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 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. 

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)

Additional costs to purchase uniform, as well as contribution to occasional participation in site visits/conferences etc.