FdA Professional Culinary Arts - UCAS course code D600
| UCAS Code | Start Date | Location | Costs | Enquire | ||||
|---|---|---|---|---|---|---|---|---|
| D600 | 16/09/2013 | Lansdowne | £6,000 |
For 2013 entry: This course is open for late and UCAS Extra applications (UK/EU and non-EU).
A professional culinary artist is a chef of the highest calibre, who also needs to have the managerial skills and knowledge to:
- design menus, drawing on European and international cuisine, and learn to match them to wines that complement each dish
- respond to a customer's specific requirement for an event/banquet; making costings and working out recommended prices and gross profit margins
- cope with the many different diets, allergies and intolerances prevalent today
- run their department taking into account human resources, marketing, finance and operational issues
Our course is designed to meet these requirements and establish you as a committed professional, ahead of the competition!
Year 1 - Level C
- Food Preparation
- Patisserie and Confection Design
- Food and Beverage Costing Control
- Nutrition, Diet and Food Science
- Food and Beverage Operations
- International Culinary Arts
Year 2- Level I
- The Culinary Project
- Food Product Development
- Hospitality Marketing
- Gastronomy
- Food and Beverage Management
- Work Placement
- 4 GCSEs at grade C minimum, to include Maths and English or an equivalent qualification
- Plus a pass in two A levels, or
- An equivalent Level 3 qualification/prior work experience, or
- An Access to Higher Education Diploma
UCAS tariff points 120 from two full A-levels or equivalent and to include one full A level at 80 tariff points (i.e. grade C) in a relevant subject
Preferred Subjects: All subjects considered
If English is not your first language, a minimum of IELTS (Academic) 6.0, or TOEFL 550 (paper based), or TOEFL 80 (internet based) is normally required. A telephone interview may also be required.
On completion of this course, successful students with the appropriate level of qualification may be able to progress to a final ‘Top-up’ Hospitality Management Honours Degree at Bournemouth University. Alternatively, career opportunities in catering may be sought. For more information, please also refer to careers guidance/ course specific details on The College’s Higher Education website: http://www.thecollege.co.uk/higher-education/careers-guide/career-planning
£9,500 per annum
There may be additional costs for educational visits, uniforms, materials etc. and this cost will be advised on application.
From September 2012 students on this course will enrol directly with The Bournemouth and Poole College.
Venue: The course is delivered at the College's Lansdowne campus in Bournemouth.