TheLondonSchoolof TheLondonSchoolof Hospitality and Tourism optlt n Tourism and Hospitality

Connecting education and training for employment

University of West London St Mary’s Road Ealing London W5 5RF

0800 036 8888 [email protected] uwl.ac.uk ‘ ‘ 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 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 01

Contents

Contents 01 Further Education 48 Specialist short courses 62

Welcome 02 Full-time Food Safety in Catering Level 2 63 Striving for excellence in hospitality 04 Supervising Food Safety Professional Chef in Catering Level 3 64 Our patrons 05 and Restaurant Diploma 50 Junior Chefs Academy 66 Progression 13

Postgraduate 16 Part-time Further information 68 Diploma for Butlers Undergraduate courses 18 VRQ Level 3 53 Facilities 68 How to apply 69 Airline and Airport Management General Patisserie and Confectionery FdA/BA (Hons) 20 ABC Level 2 Certificate 54 Fees and funding 69 Café Entrepreneurship BA 22 Patisserie and Confectionery International students 69 NVQ Level 3 55 Culinary Arts Management Where are we? 70 BSc (Hons) 24 Professional Cake Decorating ABC Level 1 Basic Certificate 56 Terms and conditions 71 Event Management FdA/BA (Hons) 26 Professional Cake Decorating ABC Level 2 Intermediate Certificate 57 Event Management with Hospitality FdA/BA (Hons) 28 Professional Cookery NVQ Level 2 58 Event Management with Tourism FdA/BA (Hons) 30 Professional Cookery NVQ Level 3 59 Food and Professional Cookery BA/BA (Hons) Top-up 32 Indian and Asian Cuisine NVQ Level 2 60 Hospitality Operations Management FdA 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 02 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Welc ome to the London School of Hospitality and Tourism

As one of the leading centres Practising professionals and employers in the sector give guest lectures, provide placements and, at times, in the UK, the London School assist with the assessment of our students. This close relationship means that students are able to obtain of Hospitality and Tourism the skills that employers need, thus boosting their regularly wins accolades from employment opportunities.

a variety of industry bodies. In addition, staff work closely with a number of schools from the surrounding boroughs to promote careers in hospitality and tourism. Through links It is renowned and respected as a provider of with food technology, hospitality, and travel and industry relevant courses, underpinned by excellent tourism teachers, the School also promotes food teaching and resources. The School is committed to studies in schools by assisting teachers with curriculum ensuring that its courses serve its local and regional development, as well as advising on the school meals communities by working closely with employers service. The aim is to encourage the progression through curriculum engagement and partnerships. from school to further and higher education within the same institution.

Finally, the highly successful Junior Chefs Academy brings together food teachers, business education partnerships, employers, parents and students as a learning community within the University. This has proved to be an enormous success and is part of a food educative process that is so important to the future health of the nation.

I am sure that by choosing the London School of Hospitality and Tourism you will be making the decision to join one of the most prestigious professional schools in the country, and I look forward to meeting you at

some point during your studies. ‘ ‘

Professor Peter John Vice-Chancellor

THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 03 ‘ ‘ As President and CEO of He also has a long association with the University having graduated from the School of Hotel Strategic Hotels and Resorts Management and Catering when the institution was Ealing Technical College. In March 2009 he and an alumnus of the was awarded the University’s Lifetime Achievement University, Laurence Geller CBE Award for Alumni and in 2010 he received an has over 45 years of experience honorary doctorate. in the hospitality industry. 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

Our sponsors Endorsements

Academy of Food The Royal Academy and Wine Service P M Trust 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

04 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM ‘ Striving ‘ for excellence Hospitality is Britain’s fifth Students who attend the University learn in our training restaurant ‘Pillars’, which has twice been I have never largest industry employing named London Training Restaurant of the Year by Restaurant Magazine, and get hands on experience used the word more than 2.4million people by cooking and serving in the modern kitchen, outstanding and contributing over restaurant and bar. Our facilities are in line with those of London’s top restaurants and hotels, giving so much in a £34billion in gross tax our students the opportunity to experience what it revenues. The hospitality is like to work at the industry’s highest standards. good practice A second restaurant, FEAST, specialises in healthy visit to any economy is a huge engine eating and is totally operated by students.

other college for job creation throughout The School offers one of the UK’s largest provisions in the UK. the UK and internationally. of undergraduate and postgraduate commercial aviation, travel and tourism management courses. Here students have successfully joined some of Neil Edwards The London School of the industry’s top brands on completing their Her Majesty’s qualification. These range from British Airways

Inspectorate Hospitality and Tourism has to Royal Caribbean Cruise Lines. Current students have been able to take advantage of such alumni

an international reputation through guest lectures and field visits. Students for its courses. Studying in this studying on the aviation and tourism courses at UWL have been motivated to create a range of ‘ field is a great opportunity for cutting edge communication tools for their peers career development, providing including an e-magazine and e-community blog. a passport to travel and work Our staff come from a wide variety of backgrounds. Many have worked and have been executive chefs around the world. or senior managers in five star hotels and Michelin ‘ star restaurants. They have experience in the In 2009 the London School of Hospitality and Tourism hospitality sector, contract catering and event received a Queen’s Anniversary Award for outstanding management. Two members of staff hold coveted Passionate, hospitality and tourism education. The Academy of and prestigious CATEY awards, which are known Culinary Arts, The Association Culinaire Française, as the Oscars of the industry. Within the airline student- The Craft Guild of Chefs and The Master Chefs of and tourism field staff have a wealth of industry Great Britain all recognise the School as a centre of experience. All are industrial practitioners having centered excellence, quality and innovation. Our University worked for some of the world’s largest travel staff. was the first in the country to receive the highest and tourism companies including Qantas, Cathay grade for its hospitality and culinary arts courses Pacific, Thomson Holidays, Lunn Poly and the from the Training Skills Council, and in 2010 the British Tourist Authority. All staff within the field Carole Rodger Government’s Quality Assurance Agency (QAA) of airline and tourism are research active with an External Examiner gave us full confidence in the quality of our provision. increasing number of publications being produced. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 05

Our patrons regularly visit us to work with our aspiring students and carry out demonstrations and talks. Our patrons

Roy Ackerman CBE Sherin Alexander-Mody Sydney Alridge Gulu Anand Honorary Doctorate Director Head Chef Master of the University Restaurateur/Entrepreneur La Porte des Indes Owner Brilliant Restaurant

Daniel Ayton Willy Bauer MI William Baxter Lionel Benjamin Executive Sous Chef Honorary Professor Consultant Honorary Doctorate Honorary Professor St James Crowne Plaza International Hotel Co-founder Mentor Director Management Baxter Storey

Andrew Bennett MBE Wendy Bartlett Richard Blades Raymond Blanc OBE Executive Chef Honorary MBA Executive Head Chef Honorary Professor Park Lane Hotel Founder Restaurateur Bartlett Mitchell Le Manoir aux Quat’Saisons

Heston Blumenthal Nigel Boschetti Dr Suborno Bose Stephen Boxall Honorary Doctorate Executive Chef CEO International Hotel Honorary Fellow The Fat Duck Grosvenor House Management School India Managing Director The Ritz 06 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

John Campbell BSc Ian Carter Liz Cave Phillip Corrick Honorary Professor Honorary Doctorate Head of talent Honorary Fellow Restaurateur CEO Hilton International and development Executive Chef D and D Restaurants Royal Automobile Club

Bob Cotton OBE John Cousins Christopher Cowdray MI Lisa Crowe Honorary Fellow Honorary Professor Honorary Professor Head Pastry Chef Retired Chief Executive British Food and Beverage Chief Executive Hospitality Association Service Consultant The Dorchester Collection

Sean Davoren Chris Dunn Robin Easton MI Anton Edelmann Honorary Fellow Talent Director Honorary Professor Honorary Professor Head Butler Marriott Consultant Consultant Chef The Savoy

Terry Farr Mark Flanagan Sir Rocco Forte Omero Gallucci Chef Patron Master of the University Honorary Doctorate Executive Chef Friends Restaurant Executive Chef Chairman, CEO Metropolitan Police Royal Palaces Forte Hotels THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 07

Chris Galvin BSc Jeff Galvin Paul Gaylor Stephen Goodlad Honorary Fellow Honorary MBA Executive Chef Chef Consultant Chef Director Co-owner of Galvins Galvins

John Gray Francis Green FHi MI Edward Griffiths Geoffrey Harrison Master of the University Honorary Professor Honorary Doctorate Honorary Doctorate Brand Manager Retired General Manager Deputy Master Chairman Universal Food Service The Royal Household Harrison Catering

Graham Hornigold Ian Horrax Simon Hudson Chris Humphries CBE Chef Patissier Director Master of the University Honorary Doctorate Mandarin Oriental D and D Restaurants Restaurant Design Consultant Chair of Governors at the University

Richard Hunt BSc Omar Ismail Keiko Iwaki Stuart Johnson Restaurateur Training and Honorary Professor Honorary Doctorate Development Manager Director General Manager Radisson Edwardian Iwaki Optical UK Browns Hotel 08 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Rob Kirkby Garry Kneale Atul Kochhar Victor Laws Honorary Fellow Executive Chef Executive Chef Honorary Doctorate Executive Chef Lexington – Benares Restaurant Food Service Consultant Master Chef of Great Britain

Rowley Leigh Prue Leith CBE Grace Leo Kiaran MacDonald Restaurateur Honorary Doctorate Honorary Doctorate Honorary Doctorate Restaurateur CEO General Manager GLA Hotels The Savoy

Nigel McEvoy James Martin Jane Milton Mehernosh Mody Honorary Fellow Honorary Professor Honorary MBA Executive Chef Senior Page Celebrity Chef Food Consultant Director The Royal Household La Portes des Indes

David Morgan-Hewitt MI Anton Mosimann OBE Stephen Moss CBE David Mulcahy Honorary Doctorate Honorary Professor Honorary Doctorate Executive Chef General Manager Mosimann’s Chairman Sodexho Goring Hotel Springboard UK THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 09

Steve Munkley Zenobia Nadirshaw David Nicholls Lord Noon Honorary Professor Honorary Doctorate Honorary Fellow, Executive Chef Honorary Doctorate Executive Chef Royal Garden International Consultant – Food and Beverage Director Chairman Hotel Craft Guild of Chefs Mandarin Oriental Group Noon Foods

Jonathan Orr-Ewing MI Cllr Mrs Diana Pagan Medina Peters Derek Quelch Honorary Fellow Ex Mayor of Ealing Honorary Fellow Executive Chef Secretary Carlton Club, St James

