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  • Foundation Degree in International Culinary Arts: School of Hospitality and Tourism - Centre of Excellence

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    University of Ulster Validated programme Progression to BSc Hons Culinary Arts Management Opportunity to diversify eg. Product Development Chef, Executive Chef, Consultancy, Management, Part-time / Full-time teaching WHAT WILL I STUDY? Modules will include: Meat, Offal and Charcuterie Canapes, Starters and Terrines Research skills Modern and Classical Desserts Food Safety management Poultry and Game Diet and Nutrition Managing People and Organisations Development of Food operations Development of

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    University of Ulster Validated programme Progression to BSc Hons Culinary Arts Management Opportunity to diversify eg. Product Development Chef, Executive Chef, Consultancy, Management, Part-time / Full-time teaching WHAT WILL I STUDY? Modules will include: Meat, Offal and Charcuterie Canapes, Starters and Terrines Research skills Modern and Classical Desserts Food Safety management Poultry and Game Diet and Nutrition Managing People and Organisations Development of Food operations Development of

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    29 views2 pages

    Foundation Degree in International Culinary Arts: School of Hospitality and Tourism - Centre of Excellence

    Uploaded by

    api-221367838
    University of Ulster Validated programme Progression to BSc Hons Culinary Arts Management Opportunity to diversify eg. Product Development Chef, Executive Chef, Consultancy, Management, Part-time / Full-time teaching WHAT WILL I STUDY? Modules will include: Meat, Offal and Charcuterie Canapes, Starters and Terrines Research skills Modern and Classical Desserts Food Safety management Poultry and Game Diet and Nutrition Managing People and Organisations Development of Food operations Development of

    Copyright:

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    School of Hospitality and Tourism Centre of Excellence

    FOUNDATION DEGREE IN INTERNATIONAL CULINARY ARTS


    WHY?
    University of Ulster Validated Programme Progression to BSc Hons Culinary Arts Management Opportunity to diversify eg. Product Development Chef, Executive Chef, Consultancy, Management, Part-time / Full-time teaching WHAT WILL I STUDY? Modules will include: Meat, Offal & Charcuterie Canaps, Starters & Terrines Research Skills Modern & Classical Desserts Continental & Artisan Breads Food Safety Management Poultry & Game Diet & Nutrition Managing People & Organisations Fish & Shellfish Culinary Trends and Product Development Development of Food Operations Management of Food Production Operations & Resources WHO & HOW LONG? You must have: Students can gain entry through demonstrating prior learning and experience (APEL) NVQ/Diploma Level 3 or equivalent Relevant work experience GCSE Grade C or above in English, or equivalent

    Attend one day per week for 2 years

    WHAT ELSE?
    Higher Education grants available 75% past students now teaching part-time / full-time

    WHAT PEOPLE SAY ABOUT US!


    Audrey Crone who won the Institute of Hospitality Manager of the Year said: This programme was a great mix of high level practical skills with the management issues woven through it. It really developed my confidence on a management level and fed the fire in me to continue and complete the BA Hons. Most importantly, it was really relevant to day to day operations and completely changed my job role

    MORE INFORMATION:

    School of Hospitality and Tourism Centre of Excellence


    Julie-Anne Stevenson stevensonja@src.ac.uk Mobile: 07841926900

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