Hospitality and Tourism - University of West London
Transcription
Hospitality and Tourism - University of West London
The London School of Hospitality and Tourism University of West London St Mary’s Road Ealing London W5 5RF 0800 036 8888 [email protected] uwl.ac.uk The London School of Hospitality and Tourism Connecting education and training for employment ‘ ‘Having been impressed by the individuals that come out of the University, I’ve been able to offer five individuals permanent positions. Stephen Boxall, Managing Director, The Ritz London Honorary Fellow, University of West London ‘ ‘The School motivates, stimulates and excites students in a way that not many other cooking schools do, and it will set you on the road to a great career. Heston Blumenthal, Multiple Michelin Starred Chef and Restaurateur Honorary Doctorate, University of West London ‘ ‘The University of West London is the gold standard when it comes to culinary education in the UK. Not only does it have fantastic facilities, the links within the industry are second to none. Will Torrent Chef Consultant for Waitrose ‘ ‘I always enjoy working with UWL students as they are always enthusiastic, willing, with a desire to learn. I know when I ask for something they follow it precisely so we are able to maintain our Ritz qualities... John Williams, MBE, Chairman of The British Academy of the Culinary Arts, Executive Chef of The Ritz London Honorary Fellow, University of West London ‘ ‘The Foundation Degree has been very helpful for me in terms of learning new techniques and management skills. I feel more confident after the first year. The course develops not only practical skills but also theory. Baldassarre Amobio, London School of Hospitality and Tourism ‘ ‘This School is about dedication. There’s a dedication from every single tutor within it. Gary Rhodes, Multiple Michelin Starred Chef and Restaurateur Honorary Professor, University of West London ‘ ‘I took on a degree in International Culinary Arts, what that degree has done for me in my business and in my career is immeasurable. John Campbell, Two Michelin Starred Chef Honorary Professor, University of West London ‘ ‘There is never a day that goes by without me using one aspect of my knowledge drawn from this programme... I would recommend it to anyone. Linda North, Sales and Marketing Manager Royal Caribbean Cruise Lines ‘ ‘One of the best pastry courses in London with some of the best pastry teachers in Europe. Lorraine Pascale Celebrity Chef and Author 01 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Contents Contents 01 Further Education Welcome 02 Full-time Striving for excellence in hospitality 04 Our patrons 05 Specialist short courses 62 Food Safety in Catering Level 2 63 Supervising Food Safety in Catering Level 3 64 Junior Chefs Academy 66 Further information 68 Facilities 68 General Patisserie and Confectionery ABC Level 2 Certificate 54 How to apply 69 Fees and funding 69 International students 69 Where are we? 70 Terms and conditions 71 Professional Chef and Restaurant Diploma Progression 13 Postgraduate 16 Part-time 18 Diploma for Butlers VRQ Level 3 Undergraduate courses 48 50 53 Airline and Airport Management FdA/BA (Hons) 20 Café Entrepreneurship BA 22 Patisserie and Confectionery NVQ Level 3 55 24 Professional Cake Decorating ABC Level 1 Basic Certificate 56 Culinary Arts Management BSc (Hons) Event Management FdA/BA (Hons) 26 Event Management with Hospitality FdA/BA (Hons) 28 Event Management with Tourism FdA/BA (Hons) 30 Professional Cake Decorating ABC Level 2 Intermediate Certificate 57 Professional Cookery NVQ Level 2 58 Professional Cookery NVQ Level 3 59 Food and Professional Cookery BA/BA (Hons) Top-up 32 Hospitality Operations Management FdA Indian and Asian Cuisine NVQ Level 2 60 34 Chefs Apprenticeship 61 Hospitality Management and Food Studies BA (Hons) 35 Hospitality Management BA (Hons)/BA (Hons) Top-up 36 International Hotel Management FdA/BA (Hons)/BA (Hons) Top-up 38 International Culinary Arts – Kitchen and Larder FdA 40 International Culinary Arts – Pastry FdA 41 International Culinary Arts BA (Hons) Top-up 42 Lifestyle Management FdA 43 Travel and Tourism FdA 44 Travel and Tourism Management BA (Hons) 46 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Welcome to the London School of Hospitality and Tourism As one of the leading centres in the UK, the London School of Hospitality and Tourism regularly wins accolades from a variety of industry bodies. It is renowned and respected as a provider of industry relevant courses, underpinned by excellent teaching and resources. The School is committed to ensuring that its courses serve its local and regional communities by working closely with employers through curriculum engagement and partnerships. Practising professionals and employers in the sector give guest lectures, provide placements and, at times, assist with the assessment of our students. This close relationship means that students are able to obtain the skills that employers need, thus boosting their employment opportunities. In addition, staff work closely with a number of schools from the surrounding boroughs to promote careers in hospitality and tourism. Through links with food technology, hospitality, and travel and tourism teachers, the School also promotes food studies in schools by assisting teachers with curriculum development, as well as advising on the school meals service. The aim is to encourage the progression from school to further and higher education within the same institution. Finally, the highly successful Junior Chefs Academy brings together food teachers, business education partnerships, employers, parents and students as a learning community within the University. This has proved to be an enormous success and is part of a food educative process that is so important to the future health of the nation. I am sure that by choosing the London School of Hospitality and Tourism you will be making the decision to join one of the most prestigious professional schools in the country, and I look forward to meeting you at some point during your studies. ‘ 02 ‘ Professor Peter John Vice-Chancellor 03 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM ‘ As President and CEO of Strategic Hotels and Resorts and an alumnus of the University, Laurence Geller CBE has over 45 years of experience in the hospitality industry. ‘ He also has a long association with the University having graduated from the School of Hotel Management and Catering when the institution was Ealing Technical College. In March 2009 he was awarded the University’s Lifetime Achievement Award for Alumni and in 2010 he received an honorary doctorate. On being appointed to the post of Chancellor, Laurence said: “Words are inadequate to express both the honour and my delight at returning home after some 40 years plus since my graduation. Our University has achieved so very much and has a shining future ahead of it. I am committed to doing everything I possibly can to contribute to the terrific work being done by the Vice-Chancellor and Board of Governors and to their undoubted success for the future. I hope I can give back just a fraction of what the University has given to me.” Laurence Geller CBE Chancellor Endorsements Our sponsors Academy of Food and Wine Service P M Trust The Royal Academy of Culinary Arts Compass UK Savoy Education Trust Baxter Storey Cummings Trust The School Food Trust Compass UK Dr William Barry Trust Society of Stars The Craft Guild of Chefs East India Club Steelite International Harrison Catering Eyerman Foundation Thermomix International Hotels Forte Foundation William Brake Trust Hilton THE LONDON SCHOOL OF HOSPITALITY AND TOURISM ‘ ‘ I have never used the word outstanding so much in a good practice visit to any other college in the UK. Neil Edwards Her Majesty’s Inspectorate ‘ 04 ‘ Passionate, studentcentered staff. Carole Rodger External Examiner Striving for excellence Hospitality is Britain’s fifth largest industry employing more than 2.4million people and contributing over £34billion in gross tax revenues. The hospitality economy is a huge engine for job creation throughout the UK and internationally. The London School of Hospitality and Tourism has an international reputation for its courses. Studying in this field is a great opportunity for career development, providing a passport to travel and work around the world. In 2009 the London School of Hospitality and Tourism received a Queen’s Anniversary Award for outstanding hospitality and tourism education. The Academy of Culinary Arts, The Association Culinaire Française, The Craft Guild of Chefs and The Master Chefs of Great Britain all recognise the School as a centre of excellence, quality and innovation. Our University was the first in the country to receive the highest grade for its hospitality and culinary arts courses from the Training Skills Council, and in 2010 the Government’s Quality Assurance Agency (QAA) gave us full confidence in the quality of our provision. Students who attend the University learn in our training restaurant ‘Pillars’, which has twice been named London Training Restaurant of the Year by Restaurant Magazine, and get hands on experience by cooking and serving in the modern kitchen, restaurant and bar. Our facilities are in line with those of London’s top restaurants and hotels, giving our students the opportunity to experience what it is like to work at the industry’s highest standards. A second restaurant, FEAST, specialises in healthy eating and is totally operated by students. The School offers one of the UK’s largest provisions of undergraduate and postgraduate commercial aviation, travel and tourism management courses. Here students have successfully joined some of the industry’s top brands on completing their qualification. These range from British Airways to Royal Caribbean Cruise Lines. Current students have been able to take advantage of such alumni through guest lectures and field visits. Students studying on the aviation and tourism courses at UWL have been motivated to create a range of cutting edge communication tools for their peers including an e-magazine and e-community blog. Our staff come from a wide variety of backgrounds. Many have worked and have been executive chefs or senior managers in five star hotels and Michelin star restaurants. They have experience in the hospitality sector, contract catering and event management. Two members of staff hold coveted and prestigious CATEY awards, which are known as the Oscars of the industry. Within the airline and tourism field staff have a wealth of industry experience. All are industrial practitioners having worked for some of the world’s largest travel and tourism companies including Qantas, Cathay Pacific, Thomson Holidays, Lunn Poly and the British Tourist Authority. All staff within the field of airline and tourism are research active with an increasing number of publications being produced. 05 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Our patrons regularly visit us to work with our aspiring students and carry out demonstrations and talks. Our patrons Roy Ackerman CBE Honorary Doctorate Restaurateur/Entrepreneur Sherin Alexander-Mody Director La Porte des Indes Sydney Alridge Head Chef Gulu Anand Master of the University Owner Brilliant Restaurant Daniel Ayton Executive Sous Chef St James Crowne Plaza Willy Bauer MI Honorary Professor Consultant International Hotel Management William Baxter Honorary Doctorate Co-founder Baxter Storey Lionel Benjamin Honorary Professor Mentor Director Andrew Bennett MBE Executive Chef Park Lane Hotel Wendy Bartlett Honorary MBA Founder Bartlett Mitchell Richard Blades Executive Head Chef Raymond Blanc OBE Honorary Professor Restaurateur Le Manoir aux Quat’Saisons Heston Blumenthal Honorary Doctorate The Fat Duck Nigel Boschetti Executive Chef Grosvenor House Dr Suborno Bose CEO International Hotel Management School India Stephen Boxall Honorary Fellow Managing Director The Ritz 06 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM John Campbell BSc Honorary Professor Restaurateur Ian Carter Honorary Doctorate CEO Hilton International Liz Cave Head of talent and development D and D Restaurants Phillip Corrick Honorary Fellow Executive Chef Royal Automobile Club Bob Cotton OBE Honorary Fellow Retired Chief Executive British Hospitality Association John Cousins Honorary Professor Food and Beverage Service Consultant Christopher Cowdray MI Honorary Professor Chief Executive The Dorchester Collection Lisa Crowe Head Pastry Chef Sean Davoren Honorary Fellow Head Butler The Savoy Chris Dunn Talent Director Marriott Robin Easton MI Honorary Professor Consultant Anton Edelmann Honorary Professor Consultant Chef Terry Farr Chef Patron Friends Restaurant Mark Flanagan Master of the University Executive Chef Royal Palaces Sir Rocco Forte Honorary Doctorate Chairman, CEO Forte Hotels Omero Gallucci Executive Chef Metropolitan Police 07 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Chris Galvin BSc Honorary Fellow Chef Director Galvins Jeff Galvin Honorary MBA Co-owner of Galvins Paul Gaylor Executive Chef Stephen Goodlad Chef Consultant John Gray Master of the University Brand Manager Universal Food Service Francis Green FHi MI Honorary Professor Retired General Manager Edward Griffiths Honorary Doctorate Deputy Master The Royal Household Geoffrey Harrison Honorary Doctorate Chairman Harrison Catering Graham Hornigold Chef Patissier Mandarin Oriental Ian Horrax Director D and D Restaurants Simon Hudson Master of the University Restaurant Design Consultant Chris Humphries CBE Honorary Doctorate Chair of Governors at the University Richard Hunt BSc Restaurateur Omar Ismail Training and Development Manager Radisson Edwardian Keiko Iwaki Honorary Professor Director Iwaki Optical UK Stuart Johnson Honorary Doctorate General Manager Browns Hotel 08 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Rob Kirkby Honorary Fellow Executive Chef Lexington – Master Chef of Great Britain Garry Kneale Executive Chef Atul Kochhar Executive Chef Benares Restaurant Victor Laws Honorary Doctorate Food Service Consultant Rowley Leigh Restaurateur Prue Leith CBE Honorary Doctorate Restaurateur Grace Leo Honorary Doctorate CEO GLA Hotels Kiaran MacDonald Honorary Doctorate General Manager The Savoy Nigel McEvoy Honorary Fellow Senior Page The Royal Household James Martin Honorary Professor Celebrity Chef Jane Milton Honorary MBA Food Consultant Mehernosh Mody Executive Chef Director La Portes des Indes David Morgan-Hewitt