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FdA Culinary Arts (Part-Time)

Start Date: 7th September 2026

Length 4 years
Study Part-Time
Location Rye Hill Campus

Qualification Gained

FdA Culinary Arts (awarded by NCG)

Levels Explained

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More about the course

Are you an aspiring chef? Do you love to experiment and get creative with food?

Developed with the support of local chefs including Norman Bradford and Kyle Greenwood, this part-time culinary arts foundation degree can help you pursue a career in hospitality management or food development.

Learning from tutors with Michelin star experience, you will build on your existing cookery skills to develop advanced culinary knowledge and techniques, while exploring gastronomy, innovation in food and the latest food trends.

You will develop the skills you need to market and manage a range of food and hospitality businesses and expand your understanding of issues including dietary requirements, menu planning and managing finances.

This degree is an approved Higher Technical Qualification quality marked by Skills England.

Entry requirements

32-64 UCAS points (from related Advanced Cookery/Catering or Hospitality subjects).

You may be invited to a discretionary interview.

If you are a current Newcastle College students and successfully meet the published Level 3 entry criteria in an appropriate subject[s], you will be guaranteed a place on this course.

Applicants are normally expected to have achieved grade 4 or higher in GCSE Maths and English or the Level 2 equivalent (ie. Functional Skills or Adult Literacy/Numeracy).

At Newcastle College University Centre we welcome applications from students studying new T-Level qualifications.

Further details on our entry requirements can be found here.

What will I learn?

Practical Cooking Techniques in Culinary Arts
Contemporary Hospitality
Management Techniques
Diet and Nutrition
Personal Development
Academic Study Skills
Event Planning
Creative Food for the Media
Research for Food
Contemporary Patisserie Techniques in Culinary Arts
Entrepreneurial Skills
Gastronomy and Innovation

How is the course taught?

Lectures
Guest lectures
Seminars
Practical sessions
Workshops
Group work
Masterclasses
Work placement
Independent study

How am I assessed?

Written assignments
Reports
End of year practical assessment presented at NECTA

Work Experience

A work placement of at least 16 hours per week alongside your studies will help you to build on your extensive experience.

You will benefit from masterclasses in butchery, sugar craft and patisserie and learn to use specialist equipment such as dehydration machines, smoking guns and sous vide water baths.