Gary Rhodes OBE Michael Robins Philippe Rossiter Alain Roux Honorary Professor Wine Consultant Honorary Doctorate Honorary Fellow Restaurateur Retired CEO Executive Chef Celebrity Chef Institute of Hospitality The Waterside Inn, Bray

Albert Roux OBE Michel Roux OBE Michel Roux Jr David Russell Honorary Doctorate Honorary Professor Honorary Fellow Visiting Professor Executive Chef Chairman Le Gavroche Russell Group of Companies 10 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Manjula Sachdev Kevin Schofield BSc Michael Shepherd MI Richard Shepherd CBE Executive Chef Executive Chef Honorary Doctorate Honorary Professor British Museum Harbour and Jones General Manager Langan’s Brasserie Hilton, Park Lane

Fred Sirieix Richard Solomons Sara Jayne Stanes OBE Keith Stanley Honorary MBA Honorary Doctorate Honorary Doctorate Executive Restaurant Manager CEO Director Royal Society of the Arts Galvins Intercontinental Academy of Culinary Arts

Alistair Storey Vikram Sunderam Duncan Swanson Alan Swinson Honorary Doctorate Executive Chef Director of Human Resources Brand Catering Co-founder Raskia Soho House UK Ltd Development Manager Baxter Storey Macdonald Hotel Group

Martin Taylor Alistair Telfer Giles Thompson Cyrus Todiwala OBE DL Honorary Fellow Honorary Doctorate Consultant Chef Honorary Professor Secretary Celebrity Chef Oxford and Cambridge Club THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 11

Brian Turner CBE Nick Vadis Robert Walton MBE John Williams MBE Honorary Professor Honorary Professor Master of the University Honorary Fellow Restaurateur Executive Chef Chairman Maitre Chef des Cuisines Celebrity Chef Compass Restaurant Association The Ritz

Antony Worrall-Thompson Simon Young Abdul Wahab Zamzani Eyck Zimmer BSc Honorary Professor Honorary Fellow Visiting Professor Executive Chef Restaurateur Executive Chef Celebrity Chef National Chef of the Year Celebrity Chef Jumeirah Carlton Tower of Malaysia 12 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Judith Cannon Professor Rigas Doganis Molly Dohery John Donaldson Honorary Fellow Honorary Doctorate Master of the University Honorary Doctorate Operations Director Expert in Aviation Tourism Consultant Chief Executive Retired Aurora Hotels

Gordon D’Silva Michael Gray Angela Hartnett Sir Garry Hawkes CBE Honorary Doctorate Honorary Professor Master of the University Honorary Doctorate Chief Executive General Manager Celebrity Chef Chairman Training for Life Churchill Hotel and Restaurateur Retired

Carol Heir MBE Michael Nadell Duncan Palmer Derek Picot Honorary Doctorate Honorary Fellow Honorary Fellow Honorary Doctorate Executive Director Nadell’s Patisserie Executive Managing Director Vice-President Society of Stars Langham Hotel Jumeirah Europe

Charles Prew Nick Scade MBE Charles Wilson Honorary Doctorate Honorary Fellow CEO Chief Executive Chief Executive Academy Booker UK Retired of Food and Wine Service THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 13

Progression

The London School of Hospitality and Tourism provides a full range of training and education from specialist short courses that can be completed within a day, to undergraduate and postgraduate degrees. The chart below offers an overview of how you can progress through the levels of education, and what the entry requirements are at each stage.

ENTRY LEVEL REQUIREMENTS

Higher College, College or School or Education or Employment Employment Employment Employment or FdA

Bachelors Professional Foundation Degree Postgraduate Course Degree Qualifications BSc, BA, BA (Hons) NVQ, ABC, VRQ FdA (Levels 4, 5 and 6) MA (Level 7) (Levels 1, 2 and 3) (Levels 4 and 5) BA (Hons) Pre-masters (Level 6) (top-up Level 6)

STUDY LEVEL

All of our Further Education courses provide routes The academic requirements for entry onto each into Higher Education usually through a foundation course are listed in this brochure, however if you degree. If you have successfully completed one of are interested in studying with us and do not have our foundation degrees, you will have the opportunity the qualifications required you may still be eligible to progress onto the final year of the related bachelors for entry through your previous work experience. 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. 14 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Meet some of the lecturers involved in research

Professor Angela Roper Dr Alexandros Paraskevas Dr Amalia Tsiami Professor Angela Roper is the lead academic Dr Alexandros Paraskevas is a Chair in Dr Amalia Tsiami is senior lecturer based in and Director of the International Centre for Hospitality at the University of West London. the field of Human Sciences at the School of Hotel and Resort Management (ICHARM). His hospitality industry background includes Psychology, Social Work and Human Sciences She has more than 20 years of research internal auditing and operations management at the University of West London. She works experience in the strategic development and positions with Marriott and Starwood. His also with the London School of Hospitality internationalisation of hotel companies and research interests focus on the governance and Tourism. tour operating firms and has worked as a Hotel and management of risks/crises both in and Leisure Analyst for a financial institution in an organisational and tourism destination Until 2004 Dr Tsiami was senior researcher at the City. In addition to being a Visiting Scholar context. He has led numerous hotel industry the School of Food Biosciences at University at universities in the UK, Norway, Italy and the projects in the areas of risk, crisis, disaster of Reading, working on projects to enhance USA she has also served as the Chair for the management and business continuity and the health promoting effects on European Council for Hospitality Management Education. authored several academic articles and bread products by providing and implementing book chapters on these topics. He has been technologies for increased soluble fibre levels Professor Roper has been influential in the a member of the Complexity Research Group in consumer – acceptable products. Prior development of a research stream evaluating at the London School of Economics and a to that appointment, Dr Tsiami worked at the internationalisation and strategic Director of the Complexity Society (UK). A Unilever Laboratory in the Netherlands and development of hotel companies and as a visiting scholar in Austria, Finland, Hong Kong, at the Institute of Food Research in Norwich, result has published and presented widely on Mexico, Spain and Taiwan, he has worked where all posts were related to food science this topic and undertaken numerous research with governments and tourism professional and nutrition. and consultancy projects. associations on safety and security issues and on crisis communications strategies. The main interest of her work is the The International Centre for Hotel and Resort investigation of the relationship between diet Management is the first of its kind to focus on Dr Paraskevas has served as advisor of and health and focuses on the effects of dietary strategic and corporate issues in the hotel and the International Hotel and Restaurant intervention on risk factors of type two diabetes resort industry. Its vision is to become the world Association’s (IH&RA) global council on and cardiovascular disease. Another area of leader in ground-breaking research into both security, safety and crisis management and interest is to evaluate changes in consumer the management and development of hotel is member of ASIS (the American Society for eating behaviour through the display of and resort companies. The Centre delivers Industrial Security professionals) and HEAT calorie information on menus, following the innovative executive courses that develop (ASIS’ council for hospitality and tourism). launch of the ‘responsibility deal’ from the graduates who are able to work in corporate He is the author of Planning Research in British Government. The use of hydrocolloids positions and who aspire to lead as executives Hospitality and Tourism (2008, Butterworth- in food to enhance quality is another area in the industry. Heinemann) together with Prof Levent Altinay. of interest. Dr Tsiami has published more than 50 full papers and conference proceedings. The Centre has been set up with the support of industry leaders who include the University’s Dr Tsiami studied her BSc (Hons) in Greece, Chancellor, Laurence Geller CBE, and executives before gaining a Masters degree with in Hilton Worldwide and the InterContinental distinction in Food Technology at Reading Hotels Group. 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. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 15

Andy Gatley Dr Paul Fidgeon Andy Gatley has always been passionate Dr Paul Fidgeon leads a number of the about food and spent his formative years postgraduate courses in the London School of learning about it as well as working as a Hospitality and Tourism. These include three professional chef in the UK but also in cognate areas of study: travel and tourism, America and France. However, for more airline and airport management and hospitality than twenty years he has been a Senior management. Prior to this he was the Course Lecturer at the University of West London Leader of the undergraduate tourism and where he teaches undergraduate and leisure management courses and led the postgraduate hospitality and culinary Tourism and Leisure Subject Quality Group. arts students a range of food and research related modules. With his growing interest in Dr Fidgeon has come to the University of the history, politics and culture surrounding West London with a first class honours degree food he has developed some specialist in Geography from the University of Hull. He modules encompassing the sociology of subsequently obtained a range of professional food as well as food policy. He also enjoys qualifications in urban and regional planning teaching research methods and supervising from the same university. A change of career research students. direction and love of research saw him study for an MA and a PhD at the University of His own research interests have recently Wales where he was sponsored by the Wales focused on the alleged decline in cooking Tourist Board. His research was fundamental skills within contemporary society, the factors to the development of farm tourism and the influencing domestic food practices more establishment of one of the first rural tourism generally and the impact of any such changes marketing co-operatives in Great Britain. on diet and health. He chose to adopt a cross-cultural comparative methodology and Dr Fidgeon has been invited to address compare current domestic food practices in audiences involved in the management Britain with those in France. His work has been of tourism throughout the world. He has presented at a number of locations and he also co-ordinated international staff continues to foster international relations and student exchange to and from the including having had the opportunity to University of West London. With support deliver seminars in Finland, France and India. 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 From September 2014 we will be offering some exciting new postgraduate courses (being offers five Masters courses: validated) which will build on the research base and industrial orientation of the School. Most importantly the courses will be relevant to • MA Hospitality contemporary industry and business trends. • MA Tourism • MA Airline and Airport Management There will be conversion Masters in Luxury Hospitality • MA Gastronomy and Food Management Management and in International Tourism and • MA Fundraising and Special Events. Aviation Management. These two courses enable those applicants with a first degree in any field to All can be studied with or without an internship develop their academic and employability skills in and are offered on a full-time and part-time basis. order to carve out a career in the growing hospitality and tourism industries. A further MA in Corporate We also offer Graduate Diplomas in Hospitality Management in Hospitality and Tourism will focus Management, Event Management and on graduates with business-oriented backgrounds Tourism Management. and will develop knowledge and employability skills relevant for corporate jobs in tourism, aviation, restaurant, bar, leisure, and hotel companies. The latter course will begin in 2015. The courses will offer internships, research dissertation or capstone (real-world) project options as the final module.

