From October 2007 people working in the Sussex food industry will be able to gain qualifications at an advanced practitioner level, thanks to the new Foundation Degree in Food and Culinary Arts being developed by the University of Brighton in collaboration with local employers.

Conor Sheehan of the university’s School of Service Management has been analysing local training needs in the industry. He said: “We found that, although there was a range of three- and four-year hospitality degrees available in the region, there was little opportunity for learners with more specific vocational interests in the food and culinary areas (such as chefs, food shop proprietors or individuals working in commercial food production) to develop their competence to a higher level.”

The new course, which can be studied full or part time at City College Brighton & Hove or Sussex Downs College, aims to fill this gap.  It is being designed to enable people looking for career progression to develop both their culinary skills and knowledge and their understanding of entrepreneurial and business practice.

The course includes the study of nutrition, food science, food culture, gastronomy and the sourcing of ingredients, in addition to the further development of practical culinary skills.  It will take account of both the shifts in society’s attitudes to food over the past two decades and the new holistic, scientific approaches to food development as exemplified in the work of innovative chef/restauranteurs such as Rick Stein, Heston Blumenthal and Jamie Oliver.

As Conor Sheehan explained: “People already working in food production, retail or service operational management will gain improved skills and valuable personal development from this course. Their employers will benefit both from their higher levels of competence and knowledge and the more imaginative approach they will be able to bring to food and service.

“For those starting a career in a food and culinary arts-related business or looking to set up and manage their own enterprise the course will provide the necessary culinary, business and entrepreneurial skills.“

Employers such as the Compass Group, Sky Catering, De Vere and Elite Hotels have welcomed the new course and have appreciated the opportunity to work with the university on its course content and design.

Students  who successfully complete the course will have the opportunity to progress to an honours degree in a related subject.

For further information go to www.brighton.ac.uk or contact
 Graham Atkins on 01273 667788/667713 (City College Brighton and Hove) or Ronnie Scully on 01323 637472 (Sussex Downs College).