The Advanced National Certificate in Culinary Arts Management (Level 4) is designed to introduce you to a variety of kitchen and patisserie techniques as well as to assist you in developing the business and people skills necessary to manage successfully in the food industry. We provide opportunities for students to engage in discussions about issues that have arisen from the Covid crisis and consider sector-specific solutions. The content of our courses is developed with assistance from a wide network of sector professionals to reflect changes within the industry.
This is a stand-alone qualification, but there are entry requirements. Applicants must have obtained one of the followings:
LMQ Level 3 Foundation Diploma or GCE Advanced Level qualification with 3 passes. Any qualification which is at Level 3 or above, as notified on the NQF or QCF of the United Kingdom or SCQF Level 5 and 6 in any field or relevant national qualifications awards at SCQF or any overseas qualifications, as judged by UK NARIC, to be equivalent in standard to a level 3 qualification in the UK (or higher).
The successful candidates have a wider opportunity to progress onto the higher-level qualifications including LMQ Level 5 Advanced National Diploma in Culinary Arts Management. As this qualification is equivalent to Level 4 (QCF/RFQ), the candidates are eligible to gain direct entry into Year 2 of the Culinary Arts degree programmes. Click here to see the progression opportunities
|L/ANCCAM/4021||Principles of Management and Leadership||20|
|L/ANCCAM/4022||Food and Beverage Operations||20|
|L/ANCCAM/4024||Introduction to Accounting and Finance||20|
|L/ANCCAM/4026||Food Microbiology and Hygiene||20|
This qualification is expected to be delivered a minimum of 12 months for full-time study. Centres should make sure the Total Qualification Times (TQM) or National Learning Hours (NLH) are covered as per the qualification requirements. This programme is flexible and delivered face-to-face, distance learning, through lectures, tutorials and seminars.