Newcastle College University Centre

Degree level: Undergraduate
Awarded by: Newcastle College Group

Culinary Arts

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Course summary

TEF Silver

Newcastle College University Centre has opted into the TEF and received a Silver award.

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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.

Course details


Year 1: Academic Study Skills, Contemporary Hospitality, Developing Manager, Diet and Nutrition, Food and Beverage, Personal Development or Recognition of Prior Learning, Practical Cooking Techniques in Culinary Arts, Work-Related Learning. Year 2: Contemporary Patisserie Techniques in Culinary Arts, Creative Food for the Media, Entrepreneurial Skills, Event Planning, Gastronomy and Innovation, Leadership and Management Professional Development, Work-Based Learning.

Assessment method

You will learn through a variety of methods including lectures, seminars, practical sessions, workshops and will be introduced to guest speakers from industry. You will also have the opportunity to complete a work placement. Assessment includes group and individual projects, group presentations, practicals, portfolios and work-based projects.

How to apply

This course is not accepting applications from Tier 4 international students. For more information, please contact the course provider.

Application codes

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Points of entry

The following entry points are available for this course:

  • Year 1

Entry requirements

Qualification requirements

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.

Unistats information

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

EU £9000* Year 1
England £9000* Year 1
Northern Ireland £9000* Year 1
Scotland £9000* Year 1
Wales £9000* Year 1

*This is a provisional fee and subject to change.

Additional fee information

No additional fees or cost information has been supplied for this course, please contact the provider directly.
Culinary Arts at Newcastle College University Centre - UCAS