Finally, the Executive MA in Leading and Managing Luxury Hotel Brands targets senior managers working in luxury and boutique hotels and resorts, serviced apartments and condominiums, the Royal Estate and private clubs. It develops academic know-how and the analytical skills of participants and includes an appreciation of contemporary financial and business models and strategic negotiation abilities.

From September 2014 we will be offering some exciting new postgraduate courses. POSTGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 17

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. 18 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 19

An undergraduate degree will give you many advantages in the industry; we are nationally respected as a provider of industry-relevant Undergraduate courses underpinned by excellent teaching Courses and resources. UNDERGRADUATE 20 COURSES

uwl.ac.uk/ Airline and Airport LSHT Management

AWARD FdA • BA (Hons)

STARTING The course Course content September and February Designed to deliver the very highest Level 4 quality education within commercial • Introduction to Airline aviation management studies, the and Airport Management UCAS CODE Airline and Airport courses at the • Business Environment FdA: N853 University of West London capitalise • Personal and Professional BA (Hons): N854 on a unique asset – its location. Development for Managers • Aviation Travel Geography FEES Situated just 12 kilometres from the • Legislative Frameworks Home/EU: £8,500 world’s busiest international airport – • Management Information. International: £9,950 London Heathrow, the course utilises Placement year: £1,000 this facility for a variety of purposes Level 5 including visits, guest lectures from • Airline and Airport Issues ENTRY leading industry practitioners and • Aviation Information Technology REQUIREMENTS work placement opportunities. • Managing People in Practice FdA: 180 UCAS points, (HRM and Aviation Industry Work including GCSE in English Taught by industry professionals, Placement, February–February) and Maths grade C or the Airline and Airport Management • Airline and Airport Operations above (key skills at courses offer an exciting and highly • Management Accounting and Level 2 also accepted). focused programme of study that Decision-making will equip you with the skills and • Sales and Marketing. BA (Hons): 260 UCAS experience required to work within points, including GCSE management positions for major Level 6 in English and Maths airlines or airports across the world. • Airport Planning and Development grade C or above (key skills • Airline and Airport Policy and Strategy at Level 2 also accepted). Watch our School video. • Commercial Aviation Management Functions DURATION • Service Industries Dissertation. FdA: three years full-time (including a one Plus ONE option from: year work placement) • Governance of Aviation • Sustainable Aviation. BA (Hons): full-time four years (including a And ONE option from: one year work placement) • International Human BA (Hons): Part-time Resource Management five and a half years • Strategic Financial Management (including a one year • Strategic Marketing. work placement). UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 21

WHAT NEXT? 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. ‘

You can also choose to progress onto a masters course. ‘ uwl.ac.uk/ LSHT 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 UNDERGRADUATE 22 COURSES

uwl.ac.uk/ Café LSHT Entrepreneurship *Being validated

AWARD BA

STARTING The course Course content September This course is designed for café Level 4 enthusiasts and entrepreneurs • Personal and Professional with a special interest in the independent Skills for Academic Study DURATION café business or high class patisserie • Food Safety and Microbiology Two years full-time. establishments. It is ideal for those • Breakfast Items and Artisan Breads who wish to launch a café or • Pastry Products ENTRY patisserie concept. • Beverages and Food and Beverage REQUIREMENTS Delivery (Customer Service) 160 UCAS points, The course will consider all the • Restaurant Design and including GCSE in English critical factors in the creation of a Conceptualisation. and Maths grade C or café or specialist patisserie business above (key skills at from the concept stage through to Level 5 Level 2 also accepted). design and set-up, as well as the • Maximising the Offer development of small business (including the retail shelf, Mature applicants are management skills. It will include sales and diversification) encouraged to apply – practical bakery and patisserie • Hospitality Business previous employment and modules to develop technical skills Management (Kitchen Design skills will be considered. and understanding. Skills such as and People Management) finance and resource management • Entrepreneurship for Small are integral to the course along with Businesses (including softer skills such as entrepreneurial marketing and merchandising) behaviour and creative thinking. • Biscuits, Cakes and Entremets • Confectionery • Small Business Management (Finance). UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 23

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 24 COURSES

uwl.ac.uk/ Culinary Arts LSHT Management

AWARD BSc (Hons)

STARTING The course To support your practical studies, September and February* The course appeals to students from you will be encouraged to undertake many different food cultures and a four week work placement at the nationalities where the hospitality end of your first and second years. UCAS CODE industry is a key economic driver. This The placement will be undertaken NW27 gives a true international aspect to the in a well-recognised establishment, degree and students often pursue careers where you will be able to practice FEES overseas in this dynamic and expanding your technical and professional skills. Home/EU: £8,500 industry. The aim of the degree is to International: £9,950 develop practical, technical, business and There is also an opportunity for some Placement year: £1,000 managerial skills that will enable you to students to extend their work placement become a successful practitioner that can to a one year full-time placement at the ENTRY meet the demands of the industry. end of their second year of studies REQUIREMENTS returning then to complete their final year. 200 UCAS points or On this course, you will develop a range equivalent. The course is of kitchen and patisserie techniques Course content intended for post A level supported by non-practical modules which Level 4 (or equivalent) school will encourage you to develop knowledge • Personal and Professional Development leavers, college graduates, in food microbiology, diet and nutrition, • Kitchen Techniques 1 mature students and and gastronomy. You will also undertake • Pastry Techniques 1 those retraining or making a range of management modules to help • Management of Information career changes, from the you to develop the business and people • Food Microbiology UK, Europe and overseas. skills needed to become a successful • Restaurant Management. manager within the industry. Level 5 DURATION A key success factor for students is their • Management of Three years full-time. engagement with the broader curriculum People and Organisations offered by the School. This includes • Kitchen Techniques 2 exposure to industry through visits and • Pastry Techniques 2 field trips abroad, as well as working with • Diet and Nutrition renowned industry professionals on • Management of Resources events. The School has an active celebrity • Restaurant Food Production. guest demonstration and speaker *Subject to availability. schedule. It is also successful in national Level 6 and international competitions, and • Food and Beverage Management students are encouraged to participate • Kitchen Techniques 3 as this is another opportunity for them to • Pastry Techniques 3 raise their personal profile in the industry. • International Gastronomy for Food Production Managers. • Practical Gastronomy • Industry Project. UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 25

WHAT NEXT? 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 I had a wonderful journalism, product design, and teaching and education. experience on the degree, especially on the educational study Many students have been able to launch their own trip to Paris. Studying food business concepts and are now significant at the University has entrepreneurs in the industry. You can also changed my life, I now choose to progress onto a masters course. 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 UNDERGRADUATE 26 COURSES

uwl.ac.uk/ Event Management LSHT

AWARD FdA • BA (Hons)

STARTING September and February The course Course content The Event Management course is Level 4 UCAS CODE aimed at students who want to develop a • Event Planning FdA: N822 career in the planning and management • Event Logistics BA (Hons): N821 of all kinds of events such as sport, • Events Industry conferences, weddings, fundraising, • Management Information FEES exhibitions, PR, training and festivals. • Personal and Professional Home/EU: £8,500 On successful completion of the FdA Development for Managers. International: £9,950 course (based on grade point average) you will have the opportunity to top-up Plus ONE option from: ENTRY to the final year of the BA (Hons) Event • Food and Drink Service Studies REQUIREMENTS Management. • Food Production Operations FdA: 180 UCAS points, • Business Environment including GCSE in English This is a work relevant course that • Wedding Planning Introduction. and Maths grade C combines academic study with practical or above (key skills at and vocational skills, helping students Level 5 Level 2 also accepted). to put theory into practice in a work • Events Bidding related environment. Learning in London • Live Events Management BA (Hons): 260 UCAS where all the main event associations • Management Accounting points, including GCSE are and where major sports events, and Decision-making in English and Maths gala evenings and film premieres • Managing People in Practice grade C or above regularly take place, the course puts • Sales and Marketing. (key skills at Level 2 students right at the heart of the also accepted). event management industry. The Plus ONE option from: Students who do not meet conference and exhibition businesses • Restaurant Food the above requirements in the capital offer additional work Management are still encouraged to experience and career opportunities. • Small Business apply to the FdA with • Wedding Planning Stage two. relevant work experience. 400 hours of event related work Mature applicants with experience should be completed in substantial work the first two years of the course. We experience are also have excellent contacts with industry encouraged to apply. to support you with this.

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. UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 27

WHAT NEXT?

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.

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 This course gives own small business and we are ideally equipped to help you meet students the that aspiration. Our careers advice includes a purpose designed event opportunity to develop skills in events information pack that identifies the huge range of potential management, it opportunities to work in events. Students will get the chance to be focuses on the key briefed by placement advisors, tutors and careers advisors before event practices to they apply for work experience or graduate, so that they give students an can make the most of their own particular skills and understanding of how events are planned stand out in the work market place. and developed, how to win bids for event contracts and the design techniques Level 6 used to create event • Dissertation experiences; I learnt • Event Impact Analysis • Event Design how to plan and • Conference and manage events at all Exhibition Studies. levels. The business modules provide Plus TWO options from: students with an • Consultancy understanding of areas • Public Relations and such as managing Reputation Management people, project • Future Trends and Issues management, sales • International Human and marketing, and Resources Management • Strategic Financial accounting. This Management uwl.ac.uk/ course has equipped • Global Marketing. me with the right skills LSHT 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 UNDERGRADUATE 28 COURSES

uwl.ac.uk/ Event Management LSHT with Hospitality

AWARD FdA • BA (Hons)

STARTING The course Court and Kew Gardens, as well as September and February This course gives you the opportunity some of the world’s most prestigious to develop skills in events and hospitality conference centres and hotels. We are management, for example event catering ideally located to provide the academic UCAS CODE and conference management in hotels. and practical skills you will need to FdA: N891 It focuses on the key event practices and progress within the events industry. BA (Hons): N890 principles to give you an understanding Our excellent links and partnerships of how events are planned and developed, within the industry offer unique FEES how to win bids for event contracts and opportunities to help you gain the Home/EU: £8,500 the design techniques used to create required 400 hours of work experience International: £9,950 event experiences. You will learn how to during the first two years of the course. Placement year: £1,000 plan and manage events at community, national and international levels in areas Those undertaking the BA (Hons) ENTRY such as exhibitions, brand experiences, degree will study Level 4 through REQUIREMENTS sports awards, ceremonies, festivals, to Level 6 over three years. FdA: 180 UCAS points, weddings and conferences. including GCSE in English Foundation degree students will and Maths grade C or To complement the events modules you complete the first two years of the above (key skills at will also study hospitality modules that course and will have the opportunity Level 2 also accepted). look at the provision and management of to continue to the final year of the food and beverage services or production. bachelors degree on successful BA (Hons): 260 UCAS In addition, you will study essential completion (based on grade points, including GCSE business modules that will provide you point average). in English and Maths with an understanding of areas including grade C or above managing people, project management, (key skills at Level 2 sales and marketing and accounting. also accepted). Students who do not meet The University is conveniently close to the above requirements world-class facilities, Twickenham and are nevertheless Wembley stadiums amongst them, to encouraged to apply unique London venues such as the to the FdA with relevant Natural History Museum, Hampton work experience. Mature applicants with substantial work experience are also encouraged to apply. UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 29

