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.
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.
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
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.
- Course code:
- Institution code:
- Campus name:
- Main Site
- Campus code:
Points of entry
The following entry points are available for this course:
- Year 1
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.
The student satisfaction data is from students surveyed during the Covid-19 pandemic. The number of student respondents and response rates can be important in interpreting the data – it is important to note your experience may be different from theirs. This data will be based on the subject area rather than the specific course. Read more about this data on the Discover Uni website.
Fees and funding
|Channel Islands||£9250*||Year 1|
|Republic of Ireland||£9250*||Year 1|
|Northern Ireland||£9250*||Year 1|
*This is a provisional fee and subject to change.
Additional fee information
Newcastle College University Centre
Rye Hill Campus
Newcastle upon Tyne
Clearing contact details
Clearing Contact Details
Course contact details
0191 200 4110