Culinary Arts (Joint Honours)
Experience the dierence
www.derby.ac.uk/udb
Culinary Arts (Joint Honours) Where you will study: Buxton Campus This course is available to international students UCAS: Y004 Entry requirements: 260 - 280 UCAS tariff points, of which at least 160 will be from your core A2s (full A levels), BTEC Diploma, IB Duration and mode of study: full time: three years, part time: four-six years. Course fees: Please refer to our website
How you’ll learn You will be taught using demonstrations, lectures and tutorials and get hands on practical experience developing your skills in Culinary Arts and broadening your range of food preparation and service styles. You will have the opportunity to go onto fieldtrips including UK based residential trips and professional visits. You will also have the opportunity to visit places such as Normandy and Calvados, as well as events such as the BBC Good Food Show and Hotelympia.
Start dates: September and January
Why choose this course? You will learn a range of food preparations and service styles within our own restaurant which means you gain real work experience whilst on your course. You'll have demonstrations and guest lectures from key industry figures and be kept up to date with what's going on in the industry.
The staff are very friendly and helpful to all the students enabling us to have a great experience in our study. I'm looking forward to my next term! Shin Hui Tan Student
About the course You will develop your understanding of food production, global foods and their influences on society, business management, the anthropology of food and professional industry skills. You will have many opportunities to learn and develop the business skills you need for working at supervisory levels in a professional environment through professional development.
Your career We work with the Swiss Hotel Management School, so you can be sure you will develop the skills that employers are looking for. A significant number of our students attain a good degree and have gone on to management positions in the industry; ranging from private 4 star properties to a 5 star hotel resort.
Some have become entrepreneurs and established their own thriving businesses. Others have moved onto teacher training in a related discipline for example, food technology.
What you’ll cover STAGE ONE
STAGE TWO
STAGE THREE
Academic and Professional Development 1
Academic and Professional Development 2
Food Philosophy
Business Operations Management
Applied Business Management
Strategic Management
Contemporary Catering Business
Business Development and Entrepreneurship
Independent Study
Food and Beverage Operations
Commercial Catering Systems
Anthropology of Food
Food Studies
Event Catering Management
Contemporary Issues
Principles of International Business
Global Cuisine
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Kitchen Planning and Management
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Diploma in Professional Practice (optional to programme)
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Contemporary Issues
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Applied Professional Practice
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Get in touch Leonard Cseh T: +44 (0)1332 594628 www.derby.ac.uk/courses/ culinary-arts-joint-honours General enquiries about admissions and applications, UK and overseas: E: askadmissions@derby.ac.uk T: +44 (0)1332 592012 F: +44 (0)1332 597724 www.facebook.com/DerbyUni http://twitter.com/DerbyUni
The information in this leaflet was correct when we produced it, but please check our website for the most up to date information.
www.derby.ac.uk/udb