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University of West London St Mary’s Road Ealing London W5 5RF 0800 036 8888 learning.advice@uwl.ac.uk uwl.ac.uk

(2)

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

(3)

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

(4)

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

(5)

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

(6)

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,

(7)

There’s a dedication

from every single

tutor within it.

Gary Rhodes,

Multiple Michelin Starred Chef and Restaurateur Honorary Professor, University of West London

(8)

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

(9)

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

(10)

One of the best

pastry courses

in London with

some of the best

pastry teachers

in Europe.

Lorraine Pascale

(11)

Contents 01

Welcome 02

Striving for excellence in hospitality 04

Our patrons 05

Progression 13

Postgraduate 16

Undergraduate courses 18

Airline and Airport Management FdA/BA (Hons) 20

Café Entrepreneurship BA 22

Culinary Arts Management BSc (Hons) 24

Event Management FdA/BA (Hons) 26

Event Management with Hospitality FdA/BA (Hons) 28

Event Management with Tourism FdA/BA (Hons) 30

Food and Professional Cookery BA/BA (Hons) Top-up 32

Hospitality Operations Management FdA 34

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

Further Education 48

Full-time Professional Chef and Restaurant Diploma 50

Part-time Diploma for Butlers VRQ Level 3 53

General Patisserie and Confectionery ABC Level 2 Certificate 54

Patisserie and Confectionery NVQ Level 3 55

Professional Cake Decorating ABC Level 1 Basic Certificate 56

Professional Cake Decorating ABC Level 2 Intermediate Certificate 57 Professional Cookery NVQ Level 2 58

Professional Cookery NVQ Level 3 59

Indian and Asian Cuisine NVQ Level 2 60

Chefs Apprenticeship 61

Specialist short courses 62

Food Safety in Catering Level 2 63

Supervising Food Safety in Catering Level 3 64

Junior Chefs Academy 66

Further information 68

Facilities 68

How to apply 69

Fees and funding 69

International students 69

Where are we? 70

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02

Welcome

to the London School of Hospitality and Tourism

As one of the leading centres

in the UK, the London School

of Hospitality and Tourism

regularly wins accolades from

a variety of industry bodies.

It is renowned and respected as a provider of industry relevant courses, underpinned by excellent teaching and resources. The School is committed to ensuring that its courses serve its local and regional communities by working closely with employers through curriculum engagement and partnerships.

Practising professionals and employers in the sector give guest lectures, provide placements and, at times, assist with the assessment of our students. This close relationship means that students are able to obtain the skills that employers need, thus boosting their employment opportunities.

In addition, staff work closely with a number of schools from the surrounding boroughs to promote careers in hospitality and tourism. Through links with food technology, hospitality, and travel and tourism teachers, the School also promotes food studies in schools by assisting teachers with curriculum development, as well as advising on the school meals service. The aim is to encourage the progression from school to further and higher education within the same institution.

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

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

THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Professor Peter John Vice-Chancellor

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As President and CEO of

Strategic Hotels and Resorts

and an alumnus of the

University, Laurence Geller CBE

has over 45 years of experience

in the hospitality industry.

He also has a long association with the University having graduated from the School of Hotel Management and Catering when the institution was Ealing Technical College. In March 2009 he was awarded the University’s Lifetime Achievement Award for Alumni and in 2010 he received an honorary doctorate.

On being appointed to the post of Chancellor, Laurence said: “Words are inadequate to express both the honour and my delight at returning home after some 40 years plus since my graduation. Our University has achieved so very much and has a shining future ahead of it. I am committed to doing everything I possibly can to contribute to the terrific work being done by the Vice-Chancellor and Board of Governors and to their undoubted success for the future. I hope I can give back just a fraction of what the University has given to me.”

Laurence Geller CBE Chancellor

Our sponsors Academy of Food and Wine Service Compass UK Cummings Trust Dr William Barry Trust East India Club Eyerman Foundation Forte Foundation Hilton

P M Trust

Savoy Education Trust The School Food Trust Society of Stars Steelite International Thermomix William Brake Trust

Endorsements The Royal Academy of Culinary Arts Baxter Storey Compass UK

The Craft Guild of Chefs Harrison Catering International Hotels

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04 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Striving

for excellence

Hospitality is Britain’s fifth

largest industry employing

more than 2.4million people

and contributing over

£34billion in gross tax

revenues. The hospitality

economy is a huge engine

for job creation throughout

the UK and internationally.

The London School of

Hospitality and Tourism has

an international reputation

for its courses. Studying in this

field is a great opportunity for

career development, providing

a passport to travel and work

around the world.

In 2009 the London School of Hospitality and Tourism received a Queen’s Anniversary Award for outstanding hospitality and tourism education. The Academy of Culinary Arts, The Association Culinaire Française, The Craft Guild of Chefs and The Master Chefs of Great Britain all recognise the School as a centre of excellence, quality and innovation. Our University was the first in the country to receive the highest grade for its hospitality and culinary arts courses from the Training Skills Council, and in 2010 the Government’s Quality Assurance Agency (QAA) gave us full confidence in the quality of our provision.

Students who attend the University learn in our training restaurant ‘Pillars’, which has twice been named London Training Restaurant of the Year by Restaurant Magazine, and get hands on experience by cooking and serving in the modern kitchen, restaurant and bar. Our facilities are in line with those of London’s top restaurants and hotels, giving our students the opportunity to experience what it is like to work at the industry’s highest standards. A second restaurant, FEAST, specialises in healthy eating and is totally operated by students. The School offers one of the UK’s largest provisions of undergraduate and postgraduate commercial aviation, travel and tourism management courses. Here students have successfully joined some of the industry’s top brands on completing their qualification. These range from British Airways to Royal Caribbean Cruise Lines. Current students have been able to take advantage of such alumni through guest lectures and field visits. Students studying on the aviation and tourism courses at UWL have been motivated to create a range of cutting edge communication tools for their peers including an e-magazine and e-community blog. Our staff come from a wide variety of backgrounds. Many have worked and have been executive chefs or senior managers in five star hotels and Michelin star restaurants. They have experience in the hospitality sector, contract catering and event management. Two members of staff hold coveted and prestigious CATEY awards, which are known as the Oscars of the industry. Within the airline and tourism field staff have a wealth of industry experience. All are industrial practitioners having worked for some of the world’s largest travel and tourism companies including Qantas, Cathay Pacific, Thomson Holidays, Lunn Poly and the British Tourist Authority. All staff within the field of airline and tourism are research active with an increasing number of publications being produced.

