- Course summary
- Course detail
- Entry requirements
- Fees and funding
- How to apply
- During the course
- Teaching staff
- What our students say
- Jobs and placements
- Career and study progression
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.
Why choose this course?
On this course, you will develop a range of kitchen and patisserie techniques as well as studying theoretical modules in areas such as 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.
You will be encouraged to undertake a four week work placement at the end of your first year. The placement will be undertaken in a well-recognised establishment, where you will be able to practise your technical and professional skills.
Career and study progression
This is a vocationally-focused course, suited to those seeking a career in the food industry.
You may also wish to undertake postgraduate study to specialise in a subject you’ve already studied, or to explore something new.
For more details please see the Career and study progression section.
Graduating at the University of West London means that you will be developing the following graduate attributes and become:
- a creative and enterprising professional
- a reflective and critical lifelong learner
- a globally aware individual.
Year one (Level 4) modules
- Principles of Management and Leadership
- Food and Beverage Operations I
- Kitchen Foundation
- Introduction to Accounting and Finance
- Pastry Foundation
- Food Microbiology and Hygiene.
Year two (Level 5) modules
- Production Operations Management
- Diet and Nutrition
- Managing Human Resources
- Research Methods for Managers
- Food Innovation
- Options: International Beverage Provision or Applied Sciences for Modernist Cuisine.
Year three (Level 6) modules
- International Gastronomy for Food Production Managers
- Innovation and Entrepreneurship
- Culinary Design Concepts
- Strategic Food and Beverage Management
- Product development
- Service Industries Dissertation or Business Project.
You will need:
- 112 UCAS points
- GCSE English and Mathematics Grades C or above (or recognised equivalent).
- A Level: BCC
- BTEC Extended Diploma (DMM)
- Access to HE Diploma
International students need to meet our English language requirement at either IELTS at 6.0 or above and a minimum of 5.5 for each of the 4 individual components (Reading, Writing, Speaking and Listening).
In some countries where teaching is in English, we may accept local qualifications. Please visit http://www.uwl.ac.uk/international/your-country to check for local equivalencies.
We offer pre-sessional English language courses if you do not meet these requirements. Find out more about our English Language courses
Fees for home and EU students
- Main fee
- Fees for our 2017 courses have not yet been released.
Help with funding is available to a range of students, whether you are studying full or part-time, in your home country or overseas.
You may be eligible for a student loan to cover the cost of tuition fees or a maintenance loan to support you during your studies. Additional funding is available to some types of students, such as those with dependants, disabled students and more. Find out more about applying for student loans and other funding options.
We also offer a range of scholarships and bursaries to help you. Current scholarships include:
- Full Time Undergraduate Bursary: a £3,000 award for new undergraduate students.
- Path to Success Scholarship: a £4,000 award for students on a four-year degree course with a foundation year.
Other scholarships are also available, including awards for specific subjects. Find out more and check your eligibility for the scholarships and bursaries listed above.
Please note that fees given are per academic year unless otherwise stated, and may be subject to change. Costs can increase each year.
How to apply
UK and EU students
Apply for this course at www.ucas.com when UCAS applications are open, from the previous September until June (see dates). You will need our institution code W05 and the UCAS code given on the right hand side of this page.
If the UCAS deadline has passed, you can apply through Clearing by calling our hotline on 0800 036 8888 (or +44 8231 2468). Clearing takes place over the summer months (July to September).
If you are making an early application, before UCAS has opened, you can apply directly to the University by clicking the red 'apply now' button above. You should also use this button to receive specialist information if you are applying for Nursing and Midwifery courses.
During the course
The theme of the course is employability through skills acquisition, experiential learning, industry exposure and academic rigour. The college has well developed industry links, through patrons and sponsors, to both network and develop relevant skills demanded by today's employers.
You will have the opportunity, where time allows, to undertake a stage or participate in industry events. UWL patrons and placement providers are aware of the need to gain industry exposure, and provide excellent opportunities for students at leading establishments in London and surrounding areas.
This can include 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.
The teaching and learning strategy is to encourage the active learner and to promote a 'can do' attitude in all things hospitality. Practical skills acquisition at each level of the course is firmly linked to the underpinning knowledge required to drive the practical product forward. You are required to apply an appropriate level of independent study and research to keep ahead of practical applications and industry norms.
