Ulster University Foundation Degree in Science in Tourism, Hospitality & Events Management with Specialisms – Culinary Arts

Level 5

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Ulster University Foundation Degree in Science in Tourism, Hospitality & Events Management with Specialisms – Culinary Arts

Level 5

Part-Time

25/26

EXC50044

Overview

The Tourism. Hospitality & Events with Specialisms - Culinary Arts Foundation Degree is an immersive programme designed to provide students with a comprehensive understanding of the hospitality and tourism industry, with a specific focus on culinary arts. This degree course offers students the opportunity to develop specialised knowledge and skills in culinary arts, preparing them for exciting careers in the culinary industry within the broader context of hospitality and tourism.

This course is aimed at the chef with experience, to further enhance their practical skills and keep pace with culinary trends and developments in areas such as catering technology and supervisory management skills.

The programme provides students with the opportunity to specialise in culinary arts while also gaining a broader understanding of the hospitality and tourism industry. Students will develop a strong foundation in culinary arts, including practical culinary skills, food preparation and presentation techniques, and an understanding of flavour profiles and culinary traditions from around the world. They will also explore topics such as customer service, hospitality operations, tourism marketing, sustainable practices, and the impact of technology on the industry.

This foundation degree is perfect for individuals passionate about food, hospitality, and event planning, providing them with the expertise needed to thrive in a wide range of roles within the hospitality and tourism industries. Whether you’re interested in working in high-end restaurants, global hotel chains, event management companies, or tourism services, this degree opens doors to numerous exciting career opportunities.

Part time - This course is delivered over 2.5 years, with work based learning taking place in semester 3 of year 1 and 2.

You will gain an understanding of the underpinning theory of hospitality, travel and tourism and event management from a culinary arts perspective. You will also have the opportunity to develop skills required to work effectively as a manager in this industry.

: Successful completion of the programme requires learners to achieve 240 CATS points from modules studied including: • Introduction to Tourism, Hospitality & Events • Management in Action • Events Operations • Patisserie • Modern and Classical Gastronomy • Product Development and Innovation • Introduction to Work Based Learning • Work Based Learning in Practice • People Management • Marketing & Entrepreneurship • Managing Financial Performance • Personal Professional Development

Applicants must be at least 18 years of age on or before 1st July in the year of proposed entry to the course.

Applicants should have obtained a minimum of 64 UCAS points for the full time course or 56 UCAS points for the part time option. Achieved through the completion of A-Levels, National Awards, Access or other alternative approved level 3 qualifications.

Applicants must have attained at least 15 points at Level 2 or above (e.g. GCSE) or have alternative approved qualifications. In addition, applicants must provide evidence of competence in written and spoken English Language. For entry to this programme, applicants should have attained a C/04 grade in GCSE English language.

Where an applicant does not hold the formal academic requirements for entry to the programme but can demonstrate relevant experiential learning across a range of industries, they may apply for admission through the College Accreditation of Prior Experiential Learning (APEL) process. In such cases, contact the Course Director for the programme who will advise further.

To be eligible to commence study on the HLA Pathway, applicants must have secured full-time paid employment in a relevant hospitality or tourism sector.

Students will be assessed on a regular basis throughout the course, using a range of appropriate assessment methods which typically include:

Written coursework

Practical work

Class tests

Seminars

Presentations

Learners will complete a period of Work Based Learning and complete a project whilst on placement.

On successful completion of this course students may progress onto Ulster University's BSc Hons Culinary Arts Management Year 2 or with summer bridging, students may progress onto the final year, provided they meet the University’s entry conditions.

Note: It is the responsibility of the applicant to check each University’s admission and progression requirements before enrolling on a course at the College.

2025/26 fees:

Part-Time: £285 per 20-credit module and £570 per 40-credit module

During your course you may be required to purchase course textbooks and incur additional costs for uniform, field trips, printing, photocopying and binding. The overall additional costs incurred to support your studies may be in the region of £100 or more per year.

1 Available Session

* The fees quoted are per annum and are payable for each year of the course’s duration and are subject to additional examination fees as per fees policy.