The BSc (Hons) Culinary Arts Management builds the knowledge and skills you will need, enabling you to focus on both the practical aspects of the industry, whilst encouraging you to develop a broad knowledge of business, intellectual critical thinking and problem solving, essential to your career development.

You are joining a course that welcomes students from a wide variety of cultures, international backgrounds and academic achievement.



The University of West London (UWL) is a public university in the United Kingdom which has campuses in Ealing and Brentford in London, as well as in Reading in Berkshire.

The university has roots back to 1860, when the Lady Byron School was founded, which later became Ealing College of Higher Education. In 1990, Ealing College of Higher Education, Thames Valley College of Higher Education, Queen Charlotte's College of Health Care Studies and the London College of Music merged to form the Polytechnic of West London. In 1992, the Polytechnic of West London became a university and adopted the name Thames Valley University. In 2004, Thames Valley merged with Reading College and School of Arts and Design. A former campus in Slough was closed in 2010.

In August 2010, the university announced that it had been granted permission to change its name to the University of West London, to reflect a focusing of operations onto its Ealing and Brentford campuses. The new name was formally adopted on Wednesday 6 April 2011.

For more information on UWL, click here.

This unique course gives you the technical and practical skills required for a career in culinary arts whilst educating you about the industry and giving you valuable professional management skills. You will also develop intellectual critical thinking and problem solving, essential to a career in any sector.

6 Bridging Assessments

  • Personal Development 1
  • Restaurant Skills
  • Professional Kitchen and Pastry Techniques 1
  • Professional Kitchen and Pastry Techniques 2
  • Diet and Nutrition
  • International Beverage Provision


  • Management of Information
  • Management of People and Organisations
  • Food Microbiology and Hygiene
  • Professional Kitchen Techniques 3
  • Professional Pastry Techniques 3
  • International Gastronomy for Food Production Managers
  • Food and Beverage Management
  • Practical Gastronomy
  • Hospitality and Restaurant Design Conceptualisation

To be advised

24 months (Bridging Assessments - 6 months and 9 modules - 18 months)

Country: Singapore

To be advised

Not applicable

  • Possess a WSQ Diploma in Culinary Arts: Training conducted in At-Sunrice GlobalChef Academy
  • Possess an IELTS 6.0 and above
  • Successfully completed 6 Bridging Assessments:

            a) Personal Development 1
            b) Restaurant Skills
            c) Professional Kitchen and Pastry Techniques 1
            d) Professional Kitchen and Pastry Techniques 2
            e) Diet and Nutrition
            f)  International Beverage Provision