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The London School of

Hospitality and Tourism

Have you reserved your place yet?

1THe London ScHooL of HoSpiTaLiTy and TouriSm

Contents

Welcome 4

Striving for excellence in hospitality 6

Highlights and achievements 7

our patrons 8

Further EducationFull-time

professional chef and restaurant diploma 18

Part-time

diploma for Butlers VrQ Level 3 21

General patisserie and pastry aBc Level 2 certificate 22

patisserie and confectionery nVQ Level 3 23

professional cake decorating aBc Level 1 Basic certificate 24

professional cake decorating aBc Level 2 intermediate certificate 25

professional cookery nVQ Level 2 chefs certificate 26

professional cookery nVQ Level 3 chefs diploma 27

School meals professional cookery nVQ Level 2 certificate 28

Business Skills for Hospitality and Tourism institute of Hospitality 29

Apprenticeships

chefs apprenticeship endorsed by The academy of culinary arts 31

Undergraduate courses

airline and airport management fda/Ba (Hons) 34

cruise Ship management fda 36

culinary arts management BSc (Hons) 37

event management fda/Ba (Hons) 38

event management with Hospitality fda/Ba (Hons) 40

event management with Tourism fda/Ba (Hons) 42

food and professional cookery fda/Ba (Hons) Top-up 44

food Service Business design and management fda 45

Hospitality management fda 46

Hospitality management and food Studies Ba (Hons) 47

Hospitality management Hospitality operations management fda/Ba (Hons)/Ba (Hons) Top-up 48

international Hotel management fda/Ba (Hons)/Ba (Hons) Top-up 50

international culinary arts – Kitchen and Larder fda 52

international culinary arts – pastry fda 53

international culinary arts Ba (Hons) Top-up 54

Travel and Tourism fda 55

Travel and Tourism management Ba (Hons) 56

Postgraduate courses

pre-masters culinary arts management Hospitality management Tourism management 59

ma airline and airport management 60

ma fundraising and Special event management 61

ma Gastronomy and food management 62

ma Hospitality management 63

ma Tourism management 64

ma Travel communications 65

Specialist short courses

Level 2 food Safety in catering 67

Level 3 Supervising food Safety in catering 68

national certificate for personal Licence Holders British institute of innkeeping 69

Junior chefs’ academy 70

Level 1 Basic certificate in Health and Safety 71

Level 2 certificate in Supervising Health and Safety 72

WorldHost principles of customer Service 73

Further information

your application 75

fees and funding 75

international students 75

employers 75

Where are we? 76

open events 77

Terms and conditions 78

contents

THe London ScHooL of HoSpiTaLiTy and TouriSm2

as one of the leading centres in the uK, the London School of Hospitality and Tourism regularly wins accolades from a variety of industry bodies. it is renowned and respected as a provider of industry relevant courses, underpinned by excellent teaching and resources. The School is committed to ensuring that its courses serve its local and regional communities by working closely with employers through curriculum engagement and partnerships.

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

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

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

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

Professor Peter John Vice chancellor

Welcome to the London School of

Hospitality and Tourism


as president and ceo of Strategic Hotels and resorts and an alumnus of the university, Laurence Geller cBe has over 45 years of experience in the hospitality industry. He also has a long held association with the university, having graduated from the School of Hotel management and catering when the institution was ealing Technical college. in march 2009 he was awarded the university’s Lifetime achievement award for alumni and in 2010 he received an honorary doctorate in philosophy.

on being appointed to the post of chancellor designate, Laurence said: “Words are inadequate to express both the honour and my delight at returning home after some 40 plus years since my graduation. our university has achieved so very much and has a shining future ahead of it. i am committed to doing everything i possibly can to contribute to the terrific work being done by the Vice chancellor and Board of Governors and their undoubted success as it enters the next stage of its inevitable growth. i hope i can give back just a fraction of what the university has given me.”

Laurence Geller CBEchancellor designate

Our Sponsors

academy of food and Wine Service

compass uK

cummings Trust

dr William Barry Trust

east india club

eyerman foundation

forte foundation

Hilton

p m Trust

Savoy education Trust

The School food Trust

Society of Stars

Steelite international

Thermomix

William Brake Trust

Endorsements

The academy of culinary arts

The craft Guild of chefs


Striving for excellence in hospitality

according to the people 1st State of the nation report, 2011, tourism and hospitality is one of the most important sectors for the uK economy and employment – it is one of the fastest growing sectors in the country. currently there are around 180,000 businesses in the uK hospitality and tourism sector, employing 2.1 million people – 7.2% of the uK’s total working population (people 1st, 2011). With such strong employment prospects nationally and internationally, courses in this field not only offer great opportunities for career development, they also provide a passport to travel and work around the world.

The London School of Hospitality and Tourism has a reputation as a well respected provider of hospitality, tourism and culinary arts education and training. We have achieved many accolades – in 2009, we received a Queen’s anniversary award for outstanding Hospitality and Tourism education. The academy of culinary arts, The association culinaire française, The craft Guild of chefs and The master chefs of Great Britain all recognise our School as a centre of excellence, quality and innovation. We also achieved coVe (centre of Vocational excellence) status in 2003.

our university was the first in the country to receive the highest grade for its hospitality and culinary arts courses from the Training Skills council, and the Governments Quality assurance agency (Qaa) has awarded the London School of Hospitality and Tourism an ‘excellent’ rating for the quality of its teaching, its course design and the support it gives to its students.

our hospitality and culinary arts students train in our training restaurant pillars, which has twice been named London Training restaurant of the year by restaurant magazine, and get hands on experience by cooking and serving in the modern kitchen, restaurant and bar. our facilities are in line with those of London’s top restaurants and hotels, giving our students the opportunity to experience what it is like to work at the highest industry standards. a second restaurant, feaST, specialises in healthy eating and is totally operated by students using a self service system.

our staff come from a wide variety of backgrounds. many have worked and have been executive chefs or senior managers in five star hotels and michelin star restaurants. They have experience in the hospitality sector, contract catering and event management. Two members of staff hold coveted and prestigious caTey awards, which are known as the oscars of the industry.

i have never used the word outstanding so much in a good practice visit to any other college in the uK.Neil EdwardsHer majesty’s inspectorate


Highlights and achievements

in 2011, six of our hospitality students were selected as mentees as part of the prestigious Savoy Society mentoring Scheme, giving them the opportunity to learn from some of the most prominent professionals within the industry. The university was also selected by Jet Set Sports Hospitality as one of only three educational institutions from which to recruit all of their events and hospitality staff for the 2012 London olympics.

nVQ Level 3 pastry student, andre rhone, was named national chef apprentice of the year at the 2011 Hospitality apprenticeship awards. The prestigious awards held in partnership with the academy of culinary arts and the craft Guild of chefs aim to celebrate the brightest and most committed people in the hospitality trade and are a great opportunity for apprentices to have their achievements recognised

in 2008 and 2009, pillars was named London Training restaurant of the year and in 2007, the restaurant beat off competition from fifteen other shortlisted universities and colleges across the uK to take the title of college restaurant of the year. The prestigious awards are given annually by restaurant magazine, a leading publication for restaurant lovers and professionals alike.

in 2009 alistair Birt, a third year BSc (Hons) culinary arts management student won a medallion of excellence at WorldSkills in canada for patisserie and confectionery. another student was the only student in the uK to receive a Graduate award from the craft Guild of chefs.

We are also the winner of the 2008 Springboard education award for ‘adopt a School’ with the academy of culinary arts.

Other awards include:• cost Sector education award for food excellence and Skills Training

• Two awards for Teacher innovation awarded by the professional association of catering education

• The British Hospitality association centenary award for exemplary hospitality education

• The academy of food and Wine college of the year award

• our students have won many gold and silver medals at various culinary exhibitions, nationally and internationally.

The School is a proud winner of the prestigious Queen’s anniversary award. The prize was awarded in recognition of the Schools’ excellence in hospitality and tourism education.


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

our patrons

Sydney AlridgeHead Chef

Willy Bauer miHonorary professorconsultant International Hotel Management

Raymond Blanc oBeHonorary professorrestaurateurLe Manoir aux Quat’Saisons

Sherin Alexander-Modydirector La Porte des Indes

William BarryHonorary professorchairman HTS Holdings Ltd

Richard Bladesexecutive Head chefPaul’s Bakery, Covent Garden

Gulu Anandmaster of the universityownerBrilliant Restaurant

Lionel BenjaminHonorary professormentor directorThe Ability Group

Heston BlumenthalHonorary doctorateThe Fat Duck

Daniel Aytonexecutive Sous chefSt James Crowne Plaza

Andrew Bennett mBeexecutive chefPark Lane Hotel

Nigel Boschettiexecutive chefGrosvenor House


John Campbell BScHonorary professorexecutive food and Beverage director, Coworth Park

Christopher Cowdray mi Honorary professorchief executiveThe Dorchester Collection

Robin Easton miHonorary professorConsultant

Gregg Brownexecutive chefMarriot UK

John CousinsHonorary professorfood and Beverage ServiceConsultant

Chris DunnTalent directorMarriott

Phillip CorrickHonorary fellowexecutive chefRoyal Automobile Club, London

Lisa CroweHead Pastry Chef

Anton EdelmannHonorary professorGreat Hallingbury Manor

Bob Cotton oBeHonorary fellowretired chief executiveBritish Hospitality Association

Sean DavorenHonorary fellowHead ButlerThe Savoy

Terry Farrchef patronFriends Restaurant


Omero Gallucciexecutive chefGallucci

John Graymaster of the universityBrand managerUniversal Food Service

Ian HorraxdirectorD and D Restaurants

Sir Rocco ForteHonorary doctoratechairman, ceoForte Hotels

Stephen GoodladChef Consultant

Graham Hornigoldchef patissierMandarin Oriental

Chris Galvin BScHonorary fellowchef directorGalvins

Francis Green fHi miHonorary professorGeneral managerThe Landmark, London

Simon Hudsonmaster of the universityRestaurant Design Consultant

Paul GaylorHonorary fellowchief executiveLanesborough Hotel

Edward GriffithsHonorary doctoratedeputy master The Royal Household

Chris Humphries cBeHonorary doctorateChair of Governors at the University

our patrons continued...