I have never

used the word

outstanding

so much in a

good practice

visit to any

other college

in the UK.

Neil Edwards Her Majesty’s Inspectorate

Passionate,

student-centered

staff.

Carole Rodger External Examiner

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Our patrons

Sydney Alridge

Head Chef

Gulu Anand

Master of the University Owner Brilliant Restaurant Roy Ackerman CBE

Honorary Doctorate Restaurateur/Entrepreneur

Daniel Ayton

Executive Sous Chef St James Crowne Plaza

Richard Blades

Executive Head Chef

Stephen Boxall

Honorary Fellow Managing Director

The Ritz

Raymond Blanc OBE

Honorary Professor Restaurateur

Le Manoir aux Quat’Saisons

Heston Blumenthal

Honorary Doctorate

The Fat Duck

Nigel Boschetti

Executive Chef

Grosvenor House

Dr Suborno Bose

CEO International Hotel

Management School India Willy Bauer MI

Honorary Professor Consultant

International Hotel Management William Baxter Honorary Doctorate Co-founder Baxter Storey Lionel Benjamin Honorary Professor Mentor Director

Andrew Bennett MBE

Executive Chef

Park Lane Hotel

Wendy Bartlett Honorary MBA Founder Bartlett Mitchell Sherin Alexander-Mody Director

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06 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

John Campbell BSc

Honorary Professor Restaurateur

Lisa Crowe

Head Pastry Chef

Anton Edelmann Honorary Professor Consultant Chef Omero Gallucci Executive Chef Metropolitan Police Terry Farr Chef Patron Friends Restaurant Mark Flanagan

Master of the University Executive Chef

Royal Palaces

Sir Rocco Forte

Honorary Doctorate Chairman, CEO Forte Hotels Sean Davoren Honorary Fellow Head Butler The Savoy Chris Dunn Talent Director Marriott Robin Easton MI Honorary Professor Consultant

Bob Cotton OBE

Honorary Fellow

Retired Chief Executive British Hospitality Association

John Cousins

Honorary Professor Food and Beverage Service Consultant

Christopher Cowdray MI

Honorary Professor Chief Executive

The Dorchester Collection Ian Carter

Honorary Doctorate CEO Hilton International

Liz Cave Head of talent and development D and D Restaurants Phillip Corrick Honorary Fellow Executive Chef

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Chris Galvin BSc Honorary Fellow Chef Director Galvins Jeff Galvin Honorary MBA Co-owner of Galvins Paul Gaylor Executive Chef Stephen Goodlad Chef Consultant Richard Hunt BSc Restaurateur Omar Ismail Training and Development Manager Radisson Edwardian Keiko Iwaki Honorary Professor Director Iwaki Optical UK Stuart Johnson Honorary Doctorate General Manager Browns Hotel Graham Hornigold Chef Patissier Mandarin Oriental Ian Horrax Director D and D Restaurants Simon Hudson

Master of the University Restaurant Design Consultant

Chris Humphries CBE

Honorary Doctorate Chair of Governors at the University

John Gray

Master of the University Brand Manager

Universal Food Service

Francis Green FHi MI

Honorary Professor Retired General Manager

Edward Griffiths

Honorary Doctorate Deputy Master

The Royal Household

Geoffrey Harrison

Honorary Doctorate Chairman

(18)

08 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Prue Leith CBE

Honorary Doctorate Restaurateur Jane Milton Honorary MBA Food Consultant Mehernosh Mody Executive Chef Director

La Portes des Indes

David Morgan-Hewitt MI

Honorary Doctorate General Manager

Goring Hotel

Anton Mosimann OBE

Honorary Professor

Mosimann’s

Stephen Moss CBE

Honorary Doctorate Chairman Springboard UK Grace Leo Honorary Doctorate CEO GLA Hotels Kiaran MacDonald Honorary Doctorate General Manager The Savoy Nigel McEvoy Honorary Fellow Senior Page

The Royal Household

James Martin Honorary Professor Celebrity Chef David Mulcahy Executive Chef Sodexho Garry Kneale Executive Chef Atul Kochhar Executive Chef Benares Restaurant Victor Laws Honorary Doctorate

Food Service Consultant

Rowley Leigh

Restaurateur

Rob Kirkby

Honorary Fellow

Executive Chef Lexington– Master Chef of Great Britain

(19)

Michel Roux Jr Honorary Fellow Executive Chef Le Gavroche David Russell Visiting Professor Chairman

Russell Group of Companies Michel Roux OBE

Honorary Professor Zenobia Nadirshaw Honorary Doctorate International Consultant Steve Munkley Honorary Professor

Executive Chef Royal Garden Hotel Craft Guild of Chefs

David Nicholls

Honorary Fellow, Executive Chef – Food and Beverage Director

Mandarin Oriental Group

Lord Noon Honorary Doctorate Chairman Noon Foods Jonathan Orr-Ewing MI Honorary Fellow Secretary

Carlton Club, St James

Cllr Mrs Diana Pagan Ex Mayor of Ealing Medina Peters Honorary Fellow Derek Quelch Executive Chef

Gary Rhodes OBE

Honorary Professor Restaurateur Celebrity Chef Philippe Rossiter Honorary Doctorate Retired CEO Institute of Hospitality Alain Roux Honorary Fellow Executive Chef

The Waterside Inn, Bray

Albert Roux OBE

Honorary Doctorate

Michael Robins

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10 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Alan Swinson

