Hospitality and Tourism - University of West London

Transcription

The London School of Hospitality and Tourism
University of West London
St Mary’s Road
Ealing
London W5 5RF
0800 036 8888
learning.advice@uwl.ac.uk
uwl.ac.uk
The London School of
Hospitality and Tourism
Connecting education and training for employment
‘
‘Having been impressed
by the individuals that come
out of the University, I’ve been
able to offer five individuals
permanent positions.
Stephen Boxall,
Managing Director, The Ritz London
Honorary Fellow, University of West London
‘
‘The School motivates,
stimulates and excites
students in a way that
not many other cooking
schools do, and it will
set you on the road
to a great career.
Heston Blumenthal,
Multiple Michelin Starred Chef and Restaurateur
Honorary Doctorate, University of West London
‘
‘The University of West London is
the gold standard when it comes to
culinary education in the UK. Not only
does it have fantastic facilities, the links
within the industry are second to none.
Will Torrent
Chef Consultant for Waitrose
‘
‘I always enjoy working
with UWL students as they
are always enthusiastic, willing,
with a desire to learn. I know
when I ask for something they
follow it precisely so we are able
to maintain our Ritz qualities...
John Williams, MBE,
Chairman of The British Academy of the Culinary Arts,
Executive Chef of The Ritz London
‘
‘The Foundation Degree has been
very helpful for me in terms of learning
new techniques and management
skills. I feel more confident after the
first year. The course develops not
only practical skills but also theory.
Baldassarre Amobio,
London School of Hospitality and Tourism
‘
‘This School is
about dedication.
There’s a dedication
from every single
tutor within it.
Gary Rhodes,
Multiple Michelin Starred Chef and Restaurateur
Honorary Professor, University of West London
‘
‘I took on a degree in
International Culinary Arts,
what that degree has done
for me in my business and in
my career is immeasurable.
John Campbell,
Two Michelin Starred Chef
Honorary Professor, University of West London
‘
‘There is never a day
that goes by without
me using one aspect
of my knowledge
drawn from this
programme...
I would recommend
it to anyone.
Linda North,
Sales and Marketing Manager
Royal Caribbean Cruise Lines
‘
‘One of the best
pastry courses
in London with
some of the best
pastry teachers
in Europe.
Lorraine Pascale
Celebrity Chef and Author
01
THE LONDON SCHOOL OF HOSPITALITY AND TOURISM
Contents
Contents
01
Further Education
Welcome
02
Full-time
Striving for excellence in hospitality 04
Our patrons
05
Specialist short courses
62
Food Safety in Catering Level 2
63
Supervising Food Safety
in Catering Level 3
64
Junior Chefs Academy
66
Further information
68
Facilities
68
General Patisserie and Confectionery
ABC Level 2 Certificate
54
How to apply
69
Fees and funding
69
International students
69
Where are we?
70
Terms and conditions
71
Professional Chef
and Restaurant Diploma
Progression
13
Postgraduate
16
Part-time
18
Diploma for Butlers
VRQ Level 3
Undergraduate courses
48
50
53
Airline and Airport Management
FdA/BA (Hons)
20
Café Entrepreneurship BA
22
Patisserie and Confectionery
NVQ Level 3
55
24
Professional Cake Decorating
ABC Level 1 Basic Certificate
56
Culinary Arts Management
BSc (Hons)
Event Management
FdA/BA (Hons)
26
Event Management with Hospitality
FdA/BA (Hons)
28
Event Management with Tourism
FdA/BA (Hons)
30
Professional Cake Decorating
ABC Level 2 Intermediate Certificate 57
Professional Cookery
NVQ Level 2
58
NVQ Level 3
59
Food and Professional Cookery
BA/BA (Hons) Top-up
32
Hospitality Operations
Management FdA
Indian and Asian Cuisine
NVQ Level 2
60
34
Chefs Apprenticeship
61
Hospitality Management
and Food Studies BA (Hons)
35
BA (Hons)/BA (Hons) Top-up
36
International Hotel Management
FdA/BA (Hons)/BA (Hons) Top-up
38
International Culinary Arts –
Kitchen and Larder FdA
40
International Culinary Arts –
Pastry FdA
41
International Culinary Arts
BA (Hons) Top-up
42
Lifestyle Management
FdA
43
Travel and Tourism
FdA
44
Travel and Tourism Management
BA (Hons)
46
Welcome
to the London School of Hospitality and Tourism
As one of the leading centres
in the UK, the London School
of Hospitality and Tourism
regularly wins accolades from
a variety of industry bodies.
It is renowned and respected as a provider of
industry relevant courses, underpinned by excellent
teaching and resources. The School is committed to
ensuring that its courses serve its local and regional
communities by working closely with employers
through curriculum engagement and partnerships.
Practising professionals and employers in the sector
give guest lectures, provide placements and, at times,
assist with the assessment of our students. This close
relationship means that students are able to obtain
the skills that employers need, thus boosting their
employment opportunities.
In addition, staff work closely with a number of
schools from the surrounding boroughs to promote
careers in hospitality and tourism. Through links
with food technology, hospitality, and travel and
tourism teachers, the School also promotes food
studies in schools by assisting teachers with curriculum
development, as well as advising on the school meals
service. The aim is to encourage the progression
from school to further and higher education within
the same institution.
Finally, the highly successful Junior Chefs Academy
brings together food teachers, business education
partnerships, employers, parents and students as a
learning community within the University. This has
proved to be an enormous success and is part of
a food educative process that is so important to
the future health of the nation.
I am sure that by choosing the London School of
Hospitality and Tourism you will be making the decision
to join one of the most prestigious professional schools
in the country, and I look forward to meeting you at
some point during your studies.
‘
02
‘
Professor Peter John
Vice-Chancellor
03
‘
As President and CEO of
Strategic Hotels and Resorts
and an alumnus of the
University, Laurence Geller CBE
has over 45 years of experience
in the hospitality industry.
‘
He also has a long association with the University
having graduated from the School of Hotel
Management and Catering when the institution
was Ealing Technical College. In March 2009 he
was awarded the University’s Lifetime Achievement
Award for Alumni and in 2010 he received an
honorary doctorate.
On being appointed to the post of Chancellor, Laurence
said: “Words are inadequate to express both the honour
and my delight at returning home after some 40 years
plus since my graduation. Our University has achieved
so very much and has a shining future ahead of it.
I am committed to doing everything I possibly can
to contribute to the terrific work being done by the
Vice-Chancellor and Board of Governors and to their
undoubted success for the future. I hope I can give back
just a fraction of what the University has given to me.”
Laurence Geller CBE
Chancellor
Endorsements
Our sponsors
Academy of Food
and Wine Service
P M Trust
The Royal Academy
of Culinary Arts
Compass UK
Savoy Education Trust
Baxter Storey
Cummings Trust
The School Food Trust
Compass UK
Dr William Barry Trust
Society of Stars
The Craft Guild of Chefs
East India Club
Steelite International
Harrison Catering
Eyerman Foundation
Thermomix
International Hotels
Forte Foundation
William Brake Trust
Hilton
‘
‘
I have never
used the word
outstanding
so much in a
good practice
visit to any
other college
in the UK.
Neil Edwards
Her Majesty’s
Inspectorate
‘
04
‘
Passionate,
studentcentered
staff.
Carole Rodger
External Examiner
Striving
for excellence
Hospitality is Britain’s fifth
largest industry employing
more than 2.4million people
and contributing over
£34billion in gross tax
revenues. The hospitality
economy is a huge engine
for job creation throughout
the UK and internationally.
Hospitality and Tourism has
an international reputation
for its courses. Studying in this
field is a great opportunity for
career development, providing
a passport to travel and work
around the world.
In 2009 the London School of Hospitality and Tourism
received a Queen’s Anniversary Award for outstanding
hospitality and tourism education. The Academy of
Culinary Arts, The Association Culinaire Française,
The Craft Guild of Chefs and The Master Chefs of
Great Britain all recognise the School as a centre of
excellence, quality and innovation. Our University
was the first in the country to receive the highest
grade for its hospitality and culinary arts courses
from the Training Skills Council, and in 2010 the
Government’s Quality Assurance Agency (QAA)
gave us full confidence in the quality of our provision.
Students who attend the University learn in our
training restaurant ‘Pillars’, which has twice been
named London Training Restaurant of the Year by
Restaurant Magazine, and get hands on experience
by cooking and serving in the modern kitchen,
restaurant and bar. Our facilities are in line with
those of London’s top restaurants and hotels, giving
our students the opportunity to experience what it
is like to work at the industry’s highest standards.
A second restaurant, FEAST, specialises in healthy
eating and is totally operated by students.
The School offers one of the UK’s largest provisions
of undergraduate and postgraduate commercial
aviation, travel and tourism management courses.
Here students have successfully joined some of
the industry’s top brands on completing their
qualification. These range from British Airways
to Royal Caribbean Cruise Lines. Current students
have been able to take advantage of such alumni
through guest lectures and field visits. Students
studying on the aviation and tourism courses at
UWL have been motivated to create a range of
cutting edge communication tools for their peers
including an e-magazine and e-community blog.
Our staff come from a wide variety of backgrounds.
Many have worked and have been executive chefs
or senior managers in five star hotels and Michelin
star restaurants. They have experience in the
hospitality sector, contract catering and event
management. Two members of staff hold coveted
and prestigious CATEY awards, which are known
as the Oscars of the industry. Within the airline
and tourism field staff have a wealth of industry
experience. All are industrial practitioners having
worked for some of the world’s largest travel
and tourism companies including Qantas, Cathay
Pacific, Thomson Holidays, Lunn Poly and the
British Tourist Authority. All staff within the field
of airline and tourism are research active with an
increasing number of publications being produced.
05
Our patrons
regularly visit us to
work with our aspiring
students and carry out
demonstrations
and talks.
