global food and supplements markets, have led to increasing movement of qualified personnel between food sectors. The increased demand for skilled nutritionists to work in the health and public sector is a clear indication of the industry’s changing profile. In addition, sectors such as the gut microbiome are in their infancy and show potential as a rapidly growing area of personalised nutrition. Lifestyle medicine is already changing the face of General Practice.

This distinctive degree in Culinary Health and Nutrition coalesces the principles of human nutrition with clinical biology, and lifestyle medicine. Graduates of this degree will have the opportunity to further their careers in the following industry areas:

  • health foods development
  • supplements and healthy eating athletic and sport nutrition
  • commercial food development

Additional study would be necessary for future careers in these respective areas:

  • epidemiology
  • obesity and healthy eating in children
  • registered dieticians and nutritionists
  • medicalised nutrition
  • pharmacology, physiology and pathology
  • culinary medicine
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Vincent Square
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 Part of Capital City College Group
Part of Capital City College Group