Applicants must have reached the age of 18 years on admission. Successful applicants must have normally reached their 18th birthday by 31 August in the year of entry. Possess NVQ Level 3 or above in Kitchen and Larder and/or Patisserie and Confectionery or equivalent recognised qualifications in Hospitality and Catering. Applicants must have achieved a minimum of Grades C or above in English and Maths or other equivalent qualifications, such as Essential Skill Level 2 in Literacy and Numeracy. (SWC can provide guidance and support to potential students relating to the achievement of the required Literacy and Numeracy prior to entry) A work placement in a catering environment is recommended. Applicants holding non-catering-related qualifications but presenting with appropriate industrial experience will need to demonstrate they have the required level of industry skill and experience. This will be assessed in a practical skills test as part of the interview and selection process. Applicants who do not hold any formal Level 3/4 qualifications but hold significant and relevant Industrial experience may gain admission through experiential learning and should request the College Recognition of Prior Learning (RPL) procedure. In both above instances the applicant may be required to participate in a series of intense skills masterclasses as a condition of their acceptance onto the programme during the 6-week induction programme alongside the academic skills induction provision.

Course International Entry Requirements:

International admission applies to full-time study only.

International students must meet the general entrance requirements for admission to any College First Degree, Honours Degree Top-up, Foundation Degree or Higher National Diploma.

International students (for whom English is not their first language), must demonstrate their competence in written and spoken English at IELTS – Academic 6.0, with minimum 5.5 in all four elements of the test. Trinity ISE - Pass at Level 3 also meets this requirement for Tier 4 visa purposes.

A variety of assessment methods will be used including observed practical assessments, reports, presentations, exams, case studies, show case events and much more.

On completion of this Foundation Degree, students will be eligible to apply for and continue their studies on the Open University BA (Hons) Top-Up in the Professional Practice of Culinary Arts (subject to validation).

Students will follow a vocational pathway in culinary practical skills, industrial visits, food tourism destinations, exhibitions and conferences, as well as theoretical exploration of the current trends and challenges of this industry. The overall programme is designed to be directly applicable to working practices and enhance continuous professional development. Additional costs to purchase uniform, as well as contribution to occasional participation in site visits/conferences etc. Please see link to OU Regulations for validated awards of the Open University here *The fees quoted are payable for each year. Additional costs can be added to purchase uniform, as well as contribution to occasional participation in site visits/conferences etc.

2024/25 fees:

£2,700 (payable on an annual basis)

For 2024/25 fees, please refer to our Fees and Charges Policy on the College website.

During your course you may be required to purchase course textbooks and incur additional costs for printing, photocopying, and binding as well as additional costs to purchase a uniform and contribution to occasional participation in site visits/conferences etc.  The overall additional costs incurred to support your studies may be in the region of £100 or more per year.