Brand Catering Development Manager

Macdonald Hotel Group

Alistair Telfer

Honorary Doctorate Secretary

Oxford and Cambridge Club

Giles Thompson

Consultant Chef

Martin Taylor

Honorary Fellow

Cyrus Todiwala OBE DL

Honorary Professor Celebrity Chef Manjula Sachdev Executive Chef British Museum Kevin Schofield BSc Executive Chef

Harbour and Jones

Michael Shepherd MI

Honorary Doctorate General Manager

Hilton, Park Lane

Richard Shepherd CBE

Honorary Professor Langan’s Brasserie Richard Solomons Honorary Doctorate CEO Intercontinental Fred Sirieix Honorary MBA Restaurant Manager Galvins

Sara Jayne Stanes OBE

Honorary Doctorate Director

Academy of Culinary Arts

Keith Stanley

Executive

Royal Society of the Arts

Vikram Sunderam Executive Chef Raskia Alistair Storey Honorary Doctorate Co-founder Baxter Storey Duncan Swanson

Director of Human Resources

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Brian Turner CBE Honorary Professor Restaurateur Celebrity Chef Nick Vadis Honorary Professor Executive Chef Compass

Robert Walton MBE

Master of the University Chairman

Restaurant Association

John Williams MBE

Honorary Fellow Maitre Chef des Cuisines

The Ritz Antony Worrall-Thompson Honorary Professor Restaurateur Celebrity Chef Simon Young Honorary Fellow Executive Chef

Jumeirah Carlton Tower

Abdul Wahab Zamzani

Visiting Professor

Celebrity Chef of Malaysia

Eyck Zimmer BSc

Executive Chef

(22)

12 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Judith Cannon

Honorary Fellow Operations Director

Retired

Professor Rigas Doganis

Honorary Doctorate

Expert in Aviation

Molly Dohery

Master of the University

Tourism Consultant John Donaldson Honorary Doctorate Chief Executive Aurora Hotels Gordon D’Silva Honorary Doctorate Chief Executive

Training for Life

Michael Gray

Honorary Professor General Manager

Churchill Hotel

Angela Hartnett

Master of the University

Celebrity Chef and Restaurateur

Sir Garry Hawkes CBE

Honorary Doctorate Chairman

Retired

Carol Heir MBE

Honorary Doctorate Executive Director Society of Stars Michael Nadell Honorary Fellow Nadell’s Patisserie Duncan Palmer Honorary Fellow

Executive Managing Director

Langham Hotel Derek Picot Honorary Doctorate Vice-President Jumeirah Europe Charles Prew Honorary Doctorate Chief Executive Retired

Nick Scade MBE

Honorary Fellow Chief ExecutiveAcademy of Food and Wine Service

Charles Wilson

CEO

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Progression

All of our Further Education courses provide routes into Higher Education usually through a foundation degree. If you have successfully completed one of our foundation degrees, you will have the opportunity to progress onto the final year of the related bachelors degree. On successful completion of our bachelors degree you’ll have the option to continue your studies at a postgraduate level to achieve an MA.

The academic requirements for entry onto each course are listed in this brochure, however if you are interested in studying with us and do not have the qualifications required you may still be eligible for entry through your previous work experience.

Higher Education or Employment Postgraduate Qualifications MA (Level 7) Pre-masters (Level 6) Bachelors Degree BSc, BA, BA (Hons) (Levels 4, 5 and 6) BA (Hons) (top-up Level 6) Foundation Degree FdA (Levels 4 and 5) Professional Course NVQ, ABC, VRQ (Levels 1, 2 and 3) College, Employment or FdA College or Employment School or Employment STUDY LEVEL ENTRY LEVEL REQUIREMENTS

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.

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14 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

14

Professor Angela Roper

Professor Angela Roper is the lead academic and Director of the International Centre for Hotel and Resort Management (ICHARM). She has more than 20 years of research experience in the strategic development and internationalisation of hotel companies and tour operating firms and has worked as a Hotel and Leisure Analyst for a financial institution in the City. In addition to being a Visiting Scholar at universities in the UK, Norway, Italy and the USA she has also served as the Chair for the Council for Hospitality Management Education. Professor Roper has been influential in the development of a research stream evaluating the internationalisation and strategic development of hotel companies and as a result has published and presented widely on this topic and undertaken numerous research and consultancy projects.

The International Centre for Hotel and Resort Management is the first of its kind to focus on strategic and corporate issues in the hotel and resort industry. Its vision is to become the world leader in ground-breaking research into both the management and development of hotel and resort companies. The Centre delivers innovative executive courses that develop graduates who are able to work in corporate positions and who aspire to lead as executives in the industry.

The Centre has been set up with the support of industry leaders who include the University’s Chancellor, Laurence Geller CBE, and executives in Hilton Worldwide and the InterContinental Hotels Group.

Dr Alexandros Paraskevas

Dr Alexandros Paraskevas is a Chair in Hospitality at the University of West London. His hospitality industry background includes internal auditing and operations management positions with Marriott and Starwood. His research interests focus on the governance and management of risks/crises both in an organisational and tourism destination context. He has led numerous hotel industry projects in the areas of risk, crisis, disaster management and business continuity and authored several academic articles and book chapters on these topics. He has been a member of the Complexity Research Group at the London School of Economics and a Director of the Complexity Society (UK). A visiting scholar in Austria, Finland, Hong Kong, Mexico, Spain and Taiwan, he has worked with governments and tourism professional associations on safety and security issues and on crisis communications strategies. Dr Paraskevas has served as advisor of the International Hotel and Restaurant Association’s (IH&RA) global council on security, safety and crisis management and is member of ASIS (the American Society for Industrial Security professionals) and HEAT (ASIS’ council for hospitality and tourism). He is the author of Planning Research in Hospitality and Tourism (2008, Butterworth-Heinemann) together with Prof Levent Altinay.