Our patrons
Roy Ackerman CBE
Honorary Doctorate
Restaurateur/Entrepreneur
Sherin Alexander-Mody
Director
La Porte des Indes
Sydney Alridge
Head Chef
Gulu Anand
Master of the University
Owner Brilliant Restaurant
Daniel Ayton
Executive Sous Chef
St James Crowne Plaza
Willy Bauer MI
Honorary Professor Consultant
International Hotel
Management
William Baxter
Honorary Doctorate
Co-founder
Baxter Storey
Lionel Benjamin
Honorary Professor
Mentor Director
Andrew Bennett MBE
Executive Chef
Park Lane Hotel
Wendy Bartlett
Honorary MBA
Founder
Bartlett Mitchell
Richard Blades
Executive Head Chef
Raymond Blanc OBE
Honorary Professor
Restaurateur
Le Manoir aux Quat’Saisons
Heston Blumenthal
Honorary Doctorate
The Fat Duck
Nigel Boschetti
Executive Chef
Grosvenor House
Dr Suborno Bose
CEO International Hotel
Management School India
Stephen Boxall
Honorary Fellow
Managing Director
The Ritz
06
John Campbell BSc
Honorary Professor
Restaurateur
Ian Carter
Honorary Doctorate
CEO Hilton International
Liz Cave
Head of talent
and development
D and D Restaurants
Phillip Corrick
Honorary Fellow
Executive Chef
Royal Automobile Club
Bob Cotton OBE
Honorary Fellow
Retired Chief Executive British
Hospitality Association
John Cousins
Honorary Professor
Food and Beverage
Service Consultant
Christopher Cowdray MI
Honorary Professor
Chief Executive
The Dorchester Collection
Lisa Crowe
Head Pastry Chef
Sean Davoren
Honorary Fellow
Head Butler
The Savoy
Chris Dunn
Talent Director
Marriott
Robin Easton MI
Honorary Professor
Consultant
Anton Edelmann
Honorary Professor
Consultant Chef
Terry Farr
Chef Patron
Friends Restaurant
Mark Flanagan
Executive Chef
Royal Palaces
Sir Rocco Forte
Honorary Doctorate
Chairman, CEO
Forte Hotels
Omero Gallucci
Executive Chef
Metropolitan Police
07
Chris Galvin BSc
Honorary Fellow
Chef Director
Galvins
Jeff Galvin
Honorary MBA
Co-owner of
Galvins
Paul Gaylor
Executive Chef
Stephen Goodlad
Chef Consultant
John Gray
Brand Manager
Universal Food Service
Francis Green FHi MI
Honorary Professor
Retired General Manager
Edward Griffiths
Honorary Doctorate
Deputy Master
The Royal Household
Geoffrey Harrison
Honorary Doctorate
Chairman
Harrison Catering
Graham Hornigold
Chef Patissier
Mandarin Oriental
Ian Horrax
Director
D and D Restaurants
Simon Hudson
Restaurant Design Consultant
Chris Humphries CBE
Honorary Doctorate
Chair of Governors at
the University
Richard Hunt BSc
Restaurateur
Omar Ismail
Training and
Development Manager
Radisson Edwardian
Keiko Iwaki
Honorary Professor
Director
Iwaki Optical UK
Stuart Johnson
Honorary Doctorate
General Manager
Browns Hotel
08
Rob Kirkby
Honorary Fellow
Executive Chef Lexington –
Master Chef of Great Britain
Garry Kneale
Executive Chef
Atul Kochhar
Executive Chef
Benares Restaurant
Victor Laws
Honorary Doctorate
Food Service Consultant
Rowley Leigh
Restaurateur
Prue Leith CBE
Honorary Doctorate
Restaurateur
Grace Leo
Honorary Doctorate
CEO
GLA Hotels
Kiaran MacDonald
Honorary Doctorate
General Manager
The Savoy
Nigel McEvoy
Honorary Fellow
Senior Page
The Royal Household
James Martin
Honorary Professor
Celebrity Chef
Jane Milton
Honorary MBA
Food Consultant
Mehernosh Mody
Executive Chef
Director
La Portes des Indes
David Morgan-Hewitt MI
Honorary Doctorate
General Manager
Goring Hotel
Anton Mosimann OBE
Honorary Professor
Mosimann’s
Stephen Moss CBE
Honorary Doctorate
Chairman
Springboard UK
David Mulcahy
Executive Chef
Sodexho
09
Steve Munkley
Honorary Professor
Executive Chef Royal Garden
Hotel Craft Guild of Chefs
Zenobia Nadirshaw
Honorary Doctorate
International Consultant
David Nicholls
Honorary Fellow, Executive Chef
– Food and Beverage Director
Mandarin Oriental Group
Lord Noon
Honorary Doctorate
Chairman
Noon Foods
Jonathan Orr-Ewing MI
Honorary Fellow
Secretary
Carlton Club, St James
Cllr Mrs Diana Pagan
Ex Mayor of Ealing
Medina Peters
Honorary Fellow
Derek Quelch
Executive Chef
Gary Rhodes OBE
Honorary Professor
Restaurateur
Celebrity Chef
Michael Robins
Wine Consultant
Philippe Rossiter
Honorary Doctorate
Retired CEO
Institute of Hospitality
Alain Roux
Honorary Fellow
Executive Chef
The Waterside Inn, Bray
Albert Roux OBE
Honorary Doctorate
Michel Roux OBE
Honorary Professor
Michel Roux Jr
Honorary Fellow
Executive Chef
Le Gavroche
David Russell
Visiting Professor
Chairman
Russell Group of Companies
10
Manjula Sachdev
Executive Chef
British Museum
Kevin Schofield BSc
Executive Chef
Harbour and Jones
Michael Shepherd MI
Honorary Doctorate
General Manager
Hilton, Park Lane
Richard Shepherd CBE
Honorary Professor
Langan’s Brasserie
Fred Sirieix
Honorary MBA
Restaurant Manager
Galvins
Richard Solomons
Honorary Doctorate
CEO
Intercontinental
Sara Jayne Stanes OBE
Honorary Doctorate
Director
Academy of Culinary Arts
Keith Stanley
Executive
Royal Society of the Arts
Alistair Storey
Honorary Doctorate
Co-founder
Baxter Storey
Vikram Sunderam
Executive Chef
Raskia
Duncan Swanson
Director of Human Resources
Soho House UK Ltd
Alan Swinson
Brand Catering
Development Manager
Macdonald Hotel Group
Martin Taylor
Honorary Fellow
Alistair Telfer
Honorary Doctorate
Secretary
Oxford and Cambridge Club
Giles Thompson
Consultant Chef
Cyrus Todiwala OBE DL
Honorary Professor
Celebrity Chef
11
Brian Turner CBE
Honorary Professor
Restaurateur
Celebrity Chef
Nick Vadis
Honorary Professor
Executive Chef
Compass
Robert Walton MBE
Chairman
Restaurant Association
John Williams MBE
Honorary Fellow
Maitre Chef des Cuisines
The Ritz
Antony Worrall-Thompson
Honorary Professor
Restaurateur
Celebrity Chef
Simon Young
Honorary Fellow
Executive Chef
Jumeirah Carlton Tower
Abdul Wahab Zamzani
Visiting Professor
Celebrity Chef
of Malaysia
Eyck Zimmer BSc
Executive Chef
National Chef of the Year
12
Judith Cannon
Honorary Fellow
Operations Director
Retired
Professor Rigas Doganis
Honorary Doctorate
Expert in Aviation
Molly Dohery
Tourism Consultant
John Donaldson
Honorary Doctorate
Chief Executive
Aurora Hotels
Gordon D’Silva
Honorary Doctorate
Chief Executive
Training for Life
Michael Gray
Honorary Professor
General Manager
Churchill Hotel
Angela Hartnett
Celebrity Chef
and Restaurateur
Sir Garry Hawkes CBE
Honorary Doctorate
Chairman
Retired
Carol Heir MBE
Honorary Doctorate
Executive Director
Society of Stars
Michael Nadell
Honorary Fellow
Nadell’s Patisserie
Duncan Palmer
Honorary Fellow
Executive Managing Director
Langham Hotel
Derek Picot
Honorary Doctorate
Vice-President
Jumeirah Europe
Charles Prew
Honorary Doctorate
Chief Executive
Retired
Nick Scade MBE
Honorary Fellow
Chief Executive Academy
of Food and Wine Service
Charles Wilson
CEO
Booker UK
13
Progression
The London School of Hospitality and Tourism provides a full
range of training and education from specialist short courses
that can be completed within a day, to undergraduate and
postgraduate degrees. The chart below offers an overview
of how you can progress through the levels of education,
and what the entry requirements are at each stage.
ENTRY LEVEL REQUIREMENTS
School or
Employment
College,
Employment
or FdA
Professional
Course
Foundation
Degree
NVQ, ABC, VRQ
(Levels 1, 2 and 3)
FdA
(Levels 4 and 5)
College or
Employment
Bachelors
Degree
BSc, BA, BA (Hons)
(Levels 4, 5 and 6)
BA (Hons)
(top-up Level 6)
Higher
Education or
Employment
Postgraduate
Qualifications
MA (Level 7)
Pre-masters (Level 6)
STUDY LEVEL
All of our Further Education courses provide routes
into Higher Education usually through a foundation
degree. If you have successfully completed one of
our foundation degrees, you will have the opportunity
to progress onto the final year of the related bachelors
degree. On successful completion of our bachelors
degree you’ll have the option to continue your
studies at a postgraduate level to achieve an MA.
The academic requirements for entry onto each
course are listed in this brochure, however if you
are interested in studying with us and do not have
the qualifications required you may still be eligible
for entry through your previous work experience.
14
Meet some
of the lecturers involved in research
Professor Angela Roper
Professor Angela Roper is the lead academic
and Director of the International Centre for
Hotel and Resort Management (ICHARM).
She has more than 20 years of research
experience in the strategic development and
internationalisation of hotel companies and
tour operating firms and has worked as a Hotel
and Leisure Analyst for a financial institution in
the City. In addition to being a Visiting Scholar
at universities in the UK, Norway, Italy and the
USA she has also served as the Chair for the
Council for Hospitality Management Education.
Professor Roper has been influential in the
development of a research stream evaluating
the internationalisation and strategic
development of hotel companies and as a
result has published and presented widely on
this topic and undertaken numerous research
and consultancy projects.
The International Centre for Hotel and Resort
Management is the first of its kind to focus on
strategic and corporate issues in the hotel and
resort industry. Its vision is to become the world
leader in ground-breaking research into both
the management and development of hotel
and resort companies. The Centre delivers
innovative executive courses that develop
graduates who are able to work in corporate
positions and who aspire to lead as executives
in the industry.
The Centre has been set up with the support
of industry leaders who include the University’s
Chancellor, Laurence Geller CBE, and executives
in Hilton Worldwide and the InterContinental
Hotels Group.
Dr Alexandros Paraskevas
Dr Alexandros Paraskevas is a Chair in
Hospitality at the University of West London.
His hospitality industry background includes
internal auditing and operations management
positions with Marriott and Starwood. His
research interests focus on the governance
and management of risks/crises both in
an organisational and tourism destination
context. He has led numerous hotel industry
projects in the areas of risk, crisis, disaster
management and business continuity and
authored several academic articles and
book chapters on these topics. He has been
a member of the Complexity Research Group
at the London School of Economics and a
Director of the Complexity Society (UK). A
visiting scholar in Austria, Finland, Hong Kong,
Mexico, Spain and Taiwan, he has worked
with governments and tourism professional
associations on safety and security issues
and on crisis communications strategies.
Dr Paraskevas has served as advisor of
the International Hotel and Restaurant
Association’s (IH&RA) global council on
security, safety and crisis management and
is member of ASIS (the American Society for
Industrial Security professionals) and HEAT
(ASIS’ council for hospitality and tourism).
He is the author of Planning Research in
Hospitality and Tourism (2008, ButterworthHeinemann) together with Prof Levent Altinay.
Dr Amalia Tsiami
Dr Amalia Tsiami is senior lecturer based in
the field of Human Sciences at the School of
Psychology, Social Work and Human Sciences
at the University of West London. She works
also with the London School of Hospitality
and Tourism.
Until 2004 Dr Tsiami was senior researcher at
the School of Food Biosciences at University
of Reading, working on projects to enhance
the health promoting effects on European
bread products by providing and implementing
technologies for increased soluble fibre levels
in consumer – acceptable products. Prior
to that appointment, Dr Tsiami worked at
Unilever Laboratory in the Netherlands and
at the Institute of Food Research in Norwich,
where all posts were related to food science
and nutrition.
The main interest of her work is the
investigation of the relationship between diet
and health and focuses on the effects of dietary
intervention on risk factors of type two diabetes
and cardiovascular disease. Another area of
interest is to evaluate changes in consumer
eating behaviour through the display of
calorie information on menus, following the
launch of the ‘responsibility deal’ from the
British Government. The use of hydrocolloids
in food to enhance quality is another area
of interest. Dr Tsiami has published more than
50 full papers and conference proceedings.
Dr Tsiami studied her BSc (Hons) in Greece,
before gaining a Masters degree with
distinction in Food Technology at Reading
University, followed by a doctorate in Chemical
Sciences at University of East Anglia, her
experimental work took place at the Institute
of Food Research Norwich.
15
Andy Gatley
Andy Gatley has always been passionate
about food and spent his formative years
learning about it as well as working as a
professional chef in the UK but also in
America and France. However, for more
than twenty years he has been a Senior
Lecturer at the University of West London
where he teaches undergraduate and
postgraduate hospitality and culinary
arts students a range of food and research
related modules. With his growing interest in
the history, politics and culture surrounding
food he has developed some specialist
modules encompassing the sociology of
food as well as food policy. He also enjoys
teaching research methods and supervising
research students.
His own research interests have recently
focused on the alleged decline in cooking
skills within contemporary society, the factors
influencing domestic food practices more
generally and the impact of any such changes
on diet and health. He chose to adopt a
cross-cultural comparative methodology and
compare current domestic food practices in
Britain with those in France. His work has been
presented at a number of locations and he
continues to foster international relations
including having had the opportunity to
deliver seminars in Finland, France and India.
Dr Paul Fidgeon
Dr Paul Fidgeon leads a number of the
postgraduate courses in the London School of
Hospitality and Tourism. These include three
cognate areas of study: travel and tourism,
airline and airport management and hospitality
management. Prior to this he was the Course
Leader of the undergraduate tourism and
leisure management courses and led the
Tourism and Leisure Subject Quality Group.
Dr Fidgeon has come to the University of
West London with a first class honours degree
in Geography from the University of Hull. He
subsequently obtained a range of professional
qualifications in urban and regional planning
from the same university. A change of career
direction and love of research saw him study
for an MA and a PhD at the University of
Wales where he was sponsored by the Wales
Tourist Board. His research was fundamental
to the development of farm tourism and the
establishment of one of the first rural tourism
marketing co-operatives in Great Britain.
