Higher Level Apprenticeship in Culinary Arts

The general aim of the Foundation Degree in Culinary Arts is to produce industry focused graduates who have an in-depth knowledge of the core principles of Culinary Arts with a practical understanding of how theory informs professional practice in preparation for a career in the wider Hospitality Industry and/or progression directly to a higher qualification either through the professional bodies or the University.


Academic Year: 2024/25
Course Code: 11052
Campus: Bangor, Downpatrick, Lisburn
Study Type: Part-Time
Education Level Higher Education
Department: Hospitality & Catering

Available Sessions

The following sessions are open for application on this course:

Campus & Course Type Start
Part-Time
Bangor
02/09/2024
Day: Wednesday
Time: 09:00-18:00
Part-Time
Downpatrick
02/09/2024
Day: Monday
Time: 09:00-18:00
Part-Time
Downpatrick
02/09/2024
Day: Monday
Time: 09:00-18:00
Part-Time
Lisburn
02/09/2024
Day: Wednesday
Time: 09:00-18:00
Course Structure

The programme 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:

  • Work Based Learning Research & Study Skills
  • Food Photography and Social Media Presence
  • The Compliant Kitchen
  • Contemporary Patisserie and Confectionary
  • The Profitable Kitchen Planner
  • Modern Kitchen Culture
  • Global Gastronomy
  • Talent Management and Leadership
  • The Innovative Chef
  • The Sustainable Chef Modern
  • Classical Gastronomy

This programme is based on a hybrid learning model with a focus on face-to-face delivery.

This part-time programme is delivered 1 day a week over 3 years.

  • Applicants must have reached the age of 18 years on admission. 
  • Successful applicants must have normally reached their 18th birthday by 31st August in the year of entry.
  • Possess NVQ Level 3 or above in Kitchen and Larder and/or Patisserie and Confectionery or equivalent recognised qualifications in Hospitality and Catering.
  • Applicants must have achieved a minimum of Grades C or above in English and Maths or other equivalent qualifications, such as Essential Skill Level 2 in Literacy and Numeracy.
  • A work placement in a catering environment is mandatory.
  • Applicants holding non-catering related qualifications but presenting with appropriate industrial experience will need to demonstrate they have the required level of industry skill and experience.  This will be assessed via a practical skills test as part of the interview and selection process.
  • Applicants who do not hold any formal Level 3/4 qualifications but hold significant and relevant Industrial experience may gain admission through experiential learning and should request the College Recognition pf Prior Learning (RPL) procedure. In both above instances the applicant may be required to participate in a series of intense skills masterclasses as a condition of their acceptance onto the programme during the 6 week induction process alongside the academic skills induction provision.

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.

Open University

  • Work Based Learning
  • Research & Study Skills
  • Food Photography and Social Media Presence
  • The Compliant Kitchen
  • Contemporary Patisserie and Confectionary
  • The Profitable Kitchen Planner
  • Modern Kitchen Culture
  • Global Gastronomy Talent Management and Leadership
  • The Innovative Chef
  • The Sustainable Chef
  • Modern and Classical Gastronomy

Available Sessions

The following sessions are open for application on this course:

Campus & Course Type Start
Part-Time
Bangor
02/09/2024
Day: Wednesday
Time: 09:00-18:00
Part-Time
Downpatrick
02/09/2024
Day: Monday
Time: 09:00-18:00
Part-Time
Downpatrick
02/09/2024
Day: Monday
Time: 09:00-18:00
Part-Time
Lisburn
02/09/2024
Day: Wednesday
Time: 09:00-18:00

Enquiries Information

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

Available Sessions

Course Type Title Campus Start Spaces Apply or get more information
PT
HE
Higher Level Apprenticeship in Culinary Arts
Y11052BD1A

Bangor

02/09/2024
Day: Wednesday

Time: 09:00-18:00

12
PT
HE
Higher Level Apprenticeship in Culinary Arts
Y11052DD1A

Downpatrick

02/09/2024
Day: Monday

Time: 09:00-18:00

12
PT
HE
Higher Level Apprenticeship in Culinary Arts
Y11052DD1B

Downpatrick

02/09/2024
Day: Monday

Time: 09:00-18:00

12
PT
HE
Higher Level Apprenticeship in Culinary Arts
Y11052LD1A

Lisburn

02/09/2024
Day: Wednesday

Time: 09:00-18:00

12

Please select a campus from the list above to view the available sessions.

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Terms & Conditions

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

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

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.

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