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Foundation Degree Culinary Arts

Course overview

Qualification Foundation / Pre-U / A-level
Study mode Full-time
Duration Contact the university / college
Tuition (Local students) Data not available
Tuition (International students) Data not available





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Foreign students

Estimated cost as reported by the Institution.


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Local students
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Foreign students

Student Visa

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Foreign students

Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.

Entry Requirements


Applicants must be 18 years of age or over, with 12 years of general education. Applicants with prior learning or work experience may also apply. A sound knowledge of spoken and written English is required, students who need to improve their English should enrol in the Undergraduate English Language Programme.



Term 1


* Introduction to Culinary Arts*

o Product Knowledge & Handling

o Culinary Techniques 1

* The Art & Science of Food*

o Evolution of Food & Nutrition

o Hygiene & Sanitation

* French Language Level 1

* Leadership Programme


Term 2


* Introduction to Kitchen Management

* Best of European Cuisines*

o European Cuisine

o Culinary Techniques 2

* Baking & Pastry Arts 1

* French Language Level 2

* Leadership Programme


Term 3


* Kitchen Operations Management*

o Kitchen Management

o Culinary Techniques 3

* Buffet Preparation & Presentation

* Art & Science of Wine & Beverages

* French Language Level 3

* Leadership Programme

Term 4


* Cuisines from Classical to Fusion*

o International Cuisines

o Culinary Techniques 4

* Baking & Pastry Arts 2

* Food & Beverage Management

* Organizational Management*

o Organizational Behaviour

o Marketing

* Leadership Programme


Term 5


* Advanced Food Concepts*

o Menu Planning, Costing & Control

o Culinary Techniques 5

* Restaurant Service & Management

* Business & Legal Environment*

o Hospitality Law

o Entrepreneurship

* Leadership Programme




Maximum 6 courses for comparison!