Hospitality and Tourism - University of West London

Transcription

The London School of
Hospitality and Tourism
Have you
reserved your
place yet?
contents
Contents
Undergraduate courses
Welcome
4
Striving for excellence in hospitality
6
Highlights and achievements
7
Our patrons
8
Further Education
Full-time
Professional Chef and Restaurant
Diploma
18
Part-time
Diploma for Butlers
VRQ Level 3
General Patisserie and Pastry
ABC Level 2 Certificate
21
22
Postgraduate courses
Airline and Airport Management
FdA/BA (Hons)
34
Pre-masters
Culinary Arts Management
Hospitality Management
Tourism Management
Cruise Ship Management
FdA
36
59
MA Airline and Airport Management
BSc (Hons)
60
37
MA Fundraising and Special
Event Management
Event Management
FdA/BA (Hons)
61
38
MA Gastronomy and Food Management
62
MA Hospitality Management
63
MA Tourism Management
64
MA Travel Communications
65
Event Management with Hospitality
FdA/BA (Hons)
40
Event Management with Tourism
FdA/BA (Hons)
42
Food and Professional Cookery
FdA/BA (Hons) Top-up
44
Food Service Business Design
and Management FdA 45
FdA
46
Specialist short courses
Level 2 Food Safety in Catering
67
Level 3 Supervising
Food Safety in Catering
68
National Certificate for Personal Licence Holders
British Institute of Innkeeping
69
Patisserie and Confectionery
NVQ Level 3
23
Professional Cake Decorating
ABC Level 1 Basic Certificate
and Food Studies BA (Hons) 47
24
Hospitality Operations Management
FdA/BA (Hons)/BA (Hons) Top-up
Junior Chefs’ Academy
70
48
International Hotel Management
Level 1 Basic Certificate
in Health and Safety
71
50
International Culinary Arts –
Kitchen and Larder FdA
Level 2 Certificate in
Supervising Health and Safety
72
52
WorldHost Principles of Customer Service
73
International Culinary Arts – Pastry
FdA
53
International Culinary Arts
BA (Hons) Top-up 54
Travel and Tourism
FdA
55
ABC Level 2 Intermediate Certificate
25
Professional Cookery
NVQ Level 2 Chefs Certificate
26
NVQ Level 3 Chefs Diploma
27
School Meals Professional Cookery
NVQ Level 2 Certificate
28
Business Skills for Hospitality and
Tourism Institute of Hospitality
29
Apprenticeships
Chefs Apprenticeship
Endorsed by The Academy of Culinary Arts 31
The london school of hospitality and tourism
Travel and Tourism Management
BA (Hons)
56
Further information
Your application
75
Fees and funding
75
International students
75
Employers
75
Where are we?
76
Open events
77
Terms and conditions
78
1
Welcome to the London School of
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.
Professor Peter John
Vice Chancellor
2
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
held 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 in philosophy.
On being appointed to the post of Chancellor Designate,
Laurence said: “Words are inadequate to express both
the honour and my delight at returning home after some
40 plus years 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 their undoubted
success as it enters the next stage of its inevitable
growth. I hope I can give back just a fraction of what
the University has given me.”
Our Sponsors
Academy of Food
and Wine Service
Compass UK
Cummings Trust
Dr William Barry Trust
East India Club
Eyerman Foundation
Forte Foundation
Hilton
P M Trust
Savoy Education Trust
The School Food Trust
Society of Stars
Steelite International
Thermomix
William Brake Trust
Endorsements
The Academy of Culinary Arts
The Craft Guild of Chefs
Laurence Geller CBE
Chancellor Designate
3
Striving for excellence
in hospitality
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
According to the People 1st State of the Nation Report, 2011, tourism and hospitality
is one of the most important sectors for the UK economy and employment – it is one
of the fastest growing sectors in the country. Currently there are around 180,000
businesses in the UK hospitality and tourism sector, employing 2.1 million people
– 7.2% of the UK’s total working population (People 1st, 2011). With such strong
employment prospects nationally and internationally, courses in this field not only
offer great opportunities for career development, they also provide a passport to
travel and work around the world.
The London School of Hospitality and Tourism has a reputation as a well respected
provider of hospitality, tourism and culinary arts education and training. We have
achieved many accolades – in 2009, we 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 our School as a centre of excellence, quality and innovation.
We also achieved COVE (Centre of Vocational Excellence) status in 2003.
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 the
Governments Quality Assurance Agency (QAA) has awarded the London School
of Hospitality and Tourism an ‘excellent’ rating for the quality of its teaching,
its course design and the support it gives to its students.
Our hospitality and culinary arts students train 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
highest industry standards. A second restaurant, FEAST, specialises in healthy eating
and is totally operated by students using a self service system.
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.
4
Highlights
and achievements
The School is a proud winner of the
prestigious Queen’s Anniversary
Award. The prize was awarded
in recognition of the Schools’
excellence in hospitality and
tourism education.
In 2011, six of our hospitality students were selected as mentees
as part of the prestigious Savoy Society Mentoring Scheme, giving
them the opportunity to learn from some of the most prominent
professionals within the industry. The University was also selected by
Jet Set Sports Hospitality as one of only three educational institutions
from which to recruit all of their events and hospitality staff for the
2012 London Olympics.
NVQ Level 3 Pastry student, Andre Rhone, was named National
Chef Apprentice of the Year at the 2011 Hospitality Apprenticeship
Awards. The prestigious awards held in partnership with the Academy
of Culinary Arts and the Craft Guild of Chefs aim to celebrate the
brightest and most committed people in the hospitality trade and
are a great opportunity for apprentices to have their
achievements recognised
In 2008 and 2009, Pillars was named London Training Restaurant of
the Year and in 2007, the restaurant beat off competition from fifteen
other shortlisted universities and colleges across the UK to take the title
of College Restaurant of the Year. The prestigious awards are given
annually by Restaurant Magazine, a leading publication for restaurant
lovers and professionals alike.
In 2009 Alistair Birt, a third year BSc (Hons) Culinary Arts Management
student won a Medallion of Excellence at WorldSkills in Canada for
Patisserie and Confectionery. Another student was the only student
in the UK to receive a Graduate Award from the Craft Guild of Chefs.
We are also the winner of the 2008 Springboard Education Award
for ‘Adopt a School’ with the Academy of Culinary Arts.
Other awards include:
• Cost Sector Education Award for Food Excellence and Skills Training
• Two awards for Teacher Innovation awarded by the Professional
Association of Catering Education
• The British Hospitality Association Centenary Award for exemplary
hospitality education
• The Academy of Food and Wine College of the Year Award
•Our students have won many gold and silver medals at various
culinary exhibitions, nationally and internationally.
5
Our patrons
Our patrons regularly visit us to work with our aspiring
students and carry out demonstrations and talks.
6
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
William Barry
Honorary Professor
Chairman
HTS Holdings Ltd
Willy Bauer MI
Honorary Professor
Consultant
Lionel Benjamin
Honorary Professor
Mentor Director
The Ability Group
Andrew Bennett MBE
Executive Chef
Park Lane Hotel
Richard Blades
Executive Head Chef
Paul’s Bakery,
Covent Garden
Raymond Blanc OBE
Honorary Professor
Restaurateur
Le Manoir aux Quat’Saisons
Heston Blumenthal
Honorary Doctorate
The Fat Duck
Nigel Boschetti
Executive Chef
Grosvenor House
Gregg Brown
Executive Chef
Marriot UK
John Campbell BSc
Honorary Professor
Executive Food and
Beverage Director,
Coworth Park
Phillip Corrick
Honorary Fellow
Executive Chef
Royal Automobile
Club, London
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
Great Hallingbury Manor
Terry Farr
Chef Patron
Friends Restaurant
7
Our patrons continued...
8
Sir Rocco Forte
Honorary Doctorate
Chairman, CEO
Forte Hotels
Omero Gallucci
Executive Chef
Gallucci
Chris Galvin BSc
Honorary Fellow
Chef Director
Galvins
Paul Gaylor
Honorary Fellow
Chief Executive
Lanesborough Hotel
Stephen Goodlad
Chef Consultant
John Gray
Brand Manager
Universal Food Service
Francis Green FHi MI
Honorary Professor
General Manager
The Landmark, London
Edward Griffiths
Honorary Doctorate
Deputy Master
The Royal Household
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
Executive Chef
Grand Hotel, Torquay
Omar Ismail
Training and Development Manager
Radisson Edwardian
Keiko Iwaki
Honorary Professor
Director
Iwaki Optical UK
Rob Kirkby
Honorary Fellow
Executive Chef
Lexington – Master Chef
of Great Britain
Garry Kneale
Executive Chef
Northern Foods
Atul Kochhar
Executive Chef
Benares Restaurant, London
Rowley Leigh
Restaurateur
Prue Leith CBE
Honorary Doctorate
Restaurateur
Nigel McEvoy
Honorary Fellow
Senior Page
The Royal Household
James Martin
Honorary Professor
Celebrity Chef
Mehernosh Mody
Executive Chef
Director
La Portes des Indes
David Morgan-Hewitt MI
Honorary Doctorate
General Manager
Goring Hotel, London
9
10
Anton Mosimann OBE
Honorary Professor
Mosimann’s, London
David Mulcahy
Executive Chef
Sodexho
Steve Munkley
Honorary Fellow
Executive Chef
Royal Garden Hotel
Craft Guild of Chefs
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
Goring Hotel
Gary Rhodes OBE
Honorary Professor
Restaurateur
Celebrity Chef
Michael Robins
Wine Consultant
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
Manjula Sachdev
Executive Chef
British Museum
Kevin Schofield BSc
Executive Chef
Harbour and Jones
Michael Shepherd MI
General Manager
Hilton, Park Lane
Richard Shepherd CBE
Honorary Professor
Langan’s Brasserie
Richard Solomons
CEO
Intercontinental
Sara Jayne Stanes OBE
Honorary Fellow
Director
Academy
of Culinary Arts
Keith Stanley
Executive
Royal Society
of the Arts
Vikram Sunderam
Executive Chef
Raskia
11
12
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
Brian Turner CBE
Honorary Professor
Restaurateur
Celebrity Chef
John Williams MBE
Honorary Fellow
Maitre Chef des Cuisines
The Ritz, London
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
Roy Ackerman CBE
Honorary Doctorate
Restaurateur/
Entrepreneur
Davinder
Kumar Anand
Master of the
University Manager
Brilliant Restaurant
Stephen Boxall
Honorary Fellow
Managing Director
The Ritz
Judith Cannon
Honorary Fellow
Operations Director
Avenance
Ian Carter
Honorary Doctorate
CEO
Hilton International
Liz Cave
Honorary Fellow
Director of Human
Resources
D and D Restaurants
Professor
Rigas Doganis
Honorary Doctorate
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
Master of the
University
Celebrity Chef
and Restaurateur
Sir Garry Hawkes CBE
Honorary Doctorate
Chairman EDGE
Foundation
Carol Heir MBE
Honorary Doctorate
Executive Director
Society of Stars
David Lawrie
Honorary Fellow
Work-based Learning
Placement Careers
Cardinal Wiseman
Victor Laws
