Future Food and Culinary Management with Foundation
University of West London
UCAS Code: D501 | Bachelor of Science (with Honours) - BSc (Hons)
Entry requirements
A level
Pass Access to HE Diploma (Minimum of 45 credits at level 3)
Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016)
UCAS Tariff
About this course
Today’s international food landscape is rapidly developing. Our relationship with producing, selling and consuming food evolves as consumer and environmental demands change the marketplace.
Are you ready to be competitive in this developing industry? Whether you want to run your own restaurant, develop food products, become a chef or run your own business, studying on the BSc Future Food and Culinary Management degree will prepare you as a service focused professional with a sustainable mind-set, ready for the technological and environmental changes of the future.
The foundation year course is designed to equip you with the skills and knowledge you need to continue onto your Honours degree. You will study a range of subjects that will underpin your future study and also gain valuable experience of university life, with full access to campus facilities. Successful completion of the year allows you to progress straight onto Level 4 of this course.
Modules
Today’s international food landscape is rapidly developing. Our relationship with producing, selling and consuming food evolves as consumer and environmental demands change the marketplace. Are you ready to be competitive in this developing industry? Whether you want to run your own restaurant, develop food products, become a chef or run your own business; studying on the BSc Future Food and Culinary Management degree will prepare you as a service focused professional with a sustainable mind-set, ready for the technological and environmental changes of the future.
Modules:
Foundation Year
• Personalised Learning
• Academic Performance
• Business Environment in Hospitality, Leisure and Tourism
• Careers in the Heat Industry
• Introduction to Hospitality, Leisure and Tourism
• Delivering the Customer Experience.
Year One
• Becoming a Food Professional
• Fundamentals of Pastry
• Creating the Restaurant Experience
• Principles of Food Microbiology
• Introduction to Future Food and Culinary Management
• Managing Financial Information for the Culinary Professional.
Year Two
• Health and Nutrition
• Talent Management and Leadership
• Pastry Technology and Future Trends (a plant-based approach)
• Sustainable Menu Design
• Research Methods.
Optional modules:
• Digital Marketing and Consumer Behaviour
• Food Quality and Sensory Analysis (Lab based).
Year Three
• Consumer Behaviour and Ready-Meal Products
• Sustainable Food Systems
• Sustainable Confectionary Management
• Designing the Dining Experience: from the Diners’ Perspective
• Dissertation.
Tuition fees
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The Uni
Main site - West London
London Geller College of Hospitality and Tourism
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