FdSc Culinary Arts - Day Release

Start Date: 1 August 2021
Duration: 2 Years - This course is taught over 1 day per week
Attendance: Day Release
Location: Victoria Centre
Suitable for: Adult Learners (19+)

About The Course

The programme’s emphasis is on equipping students with the ability, skills and knowledge to successfully expand their creativity and develop careers in food science research and product development and with hospitality companies or to start their own businesses.

The Foundation Degree is designed to enable students to progress to a BSc Food Science, BSc Food and Nutrition or to the BA (Hons) Culinary Arts and Business Management Top-Up at Westminster Kingsway College. The complementary nature of these programmes reflects the changes in the food industry where food technologists and chefs frequently work together in the development of new products and the design of food processes to achieve ‘catering’ on an industrial scale.

This intensive version of our FdSc Culinary Arts is taught as an intensive two year course for one day per week.

What Will I Study?

Students are required to study six mandatory 20-credit modules in Year 1 and six 20-credit modules in Year 2 (4 mandatory modules and 2 modules chosen from a range of options) - totalling 240 credits. Students are required to pass all Year 1 modules before progressing to Year 2. All Year 2 modules must be achieved to pass the qualification.

Year 1 (Level 4) compulsory modules:

  • Study Skills & Personal Development
  • Introduction to Culinary Science
  • Practical Culinary Skills Techniques
  • Marketing and Food Product Design
  • Resources Management for Culinary Arts
  • Gastronomy

Year 2 (Level 5) compulsory modules:

  • Practical Scientific Techniques in Culinary Arts
  • Food Product Development
  • Developing Professional Practice
  • Practical Contemporary Cuisine and Restaurant Design Conceptualisation

Year 2 (Level 5) optional modules of which 2 will be chosen:

  • Food Science and Nutrition
  • Small Business Management
  • Advanced Culinary Skills

In Year 2, students have a tailor-made field trip to a European destination, which exposes them to a practical food development environment and raises awareness of food innovation and developments. This is heavily subsidised by the college and adds considerable value to the learning experience.

Students are also encouraged to enter national and international competitions and guest speakers are regularly invited to share industry best practice as part of individual modules.

Module availability may be subject to change. The timetable will be available in August 2020

What Will I Need?

If you are 20 or younger at the start of the course, you will need:

  • An appropriate full Level 3 qualification in professional cookery (such as Advanced GNVQ/ AVCE, NVQ, National Diplomas) or 
  • At least one GCE A Level pass, Baccalaureate or Irish Leaving Certificate with passes in five subjects at higher level, passes in Open University courses or a Merit profile for a recognised Access course*
  • Supporting passes at GCSE including English and Maths at grade 4 (grade C) or above

If you are 21 or older at the start of the course, you do not have to satisfy the same certificated qualifications entry criteria as college and school leavers. You will be able to discuss your application during an interview and will normally be expected to have:

  • At least 2 years’ industry experience in a professional kitchen
  • Equivalent GCSEs in English and Maths at grade 4 (grade C) or above
  • Completed a diagnostic assessment at point of interview

If you have have significant professional or other qualifications and appropriate work experience you may be considered and are encouraged to apply, as are those wishing to formalise their experience, or update skills, knowledge and understanding. In addition, evidence of personal skills and qualities through your personal statement and references will be considered.

*Applicants who do not meet the Level 3 professional cookery entry requirement may be required to attend an intensive two-week bridging course during August to build knife skills - price and dates TBC.

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.

How Will I Be Assessed?

Assessment methods may include:

  • Written reports/essays
  • Practical demonstrations
  • Creation of financial documents
  • Work-based projects
  • Academic posters, displays, leaflets
  • Presentations
  • Working logbooks, reflective journals
  • Presentations with assessor questioning
  • 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

£4,690 per year

Additional Costs

In addition to the annual tuition fees, all FdSc Culinary Arts students have a tailor-made European field trip to Koppertcress. This exposes students to a practical food development environment and raises students’ awareness of food innovation and development. This is subsidised by the college and adds considerable value to the students’ learning experience.

In addition, other trips include:

  • A subsidised European field trip (3 days/2 nights) in years 1 and 2 at approximately £50 per student. Students will be liable for their own daily living expenses including food and beverages, and travel expenses to and from the departure and arrival point
  • Ad hoc day trips/excursions e.g. visits to employers or exhibitions. Students may incur additional travel costs and on some occasions, entrance fees.

FdSc Culinary Arts Level 5 students are encouraged to enter international competitions such as the Saviva Food and Beverage Challenge. The European competition is heavily subsidised and students are liable for travel expenses to and from the departure and arrival point, as well as their own daily living expenses including food and beverages.

Students are expected to purchase the required uniform and equipment for their programme. Uniform and equipment requirements reflect both industry norms and safety requirements. These should specifically conform to Westminster Kingsway College standards and include:

  • Westminster Kingsway College tailored Chef Whites Uniform (order form and specific details will be provided at enrolment; approximate cost: £115)
  • Knives set and equipment (approximate cost: £80)

What Can I Do After?

Upon successful completion of this course, you can:

  • Develop a career in food science research and product development, and with hospitality companies
  • Start your own business
  • Successful students are able to progress onto Westminster Kingsway College's BA (Hons)Culinary Arts and Business Management Top-Up. Alternatively, students can progress to study a degree at other HE institutions, such as BSc Food Science or BSc Food and Nutrition, subject to their entry requirements

Find out more about the courses and levels offered at WestKing...