Honorary Doctorate
Food Service
Consultant
Stephen Moss CBE
Honorary Doctorate
Chairman
Springboard UK
Michael Nadell
Honorary Fellow
Nadell’s Patisserie
Duncan Palmer
Honorary Fellow
Managing Director
Langham Hotel,
Hong Kong Group
Derek Picot
Honorary Doctorate
Vice-President
Jumeirah Europe
Charles Prew
Honorary Doctorate
Chief Executive
Paramount Hotels
Nick Scade MBE
Honorary Fellow
Chief Executive
Academy of Food
and Wine Service
Nick Vadis
Honorary Professor
Executive Chef
Compass
Charles Wilson
CEO
Booker UK
13
Further Education
Full-time
Diploma
18
The course
This course has been developed with the help
of our industry contacts and is supported by
the 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 fashion.
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.
16
At Level 3, you will study a range of modules
including Specialist Pastry, Advanced Kitchen
and Larder, and Food Safety. In addition you
will study the Edexcel/BTEC National Level 3
Certificate, which will include Asian Cuisine
and Contemporary World Food or Food
and Beverage Operations. This is equivalent
to one GCE A Level, or a similar diploma
at Level 3.
Key skills in communications, literacy and
relationship building will also be studied.
The course is taught through practical
sessions in training kitchens on campus and
in the prestigious restaurants and hotels of
our Patrons to give you the opportunity to
undertake structured work experience.
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*–C. 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.
AWARD
Diploma
starting
September
It is also possible for applicants
with appropriate qualifications
to join the course as direct
entrants, at either year two
or three of the course.
duration
Three years
Course content
VRQ Level 1 Diploma
Introduction to
• 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
• 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.
All Level 1 and Level 2 students
will undertake a 4 week unpaid
work experience placement.
Level 3 Specialist Diploma
• Level 3 Supervising Food
Safety in Catering
• Recipe Development
• Complex Culinary Skills
• Specialist Pastry
• Kitchen and Larder
• Asian Cuisine
• Contemporary World Food or
Food and Beverage Operations
• Gastronomy.
FEES
UK and EU students
16 – 19 years of age: Free
UK and EU students
aged over 19: £1200
Overseas students:
Fees on application
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 are now
working as either head chefs
or restaurant managers in five
star hotels, Michelin starred
restaurants, and contract
management companies, or
as product development chefs
for leading catering and food
manufacturing companies.
If you are interested in
continuing your culinary studies,
you can choose to progress onto
our part-time FdA International
Culinary Arts or our full-time
FdA Food and Professional
Cookery or BSc (Hons)
Culinary Arts Management.
uwl.ac.uk/LSHT
17
Further Education
Part-time
Diploma for Butlers
VRQ Level 3
21
22
NVQ Level 3
23
ABC Level 1 Basic Certificate
24
ABC Level 2 Intermediate Certificate
25
NVQ Level 2 Chefs Certificate
26
NVQ Level 3 Chefs Diploma
27
28
Business Skills for Hospitality and Tourism
Institute of Hospitality
29
Diploma for Butlers
in association with Buckingham Palace
ENTRY REQUIREMENTS
A good standard of education
with a good spread of GCSEs at
grade A*–C, and where possible,
A levels at grade A*–C.
AWARD
VRQ Level 3
starting
September
Applicants also need to be
working in the industry.
duration
One to two years
The course
This course aims to promote the
role of the professional butler.
It focuses on the service and
management skills needed to run
an efficient household and estate.
Throughout the course you will
acquire an international skill set,
which will enable you to work in
a number of countries where
butlers are in great demand.
A professional butler is someone
who is highly trained, discrete,
smart and reliable, able to make
decisions and to take on a variety
of roles. This course is designed to
encourage you to develop these
qualities, as well as the skills to
manage and train staff effectively.
Course content
Throughout the course, you will
undertake six compulsory units,
along with six optional modules.
These include:
• Health, Safety and Security
• Customer and Guest Care
• Working Relationships
• Housekeeping
• Food Service
• Wines and Spirits
• Flower Arranging
• Antique Furnishing
• Travel Arrangements
• Event Management
• Car Maintenance
• Domestic and Animal Care.
FEES
UK and EU students: £950
Overseas students:
Fees on application
uwl.ac.uk/LSHT
19
AWARD
ENTRY REQUIREMENTS
education and a passion for good
quality pastry goods.
starting
September
duration
One year; 34 sessions; evenings
FEES
UK and EU students
UK and EU students
aged over 19: £900
Overseas students:
Fees on application
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.
20
Course content
You will study:
• Fermented Goods
• Puff and Choux Pastry
• Short and Sweet Pastry
• Hot and Cold Sweets
• Sponges and Cakes.
All ingredients will be supplied.
Assessment
You will be assessed throughout
the course and will produce a
portfolio of your work.
What next?
On successful completion of
this course, you will have
developed the skills to enable
you to apply for positions in a
pastry department.
continuing your studies,
you can choose to progress
to our Level 3 Patisserie and
Confectionery course.
uwl.ac.uk/LSHT
AWARD
NVQ Level 3
starting
ENTRY REQUIREMENTS
education. Applicants must
have a Level 2 qualification or
equivalent industry experience,
and must be employed,
preferably in the hospitality
industry, to gain maximum
benefit from this course.
September
duration
One year; 34 sessions;
afternoons and evenings
The course
This course builds on the skills you
will have developed at Level 2. 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.
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.
and hygiene procedures and
principles throughout the
Course content
You will study:
• Pastry
• Cakes, Sponges and Teacakes
• Hot and Cold Desserts
• Yeast Products
• Sugar
• Chocolate
• Pastillage
• Petit Fours
• Gateau and French Pastries.
FEES
UK and EU students
UK and EU students
aged over 19: £995
Overseas students:
Fees on application
What next?
On successful completion of the
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.
continuing you studies in culinary
arts and management, you can
choose to progress onto our
FdA International Culinary
Arts – Pastry course.
uwl.ac.uk/LSHT
21
Level 1
ENTRY REQUIREMENTS
A good standard of English
and a strong interest in
artistic cake decoration.
AWARD
ABC Level 1
Basic Certificate
starting
September
duration
One year; 34 sessions; Saturdays
9.30am – 12.30pm
The course
This course is designed to enable
you to develop your skills in cake
decorating and sugarcraft. It
provides an appropriate basis for
self-employment, or it can be a
route for culinary arts or bakery
students to enhance their skills.
You will be assessed through
a portfolio and a multiple
choice examination.
22
Course content
You will study:
• Sugarpaste
• Royal Icing
• Piping Techniques
• Run-outs
• Cake Design
(contemporary and traditional)
• Colour Techniques.
FEES
UK and EU students
16 –19 years of age:
Fees on application
UK and EU students
aged over 19: £800
Overseas students:
Fees on application
What next?
this course, you can choose
to progress onto our Level 2
Intermediate Certificate in
Professional Cake Decorating.
uwl.ac.uk/LSHT
All ingredients are supplied,
although you will be required to
purchase specialist equipment.
Level 2
AWARD
ABC Level 2
Intermediate Certificate
ENTRY REQUIREMENTS
Basic Certificate in Professional
Cake Decorating.
starting
September
duration
Saturdays 9.30am – 12.30pm
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.
a portfolio and a question
examination paper.
All ingredients are supplied,
although you will be required to
purchase specialist equipment.
FEES
UK and EU students
16 – 19 years of age:
Fees on application
UK and EU students
aged over 19: £950
Overseas students:
Fees on application
What next?
to progress onto our Level 3
Professional Patisserie and
Confectionery course.
uwl.ac.uk/LSHT
23
Level 2
ENTRY REQUIREMENTS
be employed, preferably in
the hospitality industry, to
gain maximum benefit from
this course.
AWARD
NVQ Level 2
Chefs Certificate
starting
September
duration
days and evenings
The course
This course will provide you with
a solid grounding in craft skills to
enable you to build your career as
a chef. You will learn the essential
principles of how to prepare, cook
and present meat, fish, vegetable
and pastry dishes, as well as
the importance of nutrition and
dish harmony. You will also be
introduced to food hygiene, and
health and safety procedures.
Course content
You will study:
• Stocks and Sauces
• Soups
• Poultry
• Fish
• Meat
• Vegetables
• Potatoes
• Pastry (Choux, Puff,
Paste and Sweet Paste)
• Pasta.
FEES
UK and EU students
UK and EU students
aged over 19: £850
Overseas students:
Fees on application
What next?
a wide range of practical skills,
as well as the skills to be able to
work with less supervision.
continuing your studies, you
can choose to progress to our
Level 3 Professional Cookery
or our Level 3 Professional
Patisserie and Confectionery.
uwl.ac.uk/LSHT
24
Level 3
ENTRY REQUIREMENTS
have an NVQ Level 2 and be
employed, preferably in the
hospitality industry, to gain
maximum benefit from
this course.
AWARD
NVQ Level 3
Chefs Diploma
starting
September
duration
days and evenings
The course
This course builds on the skills
developed at Level 2. It will expand
your ability to select, prepare, cook
and present a wide range of
products to the standard expected
by the more prestigious sectors
of the industry.
You will also be encouraged to
develop your culinary creativity,
as well as develop the skills required
to effectively manage kitchen
and larder operations.
and hygiene throughout the
Course content
You will study:
• 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.
FEES
UK and EU students
UK and EU students
aged over 19: £995
Overseas students:
Fees on application
What next?
On successful completion
of the course, you will have
developed the necessary skills
to create complex dishes of
a high standard, as well as to
work unsupervised.
continuing your studies in
culinary arts and management,
you can choose to progress onto
our FdA International Culinary
Arts – Kitchen and Larder or
Pastry, or our FdA in Food
and Professional Cookery.
uwl.ac.uk/LSHT
25
ENTRY REQUIREMENTS
Applicants must be employed
in a school kitchen providing
school meals. They will also
need to demonstrate a positive
attitude to improving the school
meals provision and have a
keen interest in healthy
options and nutrition.
AWARD
starting
September
duration
Part-time – One day
per week (Wednesdays)
One year (34 sessions)
The course
This course has been developed
with the help of school meals
caterers, working with local
boroughs and senior industrialists
from within the sector.
Its aim is to equip you with a range
of professional skills to help you to
improve the meal provision within
your school. Throughout the course,
you will develop an understanding
of health and safety, hygiene,
ingredients, healthy eating
and nutrition.
26
Course content
You will study:
• Meat
• Poultry
• Soups and Sauces
