Course Overview
Half of the programme is delivered on placement in industry and the ‘taught’ modules are delivered online.
At level 4, students split their studies equally between more theoretical, taught modules (60 credits delivered online) and restaurant-based practical placement modules (60 credits) within an introductory framework. Students study on a three term basis, 40 credits per term (or 20 credits for PT students).
At level 5 and 6 this pattern of delivery is repeated, advancing to development modules and then implementation modules.
At level 6, students are encouraged to have a specialism approach, allowing them to choose a specific career path:
- kitchen (chef skills);
- front of house service (including wine service and bar skills);
- restaurant management (considering new openings management, marketing, HR, general management roles).
The programme is designed for candidates to develop specific skills, focused on restaurants and international gastronomy, allowing them to have access to wide-ranging career opportunities on successful completion of the programme.
All staff who will be teaching on the programme have close links with industry and many are former employees of operators of restaurants themselves.
There is strong engagement with key employers and focused participation in skills networks and initiatives. The course will continuously evolve in accordance with feedback from industry; the University has strong working relationships with leaders in the restaurant industry, including The Seren Collection, The Cygnus Group, The Secret Hospitality Group and Jessica Rice Events, and with the support of leading chefs and sommeliers across the UK.
Course Modules
Year One (Cert HE, Dip HE & BA)
- Effective Management (20 credits; compulsory)
- Introduction to Gastronomy (20 credits; compulsory)
- Placement: Culinary Skills (20 credits; compulsory)
- Placement: Customer Experience and Service Skills (20 credits; compulsory)
- Placement: Restaurant Management (20 credits; compulsory)
- Produce, Provenance and Sourcing (20 credits; compulsory).
Year Two (Dip HE & BA)
- Embedding Sustainability within Organisations (20 credits; compulsory)
- Marketing and Sales (20 credits; compulsory)
- Placement: Developing Culinary Skills (20 credits; compulsory)
- Placement: Developing Customer Experience and Service Skills (20 credits; compulsory)
- Placement: Developing Restaurant Management (20 credits; compulsory)
- Professional Service (20 credits; compulsory).
Year Three (BA)
- Analysis and Review of the Operations Process (20 credits; compulsory)
- Leading Restaurant Strategy (20 credits; compulsory)
- Marketing and Promoting Restaurant Facilities (20 credits; compulsory)
- Specialist Placement: Consultancy (20 credits; compulsory)
- Specialist Placement: Leading Staff Development (20 credits; compulsory)
- Specialist Placement: Self-performance Review (20 credits; compulsory).
Features
- Study Mode: Fulltime
- Study method: On Campus
- Duration: 36 months, 9 semesters, 2 days a week, 8 hours a week
- Intake: January, April & September
- Qualification: The programmes usually require students to have achieved 88 UCAS points.
- Whilst grades are important, our offers are not solely based on academic results. We are interested in creative people that demonstrate a strong commitment to this subject area and so welcome applications from individuals from a wide range of backgrounds. To assess your suitability for your chosen course we arrange interviews for all applicants at which your skills, achievements and life experience will be considered as well as your qualifications, these are held both virtually and at campus.
- Tuition Fee: £9000/year
- Funding options: Student Finance Company or Self Funded
- University Name: University Wales Trinity Saint David (UWTSD)
Instructor