Omar IsmailTraining and development managerRadisson Edwardian

Atul Kochharexecutive chefBenares Restaurant, London

James MartinHonorary professorCelebrity Chef

Richard Hunt BScexecutive chef Grand Hotel, Torquay

Garry Knealeexecutive chefNorthern Foods

Nigel McEvoyHonorary fellowSenior page The Royal Household

Keiko IwakiHonorary professordirectorIwaki Optical UK

Rowley LeighRestaurateur

Mehernosh Modyexecutive chefdirectorLa Portes des Indes

Rob KirkbyHonorary fellowexecutive chefLexington – Master Chef of Great Britain

Prue Leith cBeHonorary doctorateRestaurateur

David Morgan-Hewitt miHonorary doctorateGeneral managerGoring Hotel, London



David Mulcahyexecutive chefSodexho

Jonathan Orr-Ewing miHonorary fellowSecretary Carlton Club, St James

Gary Rhodes oBeHonorary professorrestaurateurCelebrity Chef

Anton Mosimann oBeHonorary professorMosimann’s, London

Lord NoonHonorary doctoratechairmanNoon Foods

Derek Quelchexecutive chefGoring Hotel

Steve MunkleyHonorary fellowexecutive chefRoyal Garden HotelCraft Guild of Chefs

Cllr Mrs Diana PaganEx Mayor of Ealing

Michael RobinsWine Consultant

David NichollsHonorary fellowexecutive chef – food and Beverage directorMandarin Oriental Group

Medina PetersHonorary Fellow

Alain RouxHonorary fellowexecutive chefThe Waterside Inn, Bray


Michel Roux oBeHonorary Professor

Kevin Schofield BScexecutive chefHarbour and Jones

Sara Jayne Stanes oBeHonorary fellowdirectorAcademy of Culinary Arts

Albert Roux oBeHonorary Doctorate

Manjula Sachdevexecutive chefBritish Museum

Richard SolomonsceoIntercontinental

Michel Roux JrHonorary fellowexecutive chefLe Gavroche

Michael Shepherd miGeneral managerHilton, Park Lane

Keith StanleyexecutiveRoyal Society of the Arts

David RussellVisiting professorchairmanRussell Group of Companies

Richard Shepherd cBeHonorary professorLangan’s Brasserie

Vikram Sunderamexecutive chefRaskia


Alan SwinsonBrand catering developmentmanager – Macdonald Hotel Group

Cyrus Todiwala oBe dLHonorary professorCelebrity Chef

Simon YoungHonorary fellowexecutive chefJumeirah Carlton Tower

Duncan Swansondirector of Human resourcesSoho House UK Ltd

Giles ThompsonConsultant Chef

Antony Worrall-ThompsonHonorary professorrestaurateurCelebrity Chef

martin TaylorHonorary Fellow

Brian Turner cBeHonorary professorrestaurateurCelebrity Chef

Abdul Wahab ZamzaniVisiting professorCelebrity Chef of Malaysia

Alistair TelferHonorary doctorateSecretaryOxford and Cambridge Club

John Williams mBeHonorary fellowmaitre chef des cuisinesThe Ritz, London

Eyck Zimmer BScexecutive chefNational Chef of the Year



Nick VadisHonorary professorexecutive chefCompass

Charles WilsonceoBooker UK

Stephen Moss cBeHonorary doctoratechairmanSpringboard UK

Michael NadellHonorary fellowNadell’s Patisserie

Duncan PalmerHonorary fellowmanaging directorLangham Hotel, Hong Kong Group

Derek PicotHonorary doctorateVice-presidentJumeirah Europe

Charles PrewHonorary doctoratechief executiveParamount Hotels

Nick Scade mBeHonorary fellowchief executiveAcademy of Food and Wine Service

Michael GrayHonorary professorGeneral managerChurchill Hotel

Judith CannonHonorary fellowoperations directorAvenance

Angela Hartnettmaster of the universityCelebrity Chef and Restaurateur

Ian CarterHonorary doctorateceoHilton International

Sir Garry Hawkes cBeHonorary doctorateChairman EDGE Foundation

Liz CaveHonorary fellowdirector of Human resourcesD and D Restaurants

Carol Heir mBeHonorary doctorateexecutive directorSociety of Stars

Professor Rigas DoganisHonorary Doctorate

David LawrieHonorary fellowWork-based Learningplacement careersCardinal Wiseman

John DonaldsonHonorary doctoratechief executiveAurora Hotels

Victor LawsHonorary doctorateFood Service Consultant

Gordon D’SilvaHonorary doctoratechief executiveTraining for Life

Roy Ackerman cBeHonorary doctorateRestaurateur/Entrepreneur

Davinder Kumar Anandmaster of the university managerBrilliant Restaurant

Stephen BoxallHonorary fellowmanaging directorThe Ritz

further educationfull-time

professional chef and restaurant diploma 18


professional chef and restaurant

This course has been developed with the help of our industry contacts and is supported by the academy of culinary arts and the craft Guild of chefs. it provides the foundation to help you to build a career as a chef or restaurant manager. Throughout the course, you will learn the classical techniques required to prepare, cook and serve meat, fish, vegetable and pastry dishes, together with how to effectively plan menus taking into account nutrition, cultural influences and food fashion.

The course covers a range of subjects, including investigating the hospitality industry, kitchen operations and costings as well as generic hygiene, and health and safety. you will also undertake practical study, including culinary skills, preparation and production of meat, poultry, fish, eggs, pasta, vegetables, soups, sauces and pastry.

at Level 3, you will study a range of modules including Specialist pastry, advanced Kitchen and Larder, and food Safety. in addition you will study the edexcel/BTec national Level 3 certificate, which will include asian cuisine and contemporary World food or food and Beverage operations. This is equivalent to one Gce a Level, or a similar diploma at Level 3.

Key skills in communications, literacy and relationship building will also be studied. The course is taught through practical sessions in training kitchens on campus and in the prestigious restaurants and hotels of our patrons to give you the opportunity to undertake structured work experience.

The course


AWARDdiploma

STARTINGSeptember

DURATIONThree years

ENTRY REQUIREMENTSa good standard of secondary education with a good spread of GcSe results, normally in a minimum of four subject areas at grade a*–c. you must also have a positive attitude towards food and the hospitality industry. you may be required to take a basic skills test at interview.

it is also possible for applicants with appropriate qualifications to join the course as direct entrants, at either year two or three of the course.

WHAT NExT?on successful completion of this course, you will have developed the knowledge and skills to be employed as a commis chef, a chef de partie, a sous chef, progressing through to head and executive chef. By the restaurant route, you might consider roles such as assistant manager, with progression opportunities to manager, director or owner.

many of our graduates are now working as either head chefs or restaurant managers in five star hotels, michelin starred restaurants, and contract management companies, or as product development chefs for leading catering and food manufacturing companies.

if you are interested in continuing your culinary studies, you can choose to progress onto our part-time fda international culinary arts or our full-time fda food and professional cookery or BSc (Hons) culinary arts management.

uwl.ac.uk/LSHT

FEESuK and eu students 16 – 19 years of age: Free

uK and eu students aged over 19: £1200

overseas students: Fees on application

Course contentVRQ Level 1 Diploma Introduction to Professional Cookery• introduction to the

Hospitality industry• food Safety• Health and Safety• introduction to Healthier

foods and Special diets• introduction to

Kitchen equipment• introduction to personal

Workplace Skills – employability• Basic cooking Techniques

and methods• introduction to classical

recipes and methods• food and Beverage Service.

VRQ Level 2 Diploma Professional Cookery• investigate the catering

and Hospitality industry• food Safety• Health and Safety• Healthier foods and Special diets• Kitchen operation costs

and menu planning• applying Workplace

Skills – employability• Stocks, Soups and Sauces• Vegetables and fruit• meat and offal• fish and Shellfish• poultry• rice, pasta, Grains and eggs• desserts and puddings• Bakery• restaurant operations• food and Beverage Service• Barista Skills Level 2.

All Level 1 and Level 2 students will undertake a 4 week unpaid work experience placement.

Level 3 Specialist Diploma• Level 3 Supervising food

Safety in catering• Health and Safety• recipe development• complex culinary Skills• Specialist pastry• Kitchen and Larder• asian cuisine• contemporary World food or

food and Beverage operations• Gastronomy.

further educationpart-time

diploma for Butlers VrQ Level 3 21

General patisserie and pastry aBc Level 2 certificate 22

patisserie and confectionery nVQ Level 3 23

professional cake decorating aBc Level 1 Basic certificate 24

professional cake decorating aBc Level 2 intermediate certificate 25

professional cookery nVQ Level 2 chefs certificate 26

professional cookery nVQ Level 3 chefs diploma 27

School meals professional cookery nVQ Level 2 certificate 28

Business Skills for Hospitality and Tourism institute of Hospitality 29


STARTINGSeptember

DURATIONone to two years

FEESuK and eu students: £950


uwl.ac.uk/LSHT

ENTRY REQUIREMENTSa good standard of education with a good spread of GcSes at grade a*–c, and where possible, a levels at grade a*–c.

applicants also need to be working in the industry.

AWARDVrQ Level 3

diploma for Butlers

The courseThis course aims to promote the role of the professional butler. it focuses on the service and management skills needed to run an efficient household and estate. Throughout the course you will acquire an international skill set, which will enable you to work in a number of countries where butlers are in great demand.

a professional butler is someone who is highly trained, discrete, smart and reliable, able to make decisions and to take on a variety of roles. This course is designed to encourage you to develop these qualities, as well as the skills to manage and train staff effectively.

Course contentThroughout the course, you will undertake six compulsory units, along with six optional modules. These include:• Health, Safety and Security • customer and Guest care • Working relationships • Housekeeping • food Service • Wines and Spirits • flower arranging • antique furnishing • Travel arrangements • event management • car maintenance • domestic and animal care.

in association with Buckingham palace


STARTINGSeptember

DURATIONone year; 34 sessions; evenings




uwl.ac.uk/LSHT

WHAT NExT?on successful completion of this course, you will have developed the skills to enable you to apply for positions in a pastry department.

if you are interested in continuing your studies, you can choose to progress to our Level 3 patisserie and confectionery course.

ENTRY REQUIREMENTSa good standard of secondary education and a passion for good quality pastry goods.

AWARDaBc Level 2 certificate

The courseon this course, you will learn a range of basic principles, skills and techniques used by pastry cooks and patissiers. a wide range of patisserie materials, equipment and ingredients will be used in practical sessions to give you experience of standard industry practice. you will undertake theoretical classes, to ensure that you develop the understanding and knowledge to support your practical studies.

you will also study health, safety and hygiene throughout the duration of the course.

Course contentyou will study:• fermented Goods • puff and choux pastry • Short and Sweet pastry • Hot and cold Sweets • Sponges and cakes.

All ingredients will be supplied.

Assessment you will be assessed throughout the course and will produce a portfolio of your work.

General patisserie and pastry


STARTINGSeptember

DURATIONone year; 34 sessions; afternoons and evenings




uwl.ac.uk/LSHT

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.

if you are interested in continuing you studies in culinary arts and management, you can choose to progress onto our fda international culinary arts – pastry course.

ENTRY REQUIREMENTSa good standard of secondary education. applicants must have a Level 2 qualification or equivalent industry experience, and must be employed, preferably in the hospitality industry, to gain maximum benefit from this course.

AWARDnVQ Level 3

patisserie and confectionery

The courseThis course builds on the skills you will have developed at Level 2. its aim is to encourage you to develop complex patisserie skills as well as to establish a knowledge base of design and display, portion control and costing, new technology and the emergence of new products.

in the practical sessions, you will produce a wide range of complex patisserie and confectionery products. These sessions will be supported by the teaching of theoretical principles and practices.

you will also study health, safety and hygiene procedures and principles throughout the duration of the course.

Course contentyou will study:• pastry • cakes, Sponges and Teacakes • Hot and cold desserts • yeast products • Sugar • chocolate • pastillage • petit fours • Gateau and french pastries.



STARTINGSeptember

DURATIONone year; 34 sessions; Saturdays 9.30am – 12.30pm

FEESuK and eu students 16 –19 years of age: Fees on application



uwl.ac.uk/LSHT

WHAT NExT?on successful completion of this course, you can choose to progress onto our Level 2 intermediate certificate in professional cake decorating.

ENTRY REQUIREMENTSa good standard of english and a strong interest in artistic cake decoration.

AWARDaBc Level 1 Basic certificate

The courseThis course is designed to enable you to develop your skills in cake decorating and sugarcraft. it provides an appropriate basis for self-employment, or it can be a route for culinary arts or bakery students to enhance their skills.

you will be assessed through a portfolio and a multiple choice examination.

