Overview

Passionate about food and keen to enter this thriving and exciting sector?

You will develop your culinary skills and theoretical knowledge to prepare you to succeed in a variety of positions in this fast-growing, ever-changing Culinary Arts profession. This Level 5 course combines both real world learning from within the workplace with theoretical study. It will support and prepare you for a leadership role in the culinary, hospitality and food industries. The course content will develop professional culinary skills and techniques while broadening the learner's knowledge and understanding of how it is to work in a modern ethical kitchen environment.

Throughout the course you will have access to industry-standard, state of the art commercial kitchens, where you will work with professional chefs to perfect your culinary technique through a series of commercial events. You also investigate and work with local businesses to expand and apply your knowledge of the sector and to showcase your skills to potential employers.

Your practical culinary sessions are supported by guest speakers and industry visits to key local organisations to help you understand the infrastructure of the industry as well as exhibitions and conferences. You will develop the knowledge and understanding required to succeed academically at this level. This practical and academic combination of study provides a platform to develop your future career and academic goals.

You will gain a combination of management, educational, technical, and practical skills which will enhance your continuous professional development.

Entry Requirements

• An appropriate Level 3 qualification in Professional Cookery
• Be employed in a professional culinary environment with an employer who is willing to support you as a Higher-Level Apprentice
• GCSE English and Maths at Grade C or above OR Level 2 Essential Skills equivalent
• Non-standard entrants will be considered on the provision of evidence of relevant work experience.

Applicants who do not meet these criteria but have prior learning and or specific industry experience may avail of the APEL (Accreditation of Prior Experiential Learning) subject to Open University guidelines (Early application is advised if you require APL)- alternatively they may undertake a “Skills Entrance Assessment” to ascertain their suitability for the programme. See guidance notes, and application form.

Career Prospects

Leadership role in a professional kitchen, hospitality or food production setting, Lecturing opportunities part-time and potential progression to a recognised Level 6 Culinary Arts programme