Course code: D640 - Institution code: W52
The programme’s emphasis is on equipping students with the ability, skills and knowledge to successfully expand their creativity and develop careers in food science research and product development and with hospitality companies or to start their own businesses.
The Foundation Degree is designed to enable students to progress to a BSc Food Science, BSc Food and Nutrition or to the BA (Hons) Culinary Arts and Business Management Top-Up at Westminster Kingsway College. The complementary nature of these programmes reflects the changes in the food industry where food technologists and chefs frequently work together in the development of new products and the design of food processes to achieve ‘catering’ on an industrial scale.
Students are required to study six mandatory 20-credit modules in Year 1 and six 20-credit modules in Year 2 (4 mandatory modules and 2 modules chosen from a range of options) - totalling 240 credits. Students are required to pass all Year 1 modules before progressing to Year 2. All Year 2 modules must be achieved to pass the qualification.
Year 1 (Level 4) compulsory modules:
Year 2 (Level 5) compulsory modules:
Year 2 (Level 5) optional modules of which 2 will be chosen:
In Year 2, students have a tailor-made field trip to a European destination, which exposes them to a practical food development environment and raises awareness of food innovation and developments. This is heavily subsidised by the college and adds considerable value to the learning experience.
Students are also encouraged to enter national and international competitions and guest speakers are regularly invited to share industry best practice as part of individual modules.
Module availability may be subject to change. The timetable will be available in August 2020
If you are 20 or younger at the start of the course, you will need:
If you are 21 or older at the start of the course, you do not have to satisfy the same certificated qualifications entry criteria as college and school leavers. You will be able to discuss your application during an interview and will normally be expected to have:
If you have have significant professional or other qualifications and appropriate work experience you may be considered and are encouraged to apply, as are those wishing to formalise their experience, or update skills, knowledge and understanding. In addition, evidence of personal skills and qualities through your personal statement and references will be considered.
*Applicants who do not meet the Level 3 professional cookery entry requirement may be required to attend an intensive two-week bridging course during August to build knife skills - price and dates TBC.
Assessment methods may include:
This programme is quality assured by Middlesex University London and you will receive a Middlesex University London award upon successful completion.
£5,990 per year
In addition to the annual tuition fees, all FdSc Culinary Arts students have a tailor-made European field trip to Koppertcress. This exposes students to a practical food development environment and raises students’ awareness of food innovation and development. This is subsidised by the college and adds considerable value to the students’ learning experience.
In addition, other trips include:
FdSc Culinary Arts Level 5 students are encouraged to enter international competitions such as the Saviva Food and Beverage Challenge. The European competition is heavily subsidised and students are liable for travel expenses to and from the departure and arrival point, as well as their own daily living expenses including food and beverages.
Students are expected to purchase the required uniform and equipment for their programme. Uniform and equipment requirements reflect both industry norms and safety requirements. These should specifically conform to Westminster Kingsway College standards and include:
Upon successful completion of this course, you can:
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