MI Honorary Doctorate General Manager Goring Hotel Anton Mosimann OBE Honorary Professor Mosimann’s Stephen Moss CBE Honorary Doctorate Chairman Springboard UK David Mulcahy Executive Chef Sodexho 09 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Steve Munkley Honorary Professor Executive Chef Royal Garden Hotel Craft Guild of Chefs Zenobia Nadirshaw Honorary Doctorate International Consultant David Nicholls Honorary Fellow, Executive Chef – Food and Beverage Director Mandarin Oriental Group Lord Noon Honorary Doctorate Chairman Noon Foods Jonathan Orr-Ewing MI Honorary Fellow Secretary Carlton Club, St James Cllr Mrs Diana Pagan Ex Mayor of Ealing Medina Peters Honorary Fellow Derek Quelch Executive Chef Gary Rhodes OBE Honorary Professor Restaurateur Celebrity Chef Michael Robins Wine Consultant Philippe Rossiter Honorary Doctorate Retired CEO Institute of Hospitality Alain Roux Honorary Fellow Executive Chef The Waterside Inn, Bray Albert Roux OBE Honorary Doctorate Michel Roux OBE Honorary Professor Michel Roux Jr Honorary Fellow Executive Chef Le Gavroche David Russell Visiting Professor Chairman Russell Group of Companies 10 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Manjula Sachdev Executive Chef British Museum Kevin Schofield BSc Executive Chef Harbour and Jones Michael Shepherd MI Honorary Doctorate General Manager Hilton, Park Lane Richard Shepherd CBE Honorary Professor Langan’s Brasserie Fred Sirieix Honorary MBA Restaurant Manager Galvins Richard Solomons Honorary Doctorate CEO Intercontinental Sara Jayne Stanes OBE Honorary Doctorate Director Academy of Culinary Arts Keith Stanley Executive Royal Society of the Arts Alistair Storey Honorary Doctorate Co-founder Baxter Storey Vikram Sunderam Executive Chef Raskia Duncan Swanson Director of Human Resources Soho House UK Ltd Alan Swinson Brand Catering Development Manager Macdonald Hotel Group Martin Taylor Honorary Fellow Alistair Telfer Honorary Doctorate Secretary Oxford and Cambridge Club Giles Thompson Consultant Chef Cyrus Todiwala OBE DL Honorary Professor Celebrity Chef 11 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Brian Turner CBE Honorary Professor Restaurateur Celebrity Chef Nick Vadis Honorary Professor Executive Chef Compass Robert Walton MBE Master of the University Chairman Restaurant Association John Williams MBE Honorary Fellow Maitre Chef des Cuisines The Ritz Antony Worrall-Thompson Honorary Professor Restaurateur Celebrity Chef Simon Young Honorary Fellow Executive Chef Jumeirah Carlton Tower Abdul Wahab Zamzani Visiting Professor Celebrity Chef of Malaysia Eyck Zimmer BSc Executive Chef National Chef of the Year 12 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Judith Cannon Honorary Fellow Operations Director Retired Professor Rigas Doganis Honorary Doctorate Expert in Aviation Molly Dohery Master of the University Tourism Consultant John Donaldson Honorary Doctorate Chief Executive Aurora Hotels Gordon D’Silva Honorary Doctorate Chief Executive Training for Life Michael Gray Honorary Professor General Manager Churchill Hotel Angela Hartnett Master of the University Celebrity Chef and Restaurateur Sir Garry Hawkes CBE Honorary Doctorate Chairman Retired Carol Heir MBE Honorary Doctorate Executive Director Society of Stars Michael Nadell Honorary Fellow Nadell’s Patisserie Duncan Palmer Honorary Fellow Executive Managing Director Langham Hotel Derek Picot Honorary Doctorate Vice-President Jumeirah Europe Charles Prew Honorary Doctorate Chief Executive Retired Nick Scade MBE Honorary Fellow Chief Executive Academy of Food and Wine Service Charles Wilson CEO Booker UK 13 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Progression The London School of Hospitality and Tourism provides a full range of training and education from specialist short courses that can be completed within a day, to undergraduate and postgraduate degrees. The chart below offers an overview of how you can progress through the levels of education, and what the entry requirements are at each stage. ENTRY LEVEL REQUIREMENTS School or Employment College, Employment or FdA Professional Course Foundation Degree NVQ, ABC, VRQ (Levels 1, 2 and 3) FdA (Levels 4 and 5) College or Employment Bachelors Degree BSc, BA, BA (Hons) (Levels 4, 5 and 6) BA (Hons) (top-up Level 6) Higher Education or Employment Postgraduate Qualifications MA (Level 7) Pre-masters (Level 6) STUDY LEVEL All of our Further Education courses provide routes into Higher Education usually through a foundation degree. If you have successfully completed one of our foundation degrees, you will have the opportunity to progress onto the final year of the related bachelors degree. On successful completion of our bachelors degree you’ll have the option to continue your studies at a postgraduate level to achieve an MA. The academic requirements for entry onto each course are listed in this brochure, however if you are interested in studying with us and do not have the qualifications required you may still be eligible for entry through your previous work experience. 14 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Meet some of the lecturers involved in research Professor Angela Roper Professor Angela Roper is the lead academic and Director of the International Centre for Hotel and Resort Management (ICHARM). She has more than 20 years of research experience in the strategic development and internationalisation of hotel companies and tour operating firms and has worked as a Hotel and Leisure Analyst for a financial institution in the City. In addition to being a Visiting Scholar at universities in the UK, Norway, Italy and the USA she has also served as the Chair for the Council for Hospitality Management Education. Professor Roper has been influential in the development of a research stream evaluating the internationalisation and strategic development of hotel companies and as a result has published and presented widely on this topic and undertaken numerous research and consultancy projects. The International Centre for Hotel and Resort Management is the first of its kind to focus on strategic and corporate issues in the hotel and resort industry. Its vision is to become the world leader in ground-breaking research into both the management and development of hotel and resort companies. The Centre delivers innovative executive courses that develop graduates who are able to work in corporate positions and who aspire to lead as executives in the industry. The Centre has been set up with the support of industry leaders who include the University’s Chancellor, Laurence Geller CBE, and executives in Hilton Worldwide and the InterContinental Hotels Group. Dr Alexandros Paraskevas Dr Alexandros Paraskevas is a Chair in Hospitality at the University of West London. His hospitality industry background includes internal auditing and operations management positions with Marriott and Starwood. His research interests focus on the governance and management of risks/crises both in an organisational and tourism destination context. He has led numerous hotel industry projects in the areas of risk, crisis, disaster management and business continuity and authored several academic articles and book chapters on these topics. He has been a member of the Complexity Research Group at the London School of Economics and a Director of the Complexity Society (UK). A visiting scholar in Austria, Finland, Hong Kong, Mexico, Spain and Taiwan, he has worked with governments and tourism professional associations on safety and security issues and on crisis communications strategies. Dr Paraskevas has served as advisor of the International Hotel and Restaurant Association’s (IH&RA) global council on security, safety and crisis management and is member of ASIS (the American Society for Industrial Security professionals) and HEAT (ASIS’ council for hospitality and tourism). He is the author of Planning Research in Hospitality and Tourism (2008, ButterworthHeinemann) together with Prof Levent Altinay. Dr Amalia Tsiami Dr Amalia Tsiami is senior lecturer based in the field of Human Sciences at the School of Psychology, Social Work and Human Sciences at the University of West London. She works also with the London School of Hospitality and Tourism. Until 2004 Dr Tsiami was senior researcher at the School of Food Biosciences at University of Reading, working on projects to enhance the health promoting effects on European bread products by providing and implementing technologies for increased soluble fibre levels in consumer – acceptable products. Prior to that appointment, Dr Tsiami worked at Unilever Laboratory in the Netherlands and at the Institute of Food Research in Norwich, where all posts were related to food science and nutrition. The main interest of her work is the investigation of the relationship between diet and health and focuses on the effects of dietary intervention on risk factors of type two diabetes and cardiovascular disease. Another area of interest is to evaluate changes in consumer eating behaviour through the display of calorie information on menus, following the launch of the ‘responsibility deal’ from the British Government. The use of hydrocolloids in food to enhance quality is another area of interest. Dr Tsiami has published more than 50 full papers and conference proceedings. Dr Tsiami studied her BSc (Hons) in Greece, before gaining a Masters degree with distinction in Food Technology at Reading University, followed by a doctorate in Chemical Sciences at University of East Anglia, her experimental work took place at the Institute of Food Research Norwich. 15 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Andy Gatley Andy Gatley has always been passionate about food and spent his formative years learning about it as well as working as a professional chef in the UK but also in America and France. However, for more than twenty years he has been a Senior Lecturer at the University of West London where he teaches undergraduate and postgraduate hospitality and culinary arts students a range of food and research related modules. With his growing interest in the history, politics and culture surrounding food he has developed some specialist modules encompassing the sociology of food as well as food policy. He also enjoys teaching research methods and supervising research students. His own research interests have recently focused on the alleged decline in cooking skills within contemporary society, the factors influencing domestic food practices more generally and the impact of any such changes on diet and health. He chose to adopt a cross-cultural comparative methodology and compare current domestic food practices in Britain with those in France. His work has been presented at a number of locations and he continues to foster international relations including having had the opportunity to deliver seminars in Finland, France and India. Dr Paul Fidgeon Dr Paul Fidgeon leads a number of the postgraduate courses in the London School of Hospitality and Tourism. These include three cognate areas of study: travel and tourism, airline and airport management and hospitality management. Prior to this he was the Course Leader of the undergraduate tourism and leisure management courses and led the Tourism and Leisure Subject Quality Group. Dr Fidgeon has come to the University of West London with a first class honours degree in Geography from the University of Hull. He subsequently obtained a range of professional qualifications in urban and regional planning from the same university. A change of career direction and love of research saw him study for an MA and a PhD at the University of Wales where he was sponsored by the Wales Tourist Board. His research was fundamental to the development of farm tourism and the establishment of one of the first rural tourism marketing co-operatives in Great Britain. Dr Fidgeon has been invited to address audiences involved in the management of tourism throughout the world. He has also co-ordinated international staff and student exchange to and from the University of West London. With support of the European Union, he developed the largest pan-European network of tourism education institutions. For this, and in recognition of his contribution to the discipline, Dr Fidgeon holds four Visiting Professorships at the University of Calgary and Simon Fraser University (Canada) the University of Bologna (Italy) and Poznan Business University (Poland). 16 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Postgraduate The School currently offers five Masters courses: • MA Hospitality • MA Tourism • MA Airline and Airport Management • MA Gastronomy and Food Management • MA Fundraising and Special Events. All can be studied with or without an internship and are offered on a full-time and part-time basis. We also offer Graduate Diplomas in Hospitality Management, Event Management and Tourism Management. From September 2014 we will be offering some exciting new postgraduate courses (being validated) which will build on the research base and industrial orientation of the School. Most importantly the courses will be relevant to contemporary industry and business trends. There will be conversion Masters in Luxury Hospitality Management and in International Tourism and Aviation Management. These two courses enable those applicants with a first degree in any field to develop their academic and employability skills in order to carve out a career in the growing hospitality and tourism industries. A further MA in Corporate Management in Hospitality and Tourism will focus on graduates with business-oriented backgrounds and will develop knowledge and employability skills relevant for corporate jobs in tourism, aviation, restaurant, bar, leisure, and hotel companies. The latter course will begin in 2015. The courses will offer internships, research dissertation or capstone (real-world) project options as the final module. Finally, the Executive MA in Leading and Managing Luxury Hotel Brands targets senior managers working in luxury and boutique hotels and resorts, serviced apartments and condominiums, the Royal Estate and private clubs. It develops academic know-how and the analytical skills of participants and includes an appreciation of contemporary financial and business models and strategic negotiation abilities. From September 2014 we will be offering some exciting new postgraduate courses. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM POSTGRADUATE COURSES A postgraduate degree will build on the research base and industrial orientation of the School. Most importantly the courses will be relevant to contemporary industry and business trends. 