Course contentyou will study:• Sugarpaste• royal icing • piping Techniques • run-outs • cake design

(contemporary and traditional) • Health and Safety • colour Techniques.

All ingredients are supplied, although you will be required to purchase specialist equipment.

professional cake decoratingLevel 1


STARTINGSeptember

DURATIONone year; 34 sessions; Saturdays 9.30am – 12.30pm

FEESuK and eu students 16 – 19 years of age: Fees on application



uwl.ac.uk/LSHT

WHAT NExT?on successful completion of this course, you can choose to progress onto our Level 3 professional patisserie and confectionery course.

ENTRY REQUIREMENTSBasic certificate in professional cake decorating.

AWARDaBc Level 2 intermediate certificate

professional cake decorating

The courseThis course is designed to enable you to further develop your cake decorating skills to advanced levels of artistic design. it builds on the foundation skills you will have developed on our Level 1 Basic certificate.

you will be assessed through a portfolio and a question examination paper.

Course contentyou will study:• advanced piping Techniques • royal icing Work • Health and Safety • colour Techniques • cake design and Layout • creativity.

All ingredients are supplied, although you will be required to purchase specialist equipment.

Level 2


STARTINGSeptember

DURATIONone year; 34 sessions; days and evenings




uwl.ac.uk/LSHT

WHAT NExT?on successful completion of the course, you will have developed a wide range of practical skills, as well as the skills to be able to work with less supervision.

if you are interested in continuing your studies, you can choose to progress to our Level 3 professional cookery or our Level 3 professional patisserie and confectionery.

ENTRY REQUIREMENTSa good standard of secondary education. applicants must be employed, preferably in the hospitality industry, to gain maximum benefit from this course.

AWARDnVQ Level 2 chefs certificate

The courseThis course will provide you with a solid grounding in craft skills to enable you to build your career as a chef. you will learn the essential principles of how to prepare, cook and present meat, fish, vegetable and pastry dishes, as well as the importance of nutrition and dish harmony. you will also be introduced to food hygiene, and health and safety procedures.

Course contentyou will study:• Stocks and Sauces • Soups • poultry • fish • meat • Vegetables • potatoes • pastry (choux, puff,

paste and Sweet paste) • pasta.


professional cookeryLevel 2


STARTINGSeptember

DURATIONone year; 34 sessions; days and evenings

FEES

uK and eu students 16 – 19 years of age: Free



uwl.ac.uk/LSHT

WHAT NExT?on successful completion of the course, you will have developed the necessary skills to create complex dishes of a high standard, as well as to work unsupervised.

if you are interested in continuing your studies in culinary arts and management, you can choose to progress onto our fda international culinary arts – Kitchen and Larder or pastry, or our fda in food and professional cookery.

ENTRY REQUIREMENTSa good standard of secondary education. applicants must have an nVQ Level 2 and be employed, preferably in the hospitality industry, to gain maximum benefit from this course.

AWARDnVQ Level 3 chefs diploma

professional cookery

The courseThis course builds on the skills developed at Level 2. it will expand your ability to select, prepare, cook and present a wide range of products to the standard expected by the more prestigious sectors of the industry.

you will also be encouraged to develop your culinary creativity, as well as develop the skills required to effectively manage kitchen and larder operations.

you will also study health, safety and hygiene throughout the duration of the course.

Course contentyou will study:• emulsification • clarification • finishing Techniques • classical and modern Garnishes • Sautéing • preparation of Terrines • preparation and

cooking of crustacean • cooking of Vegetables • cutting, preparing and cooking

meat, poultry and fish • Game.


Level 3


STARTINGSeptember

DURATIONpart-time – one day per week (Wednesdays) one year (34 sessions)




uwl.ac.uk/LSHT

WHAT NExT?on successful completion of this course, you can choose to progress onto a specifically designed Level 3 course.

ENTRY REQUIREMENTSapplicants must be employed in a school kitchen providing school meals. They will also need to demonstrate a positive attitude to improving the school meals provision and have a keen interest in healthy options and nutrition.

AWARDnVQ Level 2 certificate

The courseThis course has been developed with the help of school meals caterers, working with local boroughs and senior industrialists from within the sector.

its aim is to equip you with a range of professional skills to help you to improve the meal provision within your school. Throughout the course, you will develop an understanding of health and safety, hygiene, ingredients, healthy eating and nutrition.

Course contentyou will study:• meat • poultry • Soups and Sauces • Vegetable preparation • Snacks • pastry • desserts.

School meals professional cookery


STARTINGSeptember DURATION

one year; 34 sessions; one day per week

FEESAvailable on application

uwl.ac.uk/LSHT

WHAT NExT?on successful completion of Levels 2 and 3, you will be able to progress onto the next qualification. on successful completion of Level 4, you can choose to progress onto our fda Hospitality management course.

Level 2 applicants should be working in or aspiring to join the hospitality or tourism industries, and should normally have a good general education including mathematics.

Level 3 applicants should be working in or aspiring to join the hospitality or tourism industries, and should normally have successfully completed either the institute of Hospitality diploma in Hospitality and Tourism operations, or a similar qualification.

managers with relevant work experience may be able to enrol directly onto this course.

Level 4 applicants should be working in or aspiring to join the hospitality or tourism industries, and should normally have successfully completed the institute of Hospitality diploma in Hospitality and Tourism management, or a similar qualification.

managers with relevant work experience may be able to enrol directly onto this course.

AWARDdiploma

ENTRY REQUIREMENTS

Business Skills for Hospitality and Tourism

The courseThere are three levels available to study within this qualification:

• Level 2 diploma in Hospitality and Tourism operations

• Level 3 diploma in Hospitality and Tourism management

• Level 4 advanced diploma in Hospitality and Tourism management

These qualifications have been developed by the institute of Hospitality, and are delivered by the London School of Hospitality and Tourism. They aim to provide industry focused training in hospitality and tourism operations. With an influential presence as an awarding body for over 50 years, the institute of Hospitality is dedicated to the development and support of education and training for the industries it serves.

Course content Level 2 Diploma in Hospitality and Tourism OperationsThe diploma in Hospitality and Tourism operations is an introductory level qualification focussing on the operational aspects of the hospitality and tourism industries. it has been designed to meet the needs of individuals working in the sector or aspiring to work in the sector who wish to improve their knowledge and qualifications.

Level 3 Diploma in Hospitality and Tourism ManagementThe diploma in Hospitality and Tourism management is an intermediate level qualification focussing on the supervisory aspects of the hospitality and tourism industries. it has been designed to meet the needs of first line managers working in the sector or who are seeking promotion and wish to improve their knowledge and qualifications.

Level 4 Advanced Diploma in Hospitality and Tourism ManagementThe advanced diploma in Hospitality and Tourism management is a higher level qualification focussing on the senior management aspects of the hospitality and tourism industries. it has been designed to meet the needs of managers and senior managers working in the sector or seeking promotion who wish to improve their knowledge and qualifications.

essential skills such as iT and study skills are integrated throughout all levels of the course.

institute of Hospitality

chefs apprenticeship

The apprenticeship is designed to help you to develop your skills as a chef, while enabling you to gain a range of qualifications. it aims to enable you to enter the hospitality and catering industry by partaking in a partnership between an employer and the university, giving you an excellent opportunity to learn within the industry, whilst being supported to gain the necessary qualifications to enable you to progress.

as part of the apprenticeship, you will need to attend the university each week, where you will spend your time in a training kitchen completing practical work and assessment. you will also undertake some classroom studies, completing the work necessary for the theoretical and key skills elements of the course.

chef Tutors will regularly visit you at your workplace, to monitor and plan your progress. Some practical assessments will also take place in your workplace.

our apprenticeship scheme is run in conjunction with The academy of culinary arts. our apprentices are normally employed in prestigious establishments operated by academy of culinary arts members, such as The ritz, the dorchester, the Hilton and the royal automobile club.


STARTINGSeptember 2012

DURATIONThree years; one day per weekYear one modern apprenticeshipYear two advanced apprenticeshipYear threeapprenticeship diploma

FEESall applicants under 19 can complete the apprenticeship with no tuition costs. There are also a limited number of places for applicants between the ages of 19 and 24.

The amount paid to an apprentice by the employer must be agreed between the student and the employer.

uwl.ac.uk/LSHT

WHAT NExT?most successful apprentices will remain employed within their establishments and can choose to progress onto our fda international culinary arts – Kitchen and Larder or pastry.

ENTRY REQUIREMENTSTo join the apprenticeship scheme, applicants will need to be in full-time employment within the catering industry, with an employer who is committed to supporting them through their apprenticeship.AWARD

endorsed by the academy of culinary arts patron HrH prince of Wales

Course contentyou will study:Year one• nVQ Level 2 professional cookery• Level 2 award in food Safety

in catering• enhanced Hospitality Skills• employee rights

and responsibilities• master classes in poultry and fish.

Year two• nVQ Level 3 professional cookery• enhanced Hospitality Skills• master classes in Game

and Shellfish.

Year three• nVQ Level 3 pastry

and confectionery• master classes in Bread

and chocolate.

it is also possible to include extra short courses for example, foundation Health and Safety, chubb fire extinguisher certificate or first aid.

Assessment your achievement of nVQ Level 2 will be monitored by continuous assessment supported by knowledge questions for each unit completed. To ensure that the necessary standards of food safety are met in kitchens, you will complete Level 2 food Safety for catering during your induction.

for both key skills qualifications, you will need to produce a portfolio of work supported by your tutor. you will also complete a short test for each subject.

you will complete a portfolio of employment rights and responsibilities with your tutor during your classroom sessions.

undergraduatecourses

airline and airport management fda/Ba (Hons) 34

cruise Ship management fda 36

culinary arts management BSc (Hons) 37

event management fda/Ba (Hons) 38

event management with Hospitality fda/Ba (Hons) 40

event management with Tourism fda/Ba (Hons) 42

food and professional cookery fda/Ba (Hons) Top-up 44

food Service Business design and management fda 45

Hospitality management fda 46

Hospitality management and food Studies Ba (Hons) 47

Hospitality management Hospitality operations management fda/Ba (Hons)/Ba (Hons) Top-up 48

international Hotel management fda/Ba (Hons)/Ba (Hons) Top-up 50

international culinary arts – Kitchen and Larder fda 52

international culinary arts – pastry fda 53

international culinary arts Ba (Hons) Top-up 54

Travel and Tourism fda 55

Travel and Tourism management Ba (Hons) 56


airline and airport management

accredited by the institute of Travel and Tourism, this specialist course offers you an excellent combination of academic learning and practical industry-focused study, through a one year work placement. The course is located within a few miles of the world’s busiest airport, Heathrow, and provides the knowledge, skills and experience that lead to excellent employment opportunities within the global aviation industry.

Level 4 of the course provides a focus on the structure, nature and operating characteristics of the international aviation industry. you will learn about contemporary industry issues and the decision-making processes integral to the airline and airport business. at Level 6, you will develop your knowledge of airline and airport operations management as well as investigating the main issues which influence the industry

and you will complete a dissertation based on an area of particular interest to you. Throughout the course, we will deliver a range of management related modules to support your subject specific studies. at Level 6, you will have the opportunity to choose optional modules, to allow you to tailor the course to suit your interests.

foundation degree students will complete Levels 4 and 5 of the course, and will have the opportunity to top-up to the bachelors degree on successful completion (based on grade point average). Those undertaking the Ba (Hons) will study Level 4 through to Level 6. Both courses provide a one year work placement, which will give you the opportunity to enhance your skills and knowledge of the aviation sector, and to put theory into practice within a real business environment.