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 6 DURATION Level 4 • Event Design FdA: two years full-time • Management Information • Conference and FdA: three years part-time • Event Planning Exhibition Studies • Personal and Professional • Dissertation BA (Hons): four and Development for Managers • Event Impact Analysis. half years part-time • The Events Industry • Event Logistics. Plus TWO options from: BA (Hons): three years • Events and Future Issues full-time. Plus ONE option from: • Strategic Financial Management • Food and Beverage • Global Marketing Service Studies • International Human • Food Production Operations. Resource Management • PR and Reputation Management Level 5 • Sports Tourism • Managing People in Practice • Consultancy Project. • Event Bidding • Sales and Marketing • Management Accounting and Decision-making • Live Event Management • Restaurant and Food Management.

uwl.ac.uk/ LSHT UNDERGRADUATE 30 COURSES

uwl.ac.uk/ Event Management LSHT with Tourism

AWARD FdA • BA (Hons)

STARTING The course Course content September and February This course provides an opportunity Level 4 for you to develop skills in event and • Events Planning tourism management. It focuses on • Events Logistics UCAS CODE the key event practices and principles • Events Industry FdA: N893 to give you an understanding of how • Management Information BA (Hons): N892 events are planned and developed, how • Personal and Professional to win bids for event contracts and the Development for Managers FEES design techniques used to create event • Introduction to Home/EU: £8,500 experiences. You will learn how to plan Tourism Management. International: £9,950 and manage events at community, national and international levels in areas Level 5 ENTRY such as exhibitions, brand experiences, • Events Bidding REQUIREMENTS sports awards, ceremonies, festivals, • Live Events Management FdA: 180 UCAS points, weddings and conferences. • Management Accounting including GCSE in English and Decision-making and Maths grade C or To complement the events modules, • Managing People in Practice above (key skills at you will also study tourism modules, • Sales and Marketing Level 2 also accepted). which will help you to apply event • Tourism Industry Issues. management principles to tourism BA (Hons): 260 UCAS related events, and to understand the Level 6 points, including GCSE role that events play in developing • Event Design in English and Maths tourism destinations. In addition, • Conference and grade C or above you will study essential business Exhibition Studies (key skills at Level 2 modules that will provide you with • Dissertation also accepted). an understanding of areas such as • Event Impact Analysis Students who do managing people, project management, • Special Interest Tourism. not meet the above sales and marketing and accounting. requirements are Plus ONE option from: nevertheless encouraged We have excellent links with the • Tourism Policy and Strategy to apply to the FdA with industry, including student partnerships • Strategic Tourism Management relevant work experience. with the International Special Events • Resort and Casino Management.* Mature applicants Society, and tourism organisation with substantial work Meetings Professional International, experience are also to help you gain the required 400 encouraged to apply. hours of work experience during Levels 4 and 5 of the course. *Subject to timetable possibilities. UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 31

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? 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. uwl.ac.uk/ LSHT 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. UNDERGRADUATE 32 COURSES

uwl.ac.uk/ Food and LSHT Professional Cookery

AWARD BA • BA (Hons) Top-up

STARTING The course opportunity to work with our patrons September Designed for those with an interest in on events such as special functions and professional cookery, this course will give dinners. In recent years James Martin, you the abilities you will need to work Heston Blumenthal, Cyrus Todiwala and UCAS CODE successfully in industry, while giving you Gary Rhodes have all worked with and BA: D601 the knowledge and skills necessary to supported our students. BA (Hons) Top-up: D630 supervise or run your own kitchen. The course has external recognition by FEES This course takes a practical approach to major professional bodies such as The Home/EU: £8,500 give you knowledge, theories and concepts Royal Academy of Culinary Arts and The International: £9,950 that underpin professional cookery. It is Craft Guild of Chefs. Placement six months: £500 based on a classical foundation, combined with modern cooking trends and techniques. The BA (Hons) Food and Professional DURATION You will develop a range of kitchen Cookery Top-up follows on from the first BA: full-time two techniques, and you will undertake a range two and a half years of the BA in Food and a half years of non-practical modules, which will give and Professional Cookery. The course (including a six month you an understanding of the food business equips students with the business work placement) needs in order to become a successful skills and the intellectual development

supervisor within a kitchen environment. necessary to become professional BA (Hons): Top-up practitioners in food and professional

part-time 18 months. During the course you will undertake cookery. These skills will allow successful a work placement within a kitchen graduates to access important jobs ‘ environment. The placement will be in immediately and will lead to enhanced a well-recognised establishment, where career development. Students will you will be able to practice your technical explore current issues concepts, trends and professional skills. The work placement and fashion in food development. will provide real-world experience and ‘ enhance your employability.

A fantastic course for Success on the course is when students everyone who wants engage with the wider curriculum by to develop, not only taking part in activities outside of the cooking skills, but also classrooms and kitchens. This includes general knowledge attending exhibitions, conferences, guest about food. It provides lectures and demonstrations. We organise an overview of trends field trips and many students have the in the industry and helps to develop your critical thinking.

Michael Hubisz UWL Student UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 33

uwl.ac.uk/ LSHT

Course content ENTRY This is a fast-track degree course, and REQUIREMENTS runs for a slightly longer academic year For the BA applicants will in the first year. need 160 UCAS points normally in a minimum Level 4 of two subject areas, • Kitchen and Larder 1,2,3 and 4 plus GCSE English and • Pastry 1 and 2 Maths at grade A–C • Personal and Professional Development or equivalent. Most • Food Microbiology students will ideally • Work placement. have a professional cookery background Level 5 to Level 3 and/or • Pastry 3 and 4 industry experience. • Diet and Nutrition Interviews – students • Hospitality Business Management. applying for the BA may be invited to attend Level 6 (BA and BA Hons) an interview with a • Food and Beverage Management member of the course • Dietary Considerations and team if required. Nutrition for Hospitality Operations • Training and Development. For the BA (Hons) Top-up degree, applicants will Level 6 (BA (Hons) Top-up) need an FdA in Food • Gastronomy and Professional • Strategic Management Cookery or equivalent. • 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. UNDERGRADUATE 34 COURSES

Hospitality uwl.ac.uk/ LSHT Operations Management

AWARD FdA

STARTING The course Once you have successfully completed September and February Accredited by the Institute of Hospitality, this course (based on grade point this course will allow you to develop your average), you could progress to our technical and supervisory abilities within BA (Hons) Hospitality Management UCAS CODE the context of the hospitality business. Top-up, which provides you with an N866 opportunity to gain a bachelors degree. You will learn about the management FEES of hospitality products and services, Course content Home/EU: £8,500 and you will be encouraged to develop Level 4 International: £9,950 a problem-solving approach to the • Food Production Operations Placement year: £1,000 ever-changing business, economic and • Rooms Operations social demands placed on the industry. • Personal and Professional ENTRY You will also undertake a one year work Development for Managers REQUIREMENTS placement in any sector of the hospitality • Business Environment 180 UCAS points, industry, either in the UK or abroad. • Management Information including GCSE in English You may be exempt from the work • Food and Beverage Service Studies. and Maths grade C or placement based on previous accredited above (key skills at work experience. Level 5 Level 2 also accepted). • Managing People in Practice • Rooms Management Students who do • Management Accounting not meet the above and Decision-making requirements are • Sales and Marketing nevertheless encouraged • Restaurant and Food Management. to apply to the FdA with relevant work experience. Plus ONE option from: Mature applicants • Small Business with substantial work WHAT NEXT? • Corporate and Event Management experience are also This course will help you to develop • Tourism Industry Issues encouraged to apply. the problem-solving skills and knowledge needed • Food, Society and Culture for management within the diverse hospitality • Diet and Nutrition. DURATION industry. Our graduates typically join hotel and Full-time three years, leisure groups, or pursue careers in restaurant (including one year companies, the contract or licensed sectors, or start work placement) their own hospitality businesses. The work experience you will gain on the course will provide Part-time four years, you with essential knowledge of working within (including one year the industry, and an opportunity to enhance work placement). your CV. You can choose to progress onto a masters course. UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 35

Hospitality Management uwl.ac.uk/ and Food Studies LSHT

AWARD BA (Hons)

The course Level 5 STARTING Accredited by the Institute of Hospitality, • Restaurant and Food Management September and February this course will allow you to develop • Food, Society and Culture your technical, supervisory and • Management Accounting UCAS CODE managerial abilities in hospitality, and Decision-making ND26 while providing a particular focus on • Managing People in Practice the provision of food and drink. • Sales and Marketing • Diet and Nutrition. FEES This course will give you the opportunity Home/EU: £8,500 to develop the skills and knowledge Level 6 International: £9,950 needed for management within the • Dissertation Placement year: £1,000 diverse hospitality industry. It will help you • Strategic Hospitality Management to develop a strategic approach to the • Contemporary Issues and the ENTRY ever-changing business, economic and Management of Change REQUIREMENTS social demands placed on the industry, • Food Policy. 260 UCAS points, while developing your knowledge and including GCSE in English skills in food and beverage management. Plus ONE business option from: and Maths grade C or • Strategic Financial Management above (key skills at Level To complement your academic studies, • Global Marketing 2 also accepted). you will undertake a work placement • International Human Resource between Levels 5 and 6 of the course. Management. The work placement can be undertaken DURATION in any sector of the hospitality industry, And ONE option from: Full-time four years either in the UK or abroad, and will • Hospitality Information (including a one year provide you with essential experience Technologies Strategy work placement) and knowledge of working within • Hotel Project Management Part-time five and a half the industry, valuable on your CV • Resort and Casino Management years (including a one for your future career. • Food and Beverage Management. year work placement).