Dr Fidgeon has been invited to address
audiences involved in the management
of tourism throughout the world. He has
also co-ordinated international staff
and student exchange to and from the
University of West London. With support
of the European Union, he developed the
largest pan-European network of tourism
education institutions. For this, and in
recognition of his contribution to the
discipline, Dr Fidgeon holds four Visiting
Professorships at the University of Calgary
and Simon Fraser University (Canada) the
University of Bologna (Italy) and Poznan
Business University (Poland).
16
Postgraduate
The School currently
offers five Masters courses:
• MA Hospitality
• MA Tourism
• MA Airline and Airport Management
• MA Gastronomy and Food Management
• MA Fundraising and Special Events.
All can be studied with or without an internship
and are offered on a full-time and part-time basis.
We also offer Graduate Diplomas in Hospitality
Management, Event Management and
Tourism Management.
From September 2014 we will be offering
some exciting new postgraduate courses (being
validated) which will build on the research base
and industrial orientation of the School. Most
importantly the courses will be relevant to
contemporary industry and business trends.
There will be conversion Masters in Luxury Hospitality
Management and in International Tourism and
Aviation Management. These two courses enable
those applicants with a first degree in any field to
develop their academic and employability skills in
order to carve out a career in the growing hospitality
and tourism industries. A further MA in Corporate
Management in Hospitality and Tourism will focus
on graduates with business-oriented backgrounds
and will develop knowledge and employability
skills relevant for corporate jobs in tourism, aviation,
restaurant, bar, leisure, and hotel companies. The
latter course will begin in 2015. The courses will
offer internships, research dissertation or capstone
(real-world) project options as the final module.
Finally, the Executive MA in Leading and Managing
Luxury Hotel Brands targets senior managers working
in luxury and boutique hotels and resorts, serviced
apartments and condominiums, the Royal Estate
and private clubs. It develops academic know-how
and the analytical skills of participants and includes an
appreciation of contemporary financial and business
models and strategic negotiation abilities.
From September 2014
we will be offering some exciting
new postgraduate courses.
POSTGRADUATE
COURSES
A postgraduate degree will build
on the research base and industrial
orientation of the School.
Most importantly the courses
will be relevant to contemporary
industry and business trends.
17
18
Undergraduate
Courses
UNDERGRADUATE
COURSES
An undergraduate
degree will give you many
advantages in the industry;
we are nationally respected as
a provider of industry-relevant
courses underpinned by
excellent teaching
and resources.
19
20
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Airline and Airport
Management
AWARD
FdA • BA (Hons)
STARTING
September and February
UCAS CODE
FdA: N853
BA (Hons): N854
FEES
Home/EU: £8,500
International: £9,950
Placement year: £1,000
ENTRY
REQUIREMENTS
FdA: 180 UCAS points,
including GCSE in English
and Maths grade C or
above (key skills at
Level 2 also accepted).
BA (Hons): 260 UCAS
points, including GCSE
in English and Maths
grade C or above (key skills
at Level 2 also accepted).
DURATION
FdA: three years
full-time (including a one
year work placement)
BA (Hons): full-time
four years (including a
one year work placement)
BA (Hons): Part-time
five and a half years
(including a one year
work placement).
The course
Designed to deliver the very highest
quality education within commercial
aviation management studies, the
Airline and Airport courses at the
University of West London capitalise
on a unique asset – its location.
Situated just 12 kilometres from the
world’s busiest international airport –
London Heathrow, the course utilises
this facility for a variety of purposes
including visits, guest lectures from
leading industry practitioners and
work placement opportunities.
Taught by industry professionals,
the Airline and Airport Management
courses offer an exciting and highly
focused programme of study that
will equip you with the skills and
experience required to work within
management positions for major
airlines or airports across the world.
Watch our School video.
Course content
Level 4
• Introduction to Airline
and Airport Management
• Business Environment
• Personal and Professional
Development for Managers
• Aviation Travel Geography
• Legislative Frameworks
• Management Information.
Level 5
• Airline and Airport Issues
• Aviation Information Technology
• Managing People in Practice
(HRM and Aviation Industry Work
Placement, February–February)
• Airline and Airport Operations
• Management Accounting and
Decision-making
• Sales and Marketing.
Level 6
• Airport Planning and Development
• Airline and Airport Policy and Strategy
• Commercial Aviation
Management Functions
• Service Industries Dissertation.
Plus ONE option from:
• Governance of Aviation
• Sustainable Aviation.
And ONE option from:
• International Human
Resource Management
• Strategic Financial Management
• Strategic Marketing.
UNDERGRADUATE
COURSES
WHAT NEXT?
You can also choose to progress
onto a masters course.
uwl.ac.uk/
LSHT
‘
Airlines and airports are two of the most dynamic
management sectors of the travel and tourism
industry providing excellent career opportunities.
On successful completion of this course you can expect
to start your career in a range of aviation sectors including
airline operations, planning, marketing, airline and airport
policy and business planning, sales, staff recruitment and
training and destination development.
‘
UWL has given me the
tools and knowledge to
further my career and
has allowed me the
opportunity to travel to
different countries and
work all over the world.
Santiago Guerrero
UWL Graduate
21
22
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Café
Entrepreneurship
*Being validated
AWARD
BA
STARTING
September
DURATION
Two years full-time.
ENTRY
REQUIREMENTS
160 UCAS points,
Mature applicants are
encouraged to apply –
previous employment and
skills will be considered.
The course
This course is designed for café
enthusiasts and entrepreneurs
with a special interest in the independent
café business or high class patisserie
establishments. It is ideal for those
who wish to launch a café or
patisserie concept.
The course will consider all the
critical factors in the creation of a
café or specialist patisserie business
from the concept stage through to
design and set-up, as well as the
development of small business
management skills. It will include
practical bakery and patisserie
modules to develop technical skills
and understanding. Skills such as
finance and resource management
are integral to the course along with
softer skills such as entrepreneurial
behaviour and creative thinking.
Course content
Level 4
Skills for Academic Study
• Food Safety and Microbiology
• Breakfast Items and Artisan Breads
• Pastry Products
• Beverages and Food and Beverage
Delivery (Customer Service)
• Restaurant Design and
Conceptualisation.
Level 5
• Maximising the Offer
(including the retail shelf,
sales and diversification)
• Hospitality Business
Management (Kitchen Design
and People Management)
• Entrepreneurship for Small
Businesses (including
marketing and merchandising)
• Biscuits, Cakes and Entremets
• Confectionery
• Small Business
Management (Finance).
WHAT NEXT?
On successful completion of this
course, you will have the option to achieve
a BA (Hons) Café Entrepreneurship,
by completing a one year top-up.
UNDERGRADUATE
COURSES
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24
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Culinary Arts
Management
AWARD
BSc (Hons)
STARTING
September and February*
UCAS CODE
NW27
FEES
Home/EU: £8,500
ENTRY
REQUIREMENTS
200 UCAS points or
equivalent. The course is
intended for post A level
(or equivalent) school
leavers, college graduates,
mature students and
those retraining or making
career changes, from the
UK, Europe and overseas.
DURATION
Three years full-time.
*Subject to availability.
The course
The course appeals to students from
many different food cultures and
nationalities where the hospitality
industry is a key economic driver. This
gives a true international aspect to the
degree and students often pursue careers
overseas in this dynamic and expanding
industry. The aim of the degree is to
develop practical, technical, business and
managerial skills that will enable you to
become a successful practitioner that can
meet the demands of the industry.
On this course, you will develop a range
of kitchen and patisserie techniques
supported by non-practical modules which
will encourage you to develop knowledge
in food microbiology, diet and nutrition,
and gastronomy. You will also undertake
a range of management modules to help
you to develop the business and people
skills needed to become a successful
manager within the industry.
A key success factor for students is their
engagement with the broader curriculum
offered by the School. This includes
exposure to industry through visits and
field trips abroad, as well as working with
renowned industry professionals on
events. The School has an active celebrity
guest demonstration and speaker
schedule. It is also successful in national
and international competitions, and
students are encouraged to participate
as this is another opportunity for them to
raise their personal profile in the industry.
To support your practical studies,
you will be encouraged to undertake
a four week work placement at the
end of your first and second years.
The placement will be undertaken
in a well-recognised establishment,
where you will be able to practice
your technical and professional skills.
There is also an opportunity for some
students to extend their work placement
to a one year full-time placement at the
end of their second year of studies
returning then to complete their final year.
Course content
Level 4
• Personal and Professional Development
• Kitchen Techniques 1
• Pastry Techniques 1
• Management of Information
• Food Microbiology
• Restaurant Management.
Level 5
• Management of
People and Organisations
• Diet and Nutrition
• Management of Resources
• Restaurant Food Production.
Level 6
• Food and Beverage Management
• International Gastronomy for
Food Production Managers.
• Practical Gastronomy
• Industry Project.
UNDERGRADUATE
COURSES
This course will prepare you to work within
restaurants and hotels and other food businesses on
a fast progression route to senior roles, or in food
and beverage management. You might also consider
product development or working as a chef on a yacht or
in a private household. This course also prepares you for
a variety of roles outside of the kitchen, including food
journalism, product design, and teaching and education.
Many students have been able to launch their own
food business concepts and are now significant
entrepreneurs in the industry. You can also
choose to progress onto a masters course.
‘
WHAT NEXT?
‘
I had a wonderful
experience on the
degree, especially on
the educational study
trip to Paris. Studying
at the University has
changed my life, I now
know how to motivate
myself and achieve my
goals. The tutors really
helped me and I am
looking forward to
working in the industry.
Rahyun Hwang
BSc (Hons) Culinary
Arts Management 2013
25
26
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Event Management
AWARD
FdA • BA (Hons)
STARTING
UCAS CODE
FdA: N822
BA (Hons): N821
FEES
Home/EU: £8,500
ENTRY
REQUIREMENTS
and Maths grade C
or above (key skills at
BA (Hons): 260 UCAS
grade C or above
(key skills at Level 2
also accepted).
Students who do not meet
the above requirements
are still encouraged to
apply to the FdA with
relevant work experience.
Mature applicants with
substantial work
experience are also
encouraged to apply.
DURATION
FdA: full-time two years
FdA: part-time three years
three years
BA (Hons): part-time
four and a half years.
The course
The Event Management course is
aimed at students who want to develop a
career in the planning and management
of all kinds of events such as sport,
conferences, weddings, fundraising,
exhibitions, PR, training and festivals.
On successful completion of the FdA
course (based on grade point average)
you will have the opportunity to top-up
to the final year of the BA (Hons) Event
Management.
This is a work relevant course that
combines academic study with practical
and vocational skills, helping students
to put theory into practice in a work
related environment. Learning in London
where all the main event associations
are and where major sports events,
gala evenings and film premieres
regularly take place, the course puts
students right at the heart of the
event management industry. The
conference and exhibition businesses
in the capital offer additional work
experience and career opportunities.
400 hours of event related work
experience should be completed in
the first two years of the course. We
have excellent contacts with industry
to support you with this.
Course content
Level 4
• Event Planning
• Event Logistics
• Events Industry
• Management Information
Development for Managers.
• Food and Drink Service Studies
• Food Production Operations
• Wedding Planning Introduction.
Level 5
• Events Bidding
• Live Events Management
• Management Accounting
and Decision-making
• Sales and Marketing.
• Restaurant Food
Management
• Small Business
• Wedding Planning Stage two.
UNDERGRADUATE
COURSES
WHAT NEXT?
Typical job roles are: assistant event organiser; event planner;
fundraising officer; festival manager; event designer; event logistics
manager; event sales; venue manager; event and project coordinator and
event client coordinator. In addition many students want to start their
own small business and we are ideally equipped to help you meet
that aspiration. Our careers advice includes a purpose designed event
information pack that identifies the huge range of potential
opportunities to work in events. Students will get the chance to be
briefed by placement advisors, tutors and careers advisors before
they apply for work experience or graduate, so that they
can make the most of their own particular skills and
stand out in the work market place.
Level 6
• Dissertation
• Event Impact Analysis
• Event Design
• Conference and
Exhibition Studies.
Plus TWO options from:
• Consultancy
• Public Relations and
Reputation Management
• Future Trends and Issues
Resources Management
• Strategic Financial
Management
• Global Marketing.
uwl.ac.uk/
LSHT
‘
Once you have successfully completed the
course, you will be prepared for careers in a range
of areas, including exhibitions, road shows, conferences,
corporate hospitality and festivals. You will also be
prepared to set up as a freelance event organiser or
a wedding planner, for example.