• Vegetable Preparation
• Snacks
• Pastry
• Desserts.
FEES
UK and EU students
UK and EU students
aged over 19: £1050
Overseas students:
Fees on application
What next?
to progress onto a specifically
designed Level 3 course.
uwl.ac.uk/LSHT
Business Skills for
ENTRY REQUIREMENTS
Level 2
Level 3
Applicants should be
working in or aspiring
to join the hospitality
or tourism industries,
and should normally
have a good general
education including
mathematics.
AWARD
Diploma
starting
September
The course
There are three levels available
to study within this qualification:
• Level 2 Diploma in Hospitality
and Tourism Operations
• Level 3 Diploma in Hospitality
and Tourism Management
• Level 4 Advanced Diploma
in Hospitality and Tourism
Management
These qualifications have been
developed by the Institute of
Hospitality, and are delivered by
the London School of Hospitality
and Tourism. They aim to provide
industry focused training in
hospitality and tourism operations.
With an influential presence as an
awarding body for over 50 years, the
Institute of Hospitality is dedicated
to the development and support
of education and training for the
industries it serves.
duration
One day per week
Course content
Level 2 Diploma in Hospitality
and Tourism Operations
The Diploma in Hospitality and
Tourism Operations is an introductory
level qualification focussing on the
operational aspects of the hospitality
and tourism industries. It has been
designed to meet the needs of
individuals working in the sector or
aspiring to work in the sector who
wish to improve their knowledge
and qualifications.
Level 3 Diploma in Hospitality
and Tourism Management
The Diploma in Hospitality and
Tourism Management is an
intermediate level qualification
focussing on the supervisory
aspects of the hospitality and
tourism industries. It has been
designed to meet the needs of first
line managers working in the sector
or who are seeking promotion and
wish to improve their knowledge
and qualifications.
and should normally
have successfully
completed either
the Institute of
Hospitality Diploma
in Hospitality and
Tourism Operations, or
a similar qualification.
Managers with
relevant work
experience may be
able to enrol directly
onto this course.
Level 4 Advanced
Diploma in Hospitality and
Tourism Management
The Advanced Diploma in
Management is a higher level
qualification focussing on the
senior management aspects of the
hospitality and tourism industries.
It has been designed to meet the
needs of managers and senior
managers working in the sector
or seeking promotion who wish
to improve their knowledge
and qualifications.
Essential skills such as IT and study
skills are integrated throughout all
levels of the course.
Level 4
and should normally
have successfully
completed the
Diploma in Hospitality
and Tourism
Management, or a
similar qualification.
Managers with
relevant work
experience may be
able to enrol directly
onto this course.
FEES
Available on application
What next?
Levels 2 and 3, you will be
able to progress onto the next
qualification. On successful
completion of Level 4, you can
choose to progress onto our FdA
Hospitality Management course.
uwl.ac.uk/LSHT
27
Chefs Apprenticeship
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 enable you to enter
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 assessment. You will also
undertake some classroom studies, completing
the work necessary for the theoretical and key
skills 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 Academy of Culinary Arts. Our
apprentices are normally employed in prestigious
establishments operated by Academy of Culinary
Arts members, such as The Ritz, the Dorchester,
the Hilton and the Royal Automobile Club.
AWARD
Endorsed by the
Academy of Culinary Arts
Patron HRH
Prince of Wales
ENTRY REQUIREMENTS
To join the Apprenticeship scheme, applicants
will need to be in full-time employment within the
catering industry, with an employer who is committed
to supporting them through their apprenticeship.
starting
September 2012
Course content
You will study:
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.
Assessment
Your achievement of NVQ Level 2
will be monitored by continuous
assessment supported by
knowledge questions for each
unit completed. To ensure that
the necessary standards of food
safety are met in kitchens, you will
complete Level 2 Food Safety for
Catering during your induction.
Year two
• NVQ Level 3 Professional Cookery
• Enhanced Hospitality Skills
• Master Classes in Game
and Shellfish.
For both key skills qualifications,
you will need to produce a portfolio
of work supported by your tutor.
You will also complete a short
test for each subject.
Year three
• NVQ Level 3 Pastry
and Confectionery
• Master Classes in Bread
and Chocolate.
You will complete a portfolio
of employment rights and
responsibilities with your tutor
during your classroom sessions.
duration
Three years; One day per week
Year one
Modern Apprenticeship
Year two
Advanced Apprenticeship
Year three
Apprenticeship Diploma
FEES
All applicants under 19 can
complete the Apprenticeship
with no tuition costs. There are
also a limited number of places
for applicants between the
ages of 19 and 24.
The amount paid to an
apprentice by the employer must
be agreed between the student
and the employer.
What next?
Most successful apprentices
will remain employed within
their establishments and can
choose to progress onto our FdA
Kitchen and Larder or Pastry.
uwl.ac.uk/LSHT
It is also possible to include
extra short courses for example,
Foundation Health and Safety,
Chubb Fire Extinguisher
Certificate or First Aid.
29
Undergraduate
Courses
FdA/BA (Hons)
34
FdA
36
BSc (Hons)
37
Event Management
FdA/BA (Hons)
38
FdA/BA (Hons)
40
FdA/BA (Hons)
42
FdA/BA (Hons) Top-up
44
Food Service Business
Design and Management FdA 45
FdA
46
and Food Studies BA (Hons) 47
48
50
Kitchen and Larder FdA
52
International Culinary Arts – Pastry
FdA
53
BA (Hons) Top-up 54
Travel and Tourism
FdA
55
BA (Hons)
56
The course
Accredited by the Institute of Travel and
Tourism, this specialist course offers you an
excellent combination of academic learning
and practical industry-focused study, through
a one year work placement. The course is
located within a few miles of the world’s
busiest airport, Heathrow, and provides the
knowledge, skills and experience that lead
to excellent employment opportunities
within the global aviation industry.
Level 4 of the course provides a focus
on the structure, nature and operating
characteristics of the international aviation
industry. You will learn about contemporary
industry issues and the decision-making
processes integral to the airline and airport
business. At Level 6, you will develop your
knowledge of airline and airport operations
management as well as investigating the
main issues which influence the industry
32
and you will complete a dissertation based
on an area of particular interest to you.
Throughout the course, we will deliver a
range of management related modules to
support your subject specific studies. At Level
6, you will have the opportunity to choose
optional modules, to allow you to tailor
the course to suit your interests.
Foundation degree students will complete
Levels 4 and 5 of the course, and will have
the opportunity to top-up to the bachelors
degree on successful completion (based on
grade point average). Those undertaking
the BA (Hons) will study Level 4 through to
Level 6. Both courses provide a one year
work placement, which will give you the
opportunity to enhance your skills and
knowledge of the aviation sector, and
to put theory into practice within a real
business environment.
ENTRY REQUIREMENTS
For the foundation degree (FdA), 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.
AWARD
FdA
BA (Hons)
Course content
You will study the
following modules:
Level 4
• Introduction to Airline
and Airport Management
• Business Environment
• Legislative Frameworks
• Management Information
• Personal and Professional
Development for Managers
• Aviation Travel Geography.
Level 5
• Management Accounting
and Decision-making.
• Managing People in Practice
• Sales and Marketing
• Airline and Airport
Operations Management
• Airline and Airport Issues
• Aviation and Information
Technology.
UCAS CODE
FdA N853
BA (Hons) N854
Level 6
• Dissertation
• Airline and Airport Policy
• Airport Planning
and Development.
Plus ONE option from:
• Global Marketing
• International Human
Resource Management
• Strategic Financial
Management.
And TWO options from:
• Commercial Aviation
Management Functions
• Governance of Aviation
• Sustainable Aviation.
For the BA (Hons) degree, applicants will need
200 UCAS points normally in a minimum of two
subject areas, plus GCSE English and Maths at
grade A*–C, or equivalent.
duration
FdA
Full-time – Three years
(including work placement)
BA (Hons)
Full-time – Four years
Part-time – Five and a half years
What next?
Airlines and airports are two of
the most dynamic management
sectors of the travel and
tourism industry, providing
excellent career opportunities.
this course, you can expect to
start your career in a range
of aviation sectors, including
airline operations and planning,
marketing, airline and airport
policy and business planning,
sales, staff recruitment and
training, and destination
development.
can choose to progress onto
our MA Airline and Airport
Management course or our
MA Travel and Tourism course.
uwl.ac.uk/LSHT
33
ENTRY REQUIREMENTS
AWARD
FdA
The course
Cruising is one of the fastest
growing types of holiday packages
with more cruise ships being built
and more people being attracted
to cruising as a holiday option.
This course aims to provide you
with the skills and knowledge
necessary to be effective in
cruise ship management. It will
cover a range of subject areas
including cruise ship management,
destination planning, and food and
beverage operations. Throughout
the course, we will deliver a range
of management related modules,
including marketing, human
resource management
and strategic management.
This combination of subject specific
and management modules will
ensure that you are provided
with a complete set of skills and
competencies, which will ensure
your success within the field upon
completion of the course.
34
Course content
You will study the
following modules:
Level 4
• Introduction to Cruise
Ship Management
• Cruise Destination Geography.
duration
Part-time – Four years
What next?
This course aims to provide you
with the practical and intellectual
skills to enable you to work at
a senior level within cruise ship
companies. Upon completion of
the course, many opportunities
exist for employment on luxury
cruise liners.
uwl.ac.uk/LSHT
Level 5
and Decision-making
• Cruise Ship Operations
• Cruise Ship Issues.
• Hotel Accommodation
Management
• Restaurant and Food
Management
• Hotel Sales and Guest Relations.
AWARD
BSc (Hons)
UCAS CODE
ENTRY REQUIREMENTS
A*–C, or equivalent.
NW27
duration
The course
Culinary arts is one of the fastest
growing subject areas in the UK
and internationally. With more
new restaurants, hotels and food
businesses opening across the globe,
career opportunities are expanding.
Designed for those with an interest
in international food, this course
prepares you to work at the highest
industry standards within the global
hospitality industry, while giving
you the business knowledge and