Course content Level 4 • Room Operations • Personal and Professional Development for Managers • Business Environment • Management Information WHAT NEXT? • Food and Beverage Service Studies The food service sector offers • Food Production Operations. 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. UNDERGRADUATE 36 COURSES

uwl.ac.uk/ Hospitality LSHT Management

AWARD BA (Hons) • BA (Hons) Top-up

STARTING The course Level 5 September and February Accredited by the Institute of Hospitality, • Managing People in Practice this course will allow you to develop the • Rooms Management technical, supervisory and managerial • Management Accounting and UCAS CODE abilities needed for management within Decision-making BA (Hons): N220 the diverse hospitality business. • Sales and Marketing BA (Hons) Top-up: N865 • Restaurant and Food Management. On this course, you will learn about FEES the management of hospitality products Plus ONE option from: Home/EU: £8,500 and services, and you will be encouraged • Small Business Placement year: £1,000 to develop a strategic approach to the • Corporate and Event Management ever-changing business, economic and • Tourism Industry Issues DURATION social demands placed on the industry. • Food, Society and Culture BA (Hons): full-time You will also undertake a one year work • Diet and Nutrition. four years (including placement, which can be undertaken in

a one year work placement) any sector of the hospitality industry, Level 6 (Final year of the either in the UK or abroad. You may be BA (Hons) and the Top-up year)

BA (Hons) Top-up: exempt from the work placement based • Strategic Hospitality Management full-time one year. on previous accredited work experience. • Contemporary Issues and the Management of Change ‘ Throughout the course, we use a • Service Industry Dissertation. combination of continuous assessment methods, to ensure that you have the Plus ONE business option from: opportunity to develop your skills and • Global Marketing abilities in a variety of ways including • International Human doing presentations, group work and Resource Management ‘ practicals, as well as reports, essays • Strategic Financial Management. and exams. We also provide a I left school more than contemporary learning environment, And TWO options from: 20 years ago and a with a range of e-learning facilities • Consultancy Project lot has changed but to support your development. • Hospitality Information I have managed to Technologies Strategy pass everything due Course content • Hotel Project Management to the dedication, and Level 4 • Resort and Casino Management commitment of the • Food Production Operations • Food Policy tutors. I am glad I • Rooms Operations • Food and Beverage Management. picked UWL, and I am • Personal and Professional Development for Managers proud to be part of • Business Environment this great University. • Management Information • Food and Beverage Service Studies. Annamore Katsande Mature Student UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 37

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 uwl.ac.uk/ hospitality industry. It will help enhance LSHT your career development prospects within your selected sector of the industry. UNDERGRADUATE 38 COURSES

uwl.ac.uk/ International LSHT Hotel Management

AWARD FdA • BA (Hons) • BA (Hons) Top-up

STARTING The course Course content September and February This course is accredited by the Institute Level 4 of Hospitality. You will develop the • Restaurant and Kitchen Studies specialist skills and knowledge needed • Business Environment UCAS CODE for management within the international • Hotel Accommodation Operations FdA: N863 hotel industry. Throughout the course • Management Information BA (Hons): N221 you will learn about the management • Personal and Professional BA (Hons) Top-up: N867 of international hotel products and Development for Managers. services and in the final year you will FEES develop a strategic approach to hotel Plus ONE option from: Home/EU: £8,500 management within the constantly • Introduction to Tourism Management Placement year: £1,000 changing global environment. • Food Production Operations • Food and Beverages DURATION If you are studying the FdA or the Service Studies FdA: full-time three BA (Hons) you will undertake a work • The Event Industry. years (including a one placement in an international hotel year work placement) organisation, outside of your home Level 5 country. The work placement will • Hotel Accommodation Management FdA: part-time four provide you with essential experience • Restaurant and Food Management years (including a one and knowledge of working within • Management Accounting year work placement) the industry where you may later and Decision-making BA (Hons): full-time wish to develop your career. • Managing People in Practice four years (including a • Hotel Sales and Client Relations. one year work placement) Foundation degree students will complete Levels 4 and 5 (the first Plus ONE option from: BA (Hons): part-time two years) of the course, and will • Tourism Industry Issues five and a half years have the opportunity to top-up to • Corporate and Event Management. (including a one year the final year of the bachelors work placement) degree on successful completion (based on grade point average). BA (Hons) Top-up: full-time one year All teaching staff in the school BA (Hons) Top-up: are experienced practitioners within part-time two years. the hospitality industry with several recognised authors and current research activities being undertaken by staff.

UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 39 ‘

WHAT NEXT? After completing this course you may ‘ choose to specialise in a specific business function of international hotel management, for I acquired knowledge example operations, marketing, finance or human and a practical resources. Your work placement experience may approach through already have given you an introduction into an my degree which helps me to develop international hotel group. The knowledge, skills and my business, an understanding of this international industry gives entrepreneurship start you the opportunity to develop an international up project sponsored career and to experience other cultures. If you by UWL. This is a are interested in furthering your studies great opportunity for international students. you can choose to progress onto a masters course. Muhammad Rizwan UWL Graduate (Pakistan)

Level 6 ENTRY • Strategic Hospitality Management REQUIREMENTS • Perspectives of the FdA: 180 UCAS points, International Hotel Industry including GCSE in English • Hotel Project Management and Maths grade C or • Service Industries Dissertation. above (key skills at Level 2 also accepted). Plus TWO options from: BA (Hons): 260 UCAS • Food and Beverage Management points, including GCSE in • Global Marketing for Tourism English and Maths grade and Hospitality C or above (key skills at • International Human Level 2 also accepted). Resource Management • Strategic Financial Management Students who do not meet • Hospitality Information the above requirements Technology Strategies are nevertheless • Consultancy Project uwl.ac.uk/ encouraged to apply to • Resort and Casino LSHT the FdA with relevant Management. 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. UNDERGRADUATE 40 COURSES

uwl.ac.uk/ International LSHT Culinary Arts Kitchen and Larder

AWARD FdA

STARTING The course Manage and Monitor your own Personal September This course is designed for those already Development module is designed to in employment and is endorsed by the support you with your future aspirations, Royal Academy of Culinary Arts and as well as to develop your study skills FEES the Craft Guild of Chefs. It reflects and academic writing. £5,995 the classical cuisine of Escoffier, which Student loans available is the essential foundation of modern Throughout the course, you will be fully Scholarships are also cooking trends. With this knowledge, supported with online learning facilities, available up to the you will receive a thorough grounding, a first in the UK for chefs at this level, value of £1500 so that you can be introduced to the with interactive material as well as links culinary concepts of the modern to relevant knowledge. The e-learning ENTRY business environment. aspect of the course has been developed REQUIREMENTS with the help of students on previous NVQ/VRQ Level 3 relevant The course aims to develop your courses; it reflects the areas of learning field or equivalent with appreciation of sensory evaluation in in which students have felt they needed relevant work experience. the context of the dining experience and the most support. you will be encouraged to keep a self We also welcome evaluation/reflective diary critiquing Course content applications from your own work on a weekly basis. Level 4 those with no formal • Plan, Manage and Monitor qualifications who As well as culinary theory/culinary your own Personal Development are currently working science, you will be taught kitchen • Food Microbiology within industry. management, staff management and • Meat and Offal motivation, and dish development. • Canapés, Terrines, Chutneys DURATION We will also introduce other aspects and Preserves Two years part-time. that affect the professional food • Vegetables, Potatoes and Legumes environment, including sustainability, • Hot and Cold Salads and the tensions that arise between cost Farinaceous Dishes. and quality, ethics and food sourcing. Level 5 You will be expected to investigate • Human Resource Management WHAT NEXT? issues in the work place and produce • Management of Food On successful completion reports to demonstrate a working Production and Resources of the course, you will be knowledge of the subject. • Fish and Shellfish employable as a sous chef, a head • Poultry and Game chef, a development chef or lecturer. This is a work-based course and • Diet and Culture If you are interested in continuing therefore you will be expected to • Culinary Trends and Dish Development. undertake self-directed study at your studies, you can choose All ingredients will be supplied. to progress onto our home and at work. The Plan, BA (Hons) International Culinary Arts Top-up course. UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 41

International uwl.ac.uk/ Culinary Arts LSHT Pastry

AWARD FdA

The course Course content STARTING This course is designed for those Level 4 September already in employment and is endorsed • Plan, Manage and Monitor by the Academy of Culinary Arts and the your own Personal Development FEES Craft Guild of Chefs. • Food Microbiology and Hygiene £5,995 • Fermented Goods and Tarts Student loans available On this course, you will receive hands-on • Gateaux, Sponges and Entremets Scholarships are also training from our first class international • Pastes and Tea Pastries available up to the pastry chef, and you will be given • Petit Fours. value of £1500 intensive instructional material, which will provide the essentials required to Level 5 be successful in your culinary career, • Human Resource Management ENTRY from classical to contemporary styles. • Management of Food REQUIREMENTS The teaching facility offers an exciting Production and Resources NVQ/VRQ Level 3 relevant environment in which to expand your • Chocolate and Marzipan Modelling field or equivalent with abilities whilst providing the harmony • Hot, Frozen and Cold Desserts relevant work experience. and encouragement needed to enhance • Sugar Work and Pastillage Designs. We also welcome your creativity. Whether learning new All ingredients will be supplied. applications from skills or pursuing excellence, this course those with no formal will help you reach your culinary goals. qualifications who are currently working This is a work-based course and as within industry. such you are expected to undertake self-directed study and research at home and at work. The Plan, Manage DURATION and Monitor your own Personal Two years part-time. Development module is designed to support you with your future aspirations, as well as to develop your study skills and academic writing. WHAT NEXT? You will be guided fully with your written On successful completion of assignments in an online environment the course, you will be employable and you will be actively encouraged to as a sous chef, a development chef participate in online forums to support or lecturer. If you are interested in and learn from each other. You will be continuing your studies, you can expected to complete your own research choose to progress onto our BA using the internet, books, journals and (Hons) International Culinary magazines all freely available at the Arts Top-up course. University’s library. UNDERGRADUATE 42 COURSES

uwl.ac.uk/ International LSHT Culinary Arts

AWARD BA (Hons) Top-up

STARTING The course Course content September This course will give you the • Food and Beverage Management opportunity to develop the skills and • Gastronomy knowledge needed for management • Business and Management ENTRY within the diverse hospitality industry. • Food Policy REQUIREMENTS It will help you to develop a strategic • Strategic Management A relevant Level 5 approach to the ever-changing business, • Industrial Project. qualification, (FdA economic and social demands placed International Culinary on the industry. Arts) plus GCSE English and Maths at grade You will study a combination of modules A*–C or equivalent. relating to food studies, which will help you to pursue a career relating to the DURATION development and promotion of the 18 months part-time. 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 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 43