17 18 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Undergraduate Courses UNDERGRADUATE COURSES An undergraduate degree will give you many advantages in the industry; we are nationally respected as a provider of industry-relevant courses underpinned by excellent teaching and resources. 19 20 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Airline and Airport Management AWARD FdA • BA (Hons) STARTING September and February UCAS CODE FdA: N853 BA (Hons): N854 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). DURATION FdA: three years full-time (including a one year work placement) BA (Hons): full-time four years (including a one year work placement) BA (Hons): Part-time five and a half years (including a one year work placement). The course Designed to deliver the very highest quality education within commercial aviation management studies, the Airline and Airport courses at the University of West London capitalise on a unique asset – its location. Situated just 12 kilometres from the world’s busiest international airport – London Heathrow, the course utilises this facility for a variety of purposes including visits, guest lectures from leading industry practitioners and work placement opportunities. Taught by industry professionals, the Airline and Airport Management courses offer an exciting and highly focused programme of study that will equip you with the skills and experience required to work within management positions for major airlines or airports across the world. Watch our School video. Course content Level 4 • Introduction to Airline and Airport Management • Business Environment • Personal and Professional Development for Managers • Aviation Travel Geography • Legislative Frameworks • Management Information. Level 5 • Airline and Airport Issues • Aviation Information Technology • Managing People in Practice (HRM and Aviation Industry Work Placement, February–February) • Airline and Airport Operations • Management Accounting and Decision-making • Sales and Marketing. Level 6 • Airport Planning and Development • Airline and Airport Policy and Strategy • Commercial Aviation Management Functions • Service Industries Dissertation. Plus ONE option from: • Governance of Aviation • Sustainable Aviation. And ONE option from: • International Human Resource Management • Strategic Financial Management • Strategic Marketing. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM WHAT NEXT? You can also choose to progress onto a masters course. uwl.ac.uk/ LSHT ‘ Airlines and airports are two of the most dynamic management sectors of the travel and tourism industry providing excellent career opportunities. On successful completion of this course you can expect to start your career in a range of aviation sectors including airline operations, planning, marketing, airline and airport policy and business planning, sales, staff recruitment and training and destination development. ‘ UWL has given me the tools and knowledge to further my career and has allowed me the opportunity to travel to different countries and work all over the world. Santiago Guerrero UWL Graduate 21 22 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Café Entrepreneurship *Being validated AWARD BA STARTING September DURATION Two years full-time. ENTRY REQUIREMENTS 160 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Mature applicants are encouraged to apply – previous employment and skills will be considered. The course This course is designed for café enthusiasts and entrepreneurs with a special interest in the independent café business or high class patisserie establishments. It is ideal for those who wish to launch a café or patisserie concept. The course will consider all the critical factors in the creation of a café or specialist patisserie business from the concept stage through to design and set-up, as well as the development of small business management skills. It will include practical bakery and patisserie modules to develop technical skills and understanding. Skills such as finance and resource management are integral to the course along with softer skills such as entrepreneurial behaviour and creative thinking. Course content Level 4 • Personal and Professional Skills for Academic Study • Food Safety and Microbiology • Breakfast Items and Artisan Breads • Pastry Products • Beverages and Food and Beverage Delivery (Customer Service) • Restaurant Design and Conceptualisation. Level 5 • Maximising the Offer (including the retail shelf, sales and diversification) • Hospitality Business Management (Kitchen Design and People Management) • Entrepreneurship for Small Businesses (including marketing and merchandising) • Biscuits, Cakes and Entremets • Confectionery • Small Business Management (Finance). THE LONDON SCHOOL OF HOSPITALITY AND TOURISM WHAT NEXT? On successful completion of this course, you will have the option to achieve a BA (Hons) Café Entrepreneurship, by completing a one year top-up. UNDERGRADUATE COURSES 23 24 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Culinary Arts Management AWARD BSc (Hons) STARTING September and February* UCAS CODE NW27 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS 200 UCAS points or equivalent. The course is intended for post A level (or equivalent) school leavers, college graduates, mature students and those retraining or making career changes, from the UK, Europe and overseas. DURATION Three years full-time. *Subject to availability. The course The course appeals to students from many different food cultures and nationalities where the hospitality industry is a key economic driver. This gives a true international aspect to the degree and students often pursue careers overseas in this dynamic and expanding industry. The aim of the degree is to develop practical, technical, business and managerial skills that will enable you to become a successful practitioner that can meet the demands of the industry. On this course, you will develop a range of kitchen and patisserie techniques supported by non-practical modules which will encourage you to develop knowledge in food microbiology, diet and nutrition, and gastronomy. You will also undertake a range of management modules to help you to develop the business and people skills needed to become a successful manager within the industry. A key success factor for students is their engagement with the broader curriculum offered by the School. This includes exposure to industry through visits and field trips abroad, as well as working with renowned industry professionals on events. The School has an active celebrity guest demonstration and speaker schedule. It is also successful in national and international competitions, and students are encouraged to participate as this is another opportunity for them to raise their personal profile in the industry. To support your practical studies, you will be encouraged to undertake a four week work placement at the end of your first and second years. The placement will be undertaken in a well-recognised establishment, where you will be able to practice your technical and professional skills. There is also an opportunity for some students to extend their work placement to a one year full-time placement at the end of their second year of studies returning then to complete their final year. Course content Level 4 • Personal and Professional Development • Kitchen Techniques 1 • Pastry Techniques 1 • Management of Information • Food Microbiology • Restaurant Management. Level 5 • Management of People and Organisations • Kitchen Techniques 2 • Pastry Techniques 2 • Diet and Nutrition • Management of Resources • Restaurant Food Production. Level 6 • Food and Beverage Management • Kitchen Techniques 3 • Pastry Techniques 3 • International Gastronomy for Food Production Managers. • Practical Gastronomy • Industry Project. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM This course will prepare you to work within restaurants and hotels and other food businesses on a fast progression route to senior roles, or in food and beverage management. You might also consider product development or working as a chef on a yacht or in a private household. This course also prepares you for a variety of roles outside of the kitchen, including food journalism, product design, and teaching and education. Many students have been able to launch their own food business concepts and are now significant entrepreneurs in the industry. You can also choose to progress onto a masters course. ‘ WHAT NEXT? ‘ I had a wonderful experience on the degree, especially on the educational study trip to Paris. Studying at the University has changed my life, I now know how to motivate myself and achieve my goals. The tutors really helped me and I am looking forward to working in the industry. Rahyun Hwang BSc (Hons) Culinary Arts Management 2013 25 26 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Event Management AWARD FdA • BA (Hons) STARTING September and February UCAS CODE FdA: N822 BA (Hons): N821 FEES Home/EU: £8,500 International: £9,950 ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Students who do not meet the above requirements are still encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply. DURATION FdA: full-time two years FdA: part-time three years BA (Hons): full-time three years BA (Hons): part-time four and a half years. The course The Event Management course is aimed at students who want to develop a career in the planning and management of all kinds of events such as sport, conferences, weddings, fundraising, exhibitions, PR, training and festivals. On successful completion of the FdA course (based on grade point average) you will have the opportunity to top-up to the final year of the BA (Hons) Event Management. This is a work relevant course that combines academic study with practical and vocational skills, helping students to put theory into practice in a work related environment. Learning in London where all the main event associations are and where major sports events, gala evenings and film premieres regularly take place, the course puts students right at the heart of the event management industry. The conference and exhibition businesses in the capital offer additional work experience and career opportunities. 400 hours of event related work experience should be completed in the first two years of the course. We have excellent contacts with industry to support you with this. Course content Level 4 • Event Planning • Event Logistics • Events Industry • Management Information • Personal and Professional Development for Managers. Plus ONE option from: • Food and Drink Service Studies • Food Production Operations • Business Environment • Wedding Planning Introduction. Level 5 • Events Bidding • Live Events Management • Management Accounting and Decision-making • Managing People in Practice • Sales and Marketing. Plus ONE option from: • Restaurant Food Management • Small Business • Wedding Planning Stage two. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM WHAT NEXT? Typical job roles are: assistant event organiser; event planner; fundraising officer; festival manager; event designer; event logistics manager; event sales; venue manager; event and project coordinator and event client coordinator. In addition many students want to start their own small business and we are ideally equipped to help you meet that aspiration. Our careers advice includes a purpose designed event information pack that identifies the huge range of potential opportunities to work in events. Students will get the chance to be briefed by placement advisors, tutors and careers advisors before they apply for work experience or graduate, so that they can make the most of their own particular skills and stand out in the work market place. Level 6 • Dissertation • Event Impact Analysis • Event Design • Conference and Exhibition Studies. Plus TWO options from: • Consultancy • Public Relations and Reputation Management • Future Trends and Issues • International Human Resources Management • Strategic Financial Management • Global Marketing. uwl.ac.uk/ LSHT ‘ Once you have successfully completed the course, you will be prepared for careers in a range of areas, including exhibitions, road shows, conferences, corporate hospitality and festivals. You will also be prepared to set up as a freelance event organiser or a wedding planner, for example. ‘ This course gives students the opportunity to develop skills in events management, it focuses on the key event practices to give students an understanding of how events are planned and developed, how to win bids for event contracts and the design techniques used to create event experiences; I learnt how to plan and manage events at all levels. The business modules provide students with an understanding of areas such as managing people, project management, sales and marketing, and accounting. This course has equipped me with the right skills to implement change, organise events and manage complex issues in my current role as Students’ Union President of the University of West London. I am proud to have been part of the School and plan to stay in touch as an alumni graduate. Jodie Vickery BA (Hons) Events Management Graduate, Current SU President and University Governor 27 28 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Event Management with Hospitality AWARD FdA • BA (Hons) STARTING September and February UCAS CODE FdA: N891 BA (Hons): N890 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Students who do not meet the above requirements are nevertheless encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply. The course This course gives you the opportunity to develop skills in events and hospitality management, for example event catering and conference management in hotels. It focuses on the key event practices and principles to give you an understanding of how events are planned and developed, how to win bids for event contracts and the design techniques used to create event experiences. You will learn how to plan and manage events at community, national and international levels in areas such as exhibitions, brand experiences, sports awards, ceremonies, festivals, weddings and conferences. To complement the events modules you will also study hospitality modules that look at the provision and management of food and beverage services or production. In addition, you will study essential business modules