‘
This course gives
students the
opportunity to
develop skills in events
management, it
focuses on the key
event practices to
give students an
understanding of how
events are planned
and developed, how
to win bids for event
contracts and the
design techniques
used to create event
experiences; I learnt
how to plan and
manage events at all
levels. The business
modules provide
students with an
understanding of areas
such as managing
people, project
management, sales
and marketing, and
accounting. This
course has equipped
me with the right skills
to implement change,
organise events and
manage complex
issues in my current
role as Students’
Union President of the
University of West
London. I am proud
to have been part of
the School and plan
to stay in touch as an
alumni graduate.
Jodie Vickery
BA (Hons) Events
Management Graduate,
Current SU President
and University Governor
27
28
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Event Management
with Hospitality
AWARD
FdA • BA (Hons)
STARTING
UCAS CODE
FdA: N891
BA (Hons): N890
FEES
Home/EU: £8,500
ENTRY
REQUIREMENTS
BA (Hons): 260 UCAS
grade C or above
also accepted).
are nevertheless
encouraged to apply
to the FdA with relevant
work experience. Mature
applicants with substantial
work experience are also
The course
This course gives you the opportunity
to develop skills in events and hospitality
management, for example event catering
and conference management in hotels.
It focuses on the key event practices and
principles to give you an understanding
of how events are planned and developed,
how to win bids for event contracts and
the design techniques used to create
event experiences. You will learn how to
plan and manage events at community,
national and international levels in areas
such as exhibitions, brand experiences,
sports awards, ceremonies, festivals,
weddings and conferences.
To complement the events modules you
will also study hospitality modules that
look at the provision and management of
food and beverage services or production.
In addition, you will study essential
business modules that will provide you
with an understanding of areas including
managing people, project management,
sales and marketing and accounting.
The University is conveniently close to
world-class facilities, Twickenham and
Wembley stadiums amongst them, to
unique London venues such as the
Natural History Museum, Hampton
Court and Kew Gardens, as well as
some of the world’s most prestigious
conference centres and hotels. We are
ideally located to provide the academic
and practical skills you will need to
progress within the events industry.
Our excellent links and partnerships
within the industry offer unique
opportunities to help you gain the
required 400 hours of work experience
during the first two years of the course.
Those undertaking the BA (Hons)
degree will study Level 4 through
to Level 6 over three years.
Foundation degree students will
complete the first two years of the
course and will have the opportunity
to continue to the final year of the
bachelors degree on successful
completion (based on grade
point average).
UNDERGRADUATE
COURSES
WHAT NEXT?
The event management
and hospitality industries offer
challenging and enjoyable career
options, within a wide range of sectors,
nationally and internationally.
These include corporate hospitality,
exhibitions, conferences, live
events and cruise ships.
Course content
Level 4
• Event Planning
• The Events Industry
• Event Logistics.
• Food and Beverage
Service Studies
• Food Production Operations.
Level 5
• Event Bidding
• Sales and Marketing
and Decision-making
• Live Event Management
• Restaurant and Food Management.
Level 6
• Event Design
• Conference and
Exhibition Studies
• Dissertation
• Event Impact Analysis.
DURATION
FdA: two years full-time
• Events and Future Issues
• Global Marketing
Resource Management
• PR and Reputation Management
• Sports Tourism
• Consultancy Project.
BA (Hons): three years
full-time.
uwl.ac.uk/
LSHT
FdA: three years part-time
BA (Hons): four and
half years part-time
29
30
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Event Management
with Tourism
AWARD
FdA • BA (Hons)
STARTING
UCAS CODE
FdA: N893
BA (Hons): N892
FEES
Home/EU: £8,500
ENTRY
REQUIREMENTS
BA (Hons): 260 UCAS
grade C or above
also accepted).
Students who do
not meet the above
requirements are
nevertheless encouraged
to apply to the FdA with
Mature applicants
with substantial work
experience are also
The course
This course provides an opportunity
for you to develop skills in event and
tourism management. It focuses on
the key event practices and principles
to give you an understanding of how
events are planned and developed, how
to win bids for event contracts and the
design techniques used to create event
experiences. You will learn how to plan
and manage events at community,
national and international levels in areas
such as exhibitions, brand experiences,
sports awards, ceremonies, festivals,
weddings and conferences.
To complement the events modules,
you will also study tourism modules,
which will help you to apply event
management principles to tourism
related events, and to understand the
role that events play in developing
tourism destinations. In addition,
you will study essential business
modules that will provide you with
an understanding of areas such as
managing people, project management,
sales and marketing and accounting.
We have excellent links with the
industry, including student partnerships
with the International Special Events
Society, and tourism organisation
Meetings Professional International,
to help you gain the required 400
hours of work experience during
Levels 4 and 5 of the course.
Course content
Level 4
• Events Planning
• Events Logistics
• Events Industry
• Introduction to
Tourism Management.
Level 5
• Events Bidding
• Live Events Management
and Decision-making
• Tourism Industry Issues.
Level 6
• Event Design
• Conference and
Exhibition Studies
• Dissertation
• Event Impact Analysis
• Special Interest Tourism.
• Tourism Policy and Strategy
• Strategic Tourism Management
• Resort and Casino Management.*
*Subject to timetable possibilities.
UNDERGRADUATE
COURSES
DURATION
FdA: two years full-time
FdA: three years part-time
BA (Hons): three years
full-time
BA (Hons): four and
a half years part-time.
WHAT NEXT?
uwl.ac.uk/
LSHT
A range of jobs are open to graduates in
event management. The list is endless when you
consider organisations like HSBC Bank have their own
events department running numerous different types of
events each year. Likewise every local authority in the UK has
event related jobs to help plan the many thousands of local
and community events with an impact on visitor or tourism experiences.
Typical job roles are: assistant event organiser; event planner; fundraising
officer; festival manager; event designer; event logistics manager;
event sales; venue manager; event and project coordinator
and event client coordinator.
In addition many students want to run their own small business
and we are ideally equipped to help you meet that aspiration.
Our careers advice includes a purpose designed event information
pack that identifies the huge range of potential opportunities
to work in events. Students will get the chance to be briefed by
placement advisors, tutors and a careers advisor before they
apply for work experience and graduate, so that
they can make the most of their own particular
skills and stand out in the work
market place.
31
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Food and
AWARD
BA • BA (Hons) Top-up
STARTING
September
UCAS CODE
BA: D601
BA (Hons) Top-up: D630
FEES
Home/EU: £8,500
Placement six months: £500
DURATION
BA: full-time two
and a half years
(including a six month
work placement)
BA (Hons): Top-up
part-time 18 months.
‘
32
‘
A fantastic course for
everyone who wants
to develop, not only
cooking skills, but also
general knowledge
about food. It provides
an overview of trends
in the industry and
helps to develop your
critical thinking.
Michael Hubisz
UWL Student
The course
Designed for those with an interest in
professional cookery, this course will give
you the abilities you will need to work
successfully in industry, while giving you
the knowledge and skills necessary to
supervise or run your own kitchen.
This course takes a practical approach to
give you knowledge, theories and concepts
that underpin professional cookery. It is
based on a classical foundation, combined
with modern cooking trends and techniques.
You will develop a range of kitchen
techniques, and you will undertake a range
of non-practical modules, which will give
you an understanding of the food business
needs in order to become a successful
supervisor within a kitchen environment.
During the course you will undertake
a work placement within a kitchen
environment. The placement will be in
a well-recognised establishment, where
you will be able to practice your technical
and professional skills. The work placement
will provide real-world experience and
enhance your employability.
Success on the course is when students
engage with the wider curriculum by
taking part in activities outside of the
classrooms and kitchens. This includes
attending exhibitions, conferences, guest
lectures and demonstrations. We organise
field trips and many students have the
opportunity to work with our patrons
on events such as special functions and
dinners. In recent years James Martin,
Heston Blumenthal, Cyrus Todiwala and
Gary Rhodes have all worked with and
supported our students.
The course has external recognition by
major professional bodies such as The
Royal Academy of Culinary Arts and The
Craft Guild of Chefs.
The BA (Hons) Food and Professional
Cookery Top-up follows on from the first
two and a half years of the BA in Food
and Professional Cookery. The course
equips students with the business
skills and the intellectual development
necessary to become professional
practitioners in food and professional
cookery. These skills will allow successful
graduates to access important jobs
immediately and will lead to enhanced
career development. Students will
explore current issues concepts, trends
and fashion in food development.
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
ENTRY
REQUIREMENTS
For the BA applicants will
need 160 UCAS points
normally in a minimum
of two subject areas,
plus GCSE English and
Maths at grade A–C
or equivalent. Most
students will ideally
have a professional
cookery background
to Level 3 and/or
industry experience.
Course content
This is a fast-track degree course, and
runs for a slightly longer academic year
in the first year.
Level 4
• Kitchen and Larder 1,2,3 and 4
• Pastry 1 and 2
• Personal and Professional Development
• Work placement.
Level 5
• Pastry 3 and 4
• Diet and Nutrition
• Hospitality Business Management.
Interviews – students
applying for the BA
may be invited to attend
an interview with a
member of the course
team if required.
Level 6 (BA and BA Hons)
• Dietary Considerations and
Nutrition for Hospitality Operations
• Training and Development.
For the BA (Hons) Top-up
degree, applicants will
need an FdA in Food
and Professional
Cookery or equivalent.
Level 6 (BA (Hons) Top-up)
• Gastronomy
• Strategic Management
• Industry Project.
WHAT NEXT?
Being a graduate of a food related
background you will always be employed,
as food professionals are in great demand.
Opportunities exist in food research, hospitality,
food manufacturing and retail. Graduates of
this course have become successful teachers and
trainers in food and professional cookery and some
have joined large organisations as product developers.
Students may wish to further their knowledge
and study a masters course.
33
34
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Hospitality
Operations Management
AWARD
FdA
STARTING
UCAS CODE
N866
FEES
Home/EU: £8,500
ENTRY
REQUIREMENTS
180 UCAS points,
Students who do
not meet the above
requirements are
nevertheless encouraged
to apply to the FdA with
Mature applicants
with substantial work
experience are also
DURATION
Full-time three years,
(including one year
work placement)
Part-time four years,
(including one year
work placement).
The course
Accredited by the Institute of Hospitality,
this course will allow you to develop your
technical and supervisory abilities within
the context of the hospitality business.
You will learn about the management
of hospitality products and services,
and you will be encouraged to develop
a problem-solving approach to the
ever-changing business, economic and
social demands placed on the industry.
You will also undertake a one year work
placement in any sector of the hospitality
industry, either in the UK or abroad.
You may be exempt from the work
placement based on previous accredited
work experience.
WHAT NEXT?
This course will help you to develop
the problem-solving skills and knowledge needed
for management within the diverse hospitality
industry. Our graduates typically join hotel and
leisure groups, or pursue careers in restaurant
companies, the contract or licensed sectors, or start
their own hospitality businesses. The work
experience you will gain on the course will provide
you with essential knowledge of working within
the industry, and an opportunity to enhance
your CV. You can choose to progress
Once you have successfully completed
this course (based on grade point
average), you could progress to our
BA (Hons) Hospitality Management
Top-up, which provides you with an
opportunity to gain a bachelors degree.
Course content
Level 4
• Rooms Operations
• Food and Beverage Service Studies.
Level 5
• Rooms Management
and Decision-making
• Small Business
• Corporate and Event Management
• Tourism Industry Issues
• Food, Society and Culture
• Diet and Nutrition.
UNDERGRADUATE
COURSES
and Food Studies
uwl.ac.uk/
LSHT
AWARD
BA (Hons)
The course
this course will allow you to develop
your technical, supervisory and
managerial abilities in hospitality,
while providing a particular focus on
the provision of food and drink.
This course will give you the opportunity
to develop the skills and knowledge
needed for management within the
diverse hospitality industry. It will help you
to develop a strategic approach to the
social demands placed on the industry,
while developing your knowledge and
skills in food and beverage management.
To complement your academic studies,
you will undertake a work placement
between Levels 5 and 6 of the course.
The work placement can be undertaken
in any sector of the hospitality industry,
either in the UK or abroad, and will
provide you with essential experience
and knowledge of working within
the industry, valuable on your CV
for your future career.
Course content
Level 4
• Room Operations
• Food and Beverage Service Studies
• Food Production Operations.