In addition to the taught course, curriculum related learning may take place off-site and should be attended smartly presented in business style attire commensurate with the task or venue. The hospitality industry is a disciplined profession often reflected in smart personal presentation.
Guest speakers and practitioners from leading sector providers attend the school throughout the academic year offering valuable insight and knowledge to the learner. You are strongly advised to attend as many of these events as possible, where feasible, tutors may alter session times to allow students to attend.
We have a well-developed range of services and facilities to help support you through your course. You will have access to a variety of sources of support depending on individual circumstances and needs including a personal tutor and, in some instances, a mentor.
What our students say
Matthew Jackson, BSc (Hons) Culinary Arts Management graduate
"Three words to describe my university experience: Interesting and engaging.
My favourite aspect of university life was Meeting new people.
What I enjoyed most about the course was cooking, cooking, cooking! The practical side was great – particularly French cookery.
I am now working as a chef at the Criterion.
In five years I will be Cheffing – whatever I do will always be hands on. I just want to be cooking."
Jelena Dmitrijeva (seen here with Simon Young, Executive Head Chef at Jumeira Carlton Tower and Patron of the School) is a full time student already competing against industry chefs
"Jelena Dmitrijeva was awarded Silver medal and Best In Class (best of the competition) for the world class Senior Live Theatre competition at Hotelympia. Competitors had to prepare two duck breast main courses in two different ways; one fit for a local quality pub menu and one in the style of Asian Cuisine.
Jelena, who also works at Jumeira Carlton Tower and was mentored by Simon, was awarded Employee of the Month in addition to winning this prestigious international culinary salon competition."
Josh Leask, BSc (Hons)International Culinary Arts student working with Swedish Lapland’s Chef Richard Karlsson together with fellow student Christy at The Swedish Food Event, November 2012
"For me the Swedish experience opened my eyes to produce that I didn't even know existed, it's completely different from our local produce and it was an amazing experience to work with a chef who uses these ingredients and is so in touch with the environment he works in."
Muhammad Edwan Shaharir, Lecturer, Sunway University, KL, Malaysia
"The BSc Culinary Arts Management at UWL was an eye-opener for me in the best way possible; the students are competitive, the teachers encourage you to think outside the box, and the course itself was detailed and thoroughly relevant to industry practices. The breadth of information I garnered through the classes was superb, logical and very applicable in the real world.
After graduation and working in restaurants, I decided to join the private education sector as a chef-lecturer, first at my previous diploma level college, and now at a renowned private university in Kuala Lumpur. I can proudly say that UWL was the inspiration for me to become an educator in the hospitality industry, as I feel the knowledge and experiences I gained when I was there is essential to be shared with the future generation of hospitality workers."
Santiago Guerrero, Head Chef Manzilla restaurant New York
"UWL BSc Culinary Arts Management degree has given me the tools and knowledge to further my career and has allowed me the opportunity to travel to different countries and work all over the world."
Jobs and placements
Career and study progression
On graduation, you are likely to start in a junior role progressing quickly to supervisory roles. Popular careers include:
- food production management
- product development
- food and beverage management
- education and training
- food and equipment promotion and writing
- private chef
- chartered yacht chef.
Whilst studying, you may have discovered an area you want to learn more about. Postgraduate study enables you to specialise in the field you are passionate about.
On successful completion of this course you may consider going on to study Masters in Culinary Arts.
Our degrees are designed to help you find the career that’s right for you. 96% of our graduates are in work within six months of graduating.
With our desirable West London location, we have strong links with many national and multinational organisations such as the InterContinental Hotels Group, The Savoy, Thomas Cook Travel, Cobra Beer, and the Royal Palaces. We have a strong track record of providing valuable work placements and we also provide hands-on experience at the University through our Student Ambassadors’ scheme.
Many of our staff have successful backgrounds in relevant industries and can advise you on how to kick-start your career. Our careers service will also help you realise your potential by offering specialist advice and guidance on a wide range of careers issues, including:
- job hunting
- recruitment and selection procedures
- further study.
We are The Career University.