Newcastle College University Centre has opted into the TEF and received a Silver award.
A career in the food industry can offer a wide variety of different opportunities, it can open the world to you and in many cases combine work with travel allowing you to develop an understanding of gastronomy and culinary arts. This course has been designed to provide you with the necessary technical and vocational skills as well as the ability to adopt a modern management approach, in a range of professional food industries. You’ll benefit from real-life examples from industry experienced tutors as well workshops and work placements to help you understand the complex, ever-changing and exciting world of hospitality. You’ll gain in-depth knowledge and have the opportunity to think, taste, evaluate and enjoy learning about cultural cuisines as well as advanced cooking techniques from around the globe. You will complete a 160-hour work placement which will help you to develop your professional skills. You will also receive guidance in professional membership bodies relevant to the hospitality industry (Institute of Hospitality). On successful completion of the course you may choose to progress onto the BA (Hons) Tourism and Hospitality Management (Top-Up) at Newcastle College. Potential career opportunities include senior management positions in food preparation and catering, executive chef, head chefs, food and beverage manager or self-employed freelance chefs.
Year One: Academic Study Skills, Contemporary Hospitality, Developing Manager, Diet and Nutrition, Food and Beverage, Personal Development, Practical Cooking Techniques in Culinary Arts, Work Related Learning. Year Two: Contemporary Patisserie Techniques in Culinary Arts, Creative Food for the Media, Entrepreneurial Skills, Event Planning, Gastronomy and Innovation, Leadership and Motivation, Professional Development, Work-Based Learning.
You will learn through a variety of methods including lectures, A variety of methods including group and individual projects, group presentations, practical exams will be used, and to reflect the vocational nature of the course, assessment, will feature a number of work-based activities based on real-life case studies as well as research from field trips and trade shows. Some elements of the course will consist of on-line assessment although full preparation for this will be providedseminars, practical sessions, workshops and will be introduced to guest speakers from industry. You will also complete a placement.
How to apply
This course is not accepting applications from Tier 4 international students. For more information, please contact the course provider.
If your application is completed by the following date, it’s guaranteed to be considered:
15 January*If you apply after this deadline, universities or colleges don’t have to consider your application if they’ve filled their spaces, so the sooner you apply, the better!
You will need these codes when you add a choice to your application.
|Campus name||Main Site|
This course may be available at alternative locations, please check if other course options are available
Points of entry
The following entry points are available for this course:
- Year 1
|UCAS Tariff||64 points|
|Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016)||MPP|
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.
Fees and funding
|EU||£9,000 *||Year 1|
|England||£9,000 *||Year 1|
|Northern Ireland||£9,000 *||Year 1|
|Scotland||£9,000 *||Year 1|
|Wales||£9,000 *||Year 1|
*This is a provisional fee and subject to change.