Lifestyle uwl.ac.uk/ Management LSHT *Being validated

AWARD FdA

The course Course content STARTING Lifestyle management companies • Academic Studies and September provide personal assistant and concierge Employability Development services to cater for those with demanding • Introduction to Lifestyle FEES lifestyles. This extends to a range of Management and Organisations Home/EU: £5,995 areas including the urban environment, • Events Management for International: £8,500 architecture, culture, design, fashion, Lifestyle Managers Scholarships are also media, gastronomy, leisure and • Luxury Guest Services available up to the entertainment, and education, • Cultural Diversity and Ethics in value of £1,500 which together create and provide Luxury Client Management unique and distinctive experiences. • Food and Beverage Management • Organising and Hosting Travel ENTRY With significant growth in the need for the Lifestyle Manager REQUIREMENTS for lifestyle management, this course • Communication for Lifestyle Managers 180 UCAS points or has been designed to develop skilled • House Management a completed Diploma managers that can cater to the complex • Human Resource Management for Butlers. We will also needs of high profile clients and private for Lifestyle Managers consider applicants households. It is offered through • The Importance of Current with suitable experience supported distance learning and you Affairs for the Lifestyle Manager in the industry. These will have the opportunity to meet your • Accounts and Finance for applications will be tutors and fellow students either in the Lifestyle Manager. assessed by the person or through online platforms. Course Leader. You will also have access to all online and onsite University facilities. 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. UNDERGRADUATE 44 COURSES

uwl.ac.uk/ Travel LSHT and Tourism

AWARD FdA

STARTING The course Throughout the course, we will September and February Located in west London, the heart of deliver a range of management Britain’s tourist sector, this course offers related modules to support your an excellent combination of academic subject specific studies. You will learn UCAS CODE learning and practical, industry-focused about sales and marketing, legislative N801 study, opening up excellent career frameworks and managing people, opportunities when you leave us. which will provide you with the core FEES knowledge to work successfully within a Home/EU: £8,500 Accredited by the Institute of Travel travel and tourism business environment. International: £9,950 and Tourism, this course is designed Placement year: £1,000 around one of the world’s most Course content exciting and vibrant industries – Level 4 ENTRY tourism. It provides you with an • Introduction to Tourism Management REQUIREMENTS understanding of the structure, nature • European Travel Geography 180 UCAS tariff points and operating characteristics of the • The Business Environment normally in a minimum international tourism industry and • Legislative Frameworks of two subject areas. is designed to give you the practical • Management Information Other qualifications will experience you need to complement • Personal and Professional be considered. We also your academic studies. Development for Managers. welcome applicants with no formal qualifications. You will learn about contemporary issues Level 5 These applications associated with the travel and tourism • Tourism Industry Issues will be considered industry such as visitor attractions, tour • Tourism Operations on an individual basis. operators, travel agencies, transportation • Management Accounting for tourism, and governments and and Decision-making tourism, and you will undertake a one • Sales and Marketing DURATION year work placement. This will give you • Managing People in Practice Full-time three years the opportunity to enhance your skills • Inclusive Tour Operations. (including a one year and knowledge of the travel and tourism work placement) industry and to put theory into practice Part-time four years within a real business environment. (including a one year work placement). Watch our School video. UNDERGRADUATE THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 45

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. UNDERGRADUATE 46 COURSES

uwl.ac.uk/ Travel and Tourism LSHT Management

AWARD BA (Hons)

STARTING The course At Level 6, you will have the opportunity September and February Located in west London, the heart of to choose optional modules to allow you Britain’s tourist sector, this course offers to tailor the course to suit your interests an excellent combination of academic and you will complete a dissertation based UCAS CODE learning and practical, industry-focused on an area of particular interest to you. N801 study, opening up excellent career opportunities when you leave us. During Level 5 of your course, you will FEES undertake a one year work placement. Home/EU: £8,500 Accredited by the Institute of Travel This will give you the opportunity to International: £9,950 and Tourism, this course is designed enhance your skills and knowledge of Placement year: £1,000 around one of the world’s most exciting the travel and tourism industry and to and vibrant industries – tourism. It put theory into practice within a real ENTRY provides you with an understanding business environment. REQUIREMENTS of the structure, nature and operating 260 UCAS points characteristics of the international Throughout the course we will deliver normally in a minimum tourism industry and is designed to give a range of management related of two subject areas, you the practical experience you need modules to support your subject specific plus GCSE English and to complement your academic studies. studies. You will learn about sales and Maths at grade A*–C, marketing, legislative frameworks and or equivalent. You will learn about contemporary managing people which will provide issues associated with the travel you with the core knowledge to work and tourism industry such as visitor successfully within a travel and tourism DURATION attractions, tour operators, travel business environment. Full-time: four years agencies, transportation for tourism, (including a one year and governments and tourism. work placement) Part-time: five and

a half years (including

a one year work placement). ‘ 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 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM COURSES 47

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 Plus ONE option from: Level 4 • Strategic Marketing • Introduction to Tourism Management • International Human • European Travel Geography Resource Management • Personal and Professional • Strategic Financial Management. Development for Managers • Legislative Framework And TWO options from: • The Business Environment • Ecotourism • Management Information. • Special Interest Tourism • Resort and Casino Management Level 5 • Governance and Tourism. • Tourism Industry Issues • Tourism Operations • Management Accounting and Decision-making • Sales and Marketing • People Management in Practice uwl.ac.uk/ • Inclusive Tour Operations. LSHT

Level 6 • Tourism Planning and Development • Tourism Policy and Strategy • Dissertation. 48 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM FURTHER THE LONDON SCHOOL OF HOSPITALITY AND TOURISM EDUCATION 49 FULL-TIME

We invite a number of practising professionals and employers in the sector to give guest lectures, provide placements and, at times, assist with the assessment of students, making our Further Education courses a vital step in your career progression.

Further Education Full-time courses FURTHER 50 EDUCATION FULL-TIME

uwl.ac.uk/ Professional LSHT Chef and Restaurant

AWARD Diploma

STARTING The course Course content September This course has been developed with VRQ Level 1 Diploma Introduction the help of our industry contacts and to Professional Cookery/Certificate is supported by the Royal Academy of in Food and Beverage Service FEES Culinary Arts and the Craft Guild of • Introduction to the Hospitality Industry £1000 per year, Chefs. It provides the foundation to • Food Safety plus £75 registration fee help you to build a career as a chef • Health and Safety No fees for 16–19 year olds or restaurant manager. Throughout • Introduction to Healthier the course, you will learn the classical Foods and Special Diets ENTRY techniques required to prepare, cook • Introduction to Kitchen Equipment REQUIREMENTS and serve meat, fish, vegetable and pastry • Introduction to Personal Workplace A good standard of dishes, together with how to effectively Skills – Employability secondary education plan menus taking into account nutrition, • Basic Cooking Techniques and Methods with a good spread of cultural influences and food trends. • Introduction to Classical Recipes GCSE results, normally and Methods in a minimum of four The course covers a range of subjects, • Food and Beverage Service. subject areas at grade including investigating the hospitality A*–D. You must also have industry, kitchen operations and costings VRQ Level 2 Diploma Professional a positive attitude towards as well as generic hygiene, and health Cookery/Diploma in Food and food and the hospitality and safety. You will also undertake Beverage Service industry. You may be practical study, including culinary skills, • Investigate the Catering and required to take a basic preparation and production of meat, Hospitality Industry skills test at interview. poultry, fish, eggs, pasta, vegetables, • Food Safety soups, sauces and pastry. • Health and Safety DURATION • Healthier Foods and Special Diets Three years full-time. At Level 3 you will have a choice of • Kitchen Operation Costs and two pathways; the professional chef Menu Planning route or the hospitality supervision route. • Applying Workplace Skills – Employability English and mathematics will be • Stocks, Soups and Sauces studied throughout all pathways to • Vegetables and Fruit GCSE level. (this will include functional • Meat and Offal skills at Levels 1 and 2). • Fish and Shellfish • Poultry • Rice, Pasta, Grains and Eggs • Desserts and Puddings • Bakery • Restaurant Operations • Food and Beverage Service • Barista Skills Level 2. FURTHER THE LONDON SCHOOL OF HOSPITALITY AND TOURISM EDUCATION 51

FULL-TIME ‘ ‘

We are very pleased with our daughter’s progress, especially as school was a struggle. She has support here and her confidence has grown.

Parent comment 2013

VRQ Level 3 Diploma in All students study a Level 3 Supervising Advanced Professional Cookery Food Safety qualification and you can also (Professional Chef route) study an extra food based qualification • Supervising Food (subject to a space being available). Safety in Catering • Health and Safety Education progression • Recipe Development Students completing the Level 3 • Complex Culinary Skills awards may consider a BA Food • Specialist Pastry and Professional Cookery, an FdA/BA • Kitchen and Larder (Hons) Hospitality Management, a BSc • Asian Cuisine (Hons) Culinary Arts Management • Contemporary World Food or a part-time foundation degree • Gastronomy. in Kitchen and Larder or Pastry.

