This programme is for students who want to pursue a career in Culinary Health and Nutrition, and provides the opportunity to examine the impact of nutrition on health and disease, as well as developing culinary arts skills. You will develop an in-depth understanding of the biomedical effects of food intake on human health and wellbeing within society and will gain valuable insight into the scientific principles of clinical nutrition, exploring the connection between good dietary intake and health. You will also explore the juxtaposition of contemporary food and health issues in both developed and developing societies. The programme is suitable for those with practical work experience in related fields as well as those wanting to enhance their employability skills, core competencies and experience to work with professionals in nutrition and public health management. The course prepares you for multiple career options in the field of nutrition, including commercial product development, corporate wellness, working with the health sector media, public health, the supplementation industry and sports nutrition. It can also lead towards qualification as an independent nutritional therapist. The programme reflects changes in food manufacturing, where food technologists and chefs work frequently together to develop new products and processes to achieve healthy eating models in line with Healthy Plate and the NHS’s Eatwell guide. This is a full time course taught over 2-3 days per week. New job opportunities, together with developments in the global food and supplements markets, have led to increasing movement of qualified personnel between food sectors. The increased demand for skilled nutritionists to work in the health and public sector is a clear indication of the industry’s changing profile. In addition, sectors such as the gut microbiome are in their infancy and show potential as a rapidly growing area of personalised nutrition. Lifestyle medicine is already changing the face of General Practice. This distinctive degree in Culinary Health and Nutrition coalesces the principles of human nutrition with clinical biology, and lifestyle medicine. Graduates of this degree will have the opportunity to further their careers in the following industry areas: - health foods development - supplements and healthy eating - athletic and sport nutrition - commercial food development. Additional study would be necessary for future careers in these respective areas: - epidemiology - obesity and healthy eating in children - registered dieticians and nutritionists - medicalised nutrition - pharmacology, physiology and pathology - culinary medicine.

In Year 1 (Level 4), you will study 6 core 20-credit modules: - Study Skills & Personal Development (Semester 1) - Introduction to Culinary Science (Semester 1) - Practical Culinary Skills Technique Part 1 (Semester 1) - Practical Culinary Skills Technique Part 2 (Semester 2) - Introduction to Nutritional & Food Science (Semester 2) - Introduction to Cellular Biology and Human Physiology (Semester 2) In Year 2 (Level 5), you will study 5 core 20-credit modules and 1 optional 20-credit module: - Practical Scientific Techniques in Culinary Arts (Semester 1) - Applied Techniques in Culinary Arts (Semester 1) - Recipe Development in Nutrition – Theory (Semester 1) - Recipe Development in Nutrition – Practical (Semester 2) - Practical Contemporary Cuisine and Restaurant Design (Semester 2) - Option: Microbes, microbiome and food safety (Semester 2) In Year 3 (Level 6), you will study 4 core 20-credit modules: - Sports Nutrition and Diet (Semester 1) - Contemporary Food and Health Issues (Semester 1) - Applied Nutrition and Special Diet (Semester 2) - Introduction to Sensory Science and Organoleptic Assessment (Semester 2) In Year 3, you will also choose one of the following optional 40-credit modules: - Dissertation - Consultancy project All modules are criterion assessed as Pass, Merit or Distinction. Achievement is recognised through the award of credits, a minimum number of which must be achieved at Level 6. All modules must be achieved in order to successfully achieve the programme. Compulsory modules help students to build their academic competence by exploring underpinning theories while developing practical and transferable skills. Optional modules are intended to encourage more self-managed learning skills. Module availability may be subject to change. The timetable will be available in August 2019.

Assessment methods may include: - Written reports/essays - Seminars - Discussion forums/blogs - Academic posters, displays, leaflets - Case studies - Dissertation or work-based consultancy project - Examinations - Practical experiment - Time-constrained assessments

Professional Bodies are not listed for this Course.

26 January This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.

Course code: CH01

Institution code: W52

Campus Name: Main Site

Campus code:

The following entry points are available for this course:

Year 1

Entry Requirements for Advanced Entry are not listed for this Course.

Applicants who are under 21 at the start of the course must have: - An appropriate full Level 3 qualification in professional cookery (e.g. Advanced GNVQ/AVCE, NVQ, National Diplomas), or - Two GCE A Level passes, Baccalaureate or Irish Leaving Certificate with passes in five subjects at higher level, passes in Open University courses or a Merit profile for a recognised Access course - Supporting passes at GCSE including English and Maths at Grade B (or Grade 6 or above) - IELTS score of 6.0 with no skill below 5.5, or equivalent English qualification (if applicable) Mature applicants (at least 21 years old at the start of the course) do not have to satisfy the same certificated qualifications entry criteria as College and school leavers. They will be able to discuss their application during an interview and will normally be expected to have: - At least 2 years’ industry experience in a professional kitchen - IELTS score of 6.0 with no skill below 5.5, or equivalent English qualification (if applicable) - Equivalent GCSEs in English and Maths - Completed a diagnostic assessment at point of interview If applicants have significant professional or other qualifications and appropriate work experience they may be considered and are encouraged to apply, as will those wishing to formalise their experience, or update skills, knowledge and understanding. In addition, evidence of personal skills and qualities through their personal statement and references will be considered. The equivalence of qualifications from outside the UK will be determined according to NARIC guidance.

Please click the following link to find out more about qualification requirements for this course

Minimum Further Information are not listed for this Course.

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English Language Entry Requirement Information are not listed for this Course.

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Employment after 15 months (Most common jobs): 0%

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EU	5990.0	Year 1
England	5990.0	Year 1
Northern Ireland	5990.0	Year 1
Scotland	5990.0	Year 1
Wales	5990.0	Year 1

In addition to your tuition fees, you will be required to cover the additional cost of a uniform (approximately £115) and a complete knife set (approximately £190). Prices are subject to annual review. There may also be additional costs associated with your programme such as ad hoc day trips/excursions e.g. visits to employers or exhibitions. You may incur additional travel costs and on some occasions, entrance fees.

Vincent Square
Address2 are not listed for this Course.
Address3 are not listed for this Course.
Westminster
SW1P 2PD