Level 5
• Restaurant and Food Management
and Decision-making
Level 6
• Dissertation
• Strategic Hospitality Management
• Contemporary Issues and the
Management of Change
• Food Policy.
Plus ONE business option from:
• International Human Resource
Management.
And ONE option from:
• Hospitality Information
Technologies Strategy
• Hotel Project Management
• Resort and Casino Management
• Food and Beverage Management.
STARTING
UCAS CODE
ND26
FEES
Home/EU: £8,500
ENTRY
REQUIREMENTS
260 UCAS points,
above (key skills at Level
2 also accepted).
DURATION
Full-time four years
work placement)
Part-time five and a half
years (including a one
year work placement).
WHAT NEXT?
The food service sector offers
excellent employment prospects for
successful graduates of this course. There
are a range of possible career routes that
you might consider, including food and
beverage management, restaurant
management, banqueting management
or conference management.
35
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Hospitality
Management
AWARD
BA (Hons) • BA (Hons) Top-up
STARTING
UCAS CODE
BA (Hons): N220
BA (Hons) Top-up: N865
FEES
Home/EU: £8,500
DURATION
four years (including
a one year work placement)
BA (Hons) Top-up:
full-time one year.
‘
36
‘
I left school more than
20 years ago and a
lot has changed but
I have managed to
pass everything due
to the dedication, and
commitment of the
tutors. I am glad I
picked UWL, and I am
proud to be part of
this great University.
Annamore Katsande
Mature Student
The course
this course will allow you to develop the
technical, supervisory and managerial
abilities needed for management within
the diverse hospitality business.
On this course, you will learn about
the management of hospitality products
and services, and you will be encouraged
to develop a strategic approach to the
social demands placed on the industry.
You will also undertake a one year work
placement, which can be undertaken in
any sector of the hospitality industry,
either in the UK or abroad. You may be
exempt from the work placement based
on previous accredited work experience.
Throughout the course, we use a
combination of continuous assessment
methods, to ensure that you have the
opportunity to develop your skills and
abilities in a variety of ways including
doing presentations, group work and
practicals, as well as reports, essays
and exams. We also provide a
contemporary learning environment,
with a range of e-learning facilities
to support your development.
Course content
Level 4
• Rooms Operations
• Food and Beverage Service Studies.
Level 5
• Rooms Management
• Management Accounting and
Decision-making
• Small Business
• Corporate and Event Management
Level 6 (Final year of the
BA (Hons) and the Top-up year)
• Contemporary Issues and the
Management of Change
• Service Industry Dissertation.
Plus ONE business option from:
Resource Management
• Strategic Financial Management.
And TWO options from:
• Consultancy Project
Technologies Strategy
• Food Policy
• Food and Beverage Management.
UNDERGRADUATE
COURSES
ENTRY
REQUIREMENTS
BA (Hons): 260 UCAS
points, including GCSE in
English and Maths grade
C or above (key skills at
For the top-up, applicants
will need a FdA, a HND
or a DipHE in a hospitality
related subject with
a grade average of
5.5 or equivalent. These
applicants may be
invited for an interview.
1,600 hours of relevant
work experience are
also required.
WHAT NEXT?
Hospitality is one of the world’s largest
industries. There is an identified need for more
managers with hospitality business skills and
an understanding of managing the customer
experience. Great career opportunities exist in this
exciting and rewarding industry, both nationally
and internationally.
On this course, you will develop the transferable
skills and knowledge necessary to further your
career as a future manager within the
hospitality industry. It will help enhance
your career development prospects
within your selected sector
of the industry.
uwl.ac.uk/
LSHT
37
38
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
International
Hotel Management
AWARD
FdA • BA (Hons) • BA (Hons) Top-up
STARTING
UCAS CODE
FdA: N863
BA (Hons): N221
BA (Hons) Top-up: N867
FEES
Home/EU: £8,500
DURATION
FdA: full-time three
FdA: part-time four
four years (including a
one year work placement)
BA (Hons): part-time
five and a half years
work placement)
BA (Hons) Top-up:
full-time one year
BA (Hons) Top-up:
part-time two years.
The course
This course is accredited by the Institute
of Hospitality. You will develop the
specialist skills and knowledge needed
for management within the international
hotel industry. Throughout the course
you will learn about the management
of international hotel products and
services and in the final year you will
develop a strategic approach to hotel
management within the constantly
changing global environment.
If you are studying the FdA or the
BA (Hons) you will undertake a work
placement in an international hotel
organisation, outside of your home
country. The work placement will
provide you with essential experience
and knowledge of working within
the industry where you may later
wish to develop your career.
Foundation degree students will
complete Levels 4 and 5 (the first
two years) of the course, and will
have the opportunity to top-up to
the final year of the bachelors
degree on successful completion
(based on grade point average).
All teaching staff in the school
are experienced practitioners within
the hospitality industry with several
recognised authors and current research
activities being undertaken by staff.
Course content
Level 4
• Restaurant and Kitchen Studies
• Hotel Accommodation Operations
• Introduction to Tourism Management
• Food and Beverages
Service Studies
• The Event Industry.
Level 5
• Hotel Accommodation Management
• Restaurant and Food Management
and Decision-making
• Hotel Sales and Client Relations.
• Corporate and Event Management.
UNDERGRADUATE
COURSES
‘
‘
WHAT NEXT?
After completing this course you may
choose to specialise in a specific business
function of international hotel management, for
example operations, marketing, finance or human
resources. Your work placement experience may
already have given you an introduction into an
international hotel group. The knowledge, skills and
understanding of this international industry gives
you the opportunity to develop an international
career and to experience other cultures. If you
are interested in furthering your studies
you can choose to progress
I acquired knowledge
and a practical
approach through
my degree which
helps me to develop
my business, an
entrepreneurship start
up project sponsored
by UWL. This is a
great opportunity for
international students.
Muhammad Rizwan
UWL Graduate
(Pakistan)
ENTRY
REQUIREMENTS
Level 6
• Perspectives of the
International Hotel Industry
• Service Industries Dissertation.
• Global Marketing for Tourism
and Hospitality
Resource Management
Technology Strategies
• Consultancy Project
• Resort and Casino
Management.
BA (Hons): 260 UCAS
points, including GCSE in
English and Maths grade
C or above (key skills at
uwl.ac.uk/
LSHT
are nevertheless
encouraged to apply to
the FdA with relevant
work experience. Mature
applicants with substantial
work experience are also
For the top-up, applicants
will need a FdA, a HND or
a DipHE in a hospitality
related subject with a
grade average of 55
or equivalent as well as
1,600 hours of relevant
work experience. These
applicants may be
invited for an interview.
39
40
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
International
Culinary Arts
Kitchen and Larder
AWARD
FdA
STARTING
September
FEES
£5,995
Student loans available
Scholarships are also
available up to the
value of £1500
ENTRY
REQUIREMENTS
NVQ/VRQ Level 3 relevant
field or equivalent with
We also welcome
applications from
those with no formal
qualifications who
are currently working
within industry.
DURATION
Two years part-time.
WHAT NEXT?
On successful completion
of the course, you will be
employable as a sous chef, a head
chef, a development chef or lecturer.
If you are interested in continuing
your studies, you can choose
to progress onto our
BA (Hons) International
Culinary Arts Top-up
course.
The course
This course is designed for those already
in employment and is endorsed by the
Royal Academy of Culinary Arts and
the Craft Guild of Chefs. It reflects
the classical cuisine of Escoffier, which
is the essential foundation of modern
cooking trends. With this knowledge,
you will receive a thorough grounding,
so that you can be introduced to the
culinary concepts of the modern
business environment.
The course aims to develop your
appreciation of sensory evaluation in
the context of the dining experience and
you will be encouraged to keep a self
evaluation/reflective diary critiquing
your own work on a weekly basis.
As well as culinary theory/culinary
science, you will be taught kitchen
management, staff management and
motivation, and dish development.
We will also introduce other aspects
that affect the professional food
environment, including sustainability,
the tensions that arise between cost
and quality, ethics and food sourcing.
You will be expected to investigate
issues in the work place and produce
reports to demonstrate a working
knowledge of the subject.
This is a work-based course and
therefore you will be expected to
undertake self-directed study at
home and at work. The Plan,
Manage and Monitor your own Personal
Development module is designed to
support you with your future aspirations,
as well as to develop your study skills
and academic writing.
Throughout the course, you will be fully
supported with online learning facilities,
a first in the UK for chefs at this level,
with interactive material as well as links
to relevant knowledge. The e-learning
aspect of the course has been developed
with the help of students on previous
courses; it reflects the areas of learning
in which students have felt they needed
the most support.
Course content
Level 4
• Plan, Manage and Monitor
your own Personal Development
• Meat and Offal
• Canapés, Terrines, Chutneys
and Preserves
• Vegetables, Potatoes and Legumes
• Hot and Cold Salads and
Farinaceous Dishes.
Level 5
• Human Resource Management
• Management of Food
Production and Resources
• Fish and Shellfish
• Poultry and Game
• Diet and Culture
• Culinary Trends and Dish Development.
All ingredients will be supplied.
UNDERGRADUATE
COURSES
International
Culinary Arts
uwl.ac.uk/
LSHT
Pastry
AWARD
FdA
The course
This course is designed for those
already in employment and is endorsed
by the Academy of Culinary Arts and the
Craft Guild of Chefs.
On this course, you will receive hands-on
training from our first class international
pastry chef, and you will be given
intensive instructional material, which
will provide the essentials required to
be successful in your culinary career,
from classical to contemporary styles.
The teaching facility offers an exciting
environment in which to expand your
abilities whilst providing the harmony
and encouragement needed to enhance
your creativity. Whether learning new
skills or pursuing excellence, this course
will help you reach your culinary goals.
Course content
Level 4
• Plan, Manage and Monitor
your own Personal Development
• Food Microbiology and Hygiene
• Fermented Goods and Tarts
• Gateaux, Sponges and Entremets
• Pastes and Tea Pastries
• Petit Fours.
Level 5
• Management of Food
Production and Resources
• Chocolate and Marzipan Modelling
• Hot, Frozen and Cold Desserts
• Sugar Work and Pastillage Designs.
This is a work-based course and as
such you are expected to undertake
self-directed study and research at
home and at work. The Plan, Manage
and Monitor your own Personal
Development module is designed to
support you with your future aspirations,
as well as to develop your study skills
and academic writing.
You will be guided fully with your written
assignments in an online environment
and you will be actively encouraged to
participate in online forums to support
and learn from each other. You will be
expected to complete your own research
using the internet, books, journals and
magazines all freely available at the
University’s library.
STARTING
September
FEES
£5,995
Student loans available
available up to the
value of £1500
ENTRY
REQUIREMENTS
NVQ/VRQ Level 3 relevant
field or equivalent with
We also welcome
applications from
those with no formal
qualifications who
are currently working
within industry.
DURATION
Two years part-time.
WHAT NEXT?
On successful completion of
the course, you will be employable
as a sous chef, a development chef
or lecturer. If you are interested in
continuing your studies, you can
choose to progress onto our BA
(Hons) International Culinary
Arts Top-up course.
41
42
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
International
Culinary Arts
AWARD
BA (Hons) Top-up
STARTING
September
ENTRY
REQUIREMENTS
A relevant Level 5
qualification, (FdA
International Culinary
Arts) plus GCSE English
and Maths at grade
A*–C or equivalent.
DURATION
18 months part-time.
The course
This course will give you the
opportunity to develop the skills and
knowledge needed for management
within the diverse hospitality industry.
It will help you to develop a strategic
approach to the ever-changing business,
economic and social demands placed
on the industry.
Course content
• Gastronomy
• Business and Management
• Food Policy
• Strategic Management
• Industrial Project.
You will study a combination of modules
relating to food studies, which will help
you to pursue a career relating to the
development and promotion of the
food side of the hospitality business.
WHAT NEXT?
On successful completion of
this course, you will be prepared to
work at senior management level
within the industry. If you are interested
in continuing your studies, you can
choose to progress onto
a masters course.
UNDERGRADUATE
COURSES
Lifestyle
Management
uwl.ac.uk/
LSHT
*Being validated
AWARD
FdA
The course
Lifestyle management companies
provide personal assistant and concierge
services to cater for those with demanding
lifestyles. This extends to a range of
areas including the urban environment,
architecture, culture, design, fashion,
media, gastronomy, leisure and
entertainment, and education,
which together create and provide
unique and distinctive experiences.