management skills necessary
to manage five star and fine
dining establishments.
On this course, you will develop
a range of kitchen techniques,
including working with pastry.
These technical skills will be
supported by other non-practical
modules including Microbiology,
Nutrition and Gastronomy. You
will also undertake a range of
management modules, such as
Restaurant Management, and
Food and Beverage Management,
to help you to develop the business
skills needed to become a successful
manager within the industry.
To support your practical studies,
you will undertake a four to six
week work placement at the end of
Levels 4 and 5. The placement will
be undertaken in a well recognised
establishment, where you will be
able to practice your technical
and professional skills.
be encouraged to take part in a
range of activities outside of the
classrooms and kitchens, including
entering national and international
competitions, exhibiting at events
and industry visits. We also invite
our patrons to give guest lectures,
training sessions and dinners – in
recent years James Martin, Heston
Blumenthal, Cyrus Todiwala and
Gary Rhodes have supported
our students.
Course content
You will study the
following modules:
Level 4
• Personal Development
• Kitchen Techniques 1
• Pastry Techniques 1
• Management of Information
• Microbiology
• Restaurant Management.
Level 5
• Human Resource Management
• Nutrition
• Management of Resources
• Food Production.
Level 6
• Food and Beverage Management
• Gastronomy
• Practical Gastronomy
• Industry Project.
What next?
Once you have successfully
completed this course, you
will be in a position to take on
a variety of roles within the
global hospitality industry. It
will prepare you to work within
restaurants on a fast progression
route to senior chef roles, or food
and beverage management.
You might also consider
product development or
working as a chef on yachts
or in private households.
It also prepares you for a variety
of roles outside of the kitchen,
including food journalism,
product design, and teaching
and education.
If you wish to continue your
studies, you can choose to
progress onto our MA Gastronomy
and Food Management
(subject to validation)
uwl.ac.uk/LSHT
35
Event Management
The course
From conferences, exhibitions, weddings
and sporting occasions to charity, arts and
live music events, this course covers the key
aspects of events management needed for
a successful career in this rapidly expanding
and exciting industry, both nationally
and internationally.
This course provides an opportunity for you
to develop skills in event management. It
focuses on 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.
the BA (Hons) will study Level 4 through
to Level 6. Starting Level 4, you will gain
a comprehensive understanding of the
36
events industry, and build relevant skills such
as planning events and managing logistics.
We will then build on this foundation at
Level 5, where you will learn about a range
of areas, including live event management,
event bidding, sales and marketing, and
wedding planning. Level 6 takes a more
strategic approach, so you will study event
design, conference and exhibition studies,
impact analysis and future issues and trends.
You will also complete a dissertation based
on an area of particular interest to you.
Close to world-class facilities such as
Wembley and Twickenham stadiums, to
unique London venues such as the National
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. We have excellent
links with the industry, including student
partnerships with the International Special
Events Society and Meetings Professional
International, to help you gain the required
400 hours of work experience during
Levels 4 and 5 of the course.
ENTRY REQUIREMENTS
For the foundation degree (FdA), 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. We also welcome applications
from those with no formal qualifications, but who have relevant
work experience. These applicants may be invited to interview.
For the BA (Hons) degree, applicants will need 200 UCAS points
normally in a minimum of two subject areas, plus GCSE English
and Maths at grade A*–C, or equivalent.
AWARD
FdA
BA (Hons)
Course content
You will study the
following modules:
Level 4
• Event Planning
• The Events Industry
• Event Logistics.
• Food and Beverage
Service Studies
• Food Production Operations
• Sports Events.
Level 5
and Decision-making
• Event Bidding
• Live Event Management.
UCAS CODE
FdA N822
BA (Hons)N821
• Restaurant and
Food Management
• Small Business
• Wedding Planning.
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
Resource Management
• Strategic Financial Management
• Global Marketing.
duration
FdA
Full-time – Two years
Part-time – Three years
BA (Hons)
Part-time – Four and a half years
What next?
Once you’ve 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.
If you wish to continue your
studies, you can choose to
progress onto our MA in
Fundraising and Special
Event Management
(subject to validation).
uwl.ac.uk/LSHT
37
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 such as managing
people, project management, sales
and marketing, and accounting.
38
Close to world-class facilities such as
Wembley and Twickenham stadiums, to
unique London venues such as the National
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. We have excellent
links with the industry, including events,
catering, large conference hotels and student
partnerships with the International Special
Events Society and Meetings Professional
400 hours of work experience during Levels 4
and 5 of the course.
grade point average). Those undertaking the
BA (Hons) degree will study Level 4 through
to Level 6.
AWARD
FdA
BA (Hons)
Course content
You will study the
following modules:
Level 4
• Event Planning
• Event Logistics
Studies or Food
Production Operations.
Level 5
• Event Bidding
and Decision-making
• Live Event Management
• Restaurant and
Food Management.
UCAS CODE
FdA N891
BA (Hons) N890
Level 6
• Dissertation
• Event Design
• Conference and
Exhibition Studies
Management.
• Resort and Casino Studies
• Strategic Hospitality
Management
• Hospitality Information
Technologies Strategy
• Food Policy.
ENTRY REQUIREMENTS
need 160 UCAS points normally in a minimum of
two subject areas, plus GCSE English and Maths
at grade A*–C, or equivalent. We also welcome
applications from those with no formal qualifications,
but who have relevant work experience. These
applicants may be invited to interview.
duration
FdA
BA (Hons)
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.
can choose to progress onto our
MA in Hospitality Management
or our MA in Fundraising and
Special Event Management
uwl.ac.uk/LSHT
39
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.
40
We have excellent links with the industry,
including student partnerships with the
International Special Events Society, and
tourism organisation Meetings Professional
400 hours of work experience during Levels 4
and 5 of the course.
the full BA (Hons) degree will study Level 4
through to Level 6.
AWARD
FdA
BA (Hons)
Course content
You will study the
following modules:
Level 4
• Event Planning
• Event Logistics
• Introduction to
Tourism Management.
Level 5
and Decision-making
• Event Bidding
• Tourism Industry Issues
• Live Event Management.
UCAS CODE
FdA N893
BA (Hons) N892
Level 6
• Dissertation
• Event Design
• Conference and
Exhibition Studies
• Special Interest Tourism.
• Tourism Policy and Strategy
• Strategic Tourism Management
• Resort and Casino Management.
ENTRY REQUIREMENTS
need 160 UCAS points normally in a minimum of
at grade A*–C, or equivalent. We also welcome
applications from those with no formal qualifications,
but who have relevant work experience. These
applicants may be invited to interview.
duration
FdA
BA (Hons)
What next?
Together events and tourism are
a major source of employment
in the UK and both offer
challenging and enjoyable career
options, within a wide range of
sectors. On completion of this
course, you will be able to apply
for a range of roles in many areas
including corporate hospitality,
exhibitions, conferences,
live events, cruise ships and
international events in tourism.
MA in Tourism Management
or our MA in Fundraising and
Special Event Management
uwl.ac.uk/LSHT
41
Food and professional cookery is a subject that has an ever increasing
interest with the UK and international communities. This course explores
a whole range of issues and theories related to food and is underpinned
by the development of excellent practical skills.
ENTRY REQUIREMENTS
For the foundation degree (FdA) 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.
For the BA (Hons) Top-up degree applicants will
need an FdA in Food and Professional Cookery
or equivalent.
AWARD
FdA
BA (Hons) Top-up
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
of the 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, including working with
pastry and you will undertake a
range of non practical modules,
including Microbiology, Food
and Nutrition, and Hospitality
Business Management, which
will give you the skills to become
a successful supervisor within
a kitchen environment.
To support your practical studies,
you will undertake a six to seven
month work placement within a
42
UCAS CODE
FdA D600
BA (Hons) Top-up D630
kitchen environment. The placement
will be undertaken in a well
recognised establishment, where
you will be able to practice your
technical and professional skills.
be encouraged to take part in a
range of activities outside of the
classrooms and kitchens, including
entering national and international
competitions, exhibiting at events
and industry visits. We also invite
our patrons to give guest lectures,
training sessions and dinners – in
recent years James Martin, Heston
Blumenthal, Cyrus Todiwala and Gary
Rhodes have supported our students.
You will be assessed by a range of
methods including practical tests,
assignments, essays and reports.
Foundation degree students will
complete Levels 4 and 5 of the
course, and will have the opportunity
to top-up to the bachelors degree
on successful completion (based
on grade point average).
duration
FdA
BA (Hons) Top-up
Full-time – One year
Part-time – 18 months
Course content
You will study the following modules:
Level 4
• Kitchen Techniques 1 and 2
• Pastry Techniques 1 and 2
• Personal Professional
• Microbiology.
What next?
completed this course, you
will be in a position to take
on a variety of operational
roles within the hospitality
industry. It will prepare you to
work within kitchens in a range
of establishments, including
restaurants, bakeries, cafes and
coffee shops. You might also
consider running your own
food business.
uwl.ac.uk/LSHT
Level 5
• Kitchen Techniques 3 and 4
• Pastry Techniques 3 and 4
• Food and Nutrition
• Hospitality Business
Management.
Level 6
• International Gastronomy
• Dietary Considerations and
Nutrition for Hospitality Operations
• Training and Development
• Food Policy
• Industry Project.
Food Service Business
Design and Management
ENTRY REQUIREMENTS
160 UCAS points normally in a minimum of
We also welcome applications from those with no
formal qualifications, who are currently working
within the Hospitality and Tourism industry.
Assignments and assessments can be linked
to their place of work.
AWARD
FdA
The course
This course has been designed with
