Newcastle College University Centre has participated in the Teaching Excellence Framework. These ratings were awarded in 2023, for four years.
Course summary
If you are an aspiring chef or looking to pursue a career in hospitality management or food development, this Culinary Arts degree will help you get there. Building on your existing cookery skills you will develop advanced culinary knowledge and techniques, as well as the skills needed to market and manage a range of food businesses. You will explore gastronomy and innovation in food, the latest food trends and expand your understanding of issues including dietary requirements, menu planning and managing finances. This degree was developed with the support of local chefs including Norman Bradford and Kyle Greenwood and you will learn from tutors with experience working in Michelin star environments. This degree meets the current demand for specialist, in-depth skills in hospitality across the region. A work placement of at least 16 hours per week alongside your studies will help you to build on your extensive experience. You will benefit from masterclasses in butchery, sugar craft and patisserie and learn to use specialist equipment such as dehydration machines, smoking guns and sous vide water baths. After successfully completing the FdA Culinary Arts degree you can progress on to the BA (Hons) Hospitality and Tourism Management (Top-Up) with Newcastle College University Centre. Alternatively, you will be able to enter the industry as a commis chef or chef de partie.
Modules
Year One: • Practical Cooking Techniques in Culinary • Contemporary Hospitality • Developing Manager • Diet and Nutrition • Food and Beverage • Personal Development or Recognition of Prior Learning • Academic Study Skills. Year Two: Year Two • Event Planning • Creative Food for the Media • Research for Food • Contemporary Patisserie Techniques in Culinary Arts • Entrepreneurial Skills • Gastronomy and Innovation.
Assessment method
Students are taught through • Lectures • Guest lectures • Seminars • Practical sessions • Workshops • Group work • Masterclasses • Work placement • Independent study. Students are assessed through • Written assignments • Reports • End of year practical assessment presented at NECTA.
How to apply
31Jan
This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.
Application codes
- Course code:
- N850
- Institution code:
- N23
- Campus name:
- Main Site
- Campus code:
- -
Points of entry
The following entry points are available for this course:
- Year 1
Entry requirements
Qualification requirements
UCAS Tariff - 64 points
A level - CC
Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016) - MPP
Scottish Higher - CC
Applicants studying C&G Level 3 Diploma in Advanced Professional Cookery or Professional Patisserie and Confectionary are also encouraged to apply.
English language requirements
An IELTS Score of 6.0 or higher.
Student Outcomes
Operated by the Office for Students
There is no data available for this course. For further information visit the Discover Uni website.
Fees and funding
Tuition fees
| Channel Islands | £9250* | Year 1 |
| Republic of Ireland | £9250* | Year 1 |
| England | £9250* | Year 1 |
| Northern Ireland | £9250* | Year 1 |
| Scotland | £9250* | Year 1 |
| Wales | £9250* | Year 1 |
*This is a provisional fee and subject to change.
Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website .
Additional fee information
No additional fees or cost information has been supplied for this course, please contact the provider directly.
Provider information
Newcastle College University Centre
Rye Hill Campus
Scotswood Road
Newcastle upon Tyne
NE4 7SA