Dr Amalia Tsiami

Dr Amalia Tsiami is senior lecturer based in the field of Human Sciences at the School of Psychology, Social Work and Human Sciences at the University of West London. She works also with the London School of Hospitality and Tourism.

Until 2004 Dr Tsiami was senior researcher at the School of Food Biosciences at University of Reading, working on projects to enhance the health promoting effects on European bread products by providing and implementing technologies for increased soluble fibre levels in consumer – acceptable products. Prior to that appointment, Dr Tsiami worked at Unilever Laboratory in the Netherlands and at the Institute of Food Research in Norwich, where all posts were related to food science and nutrition.

The main interest of her work is the investigation of the relationship between diet and health and focuses on the effects of dietary intervention on risk factors of type two diabetes and cardiovascular disease. Another area of interest is to evaluate changes in consumer eating behaviour through the display of calorie information on menus, following the launch of the ‘responsibility deal’ from the British Government. The use of hydrocolloids in food to enhance quality is another area of interest. Dr Tsiami has published more than 50 full papers and conference proceedings. Dr Tsiami studied her BSc (Hons) in Greece, before gaining a Masters degree with distinction in Food Technology at Reading University, followed by a doctorate in Chemical Sciences at University of East Anglia, her experimental work took place at the Institute of Food Research Norwich.

Meet some

of the lecturers involved in research

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Andy Gatley

Andy Gatley has always been passionate about food and spent his formative years learning about it as well as working as a professional chef in the UK but also in America and France. However, for more than twenty years he has been a Senior Lecturer at the University of West London where he teaches undergraduate and postgraduate hospitality and culinary arts students a range of food and research related modules. With his growing interest in the history, politics and culture surrounding food he has developed some specialist modules encompassing the sociology of food as well as food policy. He also enjoys teaching research methods and supervising research students.

His own research interests have recently focused on the alleged decline in cooking skills within contemporary society, the factors influencing domestic food practices more generally and the impact of any such changes on diet and health. He chose to adopt a cross-cultural comparative methodology and compare current domestic food practices in Britain with those in France. His work has been presented at a number of locations and he continues to foster international relations including having had the opportunity to deliver seminars in Finland, France and India.

Dr Paul Fidgeon

Dr Paul Fidgeon leads a number of the postgraduate courses in the London School of Hospitality and Tourism. These include three cognate areas of study: travel and tourism, airline and airport management and hospitality management. Prior to this he was the Course Leader of the undergraduate tourism and leisure management courses and led the Tourism and Leisure Subject Quality Group. Dr Fidgeon has come to the University of West London with a first class honours degree in Geography from the University of Hull. He subsequently obtained a range of professional qualifications in urban and regional planning from the same university. A change of career direction and love of research saw him study for an MA and a PhD at the University of Wales where he was sponsored by the Wales Tourist Board. His research was fundamental to the development of farm tourism and the establishment of one of the first rural tourism marketing co-operatives in Great Britain. Dr Fidgeon has been invited to address audiences involved in the management of tourism throughout the world. He has also co-ordinated international staff and student exchange to and from the University of West London. With support of the European Union, he developed the largest pan-European network of tourism education institutions. For this, and in recognition of his contribution to the discipline, Dr Fidgeon holds four Visiting Professorships at the University of Calgary and Simon Fraser University (Canada) the University of Bologna (Italy) and Poznan Business University (Poland).

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16 THE LONDON SCHOOL OF HOSPITALITY AND TOURISM

Postgraduate

The School currently

offers five Masters courses:

• MA Hospitality

• MA Tourism

• MA Airline and Airport Management • MA Gastronomy and Food Management • MA Fundraising and Special Events. All can be studied with or without an internship and are offered on a full-time and part-time basis. We also offer Graduate Diplomas in Hospitality Management, Event Management and Tourism Management.

From September 2014 we will be offering some exciting new postgraduate courses (being validated) which will build on the research base and industrial orientation of the School. Most importantly the courses will be relevant to contemporary industry and business trends. There will be conversion Masters in Luxury Hospitality Management and in International Tourism and Aviation Management. These two courses enable those applicants with a first degree in any field to develop their academic and employability skills in order to carve out a career in the growing hospitality and tourism industries. A further MA in Corporate Management in Hospitality and Tourism will focus on graduates with business-oriented backgrounds and will develop knowledge and employability skills relevant for corporate jobs in tourism, aviation, restaurant, bar, leisure, and hotel companies. The latter course will begin in 2015. The courses will offer internships, research dissertation or capstone (real-world) project options as the final module. Finally, the Executive MA in Leading and Managing Luxury Hotel Brands targets senior managers working in luxury and boutique hotels and resorts, serviced apartments and condominiums, the Royal Estate and private clubs. It develops academic know-how and the analytical skills of participants and includes an appreciation of contemporary financial and business models and strategic negotiation abilities.

From September 2014

we will be offering some exciting

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20

AWARD

FdA • BA (Hons)

The course

Designed to deliver the very highest quality education within commercial aviation management studies, the Airline and Airport courses at the University of West London capitalise on a unique asset – its location. Situated just 12 kilometres from the world’s busiest international airport – London Heathrow, the course utilises this facility for a variety of purposes including visits, guest lectures from leading industry practitioners and work placement opportunities. Taught by industry professionals, the Airline and Airport Management courses offer an exciting and highly focused programme of study that will equip you with the skills and experience required to work within management positions for major airlines or airports across the world.

Course content

Level 4

• Introduction to Airline and Airport Management • Business Environment • Personal and Professional

Development for Managers • Aviation Travel Geography • Legislative Frameworks • Management Information.

Level 5

• Airline and Airport Issues • Aviation Information Technology • Managing People in Practice

(HRM and Aviation Industry Work Placement, February–February) • Airline and Airport Operations • Management Accounting and

Decision-making • Sales and Marketing.

Level 6

• Airport Planning and Development • Airline and Airport Policy and Strategy • Commercial Aviation

Management Functions • Service Industries Dissertation. Plus ONE option from:

• Governance of Aviation • Sustainable Aviation. And ONE option from: • International Human

Resource Management • Strategic Financial Management • Strategic Marketing.