Level 3 Diploma in Food and Beverage Service Supervision (Hospitality Supervision route) On this pathway you will follow a WHAT NEXT? full-time qualification that covers On successful completion of this all aspects of food and beverage course, you will have developed the service and supervision. knowledge and skills to be employed as a Subjects included are: commis chef, a chef de partie, a sous chef, • Food and Beverage Service progressing through to head and executive • Customer Service chef. By the restaurant route, you might • Restaurant Service Techniques such as carving and filleting consider roles such as assistant manager, • Beverage Preparation and with progression opportunities to manager, Service including barista skills director or owner. Many of our graduates and cocktail making. 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 FURTHER 52 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 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM EDUCATION 53 PART-TIME

Diploma uwl.ac.uk/ for Butlers LSHT

AWARD VRQ Level 3

The course Course content STARTING The London School of Hospitality and A minimum of eight units are needed September Tourism has now joined with The Savoy for successful completion of the diploma. in London to offer The Diploma for Butlers Units will include the following: FEES as part of The Savoy Butler Academy. • Maintain a Safe/Secure £1,500, plus £75 Working Environment registration fee The Savoy Butler Academy with the • Customer/Guest Care Procedures University of West London provides a • Maintain Effective perfect training ground for those who Working Relationships ENTRY wish to pursue a career as a professional • Housekeeping Procedures for Butlers REQUIREMENTS butler; a role increasingly in demand • Food Service Operations for Butlers International students internationally as well as in the UK. • Wines, Spirits and Cigars for Butlers need to meet our English Throughout the world, butlers are • Valeting Duties for Butlers. language requirement employed to provide a wide range of at either IELTS at 5.5 or specialist services; in private households, Optional modules above, TOEFL paper based villas and estates, luxury hotels, exclusive • Flowers and Flower test score at 525 or above, clubs, at prestigious corporate and state Arranging for Butlers TOEFL computer based events and on cruise ships and yachts. • Organisation of Travel Arrangements test score at 196 or above, • Event Management TOEFL internet based • Car Care and Maintenance test score at 69 or above. • Care of Domestic Animals Contact our International

• Care of Antique Furnishings. Office to find out what international qualifications

Educational progression you need to get onto Foundation Degree in Hospitality a course: uwl.ac.uk/ Operations Management, see page 34. international. ‘

The modern butler needs to have both classic and contemporary butler skills. Throughout the course I have gained invaluable knowledge ‘ WHAT NEXT? Many of our students and skills improving my practical abilities and confidence in the butler go on to successful careers role. This has greatly enhanced my employment opportunities in the as butlers in private estates, job market worldwide. The Diploma for Butlers with UWL and The Savoy high end hotels or working is something every aspiring butler should complete and even those in the luxury lifestyle with many years of experience would gain from this course. industry.

Salvatore Maiorano Butler to an exclusive household FURTHER 54 EDUCATION PART-TIME

uwl.ac.uk/ General Patisserie LSHT and Confectionery

AWARD ABC Level 2 • Certificate

STARTING The course Course content September On this course, you will learn a range • Fermented Goods of basic principles, skills and techniques • Puff and Choux Pastry used by pastry cooks and patissiers. • Short and Sweet Pastry FEES A wide range of patisserie materials, • Hot and Cold Sweets £995, plus £75 equipment and ingredients will be • Sponges and Cakes. registration fee used in practical sessions to give All ingredients will be supplied. you experience of standard industry ENTRY practice. You will undertake theoretical Educational progression REQUIREMENTS classes, to ensure that you develop the If you are interested in continuing your Students must have a understanding and knowledge to support studies, you can choose to progress to real passion for food your practical studies. and pastry, and be able our Level 3 Patisserie and Confectionery to commit to all aspects You will also study health, safety course, see page 55. of the course. Previous and hygiene throughout the duration knowledge and experience of the course. 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. FURTHER THE LONDON SCHOOL OF HOSPITALITY AND TOURISM EDUCATION 55 PART-TIME

Patisserie and uwl.ac.uk/ Confectionery LSHT

AWARD NVQ Level 3

The course Course content STARTING This course builds on the skills you will have • Pastry September developed at Level 2 or through industry • Cakes, Sponges and Teacakes experience. Its aim is to encourage you • Hot and Cold Desserts FEES to develop complex patisserie skills as well • Yeast Products £1,100 (under 24)* as to establish a knowledge base of design • Sugar Work £2,600 (Age 24+)* and display, portion control and costing, • Chocolate *Plus £75 registration fee new technology and the emergence of • Pastillage new products and trends. • Petit Fours • Gateau and French Pastries. ENTRY In the practical sessions, you will produce REQUIREMENTS All ingredients will be supplied. a wide range of complex patisserie and A good standard of confectionery products. These sessions secondary education. Educational progression will be supported by the teaching of Applicants must have Foundation Degree International theoretical principles and practices. This a Level 2 qualification Culinary Arts – Pastry (part-time, course will give you a thorough overview or equivalent industry two years), see page 41. of the pastry kitchen, both theoretical and experience, and practical, preparing you for the reality of preferably be employed the hospitality industry. You will also study in the hospitality industry, health, safety and hygiene procedures to gain maximum benefit and principles throughout the course. 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. FURTHER 56 EDUCATION PART-TIME

uwl.ac.uk/ Professional LSHT Cake Decorating

AWARD ABC Level 1 • Basic Certificate

STARTING The course Course content September This course is designed to enable you You will study: to develop your skills in cake decorating • Sugarpaste and sugarcraft. • Royal Icing FEES • Piping Techniques £1,100, plus £75 It provides an appropriate basis for • Run-outs registration fee self-employment, or it can be a route • Cake Design for culinary arts or bakery students to (contemporary and traditional) ENTRY enhance their skills. • Health and Safety REQUIREMENTS • Colour Techniques. A good standard of The course is delivered by a highly All ingredients are supplied, English and a strong experienced cake decoration professional. although you will be required to interest in artistic Many students who attend this course purchase specialist equipment. cake decorating. 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. FURTHER THE LONDON SCHOOL OF HOSPITALITY AND TOURISM EDUCATION 57 PART-TIME

Professional uwl.ac.uk/ Cake Decorating LSHT

AWARD ABC Level 2 • Intermediate Certificate

The course Course content STARTING This course is designed to enable you You will study: September to further develop your cake decorating • Advanced Piping Techniques skills to advanced levels of artistic design. • Royal Icing Work FEES It builds on the foundation skills you • Health and Safety £1,200, plus £75 will have developed on our Level 1 • Colour Techniques registration fee Basic Certificate. • Cake Design and Layout • Creativity. ENTRY All ingredients are supplied, REQUIREMENTS although you will be required to Basic Certificate in purchase specialist equipment. 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. FURTHER 58 EDUCATION PART-TIME

uwl.ac.uk/ Professional LSHT Cookery

AWARD NVQ Level 2

STARTING The course Course content September The NVQ Level 2 Certificate in Professional • Vegetables Cookery offers students with a real passion • Soups for cooking the opportunity to gain all of • Meat FEES the basic cookery skills and knowledge • Poultry £995, plus £75 necessary to produce an array of dishes • Fish registration fee to a professional standard. • Sauces • Pasta ENTRY You will learn basic knife skills, how • Pastry. REQUIREMENTS to prepare soups and sauces, as well Students must be able to as how to prepare, cook and finish To underpin your practical studies demonstrate a real passion dishes using basic butchery, fishmonger you will also cover how to: for food and cooking, and and vegetable preparation techniques. • maintain a safe, hygienic and be able to commit to By the end of the course you will be secure working environment all aspects of the course. able to produce a range of classical, • work effectively as part of a Previous knowledge international dishes including chicken hospitality team and experience in the chasseur, Thai fish cakes, curry dishes • maintain food safety when storing, hospitality industry is and ravioli using fresh pasta. preparing and cooking food advisable but not essential. • maintain, handle and clean knives.

DURATION Educational progression

One year. NVQ Level 3 Professional Cookery, see page 59. ‘ WHAT NEXT? On successful completion of this course, you will have ‘ developed the knowledge and skills to be employed as a At first I couldn’t Commis Chef, or progress to even use a knife, but in our NVQ Level 3 no time I was cutting Professional Cookery. and cooking with confidence.

UWL Graduate FURTHER THE LONDON SCHOOL OF HOSPITALITY AND TOURISM EDUCATION 59 PART-TIME

Professional uwl.ac.uk/ Cookery LSHT

AWARD NVQ Level 3

The course Course content STARTING The NVQ Level 3 Diploma in Professional • Emulsification September Cookery is aimed at students who • Clarification wish to develop their existing skills • Finishing Techniques FEES to produce, prepare and cook a • Classical and Modern Garnishes £1,100 (under 24)* wide range of complex dishes to • Sautéing £2,600 (Age 24+)* the standard expected by the more • Preparation of Terrines *Plus £75 registration fee prestigious sectors of the industry. • Preparation and Cooking of Crustacean • Cooking of Vegetables You will learn complex techniques • Cutting, Preparing and Cooking ENTRY and advanced knife skills to produce Meat, Poultry and Fish REQUIREMENTS dishes such as venison, quails, oysters • Game. A good standard of and lobsters that are suitable for serving secondary education. in top-end establishments, and will learn During this programme of study you Applicants must have to present dishes in both traditional and will also develop supervisory skills and a Level 2 qualification modern styles. knowledge in principles of the Food in a relevant subject Safety management system (HACCP) or equivalent industry This part-time course is run over one process and Health and Safety protocol. experience, and preferably year, where you will have 30–32 taught be employed in the sessions. During the course students Educational progression hospitality industry, to will study 14 units of which three are Foundation Degree International gain maximum benefit mandatory. Each unit will have training Culinary Arts – Kitchen and Larder, from the course. sessions and an assessment at the end. see page 40.

DURATION One year. ‘

I chose the University of West London because it caught my eye with its kitchen facilities, famous guest lecturers and success testimonies. My course ‘ WHAT NEXT? involved practical lessons where we learnt new skills and techniques. Our This will enable you to apply tutors were supportive and helped organise trips; Loon Fung Market, Lets for a senior position ranging from Go British competition, where my team mate and I emerged winners at the Junior Chef de Partie to Head Chef. regional finals. For my work experience I had the opportunity of working at This programme can also be Buckingham Palace during the Jubilee Festival. This was a once in a lifetime instrumental in developing skills opportunity which I am privileged and honoured about. and confidence for students who may be thinking of running their own business. Maureen Level 3 student FURTHER 60 EDUCATION PART-TIME

uwl.ac.uk/ Indian and LSHT Asian Cuisine

AWARD NVQ Level 2

STARTING The course It is hard to deny the popularity of February and September This course is aimed at people who wish Asian and Indian food – in a recent to gain the skills necessary to prepare a survey British people said that they wide range of Indian and Asian dishes eat Asian food at least three times a FEES and develop their knowledge of this wide week, and the second most popular £995, plus £75 and varied cuisine. The course will cover international dish is Chicken Tikka registration fee Indian, Sri Lankan, Nepalese, Malaysian, Masala. This course will teach you Chinese and Thai dishes while teaching much more than this dish and in ENTRY students the fundamentals of professional addition you will gain a nationally REQUIREMENTS cookery techniques. It will be taught recognised qualification. Students must have a by specialist chefs and the course will real passion for Asian and include eating out experiences and This professional course is taught by Indian cuisine, and be demonstrations from local well known specialist chefs covering all aspects able to commit to all restaurant chefs. of Indian and Asian cuisine. aspects of the course. Previous knowledge Topics covered will include spice and experience of the blending and cooking methods hospitality industry is specific to the cuisines including advisable but not essential. using the tandoori oven. Preparation of vegetables, meat, fish and poultry DURATION will also be covered along with One year. specialist desserts.