that will provide you with an understanding of areas including managing people, project management, sales and marketing and accounting. The University is conveniently close to world-class facilities, Twickenham and Wembley stadiums amongst them, to unique London venues such as the Natural History Museum, Hampton Court and Kew Gardens, as well as some of the world’s most prestigious conference centres and hotels. We are ideally located to provide the academic and practical skills you will need to progress within the events industry. Our excellent links and partnerships within the industry offer unique opportunities to help you gain the required 400 hours of work experience during the first two years of the course. Those undertaking the BA (Hons) degree will study Level 4 through to Level 6 over three years. Foundation degree students will complete the first two years of the course and will have the opportunity to continue to the final year of the bachelors degree on successful completion (based on grade point average). UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM WHAT NEXT? The event management and hospitality industries offer challenging and enjoyable career options, within a wide range of sectors, nationally and internationally. These include corporate hospitality, exhibitions, conferences, live events and cruise ships. Course content Level 4 • Management Information • Event Planning • Personal and Professional Development for Managers • The Events Industry • Event Logistics. Plus ONE option from: • Food and Beverage Service Studies • Food Production Operations. Level 5 • Managing People in Practice • Event Bidding • Sales and Marketing • Management Accounting and Decision-making • Live Event Management • Restaurant and Food Management. Level 6 • Event Design • Conference and Exhibition Studies • Dissertation • Event Impact Analysis. DURATION FdA: two years full-time Plus TWO options from: • Events and Future Issues • Strategic Financial Management • Global Marketing • International Human Resource Management • PR and Reputation Management • Sports Tourism • Consultancy Project. BA (Hons): three years full-time. uwl.ac.uk/ LSHT FdA: three years part-time BA (Hons): four and half years part-time 29 30 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Event Management with Tourism AWARD FdA • BA (Hons) STARTING September and February UCAS CODE FdA: N893 BA (Hons): N892 FEES Home/EU: £8,500 International: £9,950 ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Students who do not meet the above requirements are nevertheless encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply. The course This course provides an opportunity for you to develop skills in event and tourism management. It focuses on the key event practices and principles to give you an understanding of how events are planned and developed, how to win bids for event contracts and the design techniques used to create event experiences. You will learn how to plan and manage events at community, national and international levels in areas such as exhibitions, brand experiences, sports awards, ceremonies, festivals, weddings and conferences. To complement the events modules, you will also study tourism modules, which will help you to apply event management principles to tourism related events, and to understand the role that events play in developing tourism destinations. In addition, you will study essential business modules that will provide you with an understanding of areas such as managing people, project management, sales and marketing and accounting. We have excellent links with the industry, including student partnerships with the International Special Events Society, and tourism organisation Meetings Professional International, to help you gain the required 400 hours of work experience during Levels 4 and 5 of the course. Course content Level 4 • Events Planning • Events Logistics • Events Industry • Management Information • Personal and Professional Development for Managers • Introduction to Tourism Management. Level 5 • Events Bidding • Live Events Management • Management Accounting and Decision-making • Managing People in Practice • Sales and Marketing • Tourism Industry Issues. Level 6 • Event Design • Conference and Exhibition Studies • Dissertation • Event Impact Analysis • Special Interest Tourism. Plus ONE option from: • Tourism Policy and Strategy • Strategic Tourism Management • Resort and Casino Management.* *Subject to timetable possibilities. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM DURATION FdA: two years full-time FdA: three years part-time BA (Hons): three years full-time BA (Hons): four and a half years part-time. WHAT NEXT? uwl.ac.uk/ LSHT A range of jobs are open to graduates in event management. The list is endless when you consider organisations like HSBC Bank have their own events department running numerous different types of events each year. Likewise every local authority in the UK has event related jobs to help plan the many thousands of local and community events with an impact on visitor or tourism experiences. Typical job roles are: assistant event organiser; event planner; fundraising officer; festival manager; event designer; event logistics manager; event sales; venue manager; event and project coordinator and event client coordinator. In addition many students want to run their own small business and we are ideally equipped to help you meet that aspiration. Our careers advice includes a purpose designed event information pack that identifies the huge range of potential opportunities to work in events. Students will get the chance to be briefed by placement advisors, tutors and a careers advisor before they apply for work experience and graduate, so that they can make the most of their own particular skills and stand out in the work market place. 31 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Food and Professional Cookery AWARD BA • BA (Hons) Top-up STARTING September UCAS CODE BA: D601 BA (Hons) Top-up: D630 FEES Home/EU: £8,500 International: £9,950 Placement six months: £500 DURATION BA: full-time two and a half years (including a six month work placement) BA (Hons): Top-up part-time 18 months. ‘ 32 ‘ A fantastic course for everyone who wants to develop, not only cooking skills, but also general knowledge about food. It provides an overview of trends in the industry and helps to develop your critical thinking. Michael Hubisz UWL Student The course Designed for those with an interest in professional cookery, this course will give you the abilities you will need to work successfully in industry, while giving you the knowledge and skills necessary to supervise or run your own kitchen. This course takes a practical approach to give you knowledge, theories and concepts that underpin professional cookery. It is based on a classical foundation, combined with modern cooking trends and techniques. You will develop a range of kitchen techniques, and you will undertake a range of non-practical modules, which will give you an understanding of the food business needs in order to become a successful supervisor within a kitchen environment. During the course you will undertake a work placement within a kitchen environment. The placement will be in a well-recognised establishment, where you will be able to practice your technical and professional skills. The work placement will provide real-world experience and enhance your employability. Success on the course is when students engage with the wider curriculum by taking part in activities outside of the classrooms and kitchens. This includes attending exhibitions, conferences, guest lectures and demonstrations. We organise field trips and many students have the opportunity to work with our patrons on events such as special functions and dinners. In recent years James Martin, Heston Blumenthal, Cyrus Todiwala and Gary Rhodes have all worked with and supported our students. The course has external recognition by major professional bodies such as The Royal Academy of Culinary Arts and The Craft Guild of Chefs. The BA (Hons) Food and Professional Cookery Top-up follows on from the first two and a half years of the BA in Food and Professional Cookery. The course equips students with the business skills and the intellectual development necessary to become professional practitioners in food and professional cookery. These skills will allow successful graduates to access important jobs immediately and will lead to enhanced career development. Students will explore current issues concepts, trends and fashion in food development. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM uwl.ac.uk/ LSHT ENTRY REQUIREMENTS For the BA applicants will need 160 UCAS points normally in a minimum of two subject areas, plus GCSE English and Maths at grade A–C or equivalent. Most students will ideally have a professional cookery background to Level 3 and/or industry experience. Course content This is a fast-track degree course, and runs for a slightly longer academic year in the first year. Level 4 • Kitchen and Larder 1,2,3 and 4 • Pastry 1 and 2 • Personal and Professional Development • Food Microbiology • Work placement. Level 5 • Pastry 3 and 4 • Diet and Nutrition • Hospitality Business Management. Interviews – students applying for the BA may be invited to attend an interview with a member of the course team if required. Level 6 (BA and BA Hons) • Food and Beverage Management • Dietary Considerations and Nutrition for Hospitality Operations • Training and Development. For the BA (Hons) Top-up degree, applicants will need an FdA in Food and Professional Cookery or equivalent. Level 6 (BA (Hons) Top-up) • Gastronomy • Strategic Management • Industry Project. WHAT NEXT? Being a graduate of a food related background you will always be employed, as food professionals are in great demand. Opportunities exist in food research, hospitality, food manufacturing and retail. Graduates of this course have become successful teachers and trainers in food and professional cookery and some have joined large organisations as product developers. Students may wish to further their knowledge and study a masters course. 33 34 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Hospitality Operations Management AWARD FdA STARTING September and February UCAS CODE N866 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Students who do not meet the above requirements are nevertheless encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply. DURATION Full-time three years, (including one year work placement) Part-time four years, (including one year work placement). The course Accredited by the Institute of Hospitality, this course will allow you to develop your technical and supervisory abilities within the context of the hospitality business. You will learn about the management of hospitality products and services, and you will be encouraged to develop a problem-solving approach to the ever-changing business, economic and social demands placed on the industry. You will also undertake a one year work placement in any sector of the hospitality industry, either in the UK or abroad. You may be exempt from the work placement based on previous accredited work experience. WHAT NEXT? This course will help you to develop the problem-solving skills and knowledge needed for management within the diverse hospitality industry. Our graduates typically join hotel and leisure groups, or pursue careers in restaurant companies, the contract or licensed sectors, or start their own hospitality businesses. The work experience you will gain on the course will provide you with essential knowledge of working within the industry, and an opportunity to enhance your CV. You can choose to progress onto a masters course. Once you have successfully completed this course (based on grade point average), you could progress to our BA (Hons) Hospitality Management Top-up, which provides you with an opportunity to gain a bachelors degree. Course content Level 4 • Food Production Operations • Rooms Operations • Personal and Professional Development for Managers • Business Environment • Management Information • Food and Beverage Service Studies. Level 5 • Managing People in Practice • Rooms Management • Management Accounting and Decision-making • Sales and Marketing • Restaurant and Food Management. Plus ONE option from: • Small Business • Corporate and Event Management • Tourism Industry Issues • Food, Society and Culture • Diet and Nutrition. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Hospitality Management and Food Studies uwl.ac.uk/ LSHT AWARD BA (Hons) The course Accredited by the Institute of Hospitality, this course will allow you to develop your technical, supervisory and managerial abilities in hospitality, while providing a particular focus on the provision of food and drink. This course will give you the opportunity to develop the skills and knowledge needed for management within the diverse hospitality industry. It will help you to develop a strategic approach to the 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, valuable on your CV for your future career. Course content Level 4 • Room Operations • Personal and Professional Development for Managers • Business Environment • Management Information • Food and Beverage Service Studies • Food Production Operations. Level 5 • Restaurant and Food Management • Food, Society and Culture • Management Accounting and Decision-making • Managing People in Practice • Sales and Marketing • Diet and Nutrition. Level 6 • Dissertation • Strategic Hospitality Management • Contemporary Issues and the Management of Change • Food Policy. Plus ONE business option from: • Strategic Financial Management • Global Marketing • International Human Resource Management. And ONE option from: • Hospitality Information Technologies Strategy • Hotel Project Management • Resort and Casino Management • Food and Beverage Management. STARTING September and February UCAS CODE ND26 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). DURATION Full-time four years (including a one year work placement) Part-time five and a half years (including a one year work placement). WHAT NEXT? The food service sector offers excellent employment prospects for successful graduates of this course. There are a range of possible career routes that you might consider, including food and beverage management, restaurant management, banqueting management or conference management. 