the support of the industry and
food service consultancy. It will
equip you with the practical and
intellectual business skills required
by consultants, to advise companies
on production and service systems
design, to enable efficient and
productive operations for a range
of hospitality outlets.
The course will cover a range
of subject areas including food
hygiene, economics of the industry,
food trends and management of
resources. You will also complete
a consultancy project, based on
a relevant subject.
a range of methods including
industrial input and work-based
assessment, reports, projects,
presentations and continuous
assessment portfolio.
Course content
You will study the
following modules:
Level 4
• Practical Production Techniques
• Kitchen and Equipment Design
• Food Hygiene and Microbiology
• Food Service Systems, Industry
Customer Service and Front
of House Skills
• Personal Professional
Development
• Hospitality Industry.
duration
Part-time – Two years
What next?
this course, you will be able to
progress onto a career in a senior
position within the industry. You
may also consider becoming a
self employed consultant.
uwl.ac.uk/LSHT
Level 5
• Kitchen Management
• Hospitality Business Skills
• Kitchen Design, CAD Systems
and Restaurant Design
• Equipment Operations
• Supervisory Studies
• Procurement, Storage,
Distribution, Sustainability.
43
ENTRY REQUIREMENTS
Applicants must be employed full-time in a
hospitality position. Assignments and assessments
can be linked to their place of work. Applicants will
be invited to an interview during which suitability
to join the course and English will be assessed.
Starting
AWARD
FdA
The course
This course will equip you with the
skills and knowledge to develop
your career in hospitality – one of
the most rapidly expanding sectors
of the UK. It has been designed for
those already in employment and
is structured so that attendance
is only required one day a week.
The course has been developed
with industry mentors and in
accordance with the Institute
of Hospitality (formerly the
HCIMA) standards. It will give
you the opportunity to develop
the supervisory, managerial and
technical skills necessary to operate
successfully within the hospitality
September, January
and April
You will develop skills in subject
specific areas including rooms
division, food and beverage, human
resources, finance, marketing and
customer service, and you will
learn how to effectively manage
resources, people and information.
In addition, we will encourage you
to develop valuable transferable
skills such as teamwork, problem
solving, decision-making and
time management, as well as
presentation, analytical and
IT skills.
There is a Personal Development
module at the beginning of
the course, to help you acquire
or refresh your academic skills,
enabling you to complete your
assignments. You will be assessed
through regular coursework
submitted throughout the course.
duration
(over three terms per year)
Course content
You will study the
following modules:
Level 4
• Personal Development 1
• Food and Beverage Operations
• Rooms Division
• Finance
• Customer Service
• Managing People.
Level 5
• Personal Development 2
• Operations Management
• Human Resources Management
• Marketing
• Business Planning.
• Rooms Management
• Restaurant Management
• Diet and Nutrition.
What next?
Hospitality is one of the
world’s largest industries.
There is an identified need
for more managers with
hospitality business training
and an understanding of
customer service. Great career
opportunities exist in this exciting
and rewarding industry, both
nationally and internationally.
On this course, you will develop
the skills and knowledge
necessary to further your
career as a manager within
the hospitality industry. It
will help enhance your career
development prospects, working
within a sector of the industry.
course, you may also choose to
progress onto the final year of
one of our hospitality related
BA (Hons) courses.
uwl.ac.uk/LSHT
44
and Food Studies
ENTRY REQUIREMENTS
200 UCAS points normally in a minimum of
AWARD
BA (Hons)
UCAS CODE
ND26
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.
managing resources and
management accounting and
decision-making, to help you
develop the appropriate business
skills to successfully manage
a hospitality business.
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, 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.
take a range of modules relating
to hospitality operations and
management. In addition, you will
study specific food studies modules,
including Food and Beverage
Service Studies or Food Production
Operations, Food, Diet and Culture,
Food Policy and Food and Beverage
Management. You will also learn
about sales and management,
Course content
You will study the
following modules:
Level 4
• Room Operations
• Food and Beverage Service Studies
or Food Production Operations.
duration
Four years
Level 5
Management
• Food, Society and Culture
and Decision-making
Level 6
• Dissertation
• Strategic Hospitality Management
• Contemporary Issues and the
Management of Change
• Food Policy.
Plus ONE business option from:
Resource Management.
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.
MA in Hospitality Management.
uwl.ac.uk/LSHT
And ONE option from:
• Hotel Project Management
• Resort and Casino Management
• Food and Beverage Management.
45
The course
This course will allow you to develop
your technical, supervisory and
managerial abilities within the
context of the 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
ever-changing business, economic and
social demands placed on the industry.
If you have successfully completed our
FdA Hospitality Operations Management
(based on grade point average), the
BA (Hons) Top-up provides you with an
opportunity to gain a bachelors degree.
Throughout the course, we use a
combination of continuous assessment
methods, to ensure that you have the
opportunity to demonstrate your skills
and abilities in a variety of ways including
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.
degree on successful completion (based
on grade point average). Those undertaking
the BA (Hons) degree will study Level 4
through to Level 6.
On the foundation degree and the BA
(Hons), you will undertake a one year work
placement work placement, which can be
undertaken in any sector of the hospitality
industry, either in the UK or abroad.
46
AWARD
FdA
BA (Hons)
BA (Hons) Top-up
ENTRY REQUIREMENTS
For the foundation degree (FdA), 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. Applicants must be working in
a hospitality role.
FdAs are also open to those with no formal qualifications, who
are currently working within the hospitality and tourism industry.
UCAS CODE
FdA N866
BA (Hons) N220
BA (Hons) Top-up N865
For the BA (Hons) degree, applicants will need 200 UCAS points
normally in a minimum of two subject areas, plus GCSE English
and Maths at grade A*–C, or equivalent.
For the Top-up, applicants will need an FdA, a HND or a DipHE in
a hospitality related subject. These applicants may be invited for
an interview.
Course content
You will study the
following modules:
Level 4
• Food Production Operations
• Rooms Operations
• Management Information.
Service Studies
Level 5
• Rooms Management.
and Decision-making
Management.
• Small Business
• Corporate and
Event Management
• Food, Society and Culture
Level 6
• Dissertation
Management
• Contemporary Issues and the
Management of Change.
Plus ONE business option from:
Resource Management
• Strategic Financial Management.
• Consultancy Project
• Hotel Project Management
• Food Policy
• Food and Beverage Management.
duration
FdA
BA (Hons)
BA (Hons) Top-up
Applicants may be exempt from the
work placement based on previous
accredited work experience.
Note: Those undertaking the FdA
can give their course either a food
studies or a tourism focus through
their choice of options.
What next?
This course will help you to
develop the skills and knowledge
needed for management within
the diverse hospitality industry.
Our graduates typically join
international hotel and leisure
groups, or pursue careers in
restaurant companies, the
contract or licensed sectors,
or run 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.
continuing your studies, you can
choose to progress onto our MA
Hospitality Management course.
uwl.ac.uk/LSHT
47
The course
This specialist course offers you an
excellent combination of academic
learning and practical industry-focused
study. This combination of knowledge,
skills and experience leads to excellent
employment opportunities within the
global hotel industry.
You will learn how to effectively manage
resources, people and information. In
addition, we will encourage you to develop
valuable transferable skills such as teamwork,
problem solving, decision-making and time
management, as well as presentation,
analytical and IT skills.
On this course, you’ll 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 at Level 6, 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, which
will be undertaken in an international hotel
environment, 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.
the BA (Hons) will study Level 4 through
to Level 6.
48
AWARD
FdA
BA (Hons)
BA (Hons) Top-up
Course content
You will study the
following modules:
Level 4
Studies or Food and
Beverage Operations
Operations
• Business Environment for
Tourism, Hospitality and Leisure
• Introduction to Tourism.
Level 5
Management
• Restaurant and
Food Management
• Hotel Sales and Guest Relations
and Decision-making.
ENTRY REQUIREMENTS
For the foundation degree (FdA),
applicants will need 160 UCAS
points normally in a minimum
of two subject areas, plus GCSE
English and Maths at grade
Ucas code
FdA N863
BA (Hons) N221
BA (Hons) Top-up N867
For the BA (Hons) degree,
applicants will need 200 UCAS
points normally in a minimum
of two subject areas, plus GCSE
English and Maths at grade
Level 6
• Dissertation
Management
• Perspectives of the
International Hotel Industry
• Hotel Project Management.
For the Top-up, applicants will
need an FdA, a HND, or a DipHE
in a relevant subject. These
applicants may be invited for
an interview.
Plus TWO options from:
Resource Management
• Consultancy Project
• F ood and Beverage Management.
duration
FdA
BA (Hons)
BA (Hons) Top-up
Applications may be exempt
from the work placement
based on previous accredited
work experience.
What next?
course, you will be equipped
with the knowledge and skills
to work within international
hotel companies, giving you
the opportunity to develop
an international career and
experience other cultures. 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.
onto our MA in Hospitality
Management or our MA in
Tourism Management.
uwl.ac.uk/LSHT
49
Kitchen and Larder
ENTRY REQUIREMENTS
NVQ Level 3 or equivalent plus work experience.
We also welcome applications from those with no
formal qualifications, who are currently working
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. 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,
50
duration
Two years part-time (74 weeks)
Year one – Thurs; 9am – 4pm
Year two – Weds; 9am – 4pm
including sustainability, the tensions
that arise between cost and quality,
ethics and food sourcing.
Course content
You will study the
following modules:
You will be expected to investigate
issues in the work place and