Airline and Airport

Management

STARTING

September and February UCAS CODE FdA: N853 BA (Hons): N854 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). DURATION

FdA: three years full-time (including a one year work placement) BA (Hons): full-time four years (including a one year work placement) BA (Hons): Part-time five and a half years (including a one year work placement). UNDERGRADUATE

COURSES

uwl.ac.uk/

LSHT

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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

(32)

22

The course

This course is designed for café enthusiasts and entrepreneurs with a special interest in the independent café business or high class patisserie establishments. It is ideal for those who wish to launch a café or patisserie concept.

The course will consider all the critical factors in the creation of a café or specialist patisserie business from the concept stage through to design and set-up, as well as the development of small business management skills. It will include practical bakery and patisserie modules to develop technical skills and understanding. Skills such as finance and resource management are integral to the course along with softer skills such as entrepreneurial behaviour and creative thinking.

Course content

Level 4

• Personal and Professional Skills for Academic Study • Food Safety and Microbiology • Breakfast Items and Artisan Breads • Pastry Products

• Beverages and Food and Beverage Delivery (Customer Service) • Restaurant Design and

Conceptualisation.

Level 5

• Maximising the Offer (including the retail shelf, sales and diversification) • Hospitality Business

Management (Kitchen Design and People Management) • Entrepreneurship for Small

Businesses (including marketing and merchandising) • Biscuits, Cakes and Entremets • Confectionery • Small Business Management (Finance).

Café

Entrepreneurship

*Being validated

uwl.ac.uk/

LSHT

UNDERGRADUATE COURSES AWARD BA STARTING September DURATION Two years full-time. ENTRY

REQUIREMENTS 160 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Mature applicants are encouraged to apply – previous employment and skills will be considered.

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The course

The course appeals to students from many different food cultures and nationalities where the hospitality industry is a key economic driver. This gives a true international aspect to the degree and students often pursue careers overseas in this dynamic and expanding industry. The aim of the degree is to develop practical, technical, business and managerial skills that will enable you to become a successful practitioner that can meet the demands of the industry. On this course, you will develop a range of kitchen and patisserie techniques supported by non-practical modules which will encourage you to develop knowledge in food microbiology, diet and nutrition, and gastronomy. You will also undertake a range of management modules to help you to develop the business and people skills needed to become a successful manager within the industry. A key success factor for students is their engagement with the broader curriculum offered by the School. This includes exposure to industry through visits and field trips abroad, as well as working with renowned industry professionals on events. The School has an active celebrity guest demonstration and speaker schedule. It is also successful in national and international competitions, and students are encouraged to participate as this is another opportunity for them to raise their personal profile in the industry.

To support your practical studies, you will be encouraged to undertake a four week work placement at the end of your first and second years. The placement will be undertaken in a well-recognised establishment, where you will be able to practice your technical and professional skills. There is also an opportunity for some students to extend their work placement to a one year full-time placement at the end of their second year of studies returning then to complete their final year. Course content

Level 4

• Personal and Professional Development • Kitchen Techniques 1 • Pastry Techniques 1 • Management of Information • Food Microbiology • Restaurant Management. Level 5 • Management of People and Organisations • Kitchen Techniques 2 • Pastry Techniques 2 • Diet and Nutrition • Management of Resources • Restaurant Food Production.

Level 6

• Food and Beverage Management • Kitchen Techniques 3

• Pastry Techniques 3 • International Gastronomy for

Food Production Managers. • Practical Gastronomy • Industry Project. AWARD BSc (Hons)

Culinary Arts

Management

STARTING

September and February* UCAS CODE NW27 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS 200 UCAS points or equivalent. The course is intended for post A level (or equivalent) school leavers, college graduates, mature students and those retraining or making career changes, from the UK, Europe and overseas. DURATION

Three years full-time.

24

uwl.ac.uk/

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UNDERGRADUATE COURSES *Subject to availability.

(35)

at the University has changed my life, I now know how to motivate myself and achieve my goals. The tutors really helped me and I am looking forward to working in the industry.

Rahyun Hwang BSc (Hons) Culinary Arts Management 2013

food business concepts and are now significant

entrepreneurs in the industry. You can also

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26

AWARD

FdA • BA (Hons)

The course

The Event Management course is aimed at students who want to develop a career in the planning and management of all kinds of events such as sport, conferences, weddings, fundraising, exhibitions, PR, training and festivals. On successful completion of the FdA course (based on grade point average) you will have the opportunity to top-up to the final year of the BA (Hons) Event Management.

This is a work relevant course that combines academic study with practical and vocational skills, helping students to put theory into practice in a work related environment. Learning in London where all the main event associations are and where major sports events, gala evenings and film premieres regularly take place, the course puts students right at the heart of the event management industry. The conference and exhibition businesses in the capital offer additional work experience and career opportunities. 400 hours of event related work experience should be completed in the first two years of the course. We have excellent contacts with industry to support you with this.

Course content Level 4 • Event Planning • Event Logistics • Events Industry • Management Information • Personal and Professional

Development for Managers. Plus ONE option from:

• Food and Drink Service Studies • Food Production Operations • Business Environment • Wedding Planning Introduction.

Level 5

• Events Bidding • Live Events Management • Management Accounting

and Decision-making • Managing People in Practice • Sales and Marketing. Plus ONE option from: • Restaurant Food

Management • Small Business

• Wedding Planning Stage two.

Event Management

STARTING

September and February UCAS CODE FdA: N822 BA (Hons): N821 FEES Home/EU: £8,500 International: £9,950 ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted).

Students who do not meet the above requirements are still encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply. DURATION

FdA: full-time two years FdA: part-time three years BA (Hons): full-time three years BA (Hons): part-time four and a half years.