The course


DURATIONfdafull-time – Three years (including work placement)

Ba (Hons)full-time – four years (including work placement)part-time – five and a half years (including work placement)

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 and planning, marketing, airline and airport policy and business planning, sales, staff recruitment and training, and destination development.

if you are interested in continuing your studies, you can choose to progress onto our ma airline and airport management course or our ma Travel and Tourism course.

UCAS CODE fda n853 Ba (Hons) n854

uwl.ac.uk/LSHT

ENTRY REQUIREMENTSfor the foundation degree (fda), applicants will need 160 ucaS points normally in a minimum of two subject areas, plus GcSe english and maths at grade a*–c, or equivalent.

for the Ba (Hons) degree, applicants will need 200 ucaS points normally in a minimum of two subject areas, plus GcSe english and maths at grade a*–c, or equivalent.

AWARDfdaBa (Hons)

Course contentyou will study the following modules:

Level 4 • introduction to airline

and airport management • Business environment • Legislative frameworks • management information • personal and professional

development for managers • aviation Travel Geography.

Level 5 • management accounting

and decision-making. • managing people in practice • Sales and marketing • airline and airport

operations management • airline and airport issues• aviation and information

Technology.

Level 6 • dissertation • airline and airport policy • airport planning

and development.

Plus ONE option from: • Global marketing • international Human

resource management • Strategic financial

management.

And TWO options from: • commercial aviation

management functions • Governance of aviation • Sustainable aviation.


DURATIONpart-time – four years (including work placement)

uwl.ac.uk/LSHT

WHAT NExT?This course aims to provide you with the practical and intellectual skills to enable you to work at a senior level within cruise ship companies. upon completion of the course, many opportunities exist for employment on luxury cruise liners.

ENTRY REQUIREMENTS160 ucaS points normally in a minimum of two subject areas, plus GcSe english and maths at grade a*–c, or equivalent.

AWARDfda

The coursecruising is one of the fastest growing types of holiday packages with more cruise ships being built and more people being attracted to cruising as a holiday option.

This course aims to provide you with the skills and knowledge necessary to be effective in cruise ship management. it will cover a range of subject areas including cruise ship management, destination planning, and food and beverage operations. Throughout the course, we will deliver a range of management related modules, including marketing, human resource management and strategic management.

This combination of subject specific and management modules will ensure that you are provided with a complete set of skills and competencies, which will ensure your success within the field upon completion of the course.


Level 4• personal and professional

development for managers• introduction to cruise

Ship management• management information• Business environment• Legislative frameworks• cruise destination Geography.

Level 5• Sales and marketing• management accounting

and decision-making• managing people in practice• cruise Ship operations• cruise Ship issues.

Plus ONE option from:• Hotel accommodation

management• restaurant and food

management• Hotel Sales and Guest relations.

cruise Ship management


UCAS CODE nW27

DURATIONfull-time – Three years

WHAT NExT?once you have successfully completed this course, you will be in a position to take on a variety of roles within the global hospitality industry. it will prepare you to work within restaurants on a fast progression route to senior chef roles, or food and beverage management. you might also consider product development or working as a chef on yachts or in private households.

it also prepares you for a variety of roles outside of the kitchen, including food journalism, product design, and teaching and education.

if you wish to continue your studies, you can choose to progress onto our ma Gastronomy and food management (subject to validation)

ENTRY REQUIREMENTS200 ucaS points normally in a minimum of two subject areas, plus GcSe english and maths at a*–c, or equivalent.AWARD

BSc (Hons)

uwl.ac.uk/LSHT

The courseculinary arts is one of the fastest growing subject areas in the uK and internationally. With more new restaurants, hotels and food businesses opening across the globe, career opportunities are expanding.

designed for those with an interest in international food, this course prepares you to work at the highest industry standards within the global hospitality industry, while giving you the business knowledge and management skills necessary to manage five star and fine dining establishments.

on this course, you will develop a range of kitchen techniques, including working with pastry. These technical skills will be supported by other non-practical modules including microbiology, nutrition and Gastronomy. you will also undertake a range of management modules, such as restaurant management, and

food and Beverage management, to help you to develop the business skills needed to become a successful manager within the industry.

To support your practical studies, you will undertake a four to six week work placement at the end of Levels 4 and 5. The placement will be undertaken in a well recognised establishment, where you will be able to practice your technical and professional skills.

Throughout the course, you will be encouraged to take part in a range of activities outside of the classrooms and kitchens, including entering national and international competitions, exhibiting at events and industry visits. We also invite our patrons to give guest lectures, training sessions and dinners – in recent years James martin, Heston Blumenthal, cyrus Todiwala and Gary rhodes have supported our students.


Level 4 • personal development• Kitchen Techniques 1• pastry Techniques 1• management of information• microbiology• restaurant management.

Level 5 • Human resource management• Kitchen Techniques 2• pastry Techniques 2• nutrition• management of resources• food production.

Level 6 • food and Beverage management• Kitchen Techniques 3• pastry Techniques 3• Gastronomy• practical Gastronomy • industry project.

culinary arts management


from conferences, exhibitions, weddings and sporting occasions to charity, arts and live music events, this course covers the key aspects of events management needed for a successful career in this rapidly expanding and exciting industry, both nationally and internationally.

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

foundation degree students will complete Levels 4 and 5 of the course, and will have the opportunity to top-up to the bachelors degree on successful completion (based on grade point average). Those undertaking the Ba (Hons) will study Level 4 through to Level 6. Starting Level 4, you will gain a comprehensive understanding of the

events industry, and build relevant skills such as planning events and managing logistics. We will then build on this foundation at Level 5, where you will learn about a range of areas, including live event management, event bidding, sales and marketing, and wedding planning. Level 6 takes a more strategic approach, so you will study event design, conference and exhibition studies, impact analysis and future issues and trends. you will also complete a dissertation based on an area of particular interest to you.

close to world-class facilities such as Wembley and Twickenham stadiums, to unique London venues such as the national History museum, Hampton court and Kew Gardens, as well as some of the world’s most prestigious conference centres and hotels, we are ideally located to provide the academic and practical skills you will need to progress within the events industry. We have excellent links with the industry, including student partnerships with the international Special events Society and meetings professional international, to help you gain the required 400 hours of work experience during Levels 4 and 5 of the course.

event management

The course


UCAS CODE fda n822 Ba (Hons)n821 DURATION

fdafull-time – Two yearspart-time – Three years

Ba (Hons)full-time – Three years part-time – four and a half years

uwl.ac.uk/LSHT

WHAT NExT?once you’ve successfully completed the course, you will be prepared for careers in a range of areas, including exhibitions, road shows, conferences, corporate hospitality and festivals. you will also be prepared to set up as a freelance event organiser or a wedding planner, for example.

if you wish to continue your studies, you can choose to progress onto our ma in fundraising and Special event management (subject to validation).

ENTRY REQUIREMENTSfor the foundation degree (fda), applicants will need 160 ucaS points normally in a minimum of two subject areas, plus GcSe english and maths at grade a*–c, or equivalent. We also welcome applications from those with no formal qualifications, but who have relevant work experience. These applicants may be invited to interview.


AWARDfdaBa (Hons)


Level 4 • management information • personal and professional

development for managers • event planning • The events industry • event Logistics.

Plus ONE option from: • food and Beverage

Service Studies • food production operations• Business environment• Sports events.

Level 5 • management accounting

and decision-making • managing people in practice • Sales and marketing • event Bidding• Live event management.

Plus ONE option from: • restaurant and

food management • Small Business• Wedding planning.

Level 6 • dissertation • event impact analysis • event design • conference and

exhibition Studies.

Plus TWO options from: • consultancy • public relations and

reputation management• future Trends and issues • international Human

resource management • Strategic financial management • Global marketing.


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

To complement the events modules, you will also study hospitality modules that look at the provision and management of food and beverage services or production. in addition, you will study essential business modules that will provide you with an understanding of areas such as managing people, project management, sales and marketing, and accounting.

close to world-class facilities such as Wembley and Twickenham stadiums, to unique London venues such as the national History museum, Hampton court and Kew Gardens, as well as some of the world’s most prestigious conference centres and hotels, we are ideally located to provide the academic and practical skills you will need to progress within the events industry. We have excellent links with the industry, including events, catering, large conference hotels and student partnerships with the international Special events Society and meetings professional international, to help you gain the required 400 hours of work experience during Levels 4 and 5 of the course.

foundation degree students will complete Levels 4 and 5 of the course, and will have the opportunity to top-up to the bachelors degree on successful completion (based on grade point average). Those undertaking the Ba (Hons) degree will study Level 4 through to Level 6.

event management with Hospitality

The course


UCAS CODE fda n891Ba (Hons) n890

DURATIONfdafull-time – Two yearspart-time – Three years


uwl.ac.uk/LSHT

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.

if you are interested in continuing your studies, you can choose to progress onto our ma in Hospitality management or our ma in fundraising and Special event management(subject to validation).



AWARDfdaBa (Hons)


Level 4 • management information • event planning• personal and professional

development for managers • The events industry • event Logistics• food and Beverage Service

Studies or 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.


exhibition Studies• food and Beverage

management.

Plus ONE option from: • resort and casino Studies• Strategic Hospitality

management• Hospitality information

Technologies Strategy• food policy.


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.

foundation degree students will complete Levels 4 and 5 of the course, and will have the opportunity to top-up to the bachelors degree on successful completion (based on grade point average). Those undertaking the full Ba (Hons) degree will study Level 4 through to Level 6.

event management with Tourism

The course


UCAS CODE fda n893 Ba (Hons) n892

DURATIONfdafull-time – Two yearspart-time – Three years


uwl.ac.uk/LSHT

WHAT NExT?Together events and tourism are a major source of employment in the uK and both offer challenging and enjoyable career options, within a wide range of sectors. on completion of this course, you will be able to apply for a range of roles in many areas including corporate hospitality, exhibitions, conferences, live events, cruise ships and international events in tourism.

if you are interested in continuing your studies, you can choose to progress onto our ma in Tourism management or our ma in fundraising and Special event management (subject to validation).



AWARDfdaBa (Hons)


Level 4 • management information • event planning• personal and professional

development for managers • The events industry • event Logistics• introduction to

Tourism management.

Level 5 • managing people in practice • Sales and marketing• management accounting

and decision-making • event Bidding• Tourism industry issues• Live event management.


exhibition Studies• Special interest Tourism.

Plus ONE option from: • Tourism policy and Strategy• Strategic Tourism management• resort and casino management.


UCAS CODE fda d600Ba (Hons) Top-up d630

AWARDfdaBa (Hons) Top-up

DURATIONfdafull-time – Two years (including work placement)

Ba (Hons) Top-upfull-time – one yearpart-time – 18 months

uwl.ac.uk/LSHT

WHAT NExT?once you have successfully completed this course, you will be in a position to take on a variety of operational roles within the hospitality industry. it will prepare you to work within kitchens in a range of establishments, including restaurants, bakeries, cafes and coffee shops. you might also consider running your own food business.

