Higher Level Apprenticeship in Culinary Arts

General Entry Requirements

The general entry requirements below identify the minimum qualifications needed to apply for the programme. Other qualifications will be considered on an individual basis on application. You are required to upload a copy of your qualification certificates to show how you meet the entry requirements for the programme prior to enrolment. Applications will also require successful completion of the admissions process.

• GCSE/ Level 2 Requirements GCSE grade C/4 in English Language, or Level 2 Certificate in Essential Skills- Communication, or equivalent in an approved alternative qualification.

AND

• GCSE grade C/4 in Mathematics, or Level 2 Certificate in Essential Skills- Application of Number, or equivalent in an approved alternative qualification.

AND

• Passes in 4 different subjects (can include English Language and Mathematics and as above), with 1 at GCE Advanced (A) level (grades A-E), and 3 at GCSE level (grades A*-C/9-4), or equivalent in an approved alternative qualification.

Course Entry Requirements

• Level 3 Diploma in Kitchen and Larder and/or Patisserie and Confectionery

OR

• Level 3 Diploma n Professional Chef

OR

A minimum of 48 UCAS Tariff points including a:

• GCE A level (A2): Typical grade profile DD

OR

• Pearson BTEC Level 3 Extended Diploma with overall award profile PPP

OR

• Pearson BTEC Level 3 Diploma with overall award profile PP

OR

• Access to HE Diploma (NI): 45% overall and 45% in level 2 Access Mathematics.

OR

• An equivalent in an approved alternative qualification

Higher Level Apprenticeship Eligibility

To be eligible for a Higher Level Apprenticeship (HLA), in addition to the entry requirements identified above, you need to:

• be employed or be about to take up permanent paid employment as an apprentice, or be an existing employee moving to a new job role, allowing you to gain appropriate industrial experience, with a Northern Ireland based company (does not include public sector) who is willing to support you as an HLA candidate,
• work a minimum of 21 hours per week (which includes time for ‘off-the-job’ training),
• be the minimum school leaving age in Northern Ireland.

Accreditation of Prior Learning

Alternatively, you can provide evidence of your ability to undertake the programme by meeting the requirements for the Accreditation of Prior Learning (APL) process, either through Accredited Prior Certificated Learning (APCL) or Accredited Prior Experiential Learning (APEL). Further details on APL can be found in the HE admissions process section of our website and the HE Accreditation of Prior Learning SOP.

International Students English Language Requirements

International applicants, from Non-Native English speaking countries, must have evidence of English Language Level B2 on the Common European Framework of Reference for Languages:

• IELTS 6.0 (Academic) (minimum of 5.5 in all skills)
• PTE Academic 51 (minimum of 46 in each part)
• Or equivalent UKVI-approved English Language Test

For further information please contact our International Department at international@serc.ac.uk

Year 1 Modules (Level 4)

Modern and Classical Gastronomy: Explore modern cookery techniques associated with contemporary cuisine, and how classic recipes can be modernised.

Research & Study Skills: Enables students to develop practical IT skills, as well as their ability to manage their own personal learning process.

Contemporary Patisserie and Confectionary: Provide learners with advanced knowledge and develop practical skills in the production of pastry and confectionary products, explore new culinary techniques, sustainability, and sustainable resources

Food Photography and Social Media Presence: Introduces the student to the fundamentals of using social media and food photography effectively in the sector. Modern and Classical Gastronomy: explore modern cookery techniques associated with contemporary cuisine, and how classic recipes can be modernised

The Compliant Kitchen: Provides a sound understanding of the legislative requirements related to all aspects of operating a catering business. The Profitable Kitchen Planner: provides students with theoretical and practical knowledge to help support menu planning and cost control for a range of clients and food businesses.

Year 2 Modules (Level 4/5)

Modern Kitchen Culture: Inspires learners to adopt sound professional habits and attitudes in this area that they will carry forward throughout their careers Research & Study Skills: enables students to develop practical IT skills, as well as their ability to manage their own personal learning process.

The Profitable Kitchen Planner: Provides students with theoretical and practical knowledge to help support menu planning and cost control for a range of clients and food businesses.

Global Gastronomy: Provides an extensive understanding of the of the world larder and culturally diverse food products.

Talent Management and Leadership: Prepares students for situations they will encounter as they develop and apply sound human resource management principles.

Year 3 Modules (Level 5)

The Innovative Chef: Provides learners with a platform upon which to understand and apply innovative theories that will assist in the research stages of product development.

The Sustainable Chef: Helps the student to understand their role in sustainable development and in turn; improve profitability in the kitchen and make the maximum contribution to environmental sustainability and environmental restorative practices in the modern commercial kitchen.

Work Based Learning: Provides students with an opportunity to gain authentic and innovative work experience, in a work-based learning environment, as part of their planned programme of study. Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand.

8 hours contact time to include practical classes, lectures, workshops or tutorials

The assessment and feedback aim to utilise a range of formative and summative opportunities to motivate learning.  Formative assessment is ongoing during lecturers and seminars with the use of formative and summative assessments will be shown through coursework submissions, essays and project reports.  Other assessment evidence may be generated using digital diary's, reflective journals, visual commentary (including PowerPoint presentations, infographics, posters and other suitable I.T. applications), end-product prototypes and peer and supervisory review/evaluation.  Summative feedback is provided to learners following formal assessment through verbal and written methods. The formative assessment feeds forward into summative assessments.  This ensures clear learning outcomes, effective monitoring of learner progress, provision of feedback and self-reflection.

On completion of this Foundation Degree, students will be eligible to apply for and continue their studies on the Open University BA Hons in the Professional Practice and Management of Culinary Arts.  Students will follow a vocational pathway in culinary practical skills, industrial visits, as well as theoretical exploration of the current trends and challenges of this industry.  The overall programme is designed to be directly applicable of working practices and enhance continuous professional development.

The course provides a strong vocational content delivered through Culinary Arts specific modules. You will be presented with opportunities to acquire and enhance academic, technical (industry specific) and transferable skills (communication, organisational skills, problem solving, leadership, critical thinking.) which will help you to apply to relevant jobs within the Culinary Arts industry.

Students will be required to obtain chef whites and safety shoes.

This course is offered as a collaborative provision with Open University, Open University is the validating body, regulating the course.