Foundation Degree (FdA) in Management of Culinary Arts

Summary:

This Foundation Degree is ideal if you wish to develop your culinary creativity and kitchen management skills through your employment within the industry. The course is taught through an exciting mix of workshops, lectures, tutorials and self-directed study, with the emphasis on business practice.

Our programmes are always highly relevant to current industrial practice through regular staff industry up-dating, current 'live' case studies, visiting speakers from industry and so on. Our graduates are highly attractive to employers and quickly find appropriate, rewarding jobs. Hospitalityand Catering at City College Norwich has an international reputation for excellence and has National Academy status Class sizes small enough in terms of student numbers to offer a supportive learning environment where students are able to develop close working relationships with staff.

Course Code: F3663-G5255 Course Length: 2 years Full Time, 3 years Part Time Entry Requirements:

A GNVQ Advanced; AVCE; A Levels; NVQ Level 3; UCAS tariff - 80 points (but 120 is normal); completion of a course over 2 years at Level 3; or Access courses. Plus GCSE's in Maths and English or other appropriate awards at grades A-C.

The standard academic entry qualification is 80 UCAS points excluding Key Skills. All applicants may be required to undertake certain diagnostic tests in Literacy and Application of Number. Applicants whose first language is not English will be required to show an IELT score of at least 6.0.

Assessment:

Mainly through written assignments/reports, both individually and as part of a group; learning diaries-logs; some presentations; time constrained exercises both open and closed book and conventional essays.

Academic Progression:

The programme provides a solid route for progression onto an Honours Degree programme in subject related disciplines eg Hospitality, Tourism and Leisure Management. .

Career Progression:

The FdA can take you into levels of management within the hospitality and catering and leisure sectors. It also develops your entrepreneurial skills that can be applied to larger organisations as well as owner management of a small business.

Full Description:

The course is designed to:

• Provide a programme of study that is specific to your industry/business, enhancing your personal development, employability and effectiveness
• Offer a flexible approach to study, build on partnership and the needs of current and future business practice
• Develop vocationally-orientated knowledge of business management, together with a range of transferable skills
• Enable many to study in higher education and build a sound basis for lifelong learning, and also provide a route for more advanced study if appropriate.

Students will normally be expected to attend College for between 2 days a week over the two 15 week academic semesters p.a.

Core modules include:

• Higher Learning Skills
• The Food and Beverage Work Sector
• Skills for Work 1&2
• Advanced Higher Learning and Research Skills

Generic Management Modules:

• Principles and Functions of Management
• Recruitment, Selection and Training in the Service Sector
• Marketing Communications
• Small Business Enterprise and Finance

Course Specific Modules:

• Principles of Menu Design
• Fundamentals of Product Development
• New Product Development
• Sourcing and Supply
• Nutrition and Diet
• Creative Patisserie
• Leadership & Coaching .

Methods of Teaching and Learning

A mix of workshops, lectures, tutorials and self directed study, again with emphasis on business practice.

Please contact the Advice Shop for details of costs and start dates.

Please note that although the information given is believed to be correct at the time of publication, course information, costs where applicable and attendance details may change.

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