Foundation Degree (FdA) Culinary Arts

Course description

This Foundation Degree furthers your understanding of culinary arts, giving you a broad, academic knowledge and the capability to apply it practically in the workplace. The course is designed to develop your abilities and prepare you for employment in culinary arts industries.

During the course, you will develop an overall understanding of culinary arts industries, the principles of culinary practice and the way in which those principles have developed. You will also be provided with opportunities for specialist study to suit your individual goals.

As well as gaining knowledge of the culinary industries, you will develop skills of enquiry and problem solving, and you will learn to apply these in the workplace. As you develop, the course helps to equip you for the responsibilities of a management role in the culinary sector.

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 culinary 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 and 70% independent student learning.

There will be flexibility of subject areas for students wanting to study over three years. The course consists of the following modules:

YEAR 1 (Level 4)

Marketing in Culinary Arts
This module aims to define marketing and promotion highlighting their functions and explaining their applications within culinary arts contexts. It aims to highlight the psychology of how consumers think, feel, reason, and select between alternative brands, products, and product and service providers.

Marketing campaign rationale and exhibition/display notes and images (50%) / Marketing campaign exhibition/display and discussion (50%)

Professional Profile and Personal Development
This module is designed to empower learners to execute various employment-related assignments. These tasks are collaboratively determined with employers/industry representatives and Grŵp-based staff, intending to furnish learners with a robust foundation and comprehension of their employability. Additionally, the module focuses on enhancing learners' ability to present themselves effectively as prospective employees within the contemporary hospitality industry.

Individual portfolio (100%)

Understanding Food and Beverage Operations
The Understanding Food & Beverage Operations module aims to provide learners with a solid understanding of the food and beverage sector of the hospitality industry. The module will investigate the differing aspects of this facet of the industry from an operational perspective and will incorporate a number of themes that show how the hospitality industry as a whole, and food and beverage provision specifically, influence and impact on local, national and international businesses, their employees, customers and the societies they serve.

Essay (100%)

Food and Drink Photography
The module aims to develop the student’s capacity to employ professional practice in food photography through the effective use of a range of equipment including digital cameras and their own smartphones.

It will enable students to apply a range of lighting techniques in relation to food photography, use sets and backgrounds in relation to different types of food and reflect upon the processes involved in creating effective food photographs.

In addition, students will gain an understanding of composition and styling as a design concept in relation to food and drink photography.

Portfolio (60%) / Reflective Account (40%)

Food Safety
Satisfying inspections and compliance with food law is of prime significance in the food industry. It is therefore vital employees are equipped with both knowledge and the confidence to take responsibility, demonstrating competency in managing food safety. In line with the National Occupational Standards reflecting sector-specific needs, this module will provide a thorough understanding of food safety procedures emphasising the importance of HACCP implementation.

Essay (60%) / HACCP Plan (40%)

International Cuisine
As the shift in gastronomic focus shifts further from the Anglo-French-Italian paradigm, chefs and managers require a greater understanding of international foods. This module aims to develop the student’s knowledge of international cuisine by exploring the culinary characteristics of world regions. As the attributes of prominent world cuisines are explored, traditional dishes, specialist equipment and commodities will be investigated. Opportunities to recreate a variety of authentic traditional dishes from diverse culinary regions will be provided. During food production legislative protocol will be implemented while the dishes provide the focus for applying and developing sensory testing criteria.

Essay (50%) / Practical Performance (30%) / Analysis through designed document (20%)

Research and Study Skills: Unlocking Academic Success
This module aims to develop the study skills of the learners, enabling the production of sound academic writing and introducing the concept of critical thought. It will enable students to develop skills in academic research, writing and reflection

Portfolio of Exercises and Tasks (100%)

Revenue and Cost Control
This module will explore the significance of revenue, costings, and financial analysis within the culinary arts domain, emphasising the practical application of accounting methods and techniques within the hospitality/culinary industry context

Portfolio of exercises (50%) / Open book exam (50%)

Wines, Beers and the Culinary World
This module will consider the history of the production of wine and beer and their place in society with a particular emphasis on the culinary world. Wine and food matching will be explored along with the more contemporary beer and food matching.