produce reports to demonstrate a
working knowledge of the subject.
Level 4
• Plan, Manage and Monitor your
own Personal Development
• Food Microbiology
• Meat and Offal
• Canapés, Terrines,
Chutneys and Preserves
• Vegetables, Potatoes
and Legumes
• Hot and Cold Salads and
Farinaceous Dishes.
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.
What next?
course, you will be employable
as a sous chef, a head chef, a
development chef or lecturer.
our BA (Hons) International
Culinary Arts Top-up course.
uwl.ac.uk/LSHT
Level 5
• Management of Food
Production and Resources
• Fish and Shellfish
• Poultry and Game
• Diet and Culture
• Culinary Trends and
Dish Development.
Pastry
ENTRY REQUIREMENTS
NVQ Level 3 or equivalent plus work experience.
We also welcome applications from those with
no formal qualifications, who are currently working
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.
duration
Two years part-time (74 weeks)
Year one – Thurs; 9am – 4pm
Year two – Weds; 9am – 4pm
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.
Course content
You will study the
following modules:
Level 4
• Plan, Manage and Monitor your
own Personal Development
• Food Microbiology and Hygiene
• Fermented Goods and Tarts
• Gateaux and Sponges
• Pastes and Tea Pastries
• Petit Fours and Sweetmeats.
What next?
course, you will be employable
as a sous chef, a head chef, a
development chef or lecturer.
our BA (Hons) International
Culinary Arts Top-up course.
uwl.ac.uk/LSHT
Level 5
• Management of Food
Production and Resources
• Chocolate and
Marzipan Modelling
• Hot and Cold Desserts
• Pastillage and Nougatine
• Sugar Work and Designs.
51
ENTRY REQUIREMENTS
A relevant Level 5 qualification, plus GCSE
English and Maths at grade A*–C, or equivalent.
AWARD
BA (Hons) Top-up
The course
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.
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.
52
duration
Course content
You will study the
following modules:
• Gastronomy
• Business and Management
• Food Policy
• Strategic Management
• Industrial Project.
What next?
this course, you will be prepared
to work at senior management
level within the industry.
our MA in Gastronomy and
Food Management
uwl.ac.uk/LSHT
Travel and Tourism
ENTRY REQUIREMENTS
AWARD
FdA
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
Ucas code
N810
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.
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
completed this course (based
on grade point average), you
can choose to go on to the final
year of our BA (Hons) Travel and
Tourism Management course,
to gain a bachelors degree.
duration
Course content
You will study the
following modules:
Level 4
• An Introduction to
Tourism Management
• European Travel Geography
• The Business Environment
Development for Managers.
Level 5
• Tourism Operations
and Decision-making
• Inclusive Tour Operations.
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.
start your career in a variety of
different areas, including tour
operations, retail travel, visitor
attractions, the hotel or airline
industries, the cruise sector and
public sector tourism agencies.
continuing your studies, you can
choose to progress onto the final
year of our BA (Hons) Travel and
Tourism Management course.
uwl.ac.uk/LSHT
53
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.
At the end of Level 5, 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.
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.
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.
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.
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.
54
AWARD
BA (Hons)
Course content
You will study the
following modules:
Level 4
• Introduction to
Tourism Management
• European Travel Geography
• Legislative Framework
• The Business Environment
• Management Information.
Level 5
• Tourism Operations
and Decision-making
• People Management in Practice
• Inclusive Tour Operations.
Ucas code
N801
Level 6
• Tourism Planning
and Development
• Dissertation.
Resource Management
• Strategic Financial Management.
• Ecotourism
• Special Interest Tourism
• The Significance and
Impact of Tourism
• Governance and Tourism.
ENTRY REQUIREMENTS
200 UCAS points normally in a
minimum of two subject areas,
plus GCSE English and Maths at
duration
(including work experience)
(including work experience)
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.
start your career in a variety of
different areas, including tour
operations, retail travel, visitor
attractions, the hotel or airline
industries, the cruise sector and
public sector tourism agencies.
onto our MA in Tourism
Management.
uwl.ac.uk/LSHT
55
Postgraduate
Pre-masters
Tourism Management
59
MA Airline and Airport Management
60
MA Fundraising and Special
Event Management
61
MA Gastronomy and Food Management
62
MA Hospitality Management
63
MA Tourism Management
64
MA Travel Communications
65
Tourism Management
AWARD
Pre-masters
Subject to validation
starting
September and February
ENTRY REQUIREMENTS
A UK Honours degree, or
equivalent, that is not related to
your chosen subject of study.
duration
One year
The course
This course is designed to prepare
you with the necessary skills to
successfully undertake a master’s
level course. Throughout the
course, you will become familiar
with our teaching and assessment
structures, and you will learn how to
think and learn independently. You
will develop the critical thinking and
analysis skills that will be crucial to
your success on a master’s course.
You will also study one module,
specific to your chosen subject
of study. This will complement
the academic skills you will develop,
and give you a foundation of
subject knowledge to build on
when you begin your master’s
qualification.
Course content
You will study the
following modules:
• Operations Management
• Critical Thinking
• International Business
Environment
• Research and Study Skills
• Entrepreneurship in
Hospitality and Tourism.
What next?
to progress on to one of our
master’s qualifications:
• MA Gastronomy and
Food Management
(subject to validation)
• MA Hospitality Management
• MA Tourism Management
uwl.ac.uk/LSHT
Depending on your chosen
subject areas, you will study
one of the following modules:
• Understanding the Hospitality
Industry (Hospitality and
Culinary Arts route)
• Understanding the Tourism
Industry (Tourism route).
57
ENTRY REQUIREMENTS
For the MA Internship
route, applicants will need
a UK Honours degree 2:2 or
equivalent, in airline, aviation
or tourism, or an equivalent
professional qualification.
Applicants who wish to apply for
the MA Fast-track route must also
have a minimum of 800 hours
(35 weeks) work experience in
the airline or tourism sector.
AWARD
MA (Fast-track or
with Internship)
starting
The course
This distinctive course focuses
on two of the most dynamic
management sectors of the travel
and tourism industry – airlines and
airports. It provides an excellent
combination of academic learning
and practical, industry focused
study leading to a range of global
aviation employment opportunities.
A strategic perspective is taken
throughout the course, emphasising
the application of business and
management theory. It develops
key ideas and concepts appropriate
to the commercial aviation industry
and uses case studies to illustrate
these points. Extensive use is
made of the surrounding aviation
infrastructure in the West London
area, in particular London
Heathrow Airport.
If you choose to study via the
internship route, you will have
the opportunity to undertake an
extended period of work-based
learning, normally in a paid position
that lasts for 40 weeks. Internship
opportunities exist in all sectors of
the industry, throughout the world.
58
Course content
You will study the
following modules:
• Globalisation and
Global Challenges
• Management and Leadership
• E-commerce
• Strategic Aviation Management
• Critical Issues in Airline and
Airport Management.
• Project Management
• Intercultural Communication
in the Business Environment
• Services Marketing
• Corporate Social Responsibility
and Business Ethics
• Entrepreneurship and
Management Innovation.
study route, you will also study:
• Research Methods
(Fast-track route)
• Thesis (Fast-track route)
• Organisational Management
and Preparation for Internship
(Internship route)
• Work-related Consultancy
Project (Internship route)
• Internship (Internship route).
We also welcome applications
from mature students with
considerable work experience
but without the formal
academic qualifications.
duration
MA (Fast-track)
Full-time; One year
Part-time; Two years
MA (with Internship)
Full-time; Two years
What next?
This course will prepare you
to undertake a management
position within the airline and
airport industry or enhance
your performance within
your current role.
uwl.ac.uk/LSHT
Student comments
This programme allowed me
to fast track to a management
position within BMI. I now travel
extensively around Europe and
enjoy a truly challenging and
rewarding career within the
organisation.
Alla Algrahan, MA Airline and Airport
(Fast-track), 2010
I found the internship route
offered me the opportunity to
add a practical dimension to my
curriculum vitae. It also allowed
the possibility to apply some
of the theoretical components
discussed on the programme.
It brought the programme alive.
Cecilia Larsson MA Airline and Airport
Management (Internship), 2010
Fundraising and Special
Event Management
ENTRY REQUIREMENTS
Applicants will need a UK
Honours degree 2:2 or equivalent
in a service based degree
(for example sport, leisure,
tourism, events, business arts or
conferences) or an equivalent
AWARD
MA
Subject to validation
starting
The course
This course is aimed at those who
want to be involved in designing
and managing special events with
a specific focus on fundraising.
A whole range of different
organisations from the public,
private and voluntary sector plan
and run thousands of events each
year, in order to raise money to
support good causes. This course
will teach you the essential skills
required to design and create
unique special events and also
those required to plan and
manage their delivery.
Within the course, you will be
given the opportunity to develop
those skills through an internship
or work experience either on a
specific event project or within
a specific organisation.
Course content
You will study the
following modules:
Special Event
Design and Experience
This module looks at the design
and creativity required to develop
special and unique events. It will
consider the core design features
that a special event requires and
explain the use of theming to
produce an event experience.
You will also examine and analyse
the nature of the event experience
and the factors that can make
an event memorable to guests.
Managing Fundraising Events
Generating income from special
events requires careful and detailed
planning and management. This
module will reflect upon the core
planning skills an event manager
needs in order to successfully
deliver a variety of fundraising
events. For example you will
learn about the management of
different stakeholders, the use of
social media to promote events,
and the key principles needed to
evaluate the success of an event.
duration
Full-time; One year
uwl.ac.uk/LSHT
Managing Event Risk
All events have some element of risk,
