Higher Level Apprenticeship in Culinary Arts Management

This course offers exciting, modern and engaging content, embracing all three industries. It provides students with the opportunity to appreciate the symbiotic relationship that binds Hospitality, Catering & Tourism, while simultaneously acquiring a balanced mix of academic and practical skills.



Academic Year: 2022/23

Course Code: 10743

Campus: Bangor, Downpatrick, Lisburn

Study Type: Part-Time

Education Level Higher Education

This course is also available for the following academic years:

  2023/24 Academic Year

An academic year runs from September to August of the following year.

Sessions

Sorry you cannot currently apply online for this course.

For more information or help with this course send us an enquiry and a member of our team will get back in touch.

Course Structure

The 2.5 year course provides a strong vocational content delivered through Hospitality & 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 Hospitality & Culinary Arts industry.

Modules Include:

  • Introduction to Hospitality & Tourism
  • Patisserie
  • Events Management
  • Modern & Classical Gastronomy
  • Introduction to WBL
  • Management in Action
  • Managing Finance Performance
  • Human Resource Management
  • Food Tourism, Festivals and Events
  • WBL in Practice
  • Product Development and Innovation
  • Marketing & Entrepreneurship 

Contact Hours
 1 day per week 8 hours in total

Entry Requirements

GCSE and University General Entrance requirement statement

  • Three GCSE to include GCSE English Language Grade C or above OR Pass in Level 2 Essential Skills Literacy
  • GCSE Mathematics Grade c or above OR Pass in Essential Skills

UCAS

A minimum of 64 UCAS points including:

  • Two A Levels at A2 OR
  • Level 3 National Diploma  

ACCESS DIPLOMA

  • Access Diploma in Foundation Studies with an overall average of 60%+  

 International requirements

  • Common European Framework of Reference (CEFR) level B2
  • IELTS 6.0; (minimum of 5.5 in all skills)
  • PTE 51 Or equivalent (Examples of equivalent qualifications would be a GCSE in English, Level 3 Programmes, Essential Skills in Literacy – Grade C, ESOL Level 2 or another qualifications gained at an Institution within the UK)

Admissions

  • Successful completion of the admissions process 

APEL

  • Provide evidence of ability to undertake the programme by meeting the requirements for the accreditation of prior experiential learning. Further details on APEL can be found in the admissions section  

 

How will I be assessed and given feedback?
Students are assessed using a range of different methods. These include examinations, coursework, Project Based Learning, presentations, practical, posters, leaflets, role-play, and case studies. This is dependent on the requirements of each unit of study. Oral, written and online feedback will be provided during your course to help improve and monitor performance.

Where will it take me?
Previous SERC graduates have progressed to university or employment in the relevant field. Notably, this course offers specific Ulster University enhanced progression (via a Bridging provision and subject to Ulster University minimum marks entry criteria) to the BSc Hons Culinary Arts It is also possible to progress from this course to other Ulster University BSc Hons courses within Ulster Business School (for example BSc Hons Marketing).

How will it make me more employable?
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.

Additional Costs
It is recommended to budget approximately £150-£200 per academic year to allow for routine field trips, uniforms, learning materials and additional part-time qualifications which may be relevant.  Any optional additional study trips that involve overnight stays would be an additional cost.  

Accreditation
This course is offered as a collaborative provision with Ulster University, Ulster University is the validating body, regulating the course.
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

In addition to the above Terms & Conditions students must also adhere to the following:

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

  • Comply with College Policies and procedures
  • Submit all coursework and assessments by specified dates, coursework submitted without consent after the deadline shall not normally be accepted.
  • Pass all modules in each year of study in order to proceed to the next year of the programme 

Available Sessions Summary

Sorry you cannot currently apply online for this course.

For more information or help with this course send us an enquiry and a member of our team will get back in touch.

Higher Education

Higher Education

If you have just completed your A-Levels, Higher Education is most likely the option for you. HE usually covers HNC, HND & Foundation Degree level of courses including our Higher Level Apprenticeships.

Explore Higher Education
Available Sessions

Sorry you cannot currently apply online for this course.

For more information or help with this course please complete an enquiry form.


Cant find the session you are looking for?
This course is also available for the following academic years:

  2023/24 Academic Year

An academic year runs from September to August of the following year.

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