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This course throws open the kitchen door and explores the principles and practices of a modern 21st century kitchen environment. You will be taken on a journey which will define your career options and open up the full scope of the world of culinary arts and what it has to offer. It will also prepare you for, or support you in, a leadership role. The course content will give practical skills and techniques while broadening the learner's knowledge and understanding of what it is to work in a modern ethical kitchen environment. The programme is supported by outstanding physical resources supplemented with sector leading digital capability.
Please see link to OU Regulations for validated awards of the Open University here
This course consists of 11 core modules: Full-time, 6 modules in first year and 5 modules in second year. Part-time 11 modules delivered over three years. which will provide students with the knowledge and skills needed to effectively lead a kitchen team in the catering industry. There is also a strong focus on industry knowledge and trends directly related to work-based learning.
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.
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.
Mode of Study
Hours per Week
Number of Weeks
Subject to Timetable
Total Annual Fee £2,700.00
Total Concessionary Fee N/A
Fees Payable Each Year
**Am I eligible for concessionary fees?
Total Annual Fee £1,060.00
OCN NI Level 2 Award in Cocktail Making
RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks
Open University Foundation Degree in the Professional Practice and Management of Culinary Arts HLA