ENTRY REQUIREMENTSfor the foundation degree (fda) applicants will need 160 ucaS points normally in a minimum of two subject areas, plus GcSe english and maths at grade a*–c, or equivalent.

for the Ba (Hons) Top-up degree applicants will need an fda in food and professional cookery or equivalent.

The coursedesigned for those with an interest in professional cookery, this course will give you the abilities you will need to work successfully in industry, while giving you the knowledge and skills necessary to supervise or run your own kitchen.

This course takes a practical approach, to give you knowledge of the theories and concepts that underpin professional cookery. it is based on a classical foundation, combined with modern cooking trends and techniques. you will develop a range of kitchen techniques, including working with pastry and you will undertake a range of non practical modules, including microbiology, food and nutrition, and Hospitality Business management, which will give you the skills to become a successful supervisor within a kitchen environment.

To support your practical studies, you will undertake a six to seven month work placement within a

kitchen environment. The placement will be undertaken in a well recognised establishment, where you will be able to practice your technical and professional skills.

Throughout the course, you will be encouraged to take part in a range of activities outside of the classrooms and kitchens, including entering national and international competitions, exhibiting at events and industry visits. We also invite our patrons to give guest lectures, training sessions and dinners – in recent years James martin, Heston Blumenthal, cyrus Todiwala and Gary rhodes have supported our students.

you will be assessed by a range of methods including practical tests, assignments, essays and reports.

foundation degree students will complete Levels 4 and 5 of the course, and will have the opportunity to top-up to the bachelors degree on successful completion (based on grade point average).

food and professional cookery is a subject that has an ever increasing interest with the uK and international communities. This course explores a whole range of issues and theories related to food and is underpinned by the development of excellent practical skills.

food and professional cookery


Level 4 • Kitchen Techniques 1 and 2 • pastry Techniques 1 and 2 • personal professional

development for managers • microbiology.

Level 5 • Kitchen Techniques 3 and 4 • pastry Techniques 3 and 4 • food and nutrition • Hospitality Business

management.

Level 6 • food and Beverage management• international Gastronomy• dietary considerations and

nutrition for Hospitality operations• Training and development• food policy• industry project.


DURATIONpart-time – Two years

uwl.ac.uk/LSHT

WHAT NExT?on successful completion of this course, you will be able to progress onto a career in a senior position within the industry. you may also consider becoming a self employed consultant.


We also welcome applications from those with no formal qualifications, who are currently working within the Hospitality and Tourism industry. assignments and assessments can be linked to their place of work.

AWARDfda

The course This course has been designed with the support of the industry and food service consultancy. it will equip you with the practical and intellectual business skills required by consultants, to advise companies on production and service systems design, to enable efficient and productive operations for a range of hospitality outlets.

The course will cover a range of subject areas including food hygiene, economics of the industry, food trends and management of resources. you will also complete a consultancy project, based on a relevant subject.

you will be assessed through a range of methods including industrial input and work-based assessment, reports, projects, presentations and continuous assessment portfolio.

Course content you will study the following modules:

Level 4 • practical production Techniques • Kitchen and equipment design • food Hygiene and microbiology • food Service Systems, industry

customer Service and front of House Skills

• personal professional development

• Hospitality industry.

Level 5 • Kitchen management • Hospitality Business Skills • Kitchen design, cad Systems

and restaurant design • equipment operations • Supervisory Studies • procurement, Storage,

distribution, Sustainability.

food Service Business design and management


STARTING September, January and april

DURATIONpart-time – Two years (over three terms per year)

uwl.ac.uk/LSHT

WHAT NExT?Hospitality is one of the world’s largest industries. There is an identified need for more managers with hospitality business training and an understanding of customer service. Great career opportunities exist in this exciting and rewarding industry, both nationally and internationally.

on this course, you will develop the skills and knowledge necessary to further your career as a manager within the hospitality industry. it will help enhance your career development prospects, working within a sector of the industry.

on successful completion of this course, you may also choose to progress onto the final year of one of our hospitality related Ba (Hons) courses.

ENTRY REQUIREMENTSapplicants must be employed full-time in a hospitality position. assignments and assessments can be linked to their place of work. applicants will be invited to an interview during which suitability to join the course and english will be assessed.

AWARDfda

The course This course will equip you with the skills and knowledge to develop your career in hospitality – one of the most rapidly expanding sectors of the uK. it has been designed for those already in employment and is structured so that attendance is only required one day a week.

The course has been developed with industry mentors and in accordance with the institute of Hospitality (formerly the Hcima) standards. it will give you the opportunity to develop the supervisory, managerial and technical skills necessary to operate successfully within the hospitality business environment.

you will develop skills in subject specific areas including rooms division, food and beverage, human resources, finance, marketing and customer service, and you will learn how to effectively manage resources, people and information. in addition, we will encourage you to develop valuable transferable skills such as teamwork, problem solving, decision-making and time management, as well as presentation, analytical and iT skills.

There is a personal development module at the beginning of the course, to help you acquire or refresh your academic skills, enabling you to complete your assignments. you will be assessed through regular coursework submitted throughout the course.


Level 4 • personal development 1• food and Beverage operations• rooms division• finance• customer Service• managing people.

Level 5 • personal development 2• operations management• Human resources management• marketing• Business planning.

Plus ONE option from:• rooms management• restaurant management• diet and nutrition.

Hospitality management


UCAS CODE nd26

DURATIONfour years (including work placement)

uwl.ac.uk/LSHT

WHAT NExT?The food service sector offers excellent employment prospects for successful graduates of this course. There are a range of possible career routes that you might consider, including food and beverage management, restaurant management, banqueting management or conference management.

if you are interested in continuing your studies, you can choose to progress onto our ma in Hospitality management.


AWARDBa (Hons)

The course This course will allow you to develop your technical, supervisory and managerial abilities in hospitality, while providing a particular focus on the provision of food and drink.

This course will give you the opportunity to develop the skills and knowledge needed for management within the diverse hospitality industry. it will help you to develop a strategic approach to the ever-changing business, economic and social demands placed on the industry, while developing your knowledge and skills in food and beverage management.

Throughout the course, you will take a range of modules relating to hospitality operations and management. in addition, you will study specific food studies modules, including food and Beverage Service Studies or food production operations, food, diet and culture, food policy and food and Beverage management. you will also learn about sales and management,

managing resources and management accounting and decision-making, to help you develop the appropriate business skills to successfully manage a hospitality business. 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.


Level 4 • room operations • personal and professional

development for managers • Business environment • management information • food and Beverage Service Studies

or 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.

Hospitality management and food Studies


This course will allow you to develop your technical, supervisory and managerial abilities within the context of the hospitality business.

on this course, you will learn about the management of hospitality products and services, and you will be encouraged to develop a strategic approach to the ever-changing business, economic and social demands placed on the industry.

if you have successfully completed our fda Hospitality operations management (based on grade point average), the Ba (Hons) Top-up provides you with an opportunity to gain a bachelors degree.

on the foundation degree and the Ba (Hons), you will undertake a one year work placement work placement, which can be undertaken in any sector of the hospitality industry, either in the uK or abroad.

Throughout the course, we use a combination of continuous assessment methods, to ensure that you have the opportunity to demonstrate your skills and abilities in a variety of ways including presentations, group work and practicals, as well as reports, essays and exams. We also provide a contemporary learning environment, with a range of e-learning facilities to support your development.

foundation degree students will complete Levels 4 and 5 of the course, and will have the opportunity to top-up to the bachelors degree on successful completion (based on grade point average). Those undertaking the Ba (Hons) degree will study Level 4 through to Level 6.

Hospitality management Hospitality operations management

The course


UCAS CODE fda n866Ba (Hons) n220Ba (Hons) Top-up n865

uwl.ac.uk/LSHT

WHAT NExT?This course will help you to develop the skills and knowledge needed for management within the diverse hospitality industry. our graduates typically join international hotel and leisure groups, or pursue careers in restaurant companies, the contract or licensed sectors, or run their own hospitality businesses. The work experience you will gain on the course will provide you with essential knowledge of working within the industry, and an opportunity to enhance your cV.

if you are interested in continuing your studies, you can choose to progress onto our ma Hospitality management course.

ENTRY REQUIREMENTSfor the foundation degree (fda), applicants will need 160 ucaS points normally in a minimum of two subject areas, plus GcSe english and maths at grade a*–c, or equivalent. applicants must be working in a hospitality role.

fdas are also open to those with no formal qualifications, who are currently working within the hospitality and tourism industry.


for the Top-up, applicants will need an fda, a Hnd or a dipHe in a hospitality related subject. These applicants may be invited for an interview.

AWARDfdaBa (Hons)Ba (Hons) Top-up

DURATIONfdafull-time – Three years (including work placement)part-time – four years (including work placement)

Ba (Hons)full-time – four years (including work placement)

Ba (Hons) Top-up full-time – one year

applicants may be exempt from the work placement based on previous accredited work experience.


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 • dissertation • Strategic Hospitality

management • contemporary issues and the

management of change.

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.

Note: Those undertaking the fda can give their course either a food studies or a tourism focus through their choice of options.


international Hotel management

This specialist course offers you an excellent combination of academic learning and practical industry-focused study. This combination of knowledge, skills and experience leads to excellent employment opportunities within the global hotel industry.

on this course, you’ll develop the specialist skills and knowledge needed for management within the international hotel industry. Throughout the course, you will learn about the management of international hotel products and services and at Level 6, you will develop a strategic approach to hotel management within the constantly changing global environment.

you will learn how to effectively manage resources, people and information. in addition, we will encourage you to develop valuable transferable skills such as teamwork, problem solving, decision-making and time management, as well as presentation, analytical and iT skills.

if you are studying the fda or the Ba (Hons), you will undertake a work placement, which will be undertaken in an international hotel environment, outside of your home country. The work placement will provide you with essential experience and knowledge of working within the industry where you may later wish to develop your career.

foundation degree students will complete Levels 4 and 5 of the course, and will have the opportunity to top-up to the bachelors degree on successful completion (based on grade point average). Those undertaking the Ba (Hons) will study Level 4 through to Level 6.

The course


DURATIONfdafull-time – Three years (including work placement)part-time – four years (including work placement)

Ba (Hons)full-time – four years (including work placement)part-time – five and a half years (including work placement)

Ba (Hons) Top-upfull-time – one yearpart-time – Two years

applications may be exempt from the work placement based on previous accredited work experience. uwl.ac.uk/LSHT

WHAT NExT?on successful completion of this course, you will be equipped with the knowledge and skills to work within international hotel companies, giving you the opportunity to develop an international career and experience other cultures. after completing this course, you may choose to specialise in a specific business function of international hotel management, for example operations, marketing, finance or human resources.

if you are interested in continuing your studies, you can choose to progress onto our ma in Hospitality management or our ma in Tourism management.

ENTRY REQUIREMENTSfor the foundation degree (fda), applicants will need 160 ucaS points normally in a minimum of two subject areas, plus GcSe english and maths at grade a*–c, or equivalent.


for the Top-up, applicants will need an fda, a Hnd, or a dipHe in a relevant subject. These applicants may be invited for an interview.

UCAS CODEfda n863Ba (Hons) n221Ba (Hons) Top-up n867

AWARDfdaBa (Hons) Ba (Hons) Top-up


Level 4 • food and Beverage Service

Studies or food and Beverage operations

• Hotel accommodation operations

• personal and professional development for managers

• Business environment for Tourism, Hospitality and Leisure

• management information • introduction to Tourism.

