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

BA (Hons) Culinary Arts

University-level Courses

Full Time

There are two ways to apply to study for a full-time higher education course - either through UCAS or directly to the college.

Applying through UCAS:
You should apply through UCAS if you are currently studying for A Levels, a vocational Level 3 course (i.e. BTEC) or an Access to Higher Education qualification, or if you wish to apply to more than one higher education provider.

Apply via UCAS

Applying to College:
If you only want to study at the college, or if you already have the qualifications/experience to meet the requirements for your course, you should apply directly to the campus of your choice.

The application system is currently closed.

Part Time

If you are applying to study part-time you can apply directly to the campus of your choice.

The application system is currently closed.

Course Description

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.

This course would also suit those wishing to boost their employability and opportunities within a range of businesses throughout the culinary arts and hospitality industries alongside those wanting to expand and improve their skills, knowledge and understanding of the culinary and hospitality industries.

Modules include:

Contemporary Issues in Culinary Arts
Creating Food and Drink Experiences
Ethics of Culinary Arts
Gastronomic Innovation and Change
Dissertation / Research Project

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
Presentations
Workshops
Group work
Guest speakers
Industry visits
Seminars
Guided tasks
Tutorials
Student centred learning

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 Culinary Arts
The contemporary issues module aims to allow students to consider, appraise and evaluate current trends and challenges facing the culinary and hospitality industries from both an internal and external perspective. The contemporary topics covered within the module will form discussion points that allow for critical analysis of the issue alongside possible solutions and justifications.

Essay (40%) / Case Study (40%) / Presentation (20%)

Creating Food and Drink Experiences
The module aims to define the food and drink experience economy and critically analyse how and why the food and drink experience economy has been created. Traditional consumer behaviour models and their contemporary equivalents will be analysed. Food and drink trends, social media, marketing, and socio-demographic factors will be appraised. Information will be synthesised to compose and present a creative and innovative food and drink experience concept.

Essay (40%) / Proposal (30%) / Presentation & Discussion (30%)

Ethics in Culinary Arts
The ethics module aims to investigate and evaluate the principles and theories of ethics within culinary and hospitality contexts. Theories will be discussed and appraised in order to establish the value of their existence in today’s culinary climate while both global and local culinary influences will also be discussed in order to recognise the involvement of the various stakeholders within these culinary and hospitality contexts.

Essay (40%) / Seminar Paper (30%) / Presentation/Discussion (30%)

Gastronomic Innovation and Change
This module aims to assess the impact of evolving culinary practices promoted by some of the most influential and highly acclaimed chefs. Modernist food movements will be appraised while recognising impact and influences on gastronomic development. The relationship between large-scale food manufacturing and elite fine dining will be investigated, and the heightened connection between food and science explored. Drivers of innovation and the creative process will be appraised and the increasing trend towards multisensory dining investigated.

Essay (45%) / Essay (35%) / Presentation (20%)

Dissertation / Research Project
The aim and purpose of this module is to propose and undertake a contextualised research project which will support the development of a range of skills including academic and transferable skills such as analysis and evaluation skills, time management and critical thinking. The research project may be presented in a variety of formats and may include opportunities to conduct a ‘real world’ research project linked to and working alongside a specific culinary or hospitality-based organisation as appropriate.

Research Dissertation / Project (100%)