- Course summary
- Course detail
- Entry requirements
- Fees and funding
- How to apply
- During the course
- Teaching staff
- What our students say
- Jobs and placements
- Career and study progression
This course follows on from the first two years of a degree in Food and Professional Cookery. It equips you with the business skills and the intellectual development necessary to become a professional practitioner in the food and cookery industry.
Why choose this course?
Our tutors are experts, and widely experienced in the hospitality and food industry, and work with employers on the exact employment needs of the industry. The teaching team has won many awards, and the course is seeking accreditation by the Institute of Hospitality.
Taking an interactive teaching and learning approach, the course introduces you to the theories and concepts that underpins the operational problem solving and managerial skills. Throughout the course, we encourage you to take part in a range of activities outside classrooms including entering national and international competitions, exhibiting at events and attending industry visits.
We also invite our patrons and industry leaders to give guest lectures where possible, training sessions and dinners. In recent years, Raymond Blanc, James Martin, Heston Blumenthal and Cyrus Todiwala have all given their support and time to our students.
Career and Study progression
When you graduate from this course, you will be in a position to progress into roles with more responsibilities or apply for a variety of roles in food and professional cookery sector, in the UK or abroad.
We give you all the knowledge, skills and guidance you will need to go out and start or continue a rewarding career in one of many sectors of the food industry such as:
- cost sector
- contract catering
- fine dining
- casual dining.
You may also wish to undertake postgraduate study to specialise in a subject you've already studied, or to explore something new.
Our tutors are professionally qualified and have worked in industry, giving you the benefit of their experience and knowledge.
The course focuses on applied learning, and gives you the opportunity to explore current food concepts including:
- food development
- possible threats.
Year one (Level 6) modules
- Food and beverage Management
- Business and management
- Gastronomy for food productions managers
- Strategic hospitality management.
Year two (Level 6) modules
- Food policy.
You will need:
- FdA in Food and Professional Cookery or an equivalent FdA/HND qualification.
Fees for home and EU students
- Main fee
Fees for overseas students
- Main fee
- £8000 Find out if you are a home or overseas student.
Help with funding is available to a range of students, whether you are studying full or part-time, in your home country or overseas.
You may be eligible for a student loan to cover the cost of tuition fees or a maintenance loan to support you during your studies. Additional funding is available to some types of students, such as those with dependants, disabled students and more. Find out more about applying for student loans and other funding options.
Please note fees are paid for each year of study unless otherwise stated. You will be required to re-enrol and pay fees at the beginning of each academic year. Fees may be subject to government regulations on fee increases. Future inflationary increases will be applied to each subsequent year of the course, subject to government regulations on fee increases.
How to apply
UK and EU students
You can apply to study this course using our online application system. Simply click the red ‘apply now’ button above.
Your application will be dealt with by our Admissions team who will be in touch with you.
Complete our online application form for international students or you can download the print version (Word, 186kb).
During the course
What our students say
Andrea Ferro, FdA Food and Professional Cookery
I worked very hard and had so much fun doing something I love! It was excellent the way that the theory and practise combined.
The lectures were informative and also informed the upcoming practical work. I work as a pastry chef at the Duck and Waffle and look forward to one day opening my own business.