With significant growth in the need
for lifestyle management, this course
has been designed to develop skilled
managers that can cater to the complex
needs of high profile clients and private
households. It is offered through
supported distance learning and you
will have the opportunity to meet your
tutors and fellow students either in
person or through online platforms.
You will also have access to all online
and onsite University facilities.
Course content
• Academic Studies and
Employability Development
• Introduction to Lifestyle
Management and Organisations
• Events Management for
Lifestyle Managers
• Luxury Guest Services
• Cultural Diversity and Ethics in
Luxury Client Management
• Organising and Hosting Travel
for the Lifestyle Manager
• Communication for Lifestyle Managers
• House Management
for Lifestyle Managers
• The Importance of Current
Affairs for the Lifestyle Manager
• Accounts and Finance for
the Lifestyle Manager.
STARTING
September
FEES
Home/EU: £5,995
available up to the
value of £1,500
ENTRY
REQUIREMENTS
180 UCAS points or
a completed Diploma
for Butlers. We will also
consider applicants
with suitable experience
in the industry. These
applications will be
assessed by the
Course Leader.
DURATION
Short stream: 18 months
Medium stream: 25 months
Long stream: 40 months.
WHAT NEXT?
The knowledge and experience
you will gain throughout this course will
equip you with the skills, tools and contacts
needed to start a successful career within
the luxury and personalised lifestyle
management industry.
If you are interested in furthering your studies
you will be able to top up to our BA (Hons)
Hospitality Management on successful
completion of this course.
43
44
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
Travel
and Tourism
AWARD
FdA
STARTING
UCAS CODE
N801
FEES
Home/EU: £8,500
ENTRY
REQUIREMENTS
180 UCAS tariff points
of two subject areas.
Other qualifications will
be considered. We also
welcome applicants with
no formal qualifications.
These applications
will be considered
on an individual basis.
DURATION
Full-time three years
work placement)
Part-time four years
work placement).
The course
Located in west London, the heart of
Britain’s tourist sector, this course offers
an excellent combination of academic
learning and practical, industry-focused
study, opening up excellent career
opportunities when you leave us.
Accredited by the Institute of Travel
and Tourism, this course is designed
around one of the world’s most
exciting and vibrant industries –
tourism. It provides you with an
understanding of the structure, nature
and operating characteristics of the
international tourism industry and
is designed to give you the practical
experience you need to complement
your academic studies.
You will learn about contemporary issues
associated with the travel and tourism
industry such as visitor attractions, tour
operators, travel agencies, transportation
for tourism, and governments and
tourism, and you will undertake a one
year work placement. This will give you
the opportunity to enhance your skills
and knowledge of the travel and tourism
industry and to put theory into practice
within a real business environment.
Watch our School video.
Throughout the course, we will
deliver a range of management
related modules to support your
subject specific studies. You will learn
about sales and marketing, legislative
frameworks and managing people,
which will provide you with the core
knowledge to work successfully within a
travel and tourism business environment.
Course content
Level 4
• European Travel Geography
• The Business Environment
• Legislative Frameworks
Level 5
• Tourism Operations
and Decision-making
• Inclusive Tour Operations.
UNDERGRADUATE
COURSES
uwl.ac.uk/
LSHT
WHAT NEXT?
A career within the travel and
tourism industry provides you with truly
global opportunities. Our graduates have found
and continue to find exciting work placements
all over the world. On successful completion of this
course you can expect to start your career in
a variety of different areas including tour
operations, retail travel, visitor attractions,
the hotel and airline industries, the
cruise sector and public sector
tourism agencies.
45
UNDERGRADUATE
COURSES
Travel and Tourism
Management
uwl.ac.uk/
LSHT
AWARD
BA (Hons)
STARTING
The course
Located in west London, the heart of
Britain’s tourist sector, this course offers
an excellent combination of academic
learning and practical, industry-focused
study, opening up excellent career
opportunities when you leave us.
UCAS CODE
N801
FEES
Home/EU: £8,500
Accredited by the Institute of Travel
and Tourism, this course is designed
around one of the world’s most exciting
and vibrant industries – tourism. It
provides you with an understanding
of the structure, nature and operating
characteristics of the international
tourism industry and is designed to give
you the practical experience you need
to complement your academic studies.
ENTRY
REQUIREMENTS
260 UCAS points
of two subject areas,
plus GCSE English and
Maths at grade A*–C,
or equivalent.
You will learn about contemporary
issues associated with the travel
and tourism industry such as visitor
attractions, tour operators, travel
agencies, transportation for tourism,
and governments and tourism.
DURATION
Full-time: four years
work placement)
At Level 6, you will have the opportunity
to choose optional modules to allow you
to tailor the course to suit your interests
and you will complete a dissertation based
on an area of particular interest to you.
During Level 5 of your course, you will
undertake a one year work placement.
This will give you the opportunity to
enhance your skills and knowledge of
the travel and tourism industry and to
put theory into practice within a real
Throughout the course we will deliver
a range of management related
modules to support your subject specific
studies. You will learn about sales and
marketing, legislative frameworks and
managing people which will provide
you with the core knowledge to work
successfully within a travel and tourism
Part-time: five and
a half years (including
a one year work
placement).
‘
46
‘
The subjects and modules on the course excited me, created a
passion for future learning and inspired me to launch my own
company to promote and sell tourism products in the Caribbean.
Sherween Oldham,
Managing Director, Blackstone Valentine
UNDERGRADUATE
COURSES
WHAT NEXT?
A career within the travel and tourism
industry provides you with truly global
opportunities. Our graduates have found
and continue to find exciting work
placements all over the world.
On successful completion of this course you
can expect to start your career in a variety of
different areas including tour operations, retail
travel, visitor attractions, the hotel and airline
industries, the cruise sector and public
sector tourism agencies.
Course content
Level 4
• European Travel Geography
• Legislative Framework
• The Business Environment
• Management Information.
Level 5
• Tourism Operations
and Decision-making
• People Management in Practice
• Inclusive Tour Operations.
Level 6
• Tourism Planning and Development
• Tourism Policy and Strategy
• Dissertation.
• Strategic Marketing
Resource Management
• Strategic Financial Management.
And TWO options from:
• Ecotourism
• Special Interest Tourism
• Governance and Tourism.
uwl.ac.uk/
LSHT
47
48
FURTHER
EDUCATION
FULL-TIME
We invite a number of
practising professionals and
employers in the sector to give
guest lectures, provide placements
and, at times, assist with the
assessment of students, making
our Further Education courses
a vital step in your
career progression.
Further Education
Full-time courses
49
50
FURTHER
EDUCATION
FULL-TIME
uwl.ac.uk/
LSHT
Professional
Chef and Restaurant
AWARD
Diploma
STARTING
September
FEES
£1000 per year,
plus £75 registration fee
No fees for 16–19 year olds
ENTRY
REQUIREMENTS
A good standard of
secondary education
with a good spread of
GCSE results, normally
in a minimum of four
subject areas at grade
A*–D. You must also have
a positive attitude towards
food and the hospitality
industry. You may be
required to take a basic
skills test at interview.
DURATION
Three years full-time.
The course
This course has been developed with
the help of our industry contacts and
is supported by the Royal Academy of
Culinary Arts and the Craft Guild of
Chefs. It provides the foundation to
help you to build a career as a chef
or restaurant manager. Throughout
the course, you will learn the classical
techniques required to prepare, cook
and serve meat, fish, vegetable and pastry
dishes, together with how to effectively
plan menus taking into account nutrition,
cultural influences and food trends.
The course covers a range of subjects,
including investigating the hospitality
industry, kitchen operations and costings
as well as generic hygiene, and health
and safety. You will also undertake
practical study, including culinary skills,
preparation and production of meat,
poultry, fish, eggs, pasta, vegetables,
soups, sauces and pastry.
At Level 3 you will have a choice of
two pathways; the professional chef
route or the hospitality supervision route.
English and mathematics will be
studied throughout all pathways to
GCSE level. (this will include functional
skills at Levels 1 and 2).
Course content
VRQ Level 1 Diploma Introduction
to Professional Cookery/Certificate
in Food and Beverage Service
• Introduction to the Hospitality Industry
• Food Safety
• Health and Safety
• Introduction to Healthier
Foods and Special Diets
• Introduction to Kitchen Equipment
• Introduction to Personal Workplace
Skills – Employability
• Basic Cooking Techniques and Methods
• Introduction to Classical Recipes
and Methods
• Food and Beverage Service.
VRQ Level 2 Diploma Professional
Cookery/Diploma in Food and
Beverage Service
• Investigate the Catering and
Hospitality Industry
• Food Safety
• Healthier Foods and Special Diets
• Kitchen Operation Costs and
Menu Planning
• Applying Workplace Skills –
Employability
• Stocks, Soups and Sauces
• Vegetables and Fruit
• Meat and Offal
• Fish and Shellfish
• Poultry
• Rice, Pasta, Grains and Eggs
• Desserts and Puddings
• Bakery
• Restaurant Operations
• Food and Beverage Service
• Barista Skills Level 2.
FURTHER
EDUCATION
FULL-TIME
‘
‘
We are very pleased
with our daughter’s
progress, especially
as school was a
struggle. She has
support here and
her confidence
has grown.
Parent
comment 2013
VRQ Level 3 Diploma in
Advanced Professional Cookery
(Professional Chef route)
• Supervising Food
Safety in Catering
• Recipe Development
• Complex Culinary Skills
• Specialist Pastry
• Kitchen and Larder
• Asian Cuisine
• Contemporary World Food
• Gastronomy.
Level 3 Diploma in Food and
Beverage Service Supervision
(Hospitality Supervision route)
On this pathway you will follow a
full-time qualification that covers
all aspects of food and beverage
service and supervision.
Subjects included are:
• Food and Beverage Service
• Customer Service
• Restaurant Service Techniques
such as carving and filleting
• Beverage Preparation and
Service including barista skills
and cocktail making.
All students study a Level 3 Supervising
Food Safety qualification and you can also
study an extra food based qualification
(subject to a space being available).
Education progression
Students completing the Level 3
awards may consider a BA Food
and Professional Cookery, an FdA/BA
(Hons) Hospitality Management, a BSc
(Hons) Culinary Arts Management
or a part-time foundation degree
in Kitchen and Larder or Pastry.
WHAT NEXT?
On successful completion of this
course, you will have developed the
knowledge and skills to be employed as a
commis chef, a chef de partie, a sous chef,
progressing through to head and executive
chef. By the restaurant route, you might
consider roles such as assistant manager,
with progression opportunities to manager,
director or owner. Many of our graduates
progress onto higher education.
Students will also be involved in the
planning and running of events both at
the University and off-site, for example
at our annual Society of Stars Ball which
is always held in a prestigious hotel.
uwl.ac.uk/
LSHT
51
52
FURTHER
EDUCATION
PART-TIME
You needn’t put your
career on hold to advance it
– our part-time courses can
be studied whilst you work
and will aid with your career
progression by opening
many doors within
the industry.
Further Education
Part-time courses
FURTHER
EDUCATION
PART-TIME
Diploma
for Butlers
uwl.ac.uk/
LSHT
AWARD
VRQ Level 3
The Savoy Butler Academy with the
University of West London provides a
perfect training ground for those who
wish to pursue a career as a professional
butler; a role increasingly in demand
internationally as well as in the UK.
Throughout the world, butlers are
employed to provide a wide range of
specialist services; in private households,
villas and estates, luxury hotels, exclusive
clubs, at prestigious corporate and state
events and on cruise ships and yachts.
FEES
£1,500, plus £75
registration fee
Optional modules
• Flowers and Flower
Arranging for Butlers
• Organisation of Travel Arrangements
• Event Management
• Car Care and Maintenance
• Care of Domestic Animals
• Care of Antique Furnishings.
Educational progression
Foundation Degree in Hospitality
Operations Management, see page 34.
The modern butler needs to have both classic and contemporary
butler skills. Throughout the course I have gained invaluable knowledge
and skills improving my practical abilities and confidence in the butler
role. This has greatly enhanced my employment opportunities in the
job market worldwide. The Diploma for Butlers with UWL and The Savoy
is something every aspiring butler should complete and even those
with many years of experience would gain from this course.
Salvatore Maiorano
Butler to an exclusive household
STARTING
September
Course content
A minimum of eight units are needed
for successful completion of the diploma.
