Food & Culinary Arts FdA

Food & Culinary Arts FdA (Sept 10)

This course information relates to courses starting in September 2010.

Course code: B04921 (UCAS: D600)

Course category: Higher Education

End Qualification: Foundation Degree (FdA_

Duration: 2 Years

Hours: Year 1 20 week teaching & 20 weeks work placement. Year 2 30 weeks teaching 9am 5pm

Course duration: 2 years

Course aims:
Thinking of a career in food? Do you want to study a university course with a professional focus? Then a foundation degree at City College may be the
right choice for you.
Every year, thousands of students study HE qualifications in FE Colleges, benefitting from supportive relationships with academic staff, hands-on experience, and access to top class facilities. All our HE courses are validated by the University of Brighton, so students benefit from the facilities of the College and the University.
Applicants may be new to the subject, or already working with food in some capacity. The course develops students culinary skills, including food production and dish development. Students are encouraged to relate their newfound knowledge to business and entrepreneurship, in preparation for careers in food production, retail and the service industries.
A Foundation Degree is equivalent in level to the first two years of an honours degree. Students who successfully complete a Foundation Degree can often apply for a one year honours top-up degree.

Course content:
The course has a strong focus on skills and work-related learning. The course modules are as follows:

• Food Science and Gastronomy
• Food, Diet and Nutrition
• Food and Culinary Skills Development
• Contemporary Gastronomy
• Enterprise Project Planning
• Food and Food Services Environment.

Facilities for students:

• Up-to-date kitchen facilities.
• Extensive library facilities
• Computer pool rooms

Tutors:
The HE Service & Business Management team is staffed by experienced tutors who have extensive teaching and contemporary vocational experience. They have excellent links with food providers in the Brighton area.

Assessment: Assessment will be varied and provide opportunities for development of analytical and presentation skills via essays, presentations, role-plays and debates. Individual and group projects provide graduated developmental opportunities for independent study. In some subjects examinations will be used to assess the acquisition of knowledge and to ensure a full range of assessment methods are experienced by students to prepare them for further study and life long learning.

Entry Requirements:
UCAS Tariff: 120 points from a minimum of one six-point qualification or International Baccalaureate: 24 points; or QAA Kite-marked Access course: Pass or Advanced modern apprenticeship with level 3 qualification.
In addition to the above: GCSE (minimum grade C): at least three subjects including English language and mathematics or a science. Where English is not the first language: IELTS (English proficiency): 6.0 overall with 6.0 in writing.
Mature applicants without these qualifications but with relevant industrial experience may be considered, subject to interview. Candidates are expected to be 21 years or older and have gained a minimum of 3 years relevant work experience. An NVQ Level 3 or recognized Access course is preferable although not always essential. Assessment of eligibility may include an interview.

Pre-entry preparation:
Any up to date material relating to cookery and the food industry in general.
There will be an opportunity to work on some special events held in the Gallery Restaurant alongside students from the FDA Hospitality and Event Management course.
Chefs whites, safety shoes and knives (can be purchased at a discount through the college. Approximate cost - 120.)

Progression and links:
Successful completion of the foundation degree may enable graduates to progress to an honours degree in a related subject.
Graduates will be prepared to start a career in a food and culinary arts-related business. They will have the skills and knowledge to set up and manage their own food-related business. Graduates already working in food production, retail or service operational management will have gained valuable personal development, enabling them to progress their career further.

Work experience opportunities:
20 weeks from Easter in year one to the start of year 2.