but the key to success is being able
to identify, prioritise and manage
risk. This module will examine the
key elements and principles in risk
management, the methods and
processes required to minimise risk
and the conceptual models used
to understand and analyse risk.
The remaining modules of your
study will be based around a
selection of the following:
• Globalisation and Global
Challenges
• Critical Issues in Hospitality
Management
and Business Ethics
Management Innovation
• Thesis.
59
Gastronomy and Food Management
ENTRY REQUIREMENTS
For the MA Internship route, applicants will need a
UK Honours degree 2:2 or equivalent, in hospitality,
or an equivalent professional qualification. Applicants
who wish to apply for the MA Fast track route must
also have a minimum of 800 hours (35 weeks)
work experience in the hospitality sector.
AWARD
MA (Fast-track or
with Internship)
starting
The Course
This distinctive course focuses
on management at senior level
of the hospitality industry from
a culinary operations perspective.
It provides an excellent combination
of academic learning and practical,
industry focused study leading
to a range of global hospitality
employment opportunities. The
course is fully endorsed by the
Academy of Culinary Arts and the
Craft Guild of Chefs and is delivered
at an internationally renowned
institution for hospitality training
and management studies – the
London School of Hospitality
and Tourism.
The course is approached as
a multidisciplinary body of
knowledge, skills and techniques,
which can be applied to any food
and beverage operation in the
hospitality sector and to other
service-orientated public and
private enterprises.
60
A strategic perspective is taken
throughout the course, emphasising
the application of business and
management theory. It develops
to the hospitality industry and uses
case studies, projects, presentations
and reports to illustrate these points.
The West End of London is
considered by many now to be
the foremost provider of the best
international cuisine of the world.
Thus, extensive use is made of these
resources and leading industrialists
donate their time as guest
speakers on the course. Industry
contributes to the development of
innovative modules which reflect
the knowledge requirements at
senior management level.
opportunities exist in all sectors of
the industry, throughout the world.
We also welcome applications from mature students
with considerable work experience but without
the formal academic qualifications.
duration
MA (Fast-track)
Full-time; One year
Course content
You will study the
following modules:
• Principles of Nutrition and
its Application in Society
• Critical Issues in
• Food in Society and
Food Anthropology
• Strategic Hospitality Development
• Food Concept and
Product Development.
uwl.ac.uk/LSHT
(Fast-track route)
(Internship route)
• Work-related Consultancy Project
(Internship route)
ENTRY REQUIREMENTS
For the MA Internship route,
applicants will need a UK
Honours degree 2:2 or equivalent,
in hospitality, or an equivalent
the MA Fast-track route must
also have a minimum of 800
hours (35 weeks) work experience
in the hospitality sector.
AWARD
MA (Fast-track or
with Internship)
starting
The course
This course is designed for
ambitious aspiring and existing
hospitality managers, who wish to
gain a recognised postgraduate
qualification. It is accredited by
the Institute of Hospitality and
is delivered in a world-renowned
institution for hospitality training
and management studies – the
London School of Hospitality
and Tourism.
The course is essentially strategic
in orientation and places emphasis
on the application of theory and
concepts. Throughout, examples
are drawn from an international
hospitality environment focusing
on accommodation, and food and
beverage issues. Extensive use is
made of employer engagement,
which involves trips and visits to
local hospitality providers as well
as bringing key practitioners of
international repute into
the University.
opportunities exist in all sectors
of the industry, potentially in
worldwide locations.
Course content
You will study the
following modules:
Global Challenges
• Electronic Distribution in
Tourism and Hospitality
Developments
Hospitality Management.
•Project Management
and Business Ethics
What next?
This course aims to maximise
your business potential and
seeks to prepare you for a
managerial position in the
hospitality industry. For existing
practitioners, the course offers
an exciting self-development
opportunity and the means by
which to share best practice
with hospitality colleagues.
Fast-track graduates may wish
to pursue academic careers,
while those who graduate via the
internship route will find the work
experience gained throughout
the course provides an
opportunity to acquire valuable
business skills within the industry.
uwl.ac.uk/LSHT
duration
MA (Fast-track)
Full-time; One year
Depending on your chosen study
route, you will also study:
(Fast-track route)
(Internship route)
• Work-related Consultancy
Project (Internship route)
Student comments
The course gave me the
confidence to explore my
potential and apply for positions
I would never have dreamed of.
It also helped me to identify a
very successful career pathway.
Abinav Malik MA Hospitality
Management (Fast-track), 2010
Mariott Hotels Graduate Trainee
of the Year 2010
I spent my internship working
for the Fairmont Hotel Group
in one of their flagship North
American properties. I had never
worked in a five star hotel before
and had never travelled outside
of Europe. It changed my life.
I am convinced my internship
helped me secure a management
position with my present
employer. I would recommend
the programme to anyone.
Partricia Castello Di Lorenzo MA
(Internship), 2009
61
Tourism Management
ENTRY REQUIREMENTS
For the MA Internship route,
applicants will need a UK
Honours degree 2:2 or equivalent,
in tourism, leisure or transport
studies, or an equivalent
the MA Fast-track route must also
have a minimum of 800 hours
(35 weeks) work experience in
the tourism/leisure industry.
AWARD
MA (Fast-track or
withInternship)
starting
The course
The tourism industry is becoming
increasingly demanding in terms
of the qualifications and abilities it
requires from staff. This course is
fully endorsed by the Institute of
Travel and Tourism and provides
excellent vocational training and
development if you are aspiring
towards management positions
in the industry, or are wishing to
establish your own business.
The course takes a strategic
perspective emphasising the
application of business and
management theory to the tourism
industry. It also seeks to develop
to your effective functioning and
performance in the sector. It makes
use of an extensive range of
case study materials drawn from
throughout the world, and seeks to
utilise the experiences of a young,
dynamic and industry experienced
teaching team. Throughout the
course, emphasis is placed on
employer engagement, through
a series of field trips and visits,
and through bringing practitioners
into the classroom.
62
opportunities exist in all sectors
of the industry, potentially in
worldwide locations.
Course content
You will study the
following modules:
Global Challenges
• Management and Leader
• Electronic Distribution
in Tourism and Hospitality
• Strategic Choice in Tourism
Tourism Management.
and Business Ethics
duration
MA (Fast-track)
Full-time; One year
(Fast-track route)
(Internship route)
• Work-related Consultancy Project
(Internship route)
What next?
This course will prepare you
to achieve a management
position within the tourism
industry, or enhance your current
position and career prospects.
Graduates of this course have
risen to become senior managers
within all sectors of the industry
including airlines, tour operations,
attractions management
and retailing.
uwl.ac.uk/LSHT
Student comments
‘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, MA Tourism
Management (Fast-track), 2010
Sales and Marketing Manager
Royal Caribbean Cruise Lines.
‘While I had already worked
in tour operations before, the
internship allowed me to work for
another company and in areas
that had not been open to me
with my previous employer.’
Maureen Graham, MA Tourism
Management (Internship), 2011
Travel Communications
AWARD
MA Subject to validation
The course
This course will provide both in
depth practical training and a
critical understanding of the role
of the journalist, and the media
in the modern travel industry. It is
designed to help you start a career
in the UK radio, television and
multi-media journalism industries.
The course covers media practice
and theory in relation to the travel
industry. Course content draws on
current developments in journalism
and the media and is designed to
extend practical skills as well as
awareness of debates and issues
in the industry.
Throughout the course you will
develop the basic skills of good
journalism and media production
and the ability to report, write
and present.
Teaching will be carried out in small
groups using experienced industry
professionals. It will be based in
the University of West London’s
prestigious London School of
starting
Hospitality and Tourism. You will
use current professional standard
news production software, video
and audio equipment. You will
also be introduced to web and
photographic journalism, broadcast
journalism, travel writing and visual
articulation. In studying media law,
and the role of print and electronic
media in the travel industry, you
will acquire the skills of a specialist
reporter or correspondent.
Course content
You will study the
following modules:
• Documentary Production
• Visual Articulation
• Travel Writing
• Entrepreneurship and Freelancing
• Media Relations.
• Broadcast Media in the
Travel and Tourism Industry
• Business Ethics and Media Law
• Investigation and Research Skills
• Business Consultancy.
ENTRY REQUIREMENTS
A good Honours degree
(or equivalent). In addition
applicants will be asked to
submit two written pieces
of work including:
1. 250 words on why they
have decided to pursue
a career in journalism
2. A 300 word analysis of
how a recent news story
was treated in various media
Suitable applicants will be
invited to attend an interview.
International students will be
interviewed by telephone.
duration
Full-time; One year
What next?
This course will prepare
you for a career in the travel
media industry. On successful
completion of the course,
you can expect to go on to
secure positions in newspaper,
magazine and broadcast
journalism, and in all sectors
of the travel industry including
retail, wholesale, production and
ancillary service providers.
Many travel companies today
seek to use and manage the
media using it as an important
marketing and distribution tool.
This requires the services of
public relations consultants and
specialist copy writers working
within their organisations.
Individuals who can identify
and take the necessary action
to reduce volatility in the travel
industry find themselves in
a competitive position in the
market place – this course will
prepare you for these challenges.
uwl.ac.uk/LSHT
63
Specialist
short courses
Level 2 Food Safety in Catering
67
Level 3 Supervising
68
National Certificate for Personal Licence Holders
British Institute of Innkeeping
69
Junior Chefs’ Academy
70
Level 1 Basic Certificate
in Health and Safety
71
