Food and Culinary Arts (top-up) BA(Hons)
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Overview
This exciting new programme begins in September 2011. The course enables food and culinary arts professionals to advance their careers in the food production, food retail and food service related enterprise sectors. The course is work-based and your existing abilities will be enhanced through applying the knowledge and skills gained in classroom and work-based environments.
The course has been developed following extensive research and consultation with the food and hospitality sectors.
It is estimated that the hospitality sector will have a net requirement for 1,478,000 posts by 2014 and 67 per cent of these will be in specific food and drink related areas.
Students have the opportunity to learn within and enjoy the creative and contemporary Culinary Arts Studio at the School of Service Management at Eastbourne which was opened by celebrity chef Rick Stein in 2006.
Course duration
Full-time: 1 year
Part-time: 2 years
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Course content
Course structure
The course is delivered via scheduled lectures, seminars and workshops delivered in two-day blocks each month. Learning also takes place online, using our virtual learning environment, studentcentral. In addition, learning in the workplace is facilitated by a work-based mentor who will support you and offer guidance on work-based assessment projects.
Areas of study
The course combines core modules aimed at expanding your knowledge and understanding of key contemporary issues in food service systems, food production techniques and resource management approaches, with options including wine marketing and gastronomy allowing you to study subjects of particular personal interest. Finally, the course concludes with each student undertaking a major piece of independent research, either a dissertation, specialst food and culinary arts project, or an enterprise business plan.
Syllabus
Year 1
Contemporary Issues in Food, Culinary Arts and Hospitality
Food Production and Service Systems
Preparation for final research projectYear 2
Resources Management for Food and Culinary Arts
Workshops and tutorials for final research projectOptions, two from:
Food Society and Culture
Licensed Retail Management
Gastronomy
Oenology
Wine Marketing
Service Quality
Research Methods -
Entry requirements
Typical entry requirements
individual offers may varyFoundation degree/HND
Normally a foundation degree/HND/DipHE in relevant subject area, ie food and hospitality. Related subject areas will be considered.For non-native speakers of English:
IELTS 6.0 overall, 6.0 in writing (or an equivalent qualification).Other:
Proof of successful completion of a research methods-related programme of study or module at HE levels 2 or 3 OR an undertaking to take our online Research Methods module during the first two terms of the course as one of the optional modules. (It may be possible for some applicants to complete the university module before joining)Degree and/or experience:
- Applicants should be employed in a full-time or substantial part-time role within the food production/culinary arts, food retailing and food service areas at an advanced craft, supervisory or management level. - Mature applicants without some or all of the qualifications mentioned above but who can demonstrate equivalent levels of achievement, and who have five years of relevant work experience at an appropriate level, will also be considered. They may be asked to demonstrate their achievements at interview or by admissions test. -
Location
Location
Eastbourne -
Career opportunities
Graduates from the university's School of Service Management have achieved exceptionally high employment and career progression rates (these are typically 95 per cent) both within the UK and internationally. Our graduates are working for major food and hospitality employers such as Hilton International, Marks and Spencer, Waitrose, Myhotel, Intercontinental Hotels Corporation, Hyatt International, Ritz Carlton, Elite Hotels, and Compass Group.
Successful completion of the course also allows you to progress to a masters degree in Culinary Arts, at the university or elsewhere.
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Fees and costs
The fees listed here are for full-time courses beginning in the academic year 2012-13. Further tuition fees are payable for each subsequent year of study.
The tuition fee you have to pay depends on a number of factors including the kind of course you take, and whether you study full- or part-time. If you are studying part-time you will normally be charged on a pro rata basis depending on the number of modules you take. Different rules apply to research degrees - please contact the Doctoral College for advice.
To help you plan for your time here we will be providing further information about what is included in your tuition fee, and any optional costs you may need to budget for, later in the autumn.
Our website wwww.brighton.ac.uk/money provides advice about funding and scholarships as well as further information about fees and advice on international and island fee paying status.
BA(Hons) Food and Culinary Arts (top-up) [J2EA020] UK/EU (Full Time) 9,000 GBP Island Students (Full Time) 9,000 GBP International (Full Time) 10,500 GBP