Level 5 • Hotel accommodation

management • managing people in practice • Tourism industry issues• restaurant and

food management • Hotel Sales and Guest relations • management accounting

and decision-making.

Level 6 • dissertation• Strategic Hospitality

management • perspectives of the

international Hotel industry • Hotel project management.

Plus TWO options from: • Strategic financial management • Global marketing • international Human

resource management • resort and casino management• consultancy project• Tourism policy and Strategy• food and Beverage management.


DURATIONTwo years part-time (74 weeks)year one – Thurs; 9am – 4pm year two – Weds; 9am – 4pm

uwl.ac.uk/LSHT

WHAT NExT?on successful completion of the course, you will be employable as a sous chef, a head chef, a development chef or lecturer.

if you are interested in continuing your studies, you can choose to progress onto our Ba (Hons) international culinary arts Top-up course.

ENTRY REQUIREMENTSnVQ Level 3 or equivalent plus work experience.


AWARDfda

The course This course is designed for those already in employment and is endorsed by the academy of culinary arts and the craft Guild of chefs. it reflects the classical cuisine of escoffier, which is the essential foundation of modern cooking trends. With this knowledge, you will receive a thorough grounding, so that you can be introduced to the culinary concepts of the modern business environment.

The course aims to develop your appreciation of sensory evaluation in the context of the dining experience and you will be encouraged to keep a self evaluation/reflective diary critiquing your own work on a weekly basis

as well as culinary theory/culinary science, you will be taught kitchen management, staff management and motivation, and dish development. We will also introduce other aspects that affect the professional food environment,

including sustainability, the tensions that arise between cost and quality, ethics and food sourcing.

you will be expected to investigate issues in the work place and produce reports to demonstrate a working knowledge of the subject.

This is a work-based course and therefore you will be expected to undertake self-directed study at home and at work. The plan, manage and monitor your own personal development module is designed to support you with your future aspirations, as well as to develop your study skills and academic writing.

Throughout the course, you will be fully supported with online learning facilities, a first in the uK for chefs at this level, with interactive material as well as links to relevant knowledge. The e-learning aspect of the course has been developed with the help of students on previous courses; it reflects the areas of learning in which students have felt they needed the most support.


Level 4• plan, manage and monitor your

own personal development • food microbiology • meat and offal • canapés, Terrines,

chutneys and preserves • Vegetables, potatoes

and Legumes • Hot and cold Salads and

farinaceous dishes.

Level 5 • Human resource management • management of food

production and resources • fish and Shellfish • poultry and Game • diet and culture • culinary Trends and

dish development.


international culinary arts Kitchen and Larder


DURATIONTwo years part-time (74 weeks)year one – Thurs; 9am – 4pm year two – Weds; 9am – 4pm

uwl.ac.uk/LSHT

WHAT NExT?on successful completion of the course, you will be employable as a sous chef, a head chef, a development chef or lecturer.

if you are interested in continuing your studies, you can choose to progress onto our Ba (Hons) international culinary arts Top-up course.

ENTRY REQUIREMENTSnVQ Level 3 or equivalent plus work experience.


AWARDfda

The course This course is designed for those already in employment and is endorsed by the academy of culinary arts and the craft Guild of chefs.

on this course, you will receive hands-on training from our first class international pastry chef, and you will be given intensive instructional material, which will provide the essentials required to be successful in your culinary career, from classical to contemporary styles. The teaching facility offers an exciting environment in which to expand your abilities whilst providing the harmony and encouragement needed to enhance your creativity. Whether learning new skills or pursuing excellence, this course will help you reach your culinary goals.

This is a work-based course and as such you are expected to undertake self-directed study and research at home and at work. The plan, manage and monitor your own personal development module is designed to support you with your future aspirations, as well as to develop your study skills and academic writing.

you will be guided fully with your written assignments in an online environment and you will be actively encouraged to participate in online forums to support and learn from each other. you will be expected to complete your own research using the internet, books, journals and magazines all freely available at the university’s Library.


Level 4 • plan, manage and monitor your

own personal development • food microbiology and Hygiene • fermented Goods and Tarts • Gateaux and Sponges • pastes and Tea pastries • petit fours and Sweetmeats.

Level 5 • Human resource management • management of food

production and resources • chocolate and

marzipan modelling • Hot and cold desserts • pastillage and nougatine • Sugar Work and designs.


international culinary arts pastry


DURATIONpart-time – Two years

uwl.ac.uk/LSHT

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 our ma in Gastronomy and food management (subject to validation).

ENTRY REQUIREMENTSa relevant Level 5 qualification, plus GcSe english and maths at grade a*–c, or equivalent.

AWARDBa (Hons) Top-up

The course This course will give you the opportunity to develop the skills and knowledge needed for management within the diverse hospitality industry. it will help you to develop a strategic approach to the ever-changing business, economic and social demands placed on the industry.

you will study a combination of modules relating to food studies, which will help you to pursue a career relating to the development and promotion of the food side of the hospitality business.


• food and Beverage management • Gastronomy • Business and management • food policy • Strategic management • industrial project.

international culinary arts


DURATIONfull-time – Three years (including work placement)part-time – four years (including work placement)

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 or airline industries, the cruise sector and public sector tourism agencies.

if you are interested in continuing your studies, you can choose to progress onto the final year of our Ba (Hons) Travel and Tourism management course.


UCAS CODEn810

AWARDfda

The course Located in west London, the heart of Britain’s tourist sector, this course offers an excellent combination of academic learning and practical, industry-focused study, opening up excellent career opportunities when you leave us.

accredited by the institute of Travel and Tourism, this course is designed around one of the world’s most exciting and vibrant industries – tourism. it provides you with an understanding of the structure, nature and operating characteristics of the international tourism industry, and is designed to give you the practical experience you need to complement your academic studies.

you will learn about contemporary issues associated with the travel and tourism industry, such as visitor attractions, tour operators, travel agencies, transportation for tourism, and governments

and tourism, and you will undertake a one year work placement. This will give you the opportunity to enhance your skills and knowledge of the travel and tourism industry, and to put theory into practice within a real business environment.

Throughout the course, we will deliver a range of management related modules to support your subject specific studies. you will learn about sales and marketing, legislative frameworks and managing people, which will provide you with the core knowledge to work successfully within a travel and tourism business environment.

once you have successfully completed this course (based on grade point average), you can choose to go on to the final year of our Ba (Hons) Travel and Tourism management course, to gain a bachelors degree.


Level 4• an introduction to

Tourism management • european Travel Geography • The Business environment • Legislative frameworks • management information • personal and professional

development for managers.

Level 5 • Tourism industry issues • Tourism operations • management accounting

and decision-making • Sales and marketing • managing people in practice• inclusive Tour operations.

Travel and Tourism


Located in west London, the heart of Britain’s tourist sector, this course offers an excellent combination of academic learning and practical, industry-focused study, opening up excellent career opportunities when you leave us.

accredited by the institute of Travel and Tourism, this course is designed around one of the world’s most exciting and vibrant industries – tourism. it provides you with an understanding of the structure, nature and operating characteristics of the international tourism industry, and is designed to give you the practical experience you need to complement your academic studies.

you will learn about contemporary issues associated with the travel and tourism industry, such as visitor attractions, tour operators, travel agencies, transportation for tourism, and governments and tourism. at Level 6, you will have the opportunity to choose optional modules, to allow you to tailor the course to suit your interests and you will complete a dissertation based on an area of particular interest to you.

at the end of Level 5, you will undertake a one year work placement. This will give you the opportunity to enhance your skills and knowledge of the travel and tourism industry, and to put theory into practice within a real business environment.

Throughout the course, we will deliver a range of management related modules to support your subject specific studies. you will learn about sales and marketing, legislative frameworks and managing people, which will provide you with the core knowledge to work successfully within a travel and tourism business environment.

Travel and Tourism management

The course


DURATIONfull-time – four years (including work experience)part-time – five and a half years (including work experience)

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 or airline industries, the cruise sector and public sector tourism agencies.

if you are interested in continuing your studies, you can choose to progress onto our ma in Tourism management.


UCAS CODEn801

AWARDBa (Hons)


Level 4 • introduction to

Tourism management • european Travel Geography • personal and professional

development for managers • Legislative framework • The Business environment • management information.

Level 5 • Tourism industry issues • Tourism operations • management accounting

and decision-making • Sales and marketing • people management in practice• inclusive Tour operations.

Level 6 • Tourism planning

and development • Tourism policy and Strategy • dissertation.

Plus ONE option from: • Global marketing• international Human

resource management• Strategic financial management.

And TWO options from:• ecotourism • Special interest Tourism • The Significance and

impact of Tourism • resort and casino management • Governance and Tourism.

postgraduate

pre-masters culinary arts management Hospitality management Tourism management 59

ma airline and airport management 60

ma fundraising and Special event management 61

ma Gastronomy and food management 62

ma Hospitality management 63

ma Tourism management 64

ma Travel communications 65


STARTINGSeptember and february

DURATIONone year

uwl.ac.uk/LSHT

WHAT NExT?on successful completion of this course, you can choose to progress on to one of our master’s qualifications:

• ma Gastronomy and food management (subject to validation)

• ma Hospitality management• ma Tourism management

ENTRY REQUIREMENTSa uK Honours degree, or equivalent, that is not related to your chosen subject of study.

AWARDpre-mastersSubject to validation

culinary arts management Hospitality management Tourism management

The courseThis course is designed to prepare you with the necessary skills to successfully undertake a master’s level course. Throughout the course, you will become familiar with our teaching and assessment structures, and you will learn how to think and learn independently. you will develop the critical thinking and analysis skills that will be crucial to your success on a master’s course.

you will also study one module, specific to your chosen subject of study. This will complement the academic skills you will develop, and give you a foundation of subject knowledge to build on when you begin your master’s qualification.


• operations management • critical Thinking• international Business

environment• research and Study Skills• entrepreneurship in

Hospitality and Tourism.

depending on your chosen subject areas, you will study one of the following modules:

• understanding the Hospitality industry (Hospitality and culinary arts route)

• understanding the Tourism industry (Tourism route).



DURATIONma (fast-track)full-time; one yearpart-time; Two years

ma (with internship)full-time; Two years

uwl.ac.uk/LSHT

WHAT NExT?This course will prepare you to undertake a management position within the airline and airport industry or enhance your performance within your current role.

STUDENT COMMENTS

This programme allowed me to fast track to a management position within Bmi. i now travel extensively around europe and enjoy a truly challenging and rewarding career within the organisation.

Alla Algrahan, MA Airline and Airport (Fast-track), 2010

i found the internship route offered me the opportunity to add a practical dimension to my curriculum vitae. it also allowed the possibility to apply some of the theoretical components discussed on the programme. it brought the programme alive.

Cecilia Larsson MA Airline and Airport Management (Internship), 2010

ENTRY REQUIREMENTSfor the ma internship route, applicants will need a uK Honours degree 2:2 or equivalent, in airline, aviation or tourism, or an equivalent professional qualification. applicants who wish to apply for the ma fast-track route must also have a minimum of 800 hours (35 weeks) work experience in the airline or tourism sector.

We also welcome applications from mature students with considerable work experience but without the formal academic qualifications.