Level 2 Certificate in
Supervising Health and Safety
72
WorldHost Principles of Customer Service
73
Level 2
starting
Courses run throughout the year
duration
One day
The course
This 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.
Course content
the course, you will have gained
knowledge of the following topics:
FEES
Fees available on application
uwl.ac.uk/LSHT
• Food Poisoning
• Bacteria
• Hygiene Control
• Food Storage and
Temperature Control
• Cleaning and Disinfecting
• Pest Control
• Legal Requirements
• Hazard Analysis and Critical
Control Points (HACCP).
Assessment will take the form of
a multiple choice question paper
at the end of the course.
65
Supervising Food Safety in Catering
Level 3
starting
This course is run throughout the
year, either as an intensive three
day course or three days over a
three week period.
duration
25 hours
The course
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.
66
Course content
You will study:
FEES
£450
uwl.ac.uk/LSHT
• 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.
National Certificate for
Personal Licence Holders (NCPLH)
Level 2 – British Institute of Innkeeping (BIIAB)
starting
Twice per month
duration
One day (including examination)
FEES
Fees available on application
The course
relevant knowledge to enable
you to become a responsible
and professional licensed retailer,
whether you work in a hotel,
restaurant, pub, shop, leisure
centre or department store.
Under licensing law, there is a
statutory requirement for anyone
selling alcohol, or authorising
others to sell alcohol, to obtain
a qualification which has gained
accreditation and is accepted by
the local council. This qualification
is essential when applying for a
Personal Licence to sell alcohol.
We have many thousands of
satisfied participants from all
sectors of the retail trade and have
been awarded Grade I (the highest
grade) by the British Institute
of Innkeeping for the quality
of our courses.
uwl.ac.uk/LSHT
Course content
You will study:
• The Licensing Act 2003
• Licensable Activities
• Licensing Objectives and Policy
• What is a Personal Licence?
• How to Apply for a
Personal Licence
• Premises Licence
• Designated Premises Supervisor
• The Supply of Alcohol
• Rights of Entry
• Protection of Children
• The Nature of Alcohol – Trends,
Strength and Safety Limits
• Social Responsibilities
for Selling Alcohol
• Conduct of Licensed Premises
• Drinking and Driving,
Dealing with Violence
• Drugs and Anti-Social
Behaviour Orders.
Assessment will take the form
of a multiple choice question
paper at the end of the course
– 40 questions, 45-60 minutes
in duration.
67
Junior Chefs Academy
AWARD
Certificate of Attainment
starting
Saturdays 9.30am – 12.30pm
The course
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.
At the end of the course, you will
prepare a three course lunch for
your parents and receive a
Certificate of Attainment.
Course content
You will study:
• Basic Culinary Garnishing
and Presentation Skills
• Hygiene
• Basic Nutrition
• Teamwork and Organisation
• Food Service Techniques.
68
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
Ten days (one day a week)
FEES
£12.50 per session
What next?
Once you’ve completed this
course, you can choose to go on
to study our Professional Chef
and Restaurant Diploma.
This course will enable you
to access employment in the
industry and will also give you
the opportunity to progress
onto Higher Education.
A career in hospitality enables
you to travel the world and will
also help you secure employment
for life.
uwl.ac.uk/LSHT
Basic Certificate in Health and Safety
Level 1
duration
starting
One day
FEES
£75
The course
operational staff and first line
employees within the catering
and food retailing industries. It
aims to provide an appreciation
of the fundamentals of good
health and safety practice.
uwl.ac.uk/LSHT
Course content
After completing the course,
you will be able to demonstrate
an understanding of:
• The relationship between
the working environment,
the place and nature of work,
and the health and safety
of the individual
• The requirements of a safe and
healthy working environment
• Occupational health
risks, preventative and
protective measures
• The principles of
accident prevention
• The relationship between
manual handling and the
prevention of injuries
• The dangers associated with
work equipment and electricity
• Fire hazards and fire precaution
• The purpose and limitations
of first aid
• The requirements of legislation.
69
Certificate in Supervising
Health and Safety
Level 2
starting
duration
One day per week for
five consecutive weeks
FEES
£450
The course
supervisors who are responsible
for health and safety in
the workplace.
70
Course content
You will study:
Health and safety at work
• Safety Representatives
• Human, Environmental
and Occupational Factors
• Collecting Information
• Health and Safety Audits
and Inspections
• Accidents in the Workplace
• Reporting Accidents
• Investigation
• Accident Triangle
• RIDDOR
• Unsafe Acts and Conditions
• Indirect Causes
• Training
• Fire Drills and Evacuation
• Maintenance
• Ill Health in the Workplace
• Health Hazards (Chemical,
Biological, Physical,
Ergonomic, Prevention, Stress,
Harmful Substances).
uwl.ac.uk/LSHT
Legal provisions
• Common Law
• Statute Law
• Codes of Practice.
Health and safety organisation
and management
• Management Involvement
• Management Duties
• Monitoring
• Audits
• Risk Assessment.
Supervising health and safety
• Communication
• Monitoring
• Workplace collaboration
• Meetings
• Conflict.
WorldHost Principles
of Customer Service
starting
The course is delivered monthly
on the first Friday of each month
ENTRY REQUIREMENTS
Participants must be working
within a customer facing role.
duration
One day
The course
WorldHost is a world class training
programme, designed to transform
the service you and your team
provide to your customers. It is
modern, energetic and provides
an excellent opportunity to
enhance your front of house
operations and to set yourself
apart from your competitors.
learn the principles of service
professionalism and the skills
that enable you to attract new
customers, as well as to exceed
the expectations of your existing
customer base.
Course content
You will learn about:
• Purpose
• Welcoming People Skills
• Topics to Avoid
• What Forms a First Impression?
• The Communication Process
• Why Should I handle
Customer Concerns?
• Effective Listening
• Visitor Needs
• Value of Tourism
• Personalised Key
Commitments.
FEES
£60
uwl.ac.uk/LSHT
71
Further
information
Your application
75
Fees and funding
75
75
Employers
75
Where are we?
76
Open events
77
78
Your application
We accept applications for all courses throughout the year. Please
complete the appropriate application form for your chosen course, and
we will process this once it is received. For some courses, we will arrange
for you to meet with the course leader for an informal interview.
Fees and funding
Where available, provisional fees for study have been detailed,
however, where fees are not available these can be found out upon
application. Full-time courses are free for UK and EU students who
are under 19 on 31 August of the year that they start the course.
If you are 19 or over you could study a Level 2 or 3 course for free
if you do not already have a qualification at that level. Exam and
material fees may be payable but help towards these is available in
cases of financial hardship. Contact us on 0800 036 8888 to find
out if you are eligible.
We welcome international students on all our courses. We will be
pleased to advise you on your course of study and tailor a specially
designed course from our portfolio to suit your needs.
Employers
If you are interested in organising professional development for
your staff but cannot find what you need here, we would be happy
to discuss your specific requirements for tailored courses.
NOTE
All ingredients are supplied for training and practical classes. The food
produced remains the property of the University and therefore 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.
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 (normally 25% within three
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 – further details
are available from the Learning Advice Centre on 0800 036 8888.
Fees for international students will be provided upon application.
73
Where are we?
EALING
We are located in Ealing – just
25 minutes on the underground
from Central London – one of
the world’s top tourism and
dining destinations.
Our Ealing site is 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.
BY ROAD
Our Ealing site lies on the
B455 between the A4 and the
A4020, Uxbridge Road. The M4
motorway is a few minutes’ drive
away from Ealing (Junction 2),
and the A40, M40 and M25
are all easily accessible.
BY BUS, RAIL and
UNDERGROUND
The Ealing site is on St Mary’s
Road has one rail and two
London Underground stations
within easy walking distance:
TAXIS
South Ealing (Piccadilly Line)
This is a ten minute walk
from the main campus on
St Mary’s Road.
There are taxi ranks at both
Ealing Broadway and South
Ealing stations.
Ealing Broadway (Rail,
Central and District Lines)
The St Mary’s Road site is a ten
minute walk. A regular bus service
(Number 65) runs from outside
Ealing Broadway station to
the site. There is a regular rail
service to London Paddington
and Reading.
74
Open events
OPEN EVENING
If you are interested in finding
out more about courses offered
by the London School of Hospitality
and Tourism, come along to one
of our open evenings:
When?
Monday 19 March 2012,
5 – 7.30pm
LOCAL SCHOOL
OPEN DAYS
If you are interested in following
an exciting career in hospitality,
we offer specially tailored talks
and tours of our facilities in Ealing.
These include fully equipped, state
of-the-art kitchens and Pillars, our
professional training restaurant
catering for employees and the
general public.
To arrange a tour,
please contact Carol Greenham:
[email protected]
CELEBRITY CHEF
DEMONSTRATION
Wednesday 18 April 2012
3pm – 5pm
Steve Munkley
Executive Chef, Royal Garden Hotel
For information on our celebrity
chef demonstration and to book
a place, please contact Liz Plant
[email protected]
or Carol Greenham
[email protected]
75
Terms and Conditions
The University undertakes to take 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 such 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 has an equal opportunities policy and a code of practice
on equal opportunities for students which cover admissions. We welcome
applications from students with special needs. Our policy is to assess
applications exclusively on academic grounds and to encourage all
candidates with the provision of appropriate support services.
Student Charter
A Student Charter is available on request.
76
Designed by pslondon. www.pslondon.co.uk
To
reserve
your place...
University of West London
St Mary’s Rd
Ealing
London W5 5RF
0800 036 8888
[email protected]
uwl.ac.uk

Hospitality and Tourism - University of West London

Transcription

Similar documents

TEFCU HOSPITALITY COMMUNITY FEDERAL CREDIT UNION

Sivica Hospitality

The Network - STHM Senior Seminar

Durham Careers in Hospitality

FRONT OF HOUSE CAREER PATH

Tourism program brochure

F.I.R. OFFICIAL CORPORATE HOSPITALITY

Caledonian Sleeper Ryan Flaherty Guest Experience Director

here

www.swisseducation.com