Promotional Poster & Presentation (50%) / Open Book Remote Exam (50%)

Sustainable Culinary Systems
This module aims to provide students with a comprehensive understanding of sustainable culinary systems relating to the structured practices, techniques and traditions associated with food production, preparation and consumption which prioritise the sustainable management of natural resources and ecosystems. Practices include minimising food waste (management and behaviour), seasonal foods and sustainable menus, sourcing ingredients and supporting local farmers and producers.

Menu compilation (40%) / Presentation and discussion (60%)

YEAR 2 (Level 5)

Anthropology of Food
Food is a fundamental necessity, yet more than sustenance or nutrition; who eats what, how it is eaten and who eats with whom, helps shape culinary identity and culinary heritage. This module considers shifting food traditions and influences on food choice, including those linked to socio-cultural factors, religion, geographic location, diaspora and political stimulus. In addition the value of commensality will be appraised while recognising the relationship between generic dietary patterns and health. Opportunities to recreate a variety of authentic traditional dishes from diverse culinary cultures will be provided.

Essay (50%) / Practical Performance (20%) / Written Analysis (30%)

Contemporary Gastronomy
This module aims to investigate theoretical characteristics of gastronomy, subdividing and evaluating each category. The module will also appraise taste theory from an historical and progressive perspective, while recognising how the perception of taste can be influenced. Iconic chefs associated with contemporary gastronomy will be discussed with culinary styles considered and their contribution towards subdivisions of contemporary gastronomy determined. An opportunity to trial modernist techniques in a practical setting will provide a focus for exploring the relationship between gastronomy and applied science.

Essay (50%) / Practical performance (25%) / Reflection (25%)

Culinary Enterprise and Small Business Development
The module aims to equip students with knowledge of the creative, business, and personal processes, decisions, and obstacles entrepreneurs and managers encounter when launching a new culinary venture or growing an existing one. It will concentrate on various aspects of managing an enterprise, presenting topic areas that impact entrepreneurs' and managers' short and long-term decision-making. Additionally, the module will examine the application of enterprise management, applying enterprise administration, particularly for small and medium-sized businesses.

Individual business proposal/plan (50%) / Presentation (50%)

Resource Management
The Resource Management module aims to build on previous learning and experiences gained in a number of modules at level 4. The module will equip learners with the knowledge and understanding needed to identify and acknowledge how resources are effectively managed across a range of provision and culinary and hospitality business models.

Report (100%)

Food, Nutrition and Diet
Links between food and health are an area of increasing public, government and clinical interest. This module aims to introduce students to the key principles of human nutrition, providing a wider appreciation of the complex role food plays in health promotion and disease prevention. While investigating the function of macro and micronutrients and the concept of a balanced diet, the physiological effects of deficiency and toxicity will be recognised.

Informal report (100%)

New Product Development
The module aims to give students an understanding of and apply the stages of new product development within the food industry. It will require students to identify, through market research, an innovative product concept. Following the stages, the product is produced with emphasis on food safety and legal regulatory requirements. The product is presented together with a reflection on the processes involved.

Portfolio of Evidence (40%) / Presentation (40%) / Reflection (20%)

Strategic Research Techniques
The module aims to enable students to apply a range of enhanced research and academic writing skills appropriate to the study of hospitality and culinary arts both in general and as applied to specific contexts.

Students will also develop an understanding of research methodologies and research ethics, learning how to give consideration to the importance of ethics in research. In addition, the module will focus upon the construction of convincing arguments through the application of valid research, analysis and evaluation.

Research Proposal (100%)

Designing and Executing Experiences
The Designing & Executing Themed Experiences module aims to provide students with the opportunity to demonstrate a range of practical skills and theoretical knowledge that will build on previous learning. The module will equip learners with the knowledge and organisational abilities needed to arrange, coordinate, run and evaluate a food and beverage themed experience or event, while taking into account the many diverse elements required to successfully manage such an experience or event.

Plan, organise and run a practical event/experience (70%) / Reflection and evaluation (30%)