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 also possess grade C/4 or above in GCSE English and Maths or other equivalent qualifications, such as Essential Skills 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 via a practical Skills test as part of the interview and selection process.  

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.

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:

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

Upon successful completion of the Foundation Degree in Professional Practice in Culinary Arts, graduates may follow a career within the Hospitality and Catering sector, or they may continue their studies by applying to other Colleges/Universities to complete an undergraduate degree in a relevant discipline or undertake professional qualifications.

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.

2025/26 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.