BA (Hons) Culinary Arts

Key Details

  • Available at:
    Rhos-on-Sea
  • Study Mode:
    Part-time, Full-time
  • Course Length:

    Full-time: 1 year OR part-time: 2 years. Also available on a modular basis.

    Tuesday & Friday, 9am - 5pm

  • UCAS Codes:
    D600
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BA (Hons) Culinary Arts

Degrees (Higher Education)

Please contact us for further information about applying for this course.

Course Description

Under development for course re-validation and approval for September 2024, content and modules may change.

Would you like to pursue an exciting career in Culinary Arts? Are you already working in the sector, looking to enhance your skills, your prospects or your business?

If you have already completed a Foundation Degree or HND in Culinary Arts (or equivalent), this course allows you to achieve a full BA (Hons) degree. You could boost your employability in a range of businesses throughout the culinary arts and hospitality industries.

Modules include:

  • Contemporary Issues in Hospitality and Tourism
  • Creating Food and Drink Experiences
  • Ethics of Culinary Arts
  • Gastronomic Innovation and Change

Additional information

More detailed information on Modules is to be found in the ‘Additional Campus/Course Information’ section.

Entry Criteria

Academic Requirements:

  • Foundation Degree (FdA) Culinary Arts; or
  • HND in Hospitality Management (Culinary Arts)

Where students take a break from their studies following completion of their Foundation Degree, applications for direct entry should be made via the Credit Transfer process.

Language requirements:

  • Good proficiency in Welsh/English, with equivalent GCSE grade C/4 or above
  • Any degrees, diplomas or certificates eligible above should have been taught and assessed in Welsh/English
  • For overseas applicants, for entry onto Level 4: IELTS 5.5 or higher (with no element less than 5.0)
  • For overseas applicants, for entry onto Levels 5: IELTS 6.0 or higher (with no sub-part less than 5.5).

All places are subject to satisfactory interview.

If your qualifications do not meet the entry requirements listed above, we would still encourage you to apply for the course you're interested in, as many of our courses will consider learners based on their previous work and skills experience rather than their qualifications.

Delivery

The course is delivered through a blend of the following:

  • Lectures
  • Workshops and practical work
  • Tutorials
  • Guest speakers
  • Student centred learning
  • Virtual learning environment (MOODLE)

Fees

Visit our course fees page for information on full and part-time degree course fees.

Financial Support

Visit our financial support page for information on the range of support available.

Additional costs may be associated with the following:

  • Chef whites and culinary equipment such as chef knives, digital scales, budget approximately £100 for this
  • Study visits, budget approximately £150 for this
  • Additional qualifications are available such as BIIAB Award for Personal License Holders, Award in Food Safety, typical cost is £60 to £80 per qualification
  • membership to the Institute of Hospitality is currently free

More detailed information on other costs associated with your course and work placements/work experience (if applicable) will be outlined in the programme validation document and explained to you at your interview.

Start date

September

Timetable

  • Full-time: 1 year, 2 days per week (typically 9.00 am – 5.00 pm)
  • Part-time: 2 years, 1 day per week (typically 9.00 am – 5.00 pm)

Contact

For specific course enquiries, please contact:

Michael Garner (Programme Leader): garner1m@gllm.ac.uk

Jo Reid (Administration): reid1j@gllm.ac.uk

For general enquiries about our degrees, please contact: degrees@gllm.ac.uk

Assessment

The course is assessed through a blend of the following:

  • Individual portfolios
  • Reflective journal
  • Essays
  • Reports
  • Case studies
  • Presentations
  • Group reports
  • Dissertation

Feedback

Where relevant, assessments will be marked and returned to students with constructive and developmental feedback. Effective feedback combines information which enables students to understand the strengths and limitations of their past performance, and information which enables them to recognise how future performance can be improved. Students will be provided with feedback in a timely manner and this feedback will justify how the grade has been awarded. Students will have the opportunity to reflect on the feedback given and identify their strengths, things they found challenging and areas for development that they will feed forward to their next assessment. Feedback will include linking evidence to assessment criteria to demonstrate how the student will have met the learning outcomes.

Progression

If you are already working in the culinary sector, your BA (Hons) degree will allow you to gain additional responsibilities and increased status. Other graduates may proceed to further postgraduate or professional study, or may begin their careers in a range of hospitality and culinary arts contexts.

The course provides continuous professional development through the provision of individual modules within the scheme, offering learning and potential benefits to organisations as well as to individuals.

Campus Information Rhos-on-Sea

Course description

This programme is designed to develop your understanding of Culinary Arts and Hospitality, building on the knowledge and skills you gained at Level 4 and Level 5. It allows you to develop specialist expertise and build on your practical competence, whilst also gaining a full academic degree.

As you continue to study Culinary Arts, you will be able to explore more in-depth and specialised topics. You will learn more about the diverse field of artistic gastronomy, and you will have the opportunity to focus on the creation of food and drink experiences.

You will analyse contemporary issues within the culinary and hospitality industries, and improve your understanding of creativity and product developments. This will include looking at topics such as ethics and gastronomic innovation.

You will learn about the business environment and its impact on the culinary and hospitality industries, and you will gain an understanding of how the hospitality industry contributes to the global economy.

Guest speakers are used extensively throughout this programme, and their input provides valuable insights into the practical or ‘real world' aspects of culinary arts. You will be able to benefit from the specialist expertise of these guest speakers and you will also get an idea of what opportunities exist in the culinaary sector.

Unit information

For every 10 credits, students should engage with around 100 notional hours of learning. This will be approximately 30% direct learning contact 70% independent student learning.

The course consists of the following modules:

Level 6:

Contemporary Issues in Hospitality and Tourism (20 credits, compulsory)

This examines internal and external challenges facing Hospitality and Tourism. You will be able to learn about contemporary trends in the sector and suggest solutions to problems. (Essay 40%, Case study 60%)

Creating Food and Drink Experiences (20 credits, compulsory)

This module focuses on the concept of an experience economy, looking at how food and drink experiences have been created to evoke certain emotions. You will be able to compose an original food and drink experience. (Essay 50%, Business proposal / plan 30%, Presentation 20%)

Dissertation (40 credits, compulsory)

In the dissertation you will research a topic that interests you. After proposing a title and conducting a literature review, you will put together a piece of work based partly on your own findings. (Research proposal 10%, Dissertation 90%)

Ethics of Culinary Arts (20 credits, compulsory)

This looks at a range of ethical principles and theories, asking how they apply within Culinary Arts. You will explore various topics including the ethics of sustainable food production, carbon footprint, food miles and GM foods. (Essay 50%, Seminar paper 30%, Presentation 20%)

Gastronomic Innovation and Change (20 credits, compulsory)

This module explores concepts and techniques in gastronomic innovation and deals with topics such as the blending of culinary arts with the science of food. Students will design a mass fine dining experience that incorporates current trends in gastronomy. (Essay 50%, Presentation 50%)

Other details

Course type: Degrees (Higher Education)

Level: 6

Awarding Body: Bangor University

Bilingual:

n/a

Awarding Body