AWARDma (fast-track or with internship)

airline and airport management

The courseThis distinctive course focuses on two of the most dynamic management sectors of the travel and tourism industry – airlines and airports. it provides an excellent combination of academic learning and practical, industry focused study leading to a range of global aviation employment opportunities.

a strategic perspective is taken throughout the course, emphasising the application of business and management theory. it develops key ideas and concepts appropriate to the commercial aviation industry and uses case studies to illustrate these points. extensive use is made of the surrounding aviation infrastructure in the West London area, in particular London Heathrow airport.

if you choose to study via the internship route, you will have the opportunity to undertake an extended period of work-based learning, normally in a paid position that lasts for 40 weeks. internship opportunities exist in all sectors of the industry, throughout the world.

Course contentyou will study the following modules: • Globalisation and

Global challenges • management and Leadership • e-commerce • Strategic aviation management • critical issues in airline and

airport management.

Plus ONE option from: • project management • intercultural communication

in the Business environment • Services marketing • corporate Social responsibility

and Business ethics • entrepreneurship and

management innovation.

Depending on your chosen study route, you will also study:• research methods

(fast-track route)• Thesis (fast-track route)• organisational management

and preparation for internship (internship route)

• Work-related consultancy project (internship route)

• internship (internship route).



DURATIONfull-time; one year uwl.ac.uk/LSHT

ENTRY REQUIREMENTSapplicants will need a uK Honours degree 2:2 or equivalent in a service based degree (for example sport, leisure, tourism, events, business arts or conferences) or an equivalent professional qualification.


AWARDma Subject to validation

fundraising and Special event management

The courseThis course is aimed at those who want to be involved in designing and managing special events with a specific focus on fundraising. a whole range of different organisations from the public, private and voluntary sector plan and run thousands of events each year, in order to raise money to support good causes. This course will teach you the essential skills required to design and create unique special events and also those required to plan and manage their delivery.

Within the course, you will be given the opportunity to develop those skills through an internship or work experience either on a specific event project or within a specific organisation.


Special Event Design and Experience This module looks at the design and creativity required to develop special and unique events. it will consider the core design features that a special event requires and explain the use of theming to produce an event experience. you will also examine and analyse the nature of the event experience and the factors that can make an event memorable to guests.

Managing Fundraising EventsGenerating income from special events requires careful and detailed planning and management. This module will reflect upon the core planning skills an event manager needs in order to successfully deliver a variety of fundraising events. for example you will learn about the management of different stakeholders, the use of social media to promote events, and the key principles needed to evaluate the success of an event.

Managing Event Riskall events have some element of risk, but the key to success is being able to identify, prioritise and manage risk. This module will examine the key elements and principles in risk management, the methods and processes required to minimise risk and the conceptual models used to understand and analyse risk.

The remaining modules of your study will be based around a selection of the following:• Globalisation and Global

challenges• management and Leadership• critical issues in Hospitality

management• project management• intercultural communication

in the Business environment• Services marketing• corporate Social responsibility

and Business ethics• entrepreneurship and

management innovation• research methods• Thesis.




ma (with internship)full-time; Two years uwl.ac.uk/LSHT

ENTRY REQUIREMENTSfor the ma internship route, applicants will need a uK Honours degree 2:2 or equivalent, in hospitality, or an equivalent professional qualification. applicants who wish to apply for the ma fast track route must also have a minimum of 800 hours (35 weeks) work experience in the hospitality sector.



The CourseThis distinctive course focuses on management at senior level of the hospitality industry from a culinary operations perspective. it provides an excellent combination of academic learning and practical, industry focused study leading to a range of global hospitality employment opportunities. The course is fully endorsed by the academy of culinary arts and the craft Guild of chefs and is delivered at an internationally renowned institution for hospitality training and management studies – the London School of Hospitality and Tourism. The course is approached as a multidisciplinary body of knowledge, skills and techniques, which can be applied to any food and beverage operation in the hospitality sector and to other service-orientated public and private enterprises.

a strategic perspective is taken throughout the course, emphasising the application of business and management theory. it develops key ideas and concepts appropriate to the hospitality industry and uses case studies, projects, presentations and reports to illustrate these points.

The West end of London is considered by many now to be the foremost provider of the best international cuisine of the world. Thus, extensive use is made of these resources and leading industrialists donate their time as guest speakers on the course. industry contributes to the development of innovative modules which reflect the knowledge requirements at senior management level. if you choose to study via the internship route, you will have the opportunity to undertake an extended period of work-based learning, normally in a paid position that lasts for 40 weeks. internship opportunities exist in all sectors of the industry, throughout the world.


• principles of nutrition and its application in Society

• critical issues in Hospitality management

• food in Society and food anthropology

• management and Leadership• Strategic Hospitality development• food concept and

product development.






Gastronomy and food management




ma (with internship)full-time; Two years

uwl.ac.uk/LSHT

WHAT NExT?This course aims to maximise your business potential and seeks to prepare you for a managerial position in the hospitality industry. for existing practitioners, the course offers an exciting self-development opportunity and the means by which to share best practice with hospitality colleagues.

fast-track graduates may wish to pursue academic careers, while those who graduate via the internship route will find the work experience gained throughout the course provides an opportunity to acquire valuable business skills within the industry.

STUDENT COMMENTS

The course gave me the confidence to explore my potential and apply for positions i would never have dreamed of. it also helped me to identify a very successful career pathway.

Abinav Malik MA Hospitality Management (Fast-track), 2010Mariott Hotels Graduate Trainee of the Year 2010

i spent my internship working for the fairmont Hotel Group in one of their flagship north american properties. i had never worked in a five star hotel before and had never travelled outside of europe. it changed my life. i am convinced my internship helped me secure a management position with my present employer. i would recommend the programme to anyone.

Partricia Castello Di Lorenzo MA Hospitality Management (Internship), 2009

ENTRY REQUIREMENTSfor the ma internship route, applicants will need a uK Honours degree 2:2 or equivalent, in hospitality, or an equivalent professional qualification. applicants who wish to apply for the ma fast-track route must also have a minimum of 800 hours (35 weeks) work experience in the hospitality sector.



Hospitality management

The courseThis course is designed for ambitious aspiring and existing hospitality managers, who wish to gain a recognised postgraduate qualification. it is accredited by the institute of Hospitality and is delivered in a world-renowned institution for hospitality training and management studies – the London School of Hospitality and Tourism.

The course is essentially strategic in orientation and places emphasis on the application of theory and concepts. Throughout, examples are drawn from an international hospitality environment focusing on accommodation, and food and beverage issues. extensive use is made of employer engagement, which involves trips and visits to local hospitality providers as well as bringing key practitioners of international repute into the university.

if you choose to study via the internship route, you will have the opportunity to undertake an extended period of work-based learning, normally in a paid position that lasts for 40 weeks. internship opportunities exist in all sectors of the industry, potentially in worldwide locations.


• Globalisation and Global challenges

• management and Leadership • electronic distribution in

Tourism and Hospitality • Strategic Hospitality

developments • critical issues in

Hospitality management.

Plus ONE option from:•project management • intercultural communication












ma (with internship)full-time; Two years uwl.ac.uk/LSHT

STUDENT COMMENTS

‘There is never a day that goes by without me using one aspect of my knowledge drawn from this programme. i would recommend it to anyone.’

Linda North, MA Tourism Management (Fast-track), 2010Sales and Marketing Manager Royal Caribbean Cruise Lines.

‘While i had already worked in tour operations before, the internship allowed me to work for another company and in areas that had not been open to me with my previous employer.’

Maureen Graham, MA Tourism Management (Internship), 2011

WHAT NExT?This course will prepare you to achieve a management position within the tourism industry, or enhance your current position and career prospects. Graduates of this course have risen to become senior managers within all sectors of the industry including airlines, tour operations, attractions management and retailing.

ENTRY REQUIREMENTSfor the ma internship route, applicants will need a uK Honours degree 2:2 or equivalent, in tourism, leisure or transport studies, or an equivalent professional qualification. applicants who wish to apply for the ma fast-track route must also have a minimum of 800 hours (35 weeks) work experience in the tourism/leisure industry.


AWARDma (fast-track or withinternship)

Tourism management

The course The tourism industry is becoming increasingly demanding in terms of the qualifications and abilities it requires from staff. This course is fully endorsed by the institute of Travel and Tourism and provides excellent vocational training and development if you are aspiring towards management positions in the industry, or are wishing to establish your own business.

The course takes a strategic perspective emphasising the application of business and management theory to the tourism industry. it also seeks to develop key ideas and concepts appropriate to your effective functioning and performance in the sector. it makes use of an extensive range of case study materials drawn from throughout the world, and seeks to utilise the experiences of a young, dynamic and industry experienced teaching team. Throughout the course, emphasis is placed on employer engagement, through a series of field trips and visits, and through bringing practitioners into the classroom.

if you choose to study via the internship route, you will have the opportunity to undertake an extended period of work-based learning, normally in a paid position that lasts for 40 weeks. internship opportunities exist in all sectors of the industry, potentially in worldwide locations.


• Globalisation and Global challenges

• management and Leader• electronic distribution

in Tourism and Hospitality• Strategic choice in Tourism• critical issues in

Tourism management.

Plus ONE option from:• project management • intercultural communication











DURATIONfull-time; one year

uwl.ac.uk/LSHT

WHAT NExT?This course will prepare you for a career in the travel media industry. on successful completion of the course, you can expect to go on to secure positions in newspaper, magazine and broadcast journalism, and in all sectors of the travel industry including retail, wholesale, production and ancillary service providers.

many travel companies today seek to use and manage the media using it as an important marketing and distribution tool. This requires the services of public relations consultants and specialist copy writers working within their organisations. individuals who can identify and take the necessary action to reduce volatility in the travel industry find themselves in a competitive position in the market place – this course will prepare you for these challenges.

ENTRY REQUIREMENTSa good Honours degree (or equivalent). in addition applicants will be asked to submit two written pieces of work including:

1. 250 words on why they have decided to pursue a career in journalism

2. a 300 word analysis of how a recent news story was treated in various media

Suitable applicants will be invited to attend an interview. international students will be interviewed by telephone.

AWARDma Subject to validation

Travel communications

The courseThis course will provide both in depth practical training and a critical understanding of the role of the journalist, and the media in the modern travel industry. it is designed to help you start a career in the uK radio, television and multi-media journalism industries.

The course covers media practice and theory in relation to the travel industry. course content draws on current developments in journalism and the media and is designed to extend practical skills as well as awareness of debates and issues in the industry.

Throughout the course you will develop the basic skills of good journalism and media production and the ability to report, write and present.

Teaching will be carried out in small groups using experienced industry professionals. it will be based in the university of West London’s prestigious London School of

Hospitality and Tourism. you will use current professional standard news production software, video and audio equipment. you will also be introduced to web and photographic journalism, broadcast journalism, travel writing and visual articulation. in studying media law, and the role of print and electronic media in the travel industry, you will acquire the skills of a specialist reporter or correspondent.


• documentary production• Visual articulation• Travel Writing • entrepreneurship and freelancing • media relations. • Broadcast media in the

Travel and Tourism industry• Business ethics and media Law• investigation and research Skills• Business consultancy.