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UNDERGRADUATE COURSES

(37)

event client coordinator. In addition many students want to start their

own small business and we are ideally equipped to help you meet

that aspiration. Our careers advice includes a purpose designed event

information pack that identifies the huge range of potential

opportunities to work in events. Students will get the chance to be

briefed by placement advisors, tutors and careers advisors before

they apply for work experience or graduate, so that they

can make the most of their own particular skills and

stand out in the work market place.

students the opportunity to develop skills in events management, it focuses on the key event practices to give students an understanding of how events are planned and developed, how to win bids for event contracts and the design techniques used to create event experiences; I learnt how to plan and manage events at all levels. The business modules provide students with an understanding of areas such as managing people, project management, sales and marketing, and accounting. This course has equipped me with the right skills to implement change, organise events and manage complex issues in my current role as Students’ Union President of the University of West London. I am proud to have been part of the School and plan to stay in touch as an alumni graduate. Jodie Vickery BA (Hons) Events Management Graduate, Current SU President and University Governor

Level 6

• Dissertation • Event Impact Analysis • Event Design • Conference and

Exhibition Studies. Plus TWO options from: • Consultancy • Public Relations and

Reputation Management • Future Trends and Issues • International Human

Resources Management • Strategic Financial

Management

• Global Marketing.

uwl.ac.uk/

(38)

28

AWARD

FdA • BA (Hons)

The course

This course gives you the opportunity to develop skills in events and hospitality management, for example event catering and conference management in hotels. It focuses on the key event practices and principles to give you an understanding of how events are planned and developed, how to win bids for event contracts and the design techniques used to create event experiences. You will learn how to plan and manage events at community, national and international levels in areas such as exhibitions, brand experiences, sports awards, ceremonies, festivals, weddings and conferences.

To complement the events modules you will also study hospitality modules that look at the provision and management of food and beverage services or production. In addition, you will study essential business modules that will provide you with an understanding of areas including managing people, project management, sales and marketing and accounting. The University is conveniently close to world-class facilities, Twickenham and Wembley stadiums amongst them, to unique London venues such as the Natural History Museum, Hampton

Court and Kew Gardens, as well as some of the world’s most prestigious conference centres and hotels. We are ideally located to provide the academic and practical skills you will need to progress within the events industry. Our excellent links and partnerships within the industry offer unique opportunities to help you gain the required 400 hours of work experience during the first two years of the course. Those undertaking the BA (Hons) degree will study Level 4 through to Level 6 over three years. Foundation degree students will complete the first two years of the course and will have the opportunity to continue to the final year of the bachelors degree on successful completion (based on grade point average).

Event Management

with Hospitality

STARTING

September and February UCAS CODE FdA: N891 BA (Hons): N890 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted).

Students who do not meet the above requirements are nevertheless encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply.

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UNDERGRADUATE COURSES

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Course content

Level 4

• Management Information • Event Planning

• Personal and Professional Development for Managers • The Events Industry • Event Logistics. Plus ONE option from: • Food and Beverage

Service Studies

• Food Production Operations.

Level 5

• Managing People in Practice • Event Bidding

• Sales and Marketing • Management Accounting

and Decision-making • Live Event Management

• Restaurant and Food Management.

Level 6

• Event Design • Conference and

Exhibition Studies • Dissertation

• Event Impact Analysis. Plus TWO options from: • Events and Future Issues • Strategic Financial Management • Global Marketing

• International Human Resource Management • PR and Reputation Management • Sports Tourism

• Consultancy Project.

DURATION

FdA: two years full-time FdA: three years part-time BA (Hons): four and half years part-time BA (Hons): three years full-time.

uwl.ac.uk/

LSHT

options, within a wide range of sectors,

nationally and internationally.

These include corporate hospitality,

exhibitions, conferences, live

events and cruise ships.

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30

AWARD

FdA • BA (Hons)

The course

This course provides an opportunity for you to develop skills in event and tourism management. It focuses on the key event practices and principles to give you an understanding of how events are planned and developed, how to win bids for event contracts and the design techniques used to create event experiences. You will learn how to plan and manage events at community, national and international levels in areas such as exhibitions, brand experiences, sports awards, ceremonies, festivals, weddings and conferences. To complement the events modules, you will also study tourism modules, which will help you to apply event management principles to tourism related events, and to understand the role that events play in developing tourism destinations. In addition, you will study essential business modules that will provide you with an understanding of areas such as managing people, project management, sales and marketing and accounting. We have excellent links with the industry, including student partnerships with the International Special Events Society, and tourism organisation Meetings Professional International, to help you gain the required 400 hours of work experience during Levels 4 and 5 of the course.

Course content Level 4 • Events Planning • Events Logistics • Events Industry • Management Information • Personal and Professional

Development for Managers • Introduction to

Tourism Management.

Level 5

• Events Bidding • Live Events Management • Management Accounting

and Decision-making • Managing People in Practice • Sales and Marketing • Tourism Industry Issues.

Level 6

• Event Design • Conference and

Exhibition Studies • Dissertation • Event Impact Analysis • Special Interest Tourism. Plus ONE option from: • Tourism Policy and Strategy • Strategic Tourism Management • Resort and Casino Management.*

*Subject to timetable possibilities.

Event Management

with Tourism

uwl.ac.uk/

LSHT

UNDERGRADUATE COURSES STARTING

September and February UCAS CODE FdA: N893 BA (Hons): N892 FEES Home/EU: £8,500 International: £9,950 ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Students who do not meet the above requirements are nevertheless encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply.

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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.

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.

uwl.ac.uk/

(42)

32

AWARD

BA • BA (Hons) Top-up

The course

Designed for those with an interest in professional cookery, this course will give you the abilities you will need to work successfully in industry, while giving you the knowledge and skills necessary to supervise or run your own kitchen. This course takes a practical approach to give you knowledge, theories and concepts that underpin professional cookery. It is based on a classical foundation, combined with modern cooking trends and techniques. You will develop a range of kitchen techniques, and you will undertake a range of non-practical modules, which will give you an understanding of the food business needs in order to become a successful supervisor within a kitchen environment. During the course you will undertake a work placement within a kitchen environment. The placement will be in a well-recognised establishment, where you will be able to practice your technical and professional skills. The work placement will provide real-world experience and enhance your employability. Success on the course is when students engage with the wider curriculum by taking part in activities outside of the classrooms and kitchens. This includes attending exhibitions, conferences, guest lectures and demonstrations. We organise field trips and many students have the

opportunity to work with our patrons on events such as special functions and dinners. In recent years James Martin, Heston Blumenthal, Cyrus Todiwala and Gary Rhodes have all worked with and supported our students.

