Level 5 Hospitality Management (Culinary Arts) Foundation Degree

This course will develop your knowledge and skills of culinary arts within a wide range of catering and hospitality operations. There is a strong practical approach to the course, with core business and management modules enhanced with pathway-specific modules.

Year 1

• Developing business skills
• Business finance
• Culinary operations
• Managing the service encounter in culinary arts
• Entrepreneurship
• Personal and professional development (including placement)

Year 2

• Legal environment
• Gastronomy
• Managing research and information
• Human resource management
• Management techniques

All of the tutors have excellent, in-depth knowledge from working in the hospitality industry.

Students will need between 120 and 240 UCAS points from:

• BTEC Diploma or Extended Diploma
• At least 2 'A' Levels at 'A2' or Applied GCE/AVCE Double Award
• Advanced Diploma
• International Baccalaureate

Applications from students with a relevant NVQ Level 3 are welcome. Industry experience is an advantage.

Mature students with relevant experience and/or qualifications, including an Access to HE Diploma, are welcome to apply.
Don't meet the entry requirement for the course?