BACHELOR OF SCIENCE (HONS) IN CULINARY ARTS MANAGEMENT (London)

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.


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UNIVERSITY OF WEST LONDON (UWL)

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.

Students on this course develop a range of kitchen and patisserie techniques supported by non-practical modules, in order to encourage development of knowledge in food microbiology, diet and nutrition and gastronomy. You will also undertake a range of management modules to help you to develop the business and people skills needed to become a successful manager within the industry.

A key success factor for students is their engagement with the broader curriculum offered by the College. This includes exposure to industry through visits and field trips, as well as working with renowned industry professionals on events through the Colleges’ active celebrity guest demonstration and speaker schedule. The College is successful in national and international competitions and students are encouraged to participate, as this is an opportunity for them to raise their personal profile in the industry.

Modules

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

1.5-Year 

Country: London, United Kingdom 

Academic Level: Completion of WSQ Diploma in Culinary Arts or equivalent

Language Proficiency: IELTS 6.5 or UK UCAS points 240