University of West London

Course Introduction

This course explores a whole range of issues and theories related to food and is underpinned by the development of excellent practical skills; designed for those with an interest in professional cookery; this course takes a practical approach, to give students knowledge of the theories and concepts that underpin professional cookery; it is based on a classical foundation, combined with modern cooking trends and techniques; students develop a range of kitchen techniques, including working with pastry and students undertake a range of non practical modules, including microbiology, food and nutrition, and hospitality business management, which gives them the skills to become a successful supervisor within a kitchen environment; students also undertake a 6 to 7 month work placement within a kitchen environment.

Course Modules

Level 6: Food and beverage management; international gastronomy; dietary considerations