Specialist short courses

Level 2 food Safety in catering 67

Level 3 Supervising food Safety in catering 68

national certificate for personal Licence Holders British institute of innkeeping 69

Junior chefs’ academy 70

Level 1 Basic certificate in Health and Safety 71

Level 2 certificate in Supervising Health and Safety 72

WorldHost principles of customer Service 73


STARTINGcourses run throughout the year

FEESFees available on application uwl.ac.uk/LSHT

DURATIONone day

The courseThis course is designed for food handlers in the hotel, catering and retail industries. Throughout the course you will gain knowledge and awareness of the latest procedures and techniques in food hygiene, and how to apply these in your place of work.

The course will focus on good hygiene practices in the handling, processing and preparation of safe food, and will encourage you to develop knowledge and understanding of the importance of food hygiene and associated food hazards.

assessment will take the form of a multiple choice question paper at the end of the course.

Course contenton successful completion of the course, you will have gained knowledge of the following topics:

• food poisoning• Bacteria• Hygiene control• food Storage and

Temperature control• cleaning and disinfecting• pest control• Legal requirements• Hazard analysis and critical

control points (Haccp).

Level 2

food Safety in catering


STARTINGThis course is run throughout the year, either as an intensive three day course or three days over a three week period.

FEES£450 uwl.ac.uk/LSHT

DURATION25 hours

Supervising food Safety in catering

The courseThis course is designed for supervisors within the hotel, catering and food retailing industries who wish to improve their food hygiene skills and knowledge. it will enable you to effectively supervise hygiene standards in the workplace.

The aim of this qualification is to provide you with a broad knowledge of food safety and food hygiene. on successful completion, you will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring, to identify hazards and to be able to take action to improve standards in the workplace.

Course contentyou will study:

• Legislation• food Storage and

Temperature control• Supervisory management• food preservation• Bacteriology• cleaning and disinfection• non-bacterial food poisoning• pest control• food-borne infection• personal Hygiene• food contamination• design and construction

of food premises.


Level 3


STARTINGTwice per month

DURATIONone day (including examination)

uwl.ac.uk/LSHTFEESFees available on application

national certificate for personal Licence Holders (ncpLH)

The courseThis course will give you the relevant knowledge to enable you to become a responsible and professional licensed retailer, whether you work in a hotel, restaurant, pub, shop, leisure centre or department store.

under licensing law, there is a statutory requirement for anyone selling alcohol, or authorising others to sell alcohol, to obtain a qualification which has gained accreditation and is accepted by the local council. This qualification is essential when applying for a personal Licence to sell alcohol.

We have many thousands of satisfied participants from all sectors of the retail trade and have been awarded Grade i (the highest grade) by the British institute of innkeeping for the quality of our courses.

Course contentyou will study: • The Licensing act 2003• Licensable activities• Licensing objectives and policy• What is a personal Licence?• How to apply for a

personal Licence• premises Licence• designated premises Supervisor• The Supply of alcohol• rights of entry• protection of children• The nature of alcohol – Trends,

Strength and Safety Limits• Social responsibilities

for Selling alcohol• conduct of Licensed premises• drinking and driving,

dealing with Violence• drugs and anti-Social

Behaviour orders.

assessment will take the form of a multiple choice question paper at the end of the course – 40 questions, 45-60 minutes in duration.

Level 2 – British institute of innkeeping (BiiaB)


STARTINGSaturdays 9.30am – 12.30pm

FEES£12.50 per session

uwl.ac.uk/LSHT

WHAT NExT?once you’ve completed this course, you can choose to go on to study our professional chef and restaurant diploma. This course will enable you to access employment in the industry and will also give you the opportunity to progress onto Higher education.

a career in hospitality enables you to travel the world and will also help you secure employment for life.

DURATIONTen days (one day a week)

AWARDcertificate of attainment

ENTRY REQUIREMENTSyou will need to have a keen interest in food and to be attending a local state school. you will also need a recommendation from your food technology teacher or careers advisor.

The courseon this course, you will learn basic food preparation and cookery techniques using fresh ingredients. you will also learn basic kitchen hygiene, safety and simple nutrition.

at the end of the course, you will prepare a three course lunch for your parents and receive a certificate of attainment.


• Basic culinary Garnishing and presentation Skills

• Hygiene• Basic nutrition• Teamwork and organisation• food Service Techniques.

Junior chefs academy




DURATIONone day

The courseThis course is designed for operational staff and first line employees within the catering and food retailing industries. it aims to provide an appreciation of the fundamentals of good health and safety practice.

Course contentafter completing the course, you will be able to demonstrate an understanding of:

• The relationship between the working environment, the place and nature of work, and the health and safety of the individual

• The requirements of a safe and healthy working environment

• occupational health risks, preventative and protective measures

• The principles of accident prevention

• The relationship between manual handling and the prevention of injuries

• The dangers associated with work equipment and electricity

• fire hazards and fire precaution• The purpose and limitations

of first aid• The requirements of legislation.


Level 1

Basic certificate in Health and Safety




DURATIONone day per week for five consecutive weeks

certificate in Supervising Health and Safety

The courseThis course is designed for supervisors who are responsible for health and safety in the workplace.


Health and safety at work• Safety representatives• Human, environmental

and occupational factors• collecting information• Health and Safety audits

and inspections• accidents in the Workplace• reporting accidents• investigation• accident Triangle• riddor• unsafe acts and conditions• indirect causes• Training• fire drills and evacuation• maintenance• ill Health in the Workplace• Health Hazards (chemical,

Biological, physical, ergonomic, prevention, Stress, Harmful Substances).

Legal provisions• common Law• Statute Law• codes of practice.

Health and safety organisation and management• management involvement• management duties• monitoring• audits• risk assessment.

Supervising health and safety• communication• monitoring• Workplace collaboration• meetings• conflict.

Level 2


STARTINGThe course is delivered monthly on the first friday of each month

uwl.ac.uk/LSHTFEES£60

ENTRY REQUIREMENTSparticipants must be working within a customer facing role.

DURATIONone day

The courseWorldHost is a world class training programme, designed to transform the service you and your team provide to your customers. it is modern, energetic and provides an excellent opportunity to enhance your front of house operations and to set yourself apart from your competitors.

Throughout the course, you will learn the principles of service professionalism and the skills that enable you to attract new customers, as well as to exceed the expectations of your existing customer base.

Course contentyou will learn about: • purpose• Welcoming people Skills• Topics to avoid• What forms a first impression?• The communication process• Why Should i handle

customer concerns?• effective Listening• Visitor needs• Value of Tourism• personalised Key

commitments.

WorldHost principles of customer Service

further information

your application 75

fees and funding 75

international students 75

employers 75

Where are we? 76

open events 77

Terms and conditions 78


International students We welcome international students on all our courses. We will be pleased to advise you on your course of study and tailor a specially designed course from our portfolio to suit your needs.

Employers if you are interested in organising professional development for your staff but cannot find what you need here, we would be happy to discuss your specific requirements for tailored courses.

noTe all ingredients are supplied for training and practical classes. The food produced remains the property of the university and therefore in the interest of food safety students are not allowed to take the food home unless permission is given by the operations manager or another senior member of staff.

Your applicationWe accept applications for all courses throughout the year. please complete the appropriate application form for your chosen course, and we will process this once it is received. for some courses, we will arrange for you to meet with the course leader for an informal interview.

Fees and fundingWhere available, provisional fees for study have been detailed, however, where fees are not available these can be found out upon application. full-time courses are free for uK and eu students who are under 19 on 31 august of the year that they start the course.

if you are 19 or over you could study a Level 2 or 3 course for free if you do not already have a qualification at that level. exam and material fees may be payable but help towards these is available in cases of financial hardship. contact us on 0800 036 8888 to find out if you are eligible.

fees payable by a sponsor must be paid within 30 days of the university’s invoice being presented. companies run by friends or relatives are not acceptable sponsors and we will only continue to view an organisation as a true sponsor if your fees are paid promptly. it will be your responsibility to ensure that your fees are paid in full – results may be withheld if your fees are not paid.

if you intend to be responsible for your own fees, we require you to pay:

• 50% on enrolment (from which any deposit paid will be deducted) • The remaining 50% in two instalments (normally 25% within three

months and the final 25% within six months of the start of your course)

payment can be made by cheque or credit card. Some of our courses also benefit from discounts and concessionary rates – further details are available from the Learning advice centre on 0800 036 8888.

fees for international students will be provided upon application.


Where are we?

We are located in ealing – just 25 minutes on the underground from central London – one of the world’s top tourism and dining destinations.

our ealing site is just 20 minutes from London Heathrow international airport. it is served by fast rail links from reading and London, and has excellent local bus services. ealing is easy to reach from all London underground stations.

our ealing site lies on the B455 between the a4 and the a4020, uxbridge road. The m4 motorway is a few minutes’ drive away from ealing (Junction 2), and the a40, m40 and m25 are all easily accessible.

There are taxi ranks at both ealing Broadway and South ealing stations.

The ealing site is on St mary’s road has one rail and two London underground stations within easy walking distance:

South Ealing (Piccadilly Line) This is a ten minute walk from the main campus on St mary’s road.

Ealing Broadway (Rail, Central and District Lines) The St mary’s road site is a ten minute walk. a regular bus service (number 65) runs from outside ealing Broadway station to the site. There is a regular rail service to London paddington and reading.

EALING

BY ROAD

BY BUS, RAIL and UNDERGROUND

TAxIS


if you are interested in finding out more about courses offered by the London School of Hospitality and Tourism, come along to one of our open evenings: if you are interested in following

an exciting career in hospitality, we offer specially tailored talks and tours of our facilities in ealing. These include fully equipped, state of-the-art kitchens and pillars, our professional training restaurant catering for employees and the general public.

To arrange a tour, please contact carol Greenham: [email protected]

WHEN?monday 19 march 2012, 5 – 7.30pm

Wednesday 18 April 20123pm – 5pmSteve munkleyexecutive chef, royal Garden Hotel

for information on our celebrity chef demonstration and to book a place, please contact Liz plant [email protected]

or carol Greenham [email protected]

OPEN EVENING

LOCAL SCHOOL OPEN DAYS

CELEBRITY CHEF DEMONSTRATION

open events


Terms and conditions

Terms and ConditionsThe university undertakes to take all reasonable steps to provide educational services in the manner set out in this publication. it does not, however, guarantee the provision of such services. Should circumstances beyond the control of the university interfere with its ability to provide such services, including, but not limited to, government actions, war, riots, civil commotion, fire, flood, epidemic, labour disputes (including labour disputes involving the workforce of any third party) and act of God, the university undertakes to use all reasonable steps to minimise the resultant disruption to those services. However, the university shall not be liable to the other for any failure or delay in performing its obligations, if such failure or delay is due to any cause beyond the university’s reasonable control.

Should you become a student with this university, this notice shall constitute a term of contract between you and the university. any offer of a place made to you by the university is made on the basis that, in accepting such an offer, you hereby agree to the incorporation of this notice as a term of any such contract.

The information (including fees) in this publication is accurate at the time of going to press, but amendments may be made from time to time without notice, both in relation to individual courses and the facilities or services available from, or provided by, the university.

a minimum enrolment total is required for the opening of any class. The university reserves the right to withdraw or change a class, course or programme, if there is significant reduction in attendance.

Equal opportunitiesThe university has an equal opportunities policy and a code of practice on equal opportunities for students which cover admissions. We welcome applications from students with special needs. our policy is to assess applications exclusively on academic grounds and to encourage all candidates with the provision of appropriate support services.

Student Chartera Student charter is available on request.

To reserve your place...

University of West LondonSt mary’s rdealingLondon W5 5rf

0800 036 [email protected]

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