The course has external recognition by major professional bodies such as The Royal Academy of Culinary Arts and The Craft Guild of Chefs.

The BA (Hons) Food and Professional Cookery Top-upfollows on from the first two and a half years of the BA in Food and Professional Cookery. The course equips students with the business skills and the intellectual development necessary to become professional practitioners in food and professional cookery. These skills will allow successful graduates to access important jobs immediately and will lead to enhanced career development. Students will explore current issues concepts, trends and fashion in food development.

Food and

Professional Cookery

STARTING September UCAS CODE BA: D601 BA (Hons) Top-up: D630 FEES Home/EU: £8,500 International: £9,950 Placement six months: £500 DURATION

BA: full-time two and a half years (including a six month work placement) BA (Hons): Top-up part-time 18 months.

uwl.ac.uk/

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UNDERGRADUATE COURSES

A fantastic course for

everyone who wants to develop, not only cooking skills, but also general knowledge about food. It provides an overview of trends in the industry and helps to develop your critical thinking. Michael Hubisz UWL Student

(43)

Course content

This is a fast-track degree course, and runs for a slightly longer academic year in the first year.

Level 4

• Kitchen and Larder 1,2,3 and 4 • Pastry 1 and 2

• Personal and Professional Development • Food Microbiology

• Work placement.

Level 5

• Pastry 3 and 4 • Diet and Nutrition

• Hospitality Business Management.

Level 6 (BA and BA Hons)

• Food and Beverage Management • Dietary Considerations and

Nutrition for Hospitality Operations • Training and Development.

Level 6 (BA (Hons) Top-up)

• Gastronomy • Strategic Management • Industry Project.

LSHT

ENTRY REQUIREMENTS For the BA applicants will need 160 UCAS points normally in a minimum of two subject areas, plus GCSE English and Maths at grade A–C or equivalent. Most students will ideally have a professional cookery background to Level 3 and/or industry experience. Interviews – students applying for the BA may be invited to attend an interview with a member of the course team if required. For the BA (Hons) Top-up degree, applicants will need an FdA in Food and Professional Cookery or equivalent.

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.

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34

AWARD

FdA

The course

Accredited by the Institute of Hospitality, this course will allow you to develop your technical and supervisory abilities within the context of the hospitality business. You will learn about the management of hospitality products and services, and you will be encouraged to develop a problem-solving approach to the ever-changing business, economic and social demands placed on the industry. You will also undertake a one year work placement in any sector of the hospitality industry, either in the UK or abroad. You may be exempt from the work placement based on previous accredited work experience.

Once you have successfully completed this course (based on grade point average), you could progress to our BA (Hons) Hospitality Management Top-up, which provides you with an opportunity to gain a bachelors degree. Course content

Level 4

• Food Production Operations • Rooms Operations • Personal and Professional

Development for Managers • Business Environment • Management Information • Food and Beverage Service Studies.

Level 5

• Managing People in Practice • Rooms Management • Management Accounting

and Decision-making • Sales and Marketing

• Restaurant and Food Management. Plus ONE option from:

• Small Business

• Corporate and Event Management • Tourism Industry Issues

• Food, Society and Culture • Diet and Nutrition.

Hospitality

Operations Management

STARTING

September and February UCAS CODE N866 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Students who do not meet the above requirements are nevertheless encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply. DURATION Full-time three years, (including one year work placement) Part-time four years, (including one year work placement).

uwl.ac.uk/

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UNDERGRADUATE COURSES WHAT NEXT?

This course will help you to develop the problem-solving skills and knowledge needed

for management within the diverse hospitality industry. Our graduates typically join hotel and leisure groups, or pursue careers in restaurant companies, the contract or licensed sectors, or start

their own hospitality businesses. The work experience you will gain on the course will provide

you with essential knowledge of working within the industry, and an opportunity to enhance

your CV. You can choose to progress onto a masters course.

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The course

Accredited by the Institute of Hospitality, this course will allow you to develop your technical, supervisory and managerial abilities in hospitality, while providing a particular focus on the provision of food and drink. This course will give you the opportunity to develop the skills and knowledge needed for management within the diverse hospitality industry. It will help you to develop a strategic approach to the ever-changing business, economic and social demands placed on the industry, while developing your knowledge and skills in food and beverage management. To complement your academic studies, you will undertake a work placement between Levels 5 and 6 of the course. The work placement can be undertaken in any sector of the hospitality industry, either in the UK or abroad, and will provide you with essential experience and knowledge of working within the industry, valuable on your CV for your future career.

Course content

Level 4

• Room Operations • Personal and Professional

Development for Managers • Business Environment • Management Information • Food and Beverage Service Studies • Food Production Operations.

Level 5

• Restaurant and Food Management • Food, Society and Culture • Management Accounting

and Decision-making • Managing People in Practice • Sales and Marketing • Diet and Nutrition.

Level 6

• Dissertation

• Strategic Hospitality Management • Contemporary Issues and the

Management of Change • Food Policy.

Plus ONE business option from: • Strategic Financial Management • Global Marketing

• International Human Resource Management.

And ONE option from: • Hospitality Information

Technologies Strategy • Hotel Project Management • Resort and Casino Management • Food and Beverage Management.

AWARD

BA (Hons)

and Food Studies

LSHT

STARTING

September and February UCAS CODE ND26 FEES Home/EU: £8,500 International: £9,950 Placement year: £1,000 ENTRY REQUIREMENTS 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). DURATION Full-time four years (including a one year work placement) Part-time five and a half years (including a one year work placement).