Units will include the following:
• Maintain a Safe/Secure
Working Environment
• Customer/Guest Care Procedures
• Maintain Effective
Working Relationships
• Housekeeping Procedures for Butlers
• Food Service Operations for Butlers
• Wines, Spirits and Cigars for Butlers
• Valeting Duties for Butlers.
‘
The course
The London School of Hospitality and
Tourism has now joined with The Savoy
in London to offer The Diploma for Butlers
as part of The Savoy Butler Academy.
‘
ENTRY
REQUIREMENTS
need to meet our English
language requirement
at either IELTS at 5.5 or
above, TOEFL paper based
test score at 525 or above,
TOEFL computer based
test score at 196 or above,
TOEFL internet based
test score at 69 or above.
Contact our International
Office to find out what
international qualifications
you need to get onto
a course: uwl.ac.uk/
international.
WHAT NEXT?
Many of our students
go on to successful careers
as butlers in private estates,
high end hotels or working
in the luxury lifestyle
industry.
53
54
FURTHER
EDUCATION
PART-TIME
General Patisserie
and Confectionery
uwl.ac.uk/
LSHT
AWARD
ABC Level 2 • Certificate
STARTING
September
FEES
£995, plus £75
registration fee
ENTRY
REQUIREMENTS
Students must have a
real passion for food
and pastry, and be able
to commit to all aspects
of the course. Previous
knowledge and experience
of the hospitality
industry is advisable
but not essential.
DURATION
One year.
WHAT NEXT?
On completion of the
course, you will have developed
the skills to enable you to apply
for positions in a pastry
department or pastry outlet.
The course
On this course, you will learn a range
of basic principles, skills and techniques
used by pastry cooks and patissiers.
A wide range of patisserie materials,
equipment and ingredients will be
used in practical sessions to give
you experience of standard industry
practice. You will undertake theoretical
classes, to ensure that you develop the
understanding and knowledge to support
your practical studies.
You will also study health, safety
and hygiene throughout the duration
of the course.
Course content
• Fermented Goods
• Puff and Choux Pastry
• Short and Sweet Pastry
• Hot and Cold Sweets
• Sponges and Cakes.
If you are interested in continuing your
studies, you can choose to progress to
our Level 3 Patisserie and Confectionery
course, see page 55.
FURTHER
EDUCATION
PART-TIME
Patisserie and
Confectionery
uwl.ac.uk/
LSHT
AWARD
NVQ Level 3
The course
This course builds on the skills you will have
developed at Level 2 or through industry
experience. Its aim is to encourage you
to develop complex patisserie skills as well
as to establish a knowledge base of design
and display, portion control and costing,
new technology and the emergence of
new products and trends.
In the practical sessions, you will produce
a wide range of complex patisserie and
confectionery products. These sessions
will be supported by the teaching of
theoretical principles and practices. This
course will give you a thorough overview
of the pastry kitchen, both theoretical and
practical, preparing you for the reality of
the hospitality industry. You will also study
health, safety and hygiene procedures
and principles throughout the course.
Course content
• Pastry
• Cakes, Sponges and Teacakes
• Hot and Cold Desserts
• Yeast Products
• Sugar Work
• Chocolate
• Pastillage
• Petit Fours
• Gateau and French Pastries.
Foundation Degree International
Culinary Arts – Pastry (part-time,
two years), see page 41.
STARTING
September
FEES
£1,100 (under 24)*
£2,600 (Age 24+)*
*Plus £75 registration fee
ENTRY
REQUIREMENTS
A good standard of
secondary education.
Applicants must have
a Level 2 qualification
or equivalent industry
experience, and
preferably be employed
in the hospitality industry,
to gain maximum benefit
from this course.
DURATION
One year.
WHAT NEXT?
of the course, you will have
developed the skills to produce
high quality patisserie and
confectionery items, equipping you
to build a career as a pastry cook or
pastry chef in any catering or
bakery establishment.
55
56
FURTHER
EDUCATION
PART-TIME
Professional
Cake Decorating
uwl.ac.uk/
LSHT
AWARD
ABC Level 1 • Basic Certificate
STARTING
September
The course
This course is designed to enable you
to develop your skills in cake decorating
and sugarcraft.
FEES
£1,100, plus £75
registration fee
It provides an appropriate basis for
self-employment, or it can be a route
for culinary arts or bakery students to
enhance their skills.
ENTRY
REQUIREMENTS
A good standard of
English and a strong
interest in artistic
cake decorating.
The course is delivered by a highly
experienced cake decoration professional.
Many students who attend this course
hear about it through recommendations
from previous students.
DURATION
One year.
WHAT NEXT?
On successful
completion of this course,
you can choose to progress
onto our Level 2 Intermediate
Certificate in Professional
Cake Decorating.
Course content
You will study:
• Sugarpaste
• Royal Icing
• Piping Techniques
• Run-outs
• Cake Design
(contemporary and traditional)
• Colour Techniques.
All ingredients are supplied,
although you will be required to
purchase specialist equipment.
FURTHER
EDUCATION
PART-TIME
Professional
Cake Decorating
uwl.ac.uk/
LSHT
AWARD
ABC Level 2 • Intermediate Certificate
The course
This course is designed to enable you
to further develop your cake decorating
skills to advanced levels of artistic design.
It builds on the foundation skills you
will have developed on our Level 1
Basic Certificate.
Course content
You will study:
• Advanced Piping Techniques
• Royal Icing Work
• Colour Techniques
• Cake Design and Layout
• Creativity.
All ingredients are supplied,
although you will be required to
purchase specialist equipment.
STARTING
September
FEES
£1,200, plus £75
registration fee
ENTRY
REQUIREMENTS
Basic Certificate in
Professional Cake
Decorating.
DURATION
One year.
WHAT NEXT?
Students who complete
this course may wish to
progress onto our ABC Level 2
General Patisserie and
Confectionery course.
57
FURTHER
EDUCATION
PART-TIME
uwl.ac.uk/
LSHT
Professional
Cookery
AWARD
NVQ Level 2
STARTING
September
FEES
£995, plus £75
registration fee
ENTRY
REQUIREMENTS
Students must be able to
demonstrate a real passion
for food and cooking, and
be able to commit to
all aspects of the course.
Previous knowledge
and experience in the
hospitality industry is
advisable but not essential.
The course
The NVQ Level 2 Certificate in Professional
Cookery offers students with a real passion
for cooking the opportunity to gain all of
the basic cookery skills and knowledge
necessary to produce an array of dishes
to a professional standard.
You will learn basic knife skills, how
to prepare soups and sauces, as well
as how to prepare, cook and finish
dishes using basic butchery, fishmonger
and vegetable preparation techniques.
By the end of the course you will be
able to produce a range of classical,
international dishes including chicken
chasseur, Thai fish cakes, curry dishes
and ravioli using fresh pasta.
‘
At first I couldn’t
even use a knife, but in
no time I was cutting
and cooking with
confidence.
UWL Graduate
Course content
• Vegetables
• Soups
• Meat
• Poultry
• Fish
• Sauces
• Pasta
• Pastry.
To underpin your practical studies
you will also cover how to:
• maintain a safe, hygienic and
secure working environment
• work effectively as part of a
hospitality team
• maintain food safety when storing,
preparing and cooking food
• maintain, handle and clean knives.
NVQ Level 3 Professional Cookery,
see page 59.
DURATION
One year.
‘
58
WHAT NEXT?
of this course, you will have
developed the knowledge and
skills to be employed as a
Commis Chef, or progress to
our NVQ Level 3
Professional Cookery.
FURTHER
EDUCATION
PART-TIME
Professional
Cookery
uwl.ac.uk/
LSHT
AWARD
NVQ Level 3
You will learn complex techniques
and advanced knife skills to produce
dishes such as venison, quails, oysters
and lobsters that are suitable for serving
in top-end establishments, and will learn
to present dishes in both traditional and
modern styles.
This part-time course is run over one
year, where you will have 30–32 taught
sessions. During the course students
will study 14 units of which three are
mandatory. Each unit will have training
sessions and an assessment at the end.
FEES
£1,100 (under 24)*
£2,600 (Age 24+)*
*Plus £75 registration fee
ENTRY
REQUIREMENTS
A good standard of
secondary education.
Applicants must have
a Level 2 qualification
in a relevant subject
or equivalent industry
experience, and preferably
be employed in the
hospitality industry, to
gain maximum benefit
from the course.
During this programme of study you
will also develop supervisory skills and
knowledge in principles of the Food
Safety management system (HACCP)
process and Health and Safety protocol.
Foundation Degree International
Culinary Arts – Kitchen and Larder,
see page 40.
I chose the University of West London because it caught my eye with its
kitchen facilities, famous guest lecturers and success testimonies. My course
involved practical lessons where we learnt new skills and techniques. Our
tutors were supportive and helped organise trips; Loon Fung Market, Lets
Go British competition, where my team mate and I emerged winners at the
regional finals. For my work experience I had the opportunity of working at
Buckingham Palace during the Jubilee Festival. This was a once in a lifetime
opportunity which I am privileged and honoured about.
Maureen
Level 3 student
STARTING
September
Course content
• Emulsification
• Clarification
• Finishing Techniques
• Classical and Modern Garnishes
• Sautéing
• Preparation of Terrines
• Preparation and Cooking of Crustacean
• Cooking of Vegetables
• Cutting, Preparing and Cooking
Meat, Poultry and Fish
• Game.
‘
The course
The NVQ Level 3 Diploma in Professional
Cookery is aimed at students who
wish to develop their existing skills
to produce, prepare and cook a
wide range of complex dishes to
the standard expected by the more
prestigious sectors of the industry.
‘
DURATION
One year.
WHAT NEXT?
This will enable you to apply
for a senior position ranging from
Junior Chef de Partie to Head Chef.
This programme can also be
instrumental in developing skills
and confidence for students who
may be thinking of running
their own business.
59
60
FURTHER
EDUCATION
PART-TIME
Indian and
Asian Cuisine
uwl.ac.uk/
LSHT
AWARD
NVQ Level 2
STARTING
February and September
The course
This course is aimed at people who wish
to gain the skills necessary to prepare a
wide range of Indian and Asian dishes
and develop their knowledge of this wide
and varied cuisine. The course will cover
Indian, Sri Lankan, Nepalese, Malaysian,
Chinese and Thai dishes while teaching
students the fundamentals of professional
cookery techniques. It will be taught
by specialist chefs and the course will
include eating out experiences and
demonstrations from local well known
restaurant chefs.
FEES
£995, plus £75
registration fee
ENTRY
REQUIREMENTS
Students must have a
real passion for Asian and
Indian cuisine, and be
able to commit to all
aspects of the course.
Previous knowledge
and experience of the
hospitality industry is
advisable but not essential.
It is hard to deny the popularity of
Asian and Indian food – in a recent
survey British people said that they
eat Asian food at least three times a
week, and the second most popular
international dish is Chicken Tikka
Masala. This course will teach you
much more than this dish and in
addition you will gain a nationally
recognised qualification.
This professional course is taught by
specialist chefs covering all aspects
of Indian and Asian cuisine.
Topics covered will include spice
blending and cooking methods
specific to the cuisines including
using the tandoori oven. Preparation
of vegetables, meat, fish and poultry
will also be covered along with
specialist desserts.
DURATION
One year.
WHAT NEXT?
Students may go on to work
in the Asian and Oriental food
industry, or can choose to progress
onto an NVQ Level 3 in
Professional Cookery.
FURTHER
EDUCATION
PART-TIME
Chefs Apprenticeship
uwl.ac.uk/
LSHT
AWARD
Year One • Intermediate Apprenticeship
Year Two • Advanced Apprenticeship
Year Three • Apprenticeship Diploma
The course
The apprenticeship is designed to
help you to develop your skills as a
chef, while enabling you to gain a
range of qualifications. It aims to open
opportunities for you within the hospitality
and catering industry by partaking in
a partnership between an employer and
the University, giving you an excellent
opportunity to learn within the industry
whilst being supported to gain the
necessary qualifications to enable
you to progress.
As part of the apprenticeship, you
will need to attend the University each
week, where you will spend your time in a
training kitchen completing practical work
and assessments. You will also undertake
some classroom studies, completing
the work necessary for the theoretical
and key skill elements of the course.
Chef tutors will regularly visit you at
your workplace, to monitor and plan your
progress. Some practical assessments
will also take place in your workplace.
Our apprenticeship scheme is run in
conjunction with The Royal Academy
of Culinary Arts. Our apprentices are
normally employed in prestigious
establishments operated by The Royal
Academy of Culinary Arts members,
such as The Ritz, the Dorchester, the
Hilton and the Royal Automobile Club.