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 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM EDUCATION 61 PART-TIME

Chefs Apprenticeship uwl.ac.uk/ LSHT

AWARD Year One • Intermediate Apprenticeship Year Two • Advanced Apprenticeship Year Three • Apprenticeship Diploma

The course Our apprenticeship scheme is run in STARTING The apprenticeship is designed to conjunction with The Royal Academy September help you to develop your skills as a of Culinary Arts. Our apprentices are chef, while enabling you to gain a normally employed in prestigious ENTRY range of qualifications. It aims to open establishments operated by The Royal REQUIREMENTS opportunities for you within the hospitality Academy of Culinary Arts members, To join the apprenticeship and catering industry by partaking in such as The Ritz, the Dorchester, the scheme, applicants will a partnership between an employer and Hilton and the Royal Automobile Club. need to be in full-time the University, giving you an excellent employment or will be opportunity to learn within the industry Course content placed in employment whilst being supported to gain the Year one within the catering necessary qualifications to enable • NVQ Level 2 Professional Cookery industry, with an you to progress. • Level 2 Award in Food Safety employer who is in Catering committed to supporting As part of the apprenticeship, you • Enhanced Hospitality Skills them through their will need to attend the University each • Employee Rights and Responsibilities apprenticeship. week, where you will spend your time in a • Master Classes in Poultry and Fish training kitchen completing practical work • Functional Skills Maths Level 1 and assessments. You will also undertake • Functional Skills English Level 1. DURATION some classroom studies, completing Three years. the work necessary for the theoretical Year two and key skill elements of the course. • NVQ Level 3 Professional Cookery • Enhanced Hospitality Skills Chef tutors will regularly visit you at • Master Classes in Game and Shellfish your workplace, to monitor and plan your • Functional Skills Maths Level 2 progress. Some practical assessments • Functional Skills English Level 2. will also take place in your workplace. 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 WHAT NEXT? Health and Safety. 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. SPECIALIST 62 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 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM SHORT 63 COURSES

Food Safety uwl.ac.uk/ in Catering LSHT

AWARD Level 2

The course Course content STARTING The course is designed for food On successful completion of the Monthly handlers in the hotel, catering and retail course, you will have gained knowledge industries. Throughout the course you of the following topics: FEES will gain knowledge and awareness of • Food Poisoning £65 + VAT the latest procedures and techniques • Bacteria in food hygiene, and how to apply • Hygiene Control these in your place of work. • Food Storage and Temperature Control ENTRY • Cleaning and Disinfecting REQUIREMENTS The course will focus on good hygiene • Pest Control This qualification is practices in the handling, processing • Legal Requirements essential to anyone and preparation of safe food, and will • Hazard Analysis and Critical working with food. encourage you to develop knowledge Control Points (HACCP). Applicants must have a and understanding of the importance good standard of English. of food hygiene and associated food hazards. DURATION One day. Assessment will take the form of a multiple choice question paper at the end of the course. SPECIALIST 64 SHORT COURSES

uwl.ac.uk/ Supervising Food LSHT Safety in Catering

AWARD Level 3

STARTING The course Course content Multiple starting dates The course is designed for supervisors • Legislation within the hotel, catering and food • Food Storage and retailing industries who wish to improve Temperature Control FEES their food hygiene skills and knowledge. • Supervisory Management Fees on application It will enable you to effectively supervise • Food Preservation hygiene standards in the workplace. • Bacteriology ENTRY • Cleaning and Disinfection REQUIREMENTS The aim of this qualification is to provide • Non-bacterial Food Poisoning This qualification is for you with a broad knowledge of food • Pest Control anyone working in a safety and food hygiene. On successful • Food-borne Infection supervisory role within a completion, you will have the appropriate • Personal Hygiene food-related establishment. knowledge and understanding to be • Food Contamination Applicants must have a able to take responsibility for food • Design and Construction good standard of English. safety monitoring, to identify hazards of Food Premises. and to be able to take action to DURATION improve standards in the workplace. This course is run throughout the year, either as an intensive three day course or three days over a three week period. SPECIALIST THE LONDON SCHOOL OF HOSPITALITY AND TOURISM SHORT 65 COURSES SPECIALIST 66 SHORT COURSES

uwl.ac.uk/ Junior Chefs LSHT Academy

AWARD Certificate of Attainment

STARTING The course Current sponsors of the course include January, April This course is aimed at year 10 and East India Club and Harrison Catering. and September 11 pupils. On this course you will learn We are always interested in new industry basic food preparation and cookery sponsors for this important and popular techniques using fresh ingredients. education project. If you would like FEES You will also learn basic kitchen more information please contact £10 per session hygiene, safety and simple nutrition. [email protected]

ENTRY At the end of the course you will prepare Course content REQUIREMENTS a three course lunch for your parents • Basic Culinary Skills You will need to have a and receive a Certificate of Attainment. in Kitchen and Pastry keen interest in food and • Garnishing and Presentation Skills to be attending a local We welcome pupils from schools across • Basic Nutrition state school. You will also many boroughs of London including • Teamwork and Organisation need a recommendation Ealing, Hillingdon, Hammersmith • Food Service Techniques. from your food technology and Fulham, Brentford, Hounslow and teacher or careers advisor. Slough. Many students return for more than one year, learning different dishes DURATION and skills on each attendance. 10 days (one day a week). 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 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM SHORT 67 COURSES

I did the Academy for two years in a row, and even if you do it more than once you learn new skills and create different dishes. It’s really enjoyable and you can use everything you learnt at home and to help your marks in your GCSEs.

Nii Evans Junior Chefs Academy 2011

WHAT NEXT? Students may progress onto our Professional Chef and Restaurant Diploma or an Intermediate Apprenticeship.

uwl.ac.uk/ LSHT 68 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Facilities

Pillars FEAST Guest lectures Pillars is the London School FEAST is a student-run healthy and industry contacts of Hospitality and Tourism’s eating café, open for weekday At the London School of Hospitality award-winning training restaurant. lunches. As well as providing a and Tourism we are proud of our It is a specially designed educational great social location for staff and industry connections and ensure environment where students learn students to dine, FEAST provides our students get the most from the art of fine service and culinary a working environment for culinary these high profile partnerships. practices. Chefs and Food and arts and gastronomy students Our courses include guest lecturers Beverage lecturers support our to develop their practical skills. and master classes from top culinary arts and hospitality students, industry professionals, placements in ensuring that our guests enjoy and work experience in globally a contemporary and elegant dining renowned businesses and experience. Pillars often hosts opportunities to experience the prestigious events, and is open reality of working in hospitality to the public one night a week and tourism throughout your giving students hands-on experience time studying with us. of a working environment. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 69

How to apply

How to apply Information on discounts and bursaries Note: We accept applications for courses throughout the All UWL Alumni qualify for a £2000 discount All ingredients are year. The majority of our courses begin in September when joining a postgraduate course. For part-time supplied for training or February and once places are full we will stop postgraduate courses £1000 will be given for year and practical classes. accepting applications for the year. For undergraduate one and £1000 for year two. Friends and family of The food produced courses, applications should be made through UWL alumni can claim a £1000 discount when remains the property of ucas.ac.uk. If you are interested in studying a joining a postgraduate course. These scholarships the University and in the postgraduate course visit our website uwl.ac.uk/lsht do not apply to franchise partners. If you settle your interest of food safety and complete the appropriate online application fees early in full you may qualify for a 5% discount students are not allowed form. For some courses we will arrange for you to on the cost of the course, if it is over £250. For full to take the food home meet with the course leader for an informal interview. and up-to-date information on bursaries and discounts unless permission is please visit our website uwl.ac.uk/bursaries given by the Operations Fees and funding Manager or another Where available the provisional fees for our courses International students senior member of staff. have been listed, please note that course fees are We welcome applications from international subject to change. You can find the latest information students on all our courses. We will be pleased to on fees for each course on our website uwl.ac.uk/lsht. advise you on your course of study and tailor your Full-time courses are free for UK and EU students who learning experience from our portfolio of study are under 19 years of age on 31st August of the year options to suit your needs. Fees for international that they start the course. Part-time Level 4 Higher students will be provided upon application. 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. 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 Ealing offers a relaxed, friendly atmosphere and attractive Heathrow International Airport. It is served by fast surroundings. The area is great for cafes, restaurants and rail links from Reading and London, and has excellent bars, spacious parks and shopping. The borough of Ealing local bus services. Ealing is easy to reach from all is also one of the UK’s most successful business regions, London Underground stations. and our close links with global organisations provide great opportunities for students to progress into exciting and challenging careers. THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 71

Terms and Conditions Should you become a student Equal Opportunities The University of West London with this University, this notice The University of West London takes all reasonable steps to provide shall constitute a term of contract has an equal opportunities policy educational services in the manner between you and the University. and a code of practice on equal set out in this publication. It does Any offer of a place made to you opportunities for students which not, however, guarantee the by the University is made on the covers admissions. We welcome provision of such services. Should basis that, in accepting such an applications from students with circumstances beyond the control offer, you hereby agree to the special needs. Our policy is to assess of the University interfere with incorporation of this notice as applications on identical academic its ability to provide educational a term of any such contract. grounds and to encourage all services, including, but not limited candidates with the provision of to, government actions, war, riots, The information (including fees) appropriate student services. civil commotion, fire, flood, epidemic, in this publication is accurate at labour disputes (including labour the time of going to press, but Student Charter disputes involving the workforce amendments may be made from A Student Charter is available of any third party) and act of God, time to time without notice, both on request. the University undertakes to use in relation to individual courses and all reasonable steps to minimise the facilities or services available the resultant disruption to those from, or provided by, the University. services. However, the University shall not be liable to the other A minimum enrolment total is for any failure or delay in required for the opening of any class. performing its obligations, The University reserves the right to if such failure or delay is due withdraw or change a class, course to any cause beyond the or programme if there is significant University’s reasonable control. reduction in attendance. 72 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

The London School of Hospitality and Tourism is proud to be associated with:

THE LONDON SCHOOL OF HOSPITALITY AND TOURISM 73 ‘ ‘ Having been impressed by the individuals that come out of the University, I’ve been able to offer five individuals permanent positions.

Stephen Boxall, Managing Director, The Ritz London 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 TheLondonSchoolof TheLondonSchoolof Hospitality and Tourism optlt n Tourism and Hospitality

Connecting education and training for employment

University of West London St Mary’s Road Ealing London W5 5RF

0800 036 8888 [email protected] uwl.ac.uk