WHAT NEXT?

The food service sector offers excellent employment prospects for successful graduates of this course. There are a range of possible career routes that you might consider, including food and

beverage management, restaurant management, banqueting management

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36

AWARD

BA (Hons) • BA (Hons) Top-up

The course

Accredited by the Institute of Hospitality, this course will allow you to develop the technical, supervisory and managerial abilities needed for management within the diverse hospitality business. On this course, you will learn about the management of hospitality products and services, and you will be encouraged to develop a strategic approach to the ever-changing business, economic and social demands placed on the industry. You will also undertake a one year work placement, which can be undertaken in any sector of the hospitality industry, either in the UK or abroad. You may be exempt from the work placement based on previous accredited work experience. Throughout the course, we use a combination of continuous assessment methods, to ensure that you have the opportunity to develop your skills and abilities in a variety of ways including doing presentations, group work and practicals, as well as reports, essays and exams. We also provide a contemporary learning environment, with a range of e-learning facilities to support your development. Course content

Level 4

• Food Production Operations • Rooms Operations • Personal and Professional

Development for Managers • Business Environment • Management Information • Food and Beverage Service Studies.

Level 5

• Managing People in Practice • Rooms Management • Management Accounting and

Decision-making • Sales and Marketing

• Restaurant and Food Management. Plus ONE option from:

• Small Business

• Corporate and Event Management • Tourism Industry Issues

• Food, Society and Culture • Diet and Nutrition.

Level 6 (Final year of the BA (Hons) and the Top-up year)

• Strategic Hospitality Management • Contemporary Issues and the

Management of Change • Service Industry Dissertation. Plus ONE business option from: • Global Marketing

• International Human Resource Management • Strategic Financial Management. And TWO options from:

• Consultancy Project • Hospitality Information

Technologies Strategy • Hotel Project Management • Resort and Casino Management • Food Policy

• Food and Beverage Management.

Hospitality

Management

STARTING

September and February UCAS CODE BA (Hons): N220 BA (Hons) Top-up: N865 FEES Home/EU: £8,500 Placement year: £1,000 DURATION BA (Hons): full-time four years (including a one year work placement) BA (Hons) Top-up: full-time one year.

uwl.ac.uk/

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UNDERGRADUATE COURSES

I left school more than

20 years ago and a lot has changed but I have managed to pass everything due to the dedication, and commitment of the tutors. I am glad I picked UWL, and I am proud to be part of this great University. Annamore Katsande Mature Student

(47)

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.

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WHAT NEXT?

Hospitality is one of the world’s largest

industries. There is an identified need for more

managers with hospitality business skills and

an understanding of managing the customer

experience. Great career opportunities exist in this

exciting and rewarding industry, both nationally

and internationally.

On this course, you will develop the transferable

skills and knowledge necessary to further your

career as a future manager within the

hospitality industry. It will help enhance

your career development prospects

within your selected sector

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38

AWARD

FdA • BA (Hons) • BA (Hons) Top-up

The course

This course is accredited by the Institute of Hospitality. You will develop the specialist skills and knowledge needed for management within the international hotel industry. Throughout the course you will learn about the management of international hotel products and services and in the final year you will develop a strategic approach to hotel management within the constantly changing global environment. If you are studying the FdA or the BA (Hons) you will undertake a work placement in an international hotel organisation, outside of your home country. The work placement will provide you with essential experience and knowledge of working within the industry where you may later wish to develop your career. Foundation degree students will complete Levels 4 and 5 (the first two years) of the course, and will have the opportunity to top-up to the final year of the bachelors degree on successful completion (based on grade point average). All teaching staff in the school are experienced practitioners within the hospitality industry with several recognised authors and current research activities being undertaken by staff.

Course content

Level 4

• Restaurant and Kitchen Studies • Business Environment

• Hotel Accommodation Operations • Management Information • Personal and Professional

Development for Managers. Plus ONE option from:

• Introduction to Tourism Management • Food Production Operations • Food and Beverages

Service Studies • The Event Industry.

Level 5

• Hotel Accommodation Management • Restaurant and Food Management • Management Accounting

and Decision-making • Managing People in Practice • Hotel Sales and Client Relations. Plus ONE option from:

• Tourism Industry Issues

• Corporate and Event Management.

International

Hotel Management

STARTING

September and February UCAS CODE FdA: N863 BA (Hons): N221 BA (Hons) Top-up: N867 FEES Home/EU: £8,500 Placement year: £1,000 DURATION

FdA: full-time three years (including a one year work placement) FdA: part-time four years (including a one year work placement) BA (Hons): full-time four years (including a one year work placement) BA (Hons): part-time five and a half years (including a one year work placement) BA (Hons) Top-up: full-time one year BA (Hons) Top-up: part-time two years.

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UNDERGRADUATE COURSES

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ENTRY REQUIREMENTS FdA: 180 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). BA (Hons): 260 UCAS points, including GCSE in English and Maths grade C or above (key skills at Level 2 also accepted). Students who do not meet the above requirements are nevertheless encouraged to apply to the FdA with relevant work experience. Mature applicants with substantial work experience are also encouraged to apply. 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.

Level 6

• Strategic Hospitality Management • Perspectives of the

International Hotel Industry • Hotel Project Management • Service Industries Dissertation. Plus TWO options from:

• Food and Beverage Management • Global Marketing for Tourism

and Hospitality • International Human

Resource Management • Strategic Financial Management • Hospitality Information

Technology Strategies • Consultancy Project • Resort and Casino

Management.

my business, an entrepreneurship start up project sponsored by UWL. This is a great opportunity for international students. Muhammad Rizwan UWL Graduate (Pakistan)

uwl.ac.uk/

LSHT

international hotel group. The knowledge, skills and

understanding of this international industry gives

you the opportunity to develop an international

career and to experience other cultures. If you

are interested in furthering your studies

you can choose to progress

References

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