35 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Hospitality Management AWARD BA (Hons) • BA (Hons) Top-up STARTING September and February UCAS CODE BA (Hons): N220 BA (Hons) Top-up: N865 FEES Home/EU: £8,500 Placement year: £1,000 DURATION BA (Hons): full-time four years (including a one year work placement) BA (Hons) Top-up: full-time one year. ‘ 36 ‘ I left school more than 20 years ago and a lot has changed but I have managed to pass everything due to the dedication, and commitment of the tutors. I am glad I picked UWL, and I am proud to be part of this great University. Annamore Katsande Mature Student The course Accredited by the Institute of Hospitality, this course will allow you to develop the technical, supervisory and managerial abilities needed for management within the diverse hospitality business. On this course, you will learn about the management of hospitality products and services, and you will be encouraged to develop a strategic approach to the ever-changing business, economic and social demands placed on the industry. You will also undertake a one year work placement, which can be undertaken in any sector of the hospitality industry, either in the UK or abroad. You may be exempt from the work placement based on previous accredited work experience. Throughout the course, we use a combination of continuous assessment methods, to ensure that you have the opportunity to develop your skills and abilities in a variety of ways including doing presentations, group work and practicals, as well as reports, essays and exams. We also provide a contemporary learning environment, with a range of e-learning facilities to support your development. Course content Level 4 • Food Production Operations • Rooms Operations • Personal and Professional Development for Managers • Business Environment • Management Information • Food and Beverage Service Studies. Level 5 • Managing People in Practice • Rooms Management • Management Accounting and Decision-making • Sales and Marketing • Restaurant and Food Management. Plus ONE option from: • Small Business • Corporate and Event Management • Tourism Industry Issues • Food, Society and Culture • Diet and Nutrition. Level 6 (Final year of the BA (Hons) and the Top-up year) • Strategic Hospitality Management • Contemporary Issues and the Management of Change • Service Industry Dissertation. Plus ONE business option from: • Global Marketing • International Human Resource Management • Strategic Financial Management. And TWO options from: • Consultancy Project • Hospitality Information Technologies Strategy • Hotel Project Management • Resort and Casino Management • Food Policy • Food and Beverage Management. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM UNDERGRADUATE COURSES ENTRY REQUIREMENTS BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). For the top-up, applicants will need a FdA, a HND or a DipHE in a hospitality related subject with a grade average of 5.5 or equivalent. These applicants may be invited for an interview. 1,600 hours of relevant work experience are also required. WHAT NEXT? Hospitality is one of the world’s largest industries. There is an identified need for more managers with hospitality business skills and an understanding of managing the customer experience. Great career opportunities exist in this exciting and rewarding industry, both nationally and internationally. On this course, you will develop the transferable skills and knowledge necessary to further your career as a future manager within the hospitality industry. It will help enhance your career development prospects within your selected sector of the industry. uwl.ac.uk/ LSHT 37 38 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT International Hotel Management AWARD FdA • BA (Hons) • BA (Hons) Top-up STARTING September and February UCAS CODE FdA: N863 BA (Hons): N221 BA (Hons) Top-up: N867 FEES Home/EU: £8,500 Placement year: £1,000 DURATION FdA: full-time three years (including a one year work placement) FdA: part-time four years (including a one year work placement) BA (Hons): full-time four years (including a one year work placement) BA (Hons): part-time five and a half years (including a one year work placement) BA (Hons) Top-up: full-time one year BA (Hons) Top-up: part-time two years. The course This course is accredited by the Institute of Hospitality. You will develop the specialist skills and knowledge needed for management within the international hotel industry. Throughout the course you will learn about the management of international hotel products and services and in the final year you will develop a strategic approach to hotel management within the constantly changing global environment. If you are studying the FdA or the BA (Hons) you will undertake a work placement in an international hotel organisation, outside of your home country. The work placement will provide you with essential experience and knowledge of working within the industry where you may later wish to develop your career. Foundation degree students will complete Levels 4 and 5 (the first two years) of the course, and will have the opportunity to top-up to the final year of the bachelors degree on successful completion (based on grade point average). All teaching staff in the school are experienced practitioners within the hospitality industry with several recognised authors and current research activities being undertaken by staff. Course content Level 4 • Restaurant and Kitchen Studies • Business Environment • Hotel Accommodation Operations • Management Information • Personal and Professional Development for Managers. Plus ONE option from: • Introduction to Tourism Management • Food Production Operations • Food and Beverages Service Studies • The Event Industry. Level 5 • Hotel Accommodation Management • Restaurant and Food Management • Management Accounting and Decision-making • Managing People in Practice • Hotel Sales and Client Relations. Plus ONE option from: • Tourism Industry Issues • Corporate and Event Management. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM ‘ ‘ WHAT NEXT? After completing this course you may choose to specialise in a specific business function of international hotel management, for example operations, marketing, finance or human resources. Your work placement experience may already have given you an introduction into an international hotel group. The knowledge, skills and understanding of this international industry gives you the opportunity to develop an international career and to experience other cultures. If you are interested in furthering your studies you can choose to progress onto a masters course. I acquired knowledge and a practical approach through my degree which helps me to develop my business, an entrepreneurship start up project sponsored by UWL. This is a great opportunity for international students. Muhammad Rizwan UWL Graduate (Pakistan) ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Level 6 • Strategic Hospitality Management • Perspectives of the International Hotel Industry • Hotel Project Management • Service Industries Dissertation. Plus TWO options from: • Food and Beverage Management • Global Marketing for Tourism and Hospitality • International Human Resource Management • Strategic Financial Management • Hospitality Information Technology Strategies • Consultancy Project • Resort and Casino Management. BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). uwl.ac.uk/ LSHT Students who do not meet the above requirements are nevertheless encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply. For the top-up, applicants will need a FdA, a HND or a DipHE in a hospitality related subject with a grade average of 55 or equivalent as well as 1,600 hours of relevant work experience. These applicants may be invited for an interview. 39 40 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT International Culinary Arts Kitchen and Larder AWARD FdA STARTING September FEES £5,995 Student loans available Scholarships are also available up to the value of £1500 ENTRY REQUIREMENTS NVQ/VRQ Level 3 relevant field or equivalent with relevant work experience. We also welcome applications from those with no formal qualifications who are currently working within industry. DURATION Two years part-time. WHAT NEXT? On successful completion of the course, you will be employable as a sous chef, a head chef, a development chef or lecturer. If you are interested in continuing your studies, you can choose to progress onto our BA (Hons) International Culinary Arts Top-up course. The course This course is designed for those already in employment and is endorsed by the Royal Academy of Culinary Arts and the Craft Guild of Chefs. It reflects the classical cuisine of Escoffier, which is the essential foundation of modern cooking trends. With this knowledge, you will receive a thorough grounding, so that you can be introduced to the culinary concepts of the modern business environment. The course aims to develop your appreciation of sensory evaluation in the context of the dining experience and you will be encouraged to keep a self evaluation/reflective diary critiquing your own work on a weekly basis. As well as culinary theory/culinary science, you will be taught kitchen management, staff management and motivation, and dish development. We will also introduce other aspects that affect the professional food environment, including sustainability, the tensions that arise between cost and quality, ethics and food sourcing. You will be expected to investigate issues in the work place and produce reports to demonstrate a working knowledge of the subject. This is a work-based course and therefore you will be expected to undertake self-directed study at home and at work. The Plan, Manage and Monitor your own Personal Development module is designed to support you with your future aspirations, as well as to develop your study skills and academic writing. Throughout the course, you will be fully supported with online learning facilities, a first in the UK for chefs at this level, with interactive material as well as links to relevant knowledge. The e-learning aspect of the course has been developed with the help of students on previous courses; it reflects the areas of learning in which students have felt they needed the most support. Course content Level 4 • Plan, Manage and Monitor your own Personal Development • Food Microbiology • Meat and Offal • Canapés, Terrines, Chutneys and Preserves • Vegetables, Potatoes and Legumes • Hot and Cold Salads and Farinaceous Dishes. Level 5 • Human Resource Management • Management of Food Production and Resources • Fish and Shellfish • Poultry and Game • Diet and Culture • Culinary Trends and Dish Development. All ingredients will be supplied. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM International Culinary Arts uwl.ac.uk/ LSHT Pastry AWARD FdA The course This course is designed for those already in employment and is endorsed by the Academy of Culinary Arts and the Craft Guild of Chefs. On this course, you will receive hands-on training from our first class international pastry chef, and you will be given intensive instructional material, which will provide the essentials required to be successful in your culinary career, from classical to contemporary styles. The teaching facility offers an exciting environment in which to expand your abilities whilst providing the harmony and encouragement needed to enhance your creativity. Whether learning new skills or pursuing excellence, this course will help you reach your culinary goals. Course content Level 4 • Plan, Manage and Monitor your own Personal Development • Food Microbiology and Hygiene • Fermented Goods and Tarts • Gateaux, Sponges and Entremets • Pastes and Tea Pastries • Petit Fours. Level 5 • Human Resource Management • Management of Food Production and Resources • Chocolate and Marzipan Modelling • Hot, Frozen and Cold Desserts • Sugar Work and Pastillage Designs. All ingredients will be supplied. This is a work-based course and as such you are expected to undertake self-directed study and research at home and at work. The Plan, Manage and Monitor your own Personal Development module is designed to support you with your future aspirations, as well as to develop your study skills and academic writing. You will be guided fully with your written assignments in an online environment and you will be actively encouraged to participate in online forums to support and learn from each other. You will be expected to complete your own research using the internet, books, journals and magazines all freely available at the University’s library. STARTING September FEES £5,995 Student loans available Scholarships are also available up to the value of £1500 ENTRY REQUIREMENTS NVQ/VRQ Level 3 relevant field or equivalent with relevant work experience. We also welcome applications from those with no formal qualifications who are currently working within industry. DURATION Two years part-time. WHAT NEXT? On successful completion of the course, you will be employable as a sous chef, a development chef or lecturer. If you are interested in continuing your studies, you can choose to progress onto our BA (Hons) International Culinary Arts Top-up course. 