Course content
Year one
• NVQ Level 2 Professional Cookery
• Level 2 Award in Food Safety
in Catering
• Enhanced Hospitality Skills
• Employee Rights and Responsibilities
• Master Classes in Poultry and Fish
• Functional Skills Maths Level 1
• Functional Skills English Level 1.
STARTING
September
ENTRY
REQUIREMENTS
To join the apprenticeship
scheme, applicants will
need to be in full-time
employment or will be
placed in employment
within the catering
industry, with an
employer who is
committed to supporting
them through their
apprenticeship.
DURATION
Three years.
Year two
• NVQ Level 3 Professional Cookery
• Enhanced Hospitality Skills
• Master Classes in Game and Shellfish
• Functional Skills Maths Level 2
• Functional Skills English Level 2.
Year three
• NVQ Level 3 Pastry and Confectionery
• Master Classes in Bread and Chocolate.
It is also possible to include extra
short courses for example, Foundation
Health and Safety.
WHAT NEXT?
Most successful apprentices
will remain employed within
their establishments. Successful
apprentices can choose to progress
onto our FdA International
Culinary Arts – Kitchen and
Larder or Pastry.
61
62
SPECIALIST
SHORT
COURSES
Our specialist short
courses are the perfect
introduction to a career
in hospitality, or for the
more experienced student,
an invaluable learning
resource for more
specialist subjects.
Specialist
short courses
SPECIALIST
SHORT
COURSES
Food Safety
in Catering
uwl.ac.uk/
LSHT
AWARD
Level 2
The course
The course is designed for food
handlers in the hotel, catering and retail
industries. Throughout the course you
will gain knowledge and awareness of
the latest procedures and techniques
in food hygiene, and how to apply
these in your place of work.
The course will focus on good hygiene
practices in the handling, processing
and preparation of safe food, and will
encourage you to develop knowledge
and understanding of the importance
of food hygiene and associated
food hazards.
Assessment will take the form of
a multiple choice question paper
at the end of the course.
Course content
On successful completion of the
course, you will have gained knowledge
of the following topics:
• Food Poisoning
• Bacteria
• Hygiene Control
• Food Storage and Temperature Control
• Cleaning and Disinfecting
• Pest Control
• Legal Requirements
• Hazard Analysis and Critical
Control Points (HACCP).
STARTING
Monthly
FEES
£65 + VAT
ENTRY
REQUIREMENTS
This qualification is
essential to anyone
working with food.
Applicants must have a
good standard of English.
DURATION
One day.
63
64
SPECIALIST
SHORT
COURSES
uwl.ac.uk/
LSHT
Supervising Food
Safety in Catering
AWARD
Level 3
STARTING
Multiple starting dates
FEES
Fees on application
ENTRY
REQUIREMENTS
This qualification is for
anyone working in a
supervisory role within a
food-related establishment.
Applicants must have a
good standard of English.
DURATION
This course is run
throughout the year,
either as an intensive
three day course or
three days over a
three week period.
The course
The course is designed for supervisors
within the hotel, catering and food
retailing industries who wish to improve
their food hygiene skills and knowledge.
It will enable you to effectively supervise
hygiene standards in the workplace.
The aim of this qualification is to provide
you with a broad knowledge of food
safety and food hygiene. On successful
completion, you will have the appropriate
knowledge and understanding to be
able to take responsibility for food
safety monitoring, to identify hazards
and to be able to take action to
improve standards in the workplace.
Course content
• Legislation
• Food Storage and
Temperature Control
• Supervisory Management
• Food Preservation
• Bacteriology
• Cleaning and Disinfection
• Non-bacterial Food Poisoning
• Pest Control
• Food-borne Infection
• Personal Hygiene
• Food Contamination
• Design and Construction
of Food Premises.
SPECIALIST
SHORT
COURSES
65
66
SPECIALIST
SHORT
COURSES
uwl.ac.uk/
LSHT
Junior Chefs
Academy
AWARD
Certificate of Attainment
STARTING
January, April
and September
FEES
£10 per session
ENTRY
REQUIREMENTS
You will need to have a
keen interest in food and
to be attending a local
state school. You will also
need a recommendation
from your food technology
teacher or careers advisor.
DURATION
10 days
(one day a week).
The course
This course is aimed at year 10 and
11 pupils. On this course you will learn
basic food preparation and cookery
techniques using fresh ingredients.
You will also learn basic kitchen
hygiene, safety and simple nutrition.
Current sponsors of the course include
East India Club and Harrison Catering.
We are always interested in new industry
sponsors for this important and popular
education project. If you would like
more information please contact
carol.greenham@uwl.ac.uk
At the end of the course you will prepare
a three course lunch for your parents
and receive a Certificate of Attainment.
Course content
• Basic Culinary Skills
in Kitchen and Pastry
• Garnishing and Presentation Skills
• Basic Nutrition
• Teamwork and Organisation
• Food Service Techniques.
We welcome pupils from schools across
many boroughs of London including
Ealing, Hillingdon, Hammersmith
and Fulham, Brentford, Hounslow and
Slough. Many students return for more
than one year, learning different dishes
and skills on each attendance.
This course offers a range of cuisines
reflecting the cultural diversity of
west London. This includes Asian,
Oriental and Afro-Caribbean cuisine.
I made loads of new friends and it really helped me to figure out what
I want to do in life. It was never a task to come, it’s a lot of fun and gives
you experience of how it will be to work in the real world.
Tori Stirrat
Junior Chefs Academy 2011
SPECIALIST
SHORT
COURSES
I did the Academy
for two years in a row,
and even if you do it
more than once you
learn new skills and
create different dishes.
It’s really enjoyable and
you can use everything
you learnt at home
and to help your
marks in your GCSEs.
Nii Evans
Junior Chefs
Academy 2011
WHAT NEXT?
Students may progress onto our
Professional Chef and Restaurant
Diploma or an Intermediate
Apprenticeship.
uwl.ac.uk/
LSHT
67
68
Facilities
Pillars
Pillars is the London School
of Hospitality and Tourism’s
award-winning training restaurant.
It is a specially designed educational
environment where students learn
the art of fine service and culinary
practices. Chefs and Food and
Beverage lecturers support our
culinary arts and hospitality students,
in ensuring that our guests enjoy
a contemporary and elegant dining
experience. Pillars often hosts
prestigious events, and is open
to the public one night a week
giving students hands-on experience
of a working environment.
FEAST
FEAST is a student-run healthy
eating café, open for weekday
lunches. As well as providing a
great social location for staff and
students to dine, FEAST provides
a working environment for culinary
arts and gastronomy students
to develop their practical skills.
Guest lectures
and industry contacts
At the London School of Hospitality
and Tourism we are proud of our
industry connections and ensure
our students get the most from
these high profile partnerships.
Our courses include guest lecturers
and master classes from top
industry professionals, placements
and work experience in globally
renowned businesses and
opportunities to experience the
reality of working in hospitality
and tourism throughout your
time studying with us.
69
How to apply
How to apply
We accept applications for courses throughout the
year. The majority of our courses begin in September
or February and once places are full we will stop
accepting applications for the year. For undergraduate
courses, applications should be made through
ucas.ac.uk. If you are interested in studying a
postgraduate course visit our website uwl.ac.uk/lsht
and complete the appropriate online application
form. For some courses we will arrange for you to
meet with the course leader for an informal interview.
Fees and funding
Where available the provisional fees for our courses
have been listed, please note that course fees are
subject to change. You can find the latest information
on fees for each course on our website uwl.ac.uk/lsht.
Full-time courses are free for UK and EU students who
are under 19 years of age on 31st August of the year
that they start the course. Part-time Level 4 Higher
Education students are able to access loans from
the Student Loans Company. For further information
please visit the Student Loans website www.slc.co.uk.
Students over 24 years old who wish to study a Level 3
qualification are able to apply for a loan to cover the
fees. Further information will be available at the interview.
Fees payable by a sponsor must be paid within 30 days
of the University’s invoice being presented. Companies
run by friends or relatives are not acceptable sponsors
and we will only continue to view an organisation as a
true sponsor if your fees are paid promptly. It will be
your responsibility to ensure that your fees are paid in
full – results may be withheld if your fees are not paid.
If you intend to be responsible for your own fees,
we require you to pay:
• 50% on enrolment
(from which any deposit paid will be deducted)
• The remaining 50% in two instalments
(usually 25% within 3 months, and the final
25% within six months of the start of your course)
• Payment can be made by cheque or credit card.
Some of our courses also benefit from discounts
and concessionary rates. For further details,
please contact us on 0800 036 8888.
Information on discounts and bursaries
All UWL Alumni qualify for a £2000 discount
when joining a postgraduate course. For part-time
postgraduate courses £1000 will be given for year
one and £1000 for year two. Friends and family of
UWL alumni can claim a £1000 discount when
joining a postgraduate course. These scholarships
do not apply to franchise partners. If you settle your
fees early in full you may qualify for a 5% discount
on the cost of the course, if it is over £250. For full
and up-to-date information on bursaries and discounts
please visit our website uwl.ac.uk/bursaries
We welcome applications from international
students on all our courses. We will be pleased to
advise you on your course of study and tailor your
learning experience from our portfolio of study
options to suit your needs. Fees for international
students will be provided upon application.
Note:
All ingredients are
supplied for training
and practical classes.
The food produced
remains the property of
the University and in the
interest of food safety
students are not allowed
to take the food home
unless permission is
given by the Operations
Manager or another
senior member of staff.
70
Where are we?
The London School of Hospitality and Tourism is located at the
Ealing site of the University of West London. Ealing is situated
just 25 minutes on the underground from central London
– one of the world’s top tourism and dining destinations.
Our Ealing site is also just 20 minutes from London
Heathrow International Airport. It is served by fast
rail links from Reading and London, and has excellent
local bus services. Ealing is easy to reach from all
London Underground stations.
Ealing offers a relaxed, friendly atmosphere and attractive
surroundings. The area is great for cafes, restaurants and
bars, spacious parks and shopping. The borough of Ealing
is also one of the UK’s most successful business regions,
and our close links with global organisations provide
great opportunities for students to progress into
exciting and challenging careers.
71
Terms and Conditions
The University of West London
takes all reasonable steps to provide
educational services in the manner
set out in this publication. It does
not, however, guarantee the
provision of such services. Should
circumstances beyond the control
of the University interfere with
its ability to provide educational
services, including, but not limited
to, government actions, war, riots,
civil commotion, fire, flood, epidemic,
labour disputes (including labour
disputes involving the workforce
of any third party) and act of God,
the University undertakes to use
all reasonable steps to minimise
the resultant disruption to those
services. However, the University
shall not be liable to the other
for any failure or delay in
performing its obligations,
if such failure or delay is due
to any cause beyond the
University’s reasonable control.
Should you become a student
with this University, this notice
shall constitute a term of contract
between you and the University.
Any offer of a place made to you
by the University is made on the
basis that, in accepting such an
offer, you hereby agree to the
incorporation of this notice as
a term of any such contract.
The information (including fees)
in this publication is accurate at
the time of going to press, but
amendments may be made from
time to time without notice, both
in relation to individual courses and
the facilities or services available
from, or provided by, the University.
A minimum enrolment total is
required for the opening of any class.
The University reserves the right to
withdraw or change a class, course
or programme if there is significant
reduction in attendance.
Equal Opportunities
The University of West London
has an equal opportunities policy
and a code of practice on equal
opportunities for students which
covers admissions. We welcome
applications from students with
special needs. Our policy is to assess
applications on identical academic
grounds and to encourage all
candidates with the provision of
appropriate student services.
Student Charter
A Student Charter is available
on request.
72
is proud to be associated with:
73
‘
‘Having been impressed
by the individuals that come
out of the University, I’ve been
able to offer five individuals
permanent positions.
Stephen Boxall,
Managing Director, The Ritz London
Designed by pslondon
pslondon.co.uk
Front cover, inside cover
and The Ritz kitchen
photography supplied
courtesy of The Ritz
Gary Rhodes photograph
supplied courtesy of
Good Food
Printed by
A Mclays & Co Ltd
University of West London
St Mary’s Road
Ealing
London W5 5RF
0800 036 8888
learning.advice@uwl.ac.uk
uwl.ac.uk
Hospitality and Tourism
Connecting education and training for employment

Hospitality and Tourism - University of West London

Transcription

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