41 42 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT International Culinary Arts AWARD BA (Hons) Top-up STARTING September ENTRY REQUIREMENTS A relevant Level 5 qualification, (FdA International Culinary Arts) plus GCSE English and Maths at grade A*–C or equivalent. DURATION 18 months part-time. The course This course will give you the opportunity to develop the skills and knowledge needed for management within the diverse hospitality industry. It will help you to develop a strategic approach to the ever-changing business, economic and social demands placed on the industry. Course content • Food and Beverage Management • Gastronomy • Business and Management • Food Policy • Strategic Management • Industrial Project. You will study a combination of modules relating to food studies, which will help you to pursue a career relating to the development and promotion of the food side of the hospitality business. WHAT NEXT? On successful completion of this course, you will be prepared to work at senior management level within the industry. If you are interested in continuing your studies, you can choose to progress onto a masters course. UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Lifestyle Management uwl.ac.uk/ LSHT *Being validated AWARD FdA The course Lifestyle management companies provide personal assistant and concierge services to cater for those with demanding lifestyles. This extends to a range of areas including the urban environment, architecture, culture, design, fashion, media, gastronomy, leisure and entertainment, and education, which together create and provide unique and distinctive experiences. With significant growth in the need for lifestyle management, this course has been designed to develop skilled managers that can cater to the complex needs of high profile clients and private households. It is offered through supported distance learning and you will have the opportunity to meet your tutors and fellow students either in person or through online platforms. You will also have access to all online and onsite University facilities. Course content • Academic Studies and Employability Development • Introduction to Lifestyle Management and Organisations • Events Management for Lifestyle Managers • Luxury Guest Services • Cultural Diversity and Ethics in Luxury Client Management • Food and Beverage Management • Organising and Hosting Travel for the Lifestyle Manager • Communication for Lifestyle Managers • House Management • Human Resource Management for Lifestyle Managers • The Importance of Current Affairs for the Lifestyle Manager • Accounts and Finance for the Lifestyle Manager. STARTING September FEES Home/EU: £5,995 International: £8,500 Scholarships are also available up to the value of £1,500 ENTRY REQUIREMENTS 180 UCAS points or a completed Diploma for Butlers. We will also consider applicants with suitable experience in the industry. These applications will be assessed by the Course Leader. DURATION Short stream: 18 months Medium stream: 25 months Long stream: 40 months. WHAT NEXT? The knowledge and experience you will gain throughout this course will equip you with the skills, tools and contacts needed to start a successful career within the luxury and personalised lifestyle management industry. If you are interested in furthering your studies you will be able to top up to our BA (Hons) Hospitality Management on successful completion of this course. 43 44 UNDERGRADUATE COURSES uwl.ac.uk/ LSHT Travel and Tourism AWARD FdA STARTING September and February UCAS CODE N801 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS 180 UCAS tariff points normally in a minimum of two subject areas. Other qualifications will be considered. We also welcome applicants with no formal qualifications. These applications will be considered on an individual basis. DURATION Full-time three years (including a one year work placement) Part-time four years (including a one year work placement). The course Located in west London, the heart of Britain’s tourist sector, this course offers an excellent combination of academic learning and practical, industry-focused study, opening up excellent career opportunities when you leave us. Accredited by the Institute of Travel and Tourism, this course is designed around one of the world’s most exciting and vibrant industries – tourism. It provides you with an understanding of the structure, nature and operating characteristics of the international tourism industry and is designed to give you the practical experience you need to complement your academic studies. You will learn about contemporary issues associated with the travel and tourism industry such as visitor attractions, tour operators, travel agencies, transportation for tourism, and governments and tourism, and you will undertake a one year work placement. This will give you the opportunity to enhance your skills and knowledge of the travel and tourism industry and to put theory into practice within a real business environment. Watch our School video. Throughout the course, we will deliver a range of management related modules to support your subject specific studies. You will learn about sales and marketing, legislative frameworks and managing people, which will provide you with the core knowledge to work successfully within a travel and tourism business environment. Course content Level 4 • Introduction to Tourism Management • European Travel Geography • The Business Environment • Legislative Frameworks • Management Information • Personal and Professional Development for Managers. Level 5 • Tourism Industry Issues • Tourism Operations • Management Accounting and Decision-making • Sales and Marketing • Managing People in Practice • Inclusive Tour Operations. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM UNDERGRADUATE COURSES uwl.ac.uk/ LSHT WHAT NEXT? A career within the travel and tourism industry provides you with truly global opportunities. Our graduates have found and continue to find exciting work placements all over the world. On successful completion of this course you can expect to start your career in a variety of different areas including tour operations, retail travel, visitor attractions, the hotel and airline industries, the cruise sector and public sector tourism agencies. 45 UNDERGRADUATE COURSES Travel and Tourism Management uwl.ac.uk/ LSHT AWARD BA (Hons) STARTING September and February The course Located in west London, the heart of Britain’s tourist sector, this course offers an excellent combination of academic learning and practical, industry-focused study, opening up excellent career opportunities when you leave us. UCAS CODE N801 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 Accredited by the Institute of Travel and Tourism, this course is designed around one of the world’s most exciting and vibrant industries – tourism. It provides you with an understanding of the structure, nature and operating characteristics of the international tourism industry and is designed to give you the practical experience you need to complement your academic studies. ENTRY REQUIREMENTS 260 UCAS points normally in a minimum of two subject areas, plus GCSE English and Maths at grade A*–C, or equivalent. You will learn about contemporary issues associated with the travel and tourism industry such as visitor attractions, tour operators, travel agencies, transportation for tourism, and governments and tourism. DURATION Full-time: four years (including a one year work placement) At Level 6, you will have the opportunity to choose optional modules to allow you to tailor the course to suit your interests and you will complete a dissertation based on an area of particular interest to you. During Level 5 of your course, you will undertake a one year work placement. This will give you the opportunity to enhance your skills and knowledge of the travel and tourism industry and to put theory into practice within a real 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 business environment. Part-time: five and a half years (including a one year work placement). ‘ 46 ‘ The subjects and modules on the course excited me, created a passion for future learning and inspired me to launch my own company to promote and sell tourism products in the Caribbean. Sherween Oldham, Managing Director, Blackstone Valentine UNDERGRADUATE COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM WHAT NEXT? A career within the travel and tourism industry provides you with truly global opportunities. Our graduates have found and continue to find exciting work placements all over the world. On successful completion of this course you can expect to start your career in a variety of different areas including tour operations, retail travel, visitor attractions, the hotel and airline industries, the cruise sector and public sector tourism agencies. Course content Level 4 • Introduction to Tourism Management • European Travel Geography • Personal and Professional Development for Managers • Legislative Framework • The Business Environment • Management Information. Level 5 • Tourism Industry Issues • Tourism Operations • Management Accounting and Decision-making • Sales and Marketing • People Management in Practice • Inclusive Tour Operations. Level 6 • Tourism Planning and Development • Tourism Policy and Strategy • Dissertation. Plus ONE option from: • Strategic Marketing • International Human Resource Management • Strategic Financial Management. And TWO options from: • Ecotourism • Special Interest Tourism • Resort and Casino Management • Governance and Tourism. uwl.ac.uk/ LSHT 47 48 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM FURTHER EDUCATION FULL-TIME THE LONDON SCHOOL OF HOSPITALITY AND TOURISM We invite a number of practising professionals and employers in the sector to give guest lectures, provide placements and, at times, assist with the assessment of students, making our Further Education courses a vital step in your career progression. Further Education Full-time courses 49 50 FURTHER EDUCATION FULL-TIME uwl.ac.uk/ LSHT Professional Chef and Restaurant AWARD Diploma STARTING September FEES £1000 per year, plus £75 registration fee No fees for 16–19 year olds ENTRY REQUIREMENTS A good standard of secondary education with a good spread of GCSE results, normally in a minimum of four subject areas at grade A*–D. You must also have a positive attitude towards food and the hospitality industry. You may be required to take a basic skills test at interview. DURATION Three years full-time. The course This course has been developed with the help of our industry contacts and is supported by the Royal Academy of Culinary Arts and the Craft Guild of Chefs. It provides the foundation to help you to build a career as a chef or restaurant manager. Throughout the course, you will learn the classical techniques required to prepare, cook and serve meat, fish, vegetable and pastry dishes, together with how to effectively plan menus taking into account nutrition, cultural influences and food trends. The course covers a range of subjects, including investigating the hospitality industry, kitchen operations and costings as well as generic hygiene, and health and safety. You will also undertake practical study, including culinary skills, preparation and production of meat, poultry, fish, eggs, pasta, vegetables, soups, sauces and pastry. At Level 3 you will have a choice of two pathways; the professional chef route or the hospitality supervision route. English and mathematics will be studied throughout all pathways to GCSE level. (this will include functional skills at Levels 1 and 2). Course content VRQ Level 1 Diploma Introduction to Professional Cookery/Certificate in Food and Beverage Service • Introduction to the Hospitality Industry • Food Safety • Health and Safety • Introduction to Healthier Foods and Special Diets • Introduction to Kitchen Equipment • Introduction to Personal Workplace Skills – Employability • Basic Cooking Techniques and Methods • Introduction to Classical Recipes and Methods • Food and Beverage Service. VRQ Level 2 Diploma Professional Cookery/Diploma in Food and Beverage Service • Investigate the Catering and Hospitality Industry • Food Safety • Health and Safety • Healthier Foods and Special Diets • Kitchen Operation Costs and Menu Planning • Applying Workplace Skills – Employability • Stocks, Soups and Sauces • Vegetables and Fruit • Meat and Offal • Fish and Shellfish • Poultry • Rice, Pasta, Grains and Eggs • Desserts and Puddings • Bakery • Restaurant Operations • Food and Beverage Service • Barista Skills Level 2. FURTHER EDUCATION FULL-TIME THE LONDON SCHOOL OF HOSPITALITY AND TOURISM ‘ ‘ We are very pleased with our daughter’s progress, especially as school was a struggle. She has support here and her confidence has grown. Parent comment 2013 VRQ Level 3 Diploma in Advanced Professional Cookery (Professional Chef route) • Supervising Food Safety in Catering • Health and Safety • Recipe Development • Complex Culinary Skills • Specialist Pastry • Kitchen and Larder • Asian Cuisine • Contemporary World Food • Gastronomy. Level 3 Diploma in Food and Beverage Service Supervision (Hospitality Supervision route) On this pathway you will follow a full-time qualification that covers all aspects of food and beverage service and supervision. Subjects included are: • Food and Beverage Service • Customer Service • Restaurant Service Techniques such as carving and filleting • Beverage Preparation and Service including barista skills and cocktail making. All students study a Level 3 Supervising Food Safety qualification and you can also study an extra food based qualification (subject to a space being available). Education progression Students completing the Level 3 awards may consider a BA Food and Professional Cookery, an FdA/BA (Hons) Hospitality Management, a BSc (Hons) Culinary Arts Management or a part-time foundation degree in Kitchen and Larder or Pastry. WHAT NEXT? On successful completion of this course, you will have developed the knowledge and skills to be employed as a commis chef, a chef de partie, a sous chef, progressing through to head and executive chef. By the restaurant route, you might consider roles such as assistant manager, with progression opportunities to manager, director or owner. Many of our graduates progress onto higher education. Students will also be involved in the planning and running of events both at the University and off-site, for example at our annual Society of Stars Ball which is always held in a prestigious hotel. uwl.ac.uk/ LSHT 51 52 FURTHER EDUCATION PART-TIME You needn’t put your career on hold to advance it – our part-time courses can be studied whilst you work and will aid with your career progression by opening many doors within the industry. Further Education Part-time courses FURTHER EDUCATION PART-TIME THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Diploma for Butlers uwl.ac.uk/ LSHT AWARD VRQ Level 3 The Savoy Butler Academy with the University of West London provides a perfect training ground for those who wish to pursue a career as a professional butler; a role increasingly in demand internationally as well as in the UK. Throughout the world, butlers are employed to provide a wide range of specialist services; in private households, villas and estates, luxury hotels, exclusive clubs, at prestigious corporate and state events and on cruise ships and yachts. FEES £1,500, plus £75 registration fee Optional modules • Flowers and Flower Arranging for Butlers • Organisation of Travel Arrangements • Event Management • Car Care and Maintenance • Care of Domestic Animals • Care of Antique Furnishings. Educational progression Foundation Degree in Hospitality Operations Management, see page 34. The modern butler needs to have both classic and contemporary butler skills. Throughout the course I have gained invaluable knowledge and skills improving my practical abilities and confidence in the butler role. This has greatly enhanced my employment opportunities in the job market worldwide. The Diploma for Butlers with UWL and The Savoy is something every aspiring butler should complete and even those with many years of experience would gain from this course. Salvatore Maiorano Butler to an exclusive household STARTING September Course content A minimum of eight units are needed for successful completion of the diploma. Units will include the following: • Maintain a Safe/Secure Working Environment • Customer/Guest Care Procedures • Maintain Effective Working Relationships • Housekeeping Procedures for Butlers • Food Service Operations for Butlers • Wines, Spirits and Cigars for Butlers • Valeting Duties for Butlers. ‘ The course The London School of Hospitality and Tourism has now joined with The Savoy in London to offer The Diploma for Butlers as part of The Savoy Butler Academy. ‘ ENTRY REQUIREMENTS International students need to meet our English language requirement at either IELTS at 5.5 or above, TOEFL paper based test score at 525 or above, TOEFL computer based test score at 196 or above, TOEFL internet based test score at 69 or above. Contact our International Office to find out what international qualifications you need to get onto a course: uwl.ac.uk/ international. WHAT NEXT? Many of our students go on to successful careers as butlers in private estates, high end hotels or working in the luxury lifestyle industry. 53 54 FURTHER EDUCATION PART-TIME General Patisserie and Confectionery uwl.ac.uk/ LSHT AWARD ABC Level 2 • Certificate STARTING September FEES £995, plus £75 registration fee ENTRY REQUIREMENTS Students must have a real passion for food and pastry, and be able to commit to all aspects of the course. Previous knowledge and experience of the hospitality industry is advisable but not essential. DURATION One year. WHAT NEXT? On completion of the course, you will have developed the skills to enable you to apply for positions in a pastry department or pastry outlet. The course On this course, you will learn a range of basic principles, skills and techniques used by pastry cooks and patissiers. A wide range of patisserie materials, equipment and ingredients will be used in practical sessions to give you experience of standard industry practice. You will undertake theoretical classes, to ensure that you develop the understanding and knowledge to support your practical studies. You will also study health, safety and hygiene throughout the duration of the course. Course content • Fermented Goods • Puff and Choux Pastry • Short and Sweet Pastry • Hot and Cold Sweets • Sponges and Cakes. All ingredients will be supplied. Educational progression If you are interested in continuing your studies, you can choose to progress to our Level 3 Patisserie and Confectionery course, see page 55. FURTHER EDUCATION PART-TIME THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Patisserie and Confectionery uwl.ac.uk/ LSHT AWARD NVQ Level 3 The course This course builds on the skills you will have developed at Level 2 or through industry experience. Its aim is to encourage you to develop complex patisserie skills as well as to establish a knowledge base of design and display, portion control and costing, new technology and the emergence of new products and trends. In the practical sessions, you will produce a wide range of complex patisserie and confectionery products. These sessions will be supported by the teaching of theoretical principles and practices. This course will give you a thorough overview of the pastry kitchen, both theoretical and practical, preparing you for the reality of the hospitality industry. You will also study health, safety and hygiene procedures and principles throughout the course. Course content • Pastry • Cakes, Sponges and Teacakes • Hot and Cold Desserts • Yeast Products • Sugar Work • Chocolate • Pastillage • Petit Fours • Gateau and French Pastries. All ingredients will be supplied. Educational progression Foundation Degree International Culinary Arts – Pastry (part-time, two years), see page 41. STARTING September FEES £1,100 (under 24)* £2,600 (Age 24+)* *Plus £75 registration fee ENTRY REQUIREMENTS A good standard of secondary education. Applicants must have a Level 2 qualification or equivalent industry experience, and preferably be employed in the hospitality industry, to gain maximum benefit from this course. DURATION One year. WHAT NEXT? On successful completion of the course, you will have developed the skills to produce high quality patisserie and confectionery items, equipping you to build a career as a pastry cook or pastry chef in any catering or bakery establishment. 55 56 FURTHER EDUCATION PART-TIME Professional Cake Decorating uwl.ac.uk/ LSHT AWARD ABC Level 1 • Basic Certificate STARTING September The course This course is designed to enable you to develop your skills in cake decorating and sugarcraft. FEES £1,100, plus £75 registration fee It provides an appropriate basis for self-employment, or it can be a route for culinary arts or bakery students to enhance their skills. ENTRY REQUIREMENTS A good standard of English and a strong interest in artistic cake decorating. The course is delivered by a highly experienced cake decoration professional. Many students who attend this course hear about it through recommendations from previous students. DURATION One year. WHAT NEXT? On successful completion of this course, you can choose to progress onto our Level 2 Intermediate Certificate in Professional Cake Decorating. Course content You will study: • Sugarpaste • Royal Icing • Piping Techniques • Run-outs • Cake Design (contemporary and traditional) • Health and Safety • Colour Techniques. All ingredients are supplied, although you will be required to purchase specialist equipment. FURTHER EDUCATION PART-TIME THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Professional Cake Decorating uwl.ac.uk/ LSHT AWARD ABC Level 2 • Intermediate Certificate The course This course is designed to enable you to further develop your cake decorating skills to advanced levels of artistic design. It builds on the foundation skills you will have developed on our Level 1 Basic Certificate. Course content You will study: • Advanced Piping Techniques • Royal Icing Work • Health and Safety • Colour Techniques • Cake Design and Layout • Creativity. All ingredients are supplied, although you will be required to purchase specialist equipment. STARTING September FEES £1,200, plus £75 registration fee ENTRY REQUIREMENTS Basic Certificate in Professional Cake Decorating. DURATION One year. WHAT NEXT? Students who complete this course may wish to progress onto our ABC Level 2 General Patisserie and Confectionery course. 57 FURTHER EDUCATION PART-TIME uwl.ac.uk/ LSHT Professional Cookery AWARD NVQ Level 2 STARTING September FEES £995, plus £75 registration fee ENTRY REQUIREMENTS Students must be able to demonstrate a real passion for food and cooking, and be able to commit to all aspects of the course. Previous knowledge and experience in the hospitality industry is advisable but not essential. The course The NVQ Level 2 Certificate in Professional Cookery offers students with a real passion for cooking the opportunity to gain all of the basic cookery skills and knowledge necessary to produce an array of dishes to a professional standard. You will learn basic knife skills, how to prepare soups and sauces, as well as how to prepare, cook and finish dishes using basic butchery, fishmonger and vegetable preparation techniques. By the end of the course you will be able to produce a range of classical, international dishes including chicken chasseur, Thai fish cakes, curry dishes and ravioli using fresh pasta. ‘ At first I couldn’t even use a knife, but in no time I was cutting and cooking with confidence. UWL Graduate Course content • Vegetables • Soups • Meat • Poultry • Fish • Sauces • Pasta • Pastry. To underpin your practical studies you will also cover how to: • maintain a safe, hygienic and secure working environment • work effectively as part of a hospitality team • maintain food safety when storing, preparing and cooking food • maintain, handle and clean knives. Educational progression NVQ Level 3 Professional Cookery, see page 59. DURATION One year. ‘ 58 WHAT NEXT? On successful completion of this course, you will have developed the knowledge and skills to be employed as a Commis Chef, or progress to our NVQ Level 3 Professional Cookery. FURTHER EDUCATION PART-TIME THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Professional Cookery uwl.ac.uk/ LSHT AWARD NVQ Level 3 You will learn complex techniques and advanced knife skills to produce dishes such as venison, quails, oysters and lobsters that are suitable for serving in top-end establishments, and will learn to present dishes in both traditional and modern styles. This part-time course is run over one year, where you will have 30–32 taught sessions. During the course students will study 14 units of which three are mandatory. Each unit will have training sessions and an assessment at the end. FEES £1,100 (under 24)* £2,600 (Age 24+)* *Plus £75 registration fee ENTRY REQUIREMENTS A good standard of secondary education. Applicants must have a Level 2 qualification in a relevant subject or equivalent industry experience, and preferably be employed in the hospitality industry, to gain maximum benefit from the course. During this programme of study you will also develop supervisory skills and knowledge in principles of the Food Safety management system (HACCP) process and Health and Safety protocol. Educational progression Foundation Degree International Culinary Arts – Kitchen and Larder, see page 40. I chose the University of West London because it caught my eye with its kitchen facilities, famous guest lecturers and success testimonies. My course involved practical lessons where we learnt new skills and techniques. Our tutors were supportive and helped organise trips; Loon Fung Market, Lets Go British competition, where my team mate and I emerged winners at the regional finals. For my work experience I had the opportunity of working at Buckingham Palace during the Jubilee Festival. This was a once in a lifetime opportunity which I am privileged and honoured about. Maureen Level 3 student STARTING September Course content • Emulsification • Clarification • Finishing Techniques • Classical and Modern Garnishes • Sautéing • Preparation of Terrines • Preparation and Cooking of Crustacean • Cooking of Vegetables • Cutting, Preparing and Cooking Meat, Poultry and Fish • Game. ‘ The course The NVQ Level 3 Diploma in Professional Cookery is aimed at students who wish to develop their existing skills to produce, prepare and cook a wide range of complex dishes to the standard expected by the more prestigious sectors of the industry. ‘ DURATION One year. WHAT NEXT? This will enable you to apply for a senior position ranging from Junior Chef de Partie to Head Chef. This programme can also be instrumental in developing skills and confidence for students who may be thinking of running their own business. 59 60 FURTHER EDUCATION PART-TIME Indian and Asian Cuisine uwl.ac.uk/ LSHT AWARD NVQ Level 2 STARTING February and September The course This course is aimed at people who wish to gain the skills necessary to prepare a wide range of Indian and Asian dishes and develop their knowledge of this wide and varied cuisine. The course will cover Indian, Sri Lankan, Nepalese, Malaysian, Chinese and Thai dishes while teaching students the fundamentals of professional cookery techniques. It will be taught by specialist chefs and the course will include eating out experiences and demonstrations from local well known restaurant chefs. FEES £995, plus £75 registration fee ENTRY REQUIREMENTS Students must have a real passion for Asian and Indian cuisine, and be able to commit to all aspects of the course. Previous knowledge and experience of the hospitality industry is advisable but not essential. It is hard to deny the popularity of Asian and Indian food – in a recent survey British people said that they eat Asian food at least three times a week, and the second most popular international dish is Chicken Tikka Masala. This course will teach you much more than this dish and in addition you will gain a nationally recognised qualification. This professional course is taught by specialist chefs covering all aspects of Indian and Asian cuisine. Topics covered will include spice blending and cooking methods specific to the cuisines including using the tandoori oven. Preparation of vegetables, meat, fish and poultry will also be covered along with specialist desserts. DURATION One year. WHAT NEXT? Students may go on to work in the Asian and Oriental food industry, or can choose to progress onto an NVQ Level 3 in Professional Cookery. FURTHER EDUCATION PART-TIME THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Chefs Apprenticeship uwl.ac.uk/ LSHT AWARD Year One • Intermediate Apprenticeship Year Two • Advanced Apprenticeship Year Three • Apprenticeship Diploma The course The apprenticeship is designed to help you to develop your skills as a chef, while enabling you to gain a range of qualifications. It aims to open opportunities for you within the hospitality and catering industry by partaking in a partnership between an employer and the University, giving you an excellent opportunity to learn within the industry whilst being supported to gain the necessary qualifications to enable you to progress. As part of the apprenticeship, you will need to attend the University each week, where you will spend your time in a training kitchen completing practical work and assessments. You will also undertake some classroom studies, completing the work necessary for the theoretical and key skill elements of the course. Chef tutors will regularly visit you at your workplace, to monitor and plan your progress. Some practical assessments will also take place in your workplace. Our apprenticeship scheme is run in conjunction with The Royal Academy of Culinary Arts. Our apprentices are normally employed in prestigious establishments operated by The Royal Academy of Culinary Arts members, such as The Ritz, the Dorchester, the Hilton and the Royal Automobile Club. Course content Year one • NVQ Level 2 Professional Cookery • Level 2 Award in Food Safety in Catering • Enhanced Hospitality Skills • Employee Rights and Responsibilities • Master Classes in Poultry and Fish • Functional Skills Maths Level 1 • Functional Skills English Level 1. STARTING September ENTRY REQUIREMENTS To join the apprenticeship scheme, applicants will need to be in full-time employment or will be placed in employment within the catering industry, with an employer who is committed to supporting them through their apprenticeship. DURATION Three years. Year two • NVQ Level 3 Professional Cookery • Enhanced Hospitality Skills • Master Classes in Game and Shellfish • Functional Skills Maths Level 2 • Functional Skills English Level 2. Year three • NVQ Level 3 Pastry and Confectionery • Master Classes in Bread and Chocolate. It is also possible to include extra short courses for example, Foundation Health and Safety. WHAT NEXT? Most successful apprentices will remain employed within their establishments. Successful apprentices can choose to progress onto our FdA International Culinary Arts – Kitchen and Larder or Pastry. 61 62 SPECIALIST SHORT COURSES Our specialist short courses are the perfect introduction to a career in hospitality, or for the more experienced student, an invaluable learning resource for more specialist subjects. Specialist short courses SPECIALIST SHORT COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Food Safety in Catering uwl.ac.uk/ LSHT AWARD Level 2 The course The course is designed for food handlers in the hotel, catering and retail industries. Throughout the course you will gain knowledge and awareness of the latest procedures and techniques in food hygiene, and how to apply these in your place of work. The course will focus on good hygiene practices in the handling, processing and preparation of safe food, and will encourage you to develop knowledge and understanding of the importance of food hygiene and associated food hazards. Assessment will take the form of a multiple choice question paper at the end of the course. Course content On successful completion of the course, you will have gained knowledge of the following topics: • Food Poisoning • Bacteria • Hygiene Control • Food Storage and Temperature Control • Cleaning and Disinfecting • Pest Control • Legal Requirements • Hazard Analysis and Critical Control Points (HACCP). STARTING Monthly FEES £65 + VAT ENTRY REQUIREMENTS This qualification is essential to anyone working with food. Applicants must have a good standard of English. DURATION One day. 63 64 SPECIALIST SHORT COURSES uwl.ac.uk/ LSHT Supervising Food Safety in Catering AWARD Level 3 STARTING Multiple starting dates FEES Fees on application ENTRY REQUIREMENTS This qualification is for anyone working in a supervisory role within a food-related establishment. Applicants must have a good standard of English. DURATION This course is run throughout the year, either as an intensive three day course or three days over a three week period. The course The course is designed for supervisors within the hotel, catering and food retailing industries who wish to improve their food hygiene skills and knowledge. It will enable you to effectively supervise hygiene standards in the workplace. The aim of this qualification is to provide you with a broad knowledge of food safety and food hygiene. On successful completion, you will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring, to identify hazards and to be able to take action to improve standards in the workplace. Course content • Legislation • Food Storage and Temperature Control • Supervisory Management • Food Preservation • Bacteriology • Cleaning and Disinfection • Non-bacterial Food Poisoning • Pest Control • Food-borne Infection • Personal Hygiene • Food Contamination • Design and Construction of Food Premises. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM SPECIALIST SHORT COURSES 65 66 SPECIALIST SHORT COURSES uwl.ac.uk/ LSHT Junior Chefs Academy AWARD Certificate of Attainment STARTING January, April and September FEES £10 per session ENTRY REQUIREMENTS You will need to have a keen interest in food and to be attending a local state school. You will also need a recommendation from your food technology teacher or careers advisor. DURATION 10 days (one day a week). The course This course is aimed at year 10 and 11 pupils. On this course you will learn basic food preparation and cookery techniques using fresh ingredients. You will also learn basic kitchen hygiene, safety and simple nutrition. Current sponsors of the course include East India Club and Harrison Catering. We are always interested in new industry sponsors for this important and popular education project. If you would like more information please contact [email protected] At the end of the course you will prepare a three course lunch for your parents and receive a Certificate of Attainment. Course content • Basic Culinary Skills in Kitchen and Pastry • Garnishing and Presentation Skills • Basic Nutrition • Teamwork and Organisation • Food Service Techniques. We welcome pupils from schools across many boroughs of London including Ealing, Hillingdon, Hammersmith and Fulham, Brentford, Hounslow and Slough. Many students return for more than one year, learning different dishes and skills on each attendance. This course offers a range of cuisines reflecting the cultural diversity of west London. This includes Asian, Oriental and Afro-Caribbean cuisine. I made loads of new friends and it really helped me to figure out what I want to do in life. It was never a task to come, it’s a lot of fun and gives you experience of how it will be to work in the real world. Tori Stirrat Junior Chefs Academy 2011 SPECIALIST SHORT COURSES THE LONDON SCHOOL OF HOSPITALITY AND TOURISM I did the Academy for two years in a row, and even if you do it more than once you learn new skills and create different dishes. It’s really enjoyable and you can use everything you learnt at home and to help your marks in your GCSEs. Nii Evans Junior Chefs Academy 2011 WHAT NEXT? Students may progress onto our Professional Chef and Restaurant Diploma or an Intermediate Apprenticeship. uwl.ac.uk/ LSHT 67 68 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Facilities Pillars Pillars is the London School of Hospitality and Tourism’s award-winning training restaurant. It is a specially designed educational environment where students learn the art of fine service and culinary practices. Chefs and Food and Beverage lecturers support our culinary arts and hospitality students, in ensuring that our guests enjoy a contemporary and elegant dining experience. Pillars often hosts prestigious events, and is open to the public one night a week giving students hands-on experience of a working environment. FEAST FEAST is a student-run healthy eating café, open for weekday lunches. As well as providing a great social location for staff and students to dine, FEAST provides a working environment for culinary arts and gastronomy students to develop their practical skills. Guest lectures and industry contacts At the London School of Hospitality and Tourism we are proud of our industry connections and ensure our students get the most from these high profile partnerships. Our courses include guest lecturers and master classes from top industry professionals, placements and work experience in globally renowned businesses and opportunities to experience the reality of working in hospitality and tourism throughout your time studying with us. 69 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM How to apply How to apply We accept applications for courses throughout the year. The majority of our courses begin in September or February and once places are full we will stop accepting applications for the year. For undergraduate courses, applications should be made through ucas.ac.uk. If you are interested in studying a postgraduate course visit our website uwl.ac.uk/lsht and complete the appropriate online application form. For some courses we will arrange for you to meet with the course leader for an informal interview. Fees and funding Where available the provisional fees for our courses have been listed, please note that course fees are subject to change. You can find the latest information on fees for each course on our website uwl.ac.uk/lsht. Full-time courses are free for UK and EU students who are under 19 years of age on 31st August of the year that they start the course. Part-time Level 4 Higher Education students are able to access loans from the Student Loans Company. For further information please visit the Student Loans website www.slc.co.uk. Students over 24 years old who wish to study a Level 3 qualification are able to apply for a loan to cover the fees. Further information will be available at the interview. Fees payable by a sponsor must be paid within 30 days of the University’s invoice being presented. Companies run by friends or relatives are not acceptable sponsors and we will only continue to view an organisation as a true sponsor if your fees are paid promptly. It will be your responsibility to ensure that your fees are paid in full – results may be withheld if your fees are not paid. If you intend to be responsible for your own fees, we require you to pay: • 50% on enrolment (from which any deposit paid will be deducted) • The remaining 50% in two instalments (usually 25% within 3 months, and the final 25% within six months of the start of your course) • Payment can be made by cheque or credit card. Some of our courses also benefit from discounts and concessionary rates. For further details, please contact us on 0800 036 8888. Information on discounts and bursaries All UWL Alumni qualify for a £2000 discount when joining a postgraduate course. For part-time postgraduate courses £1000 will be given for year one and £1000 for year two. Friends and family of UWL alumni can claim a £1000 discount when joining a postgraduate course. These scholarships do not apply to franchise partners. If you settle your fees early in full you may qualify for a 5% discount on the cost of the course, if it is over £250. For full and up-to-date information on bursaries and discounts please visit our website uwl.ac.uk/bursaries International students We welcome applications from international students on all our courses. We will be pleased to advise you on your course of study and tailor your learning experience from our portfolio of study options to suit your needs. Fees for international students will be provided upon application. Note: All ingredients are supplied for training and practical classes. The food produced remains the property of the University and in the interest of food safety students are not allowed to take the food home unless permission is given by the Operations Manager or another senior member of staff. 70 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Where are we? The London School of Hospitality and Tourism is located at the Ealing site of the University of West London. Ealing is situated just 25 minutes on the underground from central London – one of the world’s top tourism and dining destinations. Our Ealing site is also just 20 minutes from London Heathrow International Airport. It is served by fast rail links from Reading and London, and has excellent local bus services. Ealing is easy to reach from all London Underground stations. Ealing offers a relaxed, friendly atmosphere and attractive surroundings. The area is great for cafes, restaurants and bars, spacious parks and shopping. The borough of Ealing is also one of the UK’s most successful business regions, and our close links with global organisations provide great opportunities for students to progress into exciting and challenging careers. 71 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM Terms and Conditions The University of West London takes all reasonable steps to provide educational services in the manner set out in this publication. It does not, however, guarantee the provision of such services. Should circumstances beyond the control of the University interfere with its ability to provide educational services, including, but not limited to, government actions, war, riots, civil commotion, fire, flood, epidemic, labour disputes (including labour disputes involving the workforce of any third party) and act of God, the University undertakes to use all reasonable steps to minimise the resultant disruption to those services. However, the University shall not be liable to the other for any failure or delay in performing its obligations, if such failure or delay is due to any cause beyond the University’s reasonable control. Should you become a student with this University, this notice shall constitute a term of contract between you and the University. Any offer of a place made to you by the University is made on the basis that, in accepting such an offer, you hereby agree to the incorporation of this notice as a term of any such contract. The information (including fees) in this publication is accurate at the time of going to press, but amendments may be made from time to time without notice, both in relation to individual courses and the facilities or services available from, or provided by, the University. A minimum enrolment total is required for the opening of any class. The University reserves the right to withdraw or change a class, course or programme if there is significant reduction in attendance. Equal Opportunities The University of West London has an equal opportunities policy and a code of practice on equal opportunities for students which covers admissions. We welcome applications from students with special needs. Our policy is to assess applications on identical academic grounds and to encourage all candidates with the provision of appropriate student services. Student Charter A Student Charter is available on request. 72 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM The London School of Hospitality and Tourism is proud to be associated with: 73 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM ‘ ‘Having been impressed by the individuals that come out of the University, I’ve been able to offer five individuals permanent positions. Stephen Boxall, Managing Director, The Ritz London Honorary Fellow, University of West London Designed by pslondon pslondon.co.uk Front cover, inside cover and The Ritz kitchen photography supplied courtesy of The Ritz Gary Rhodes photograph supplied courtesy of Good Food Printed by A Mclays & Co Ltd The London School of Hospitality and Tourism University of West London St Mary’s Road Ealing London W5 5RF 0800 036 8888 [email protected] uwl.ac.uk The London School of Hospitality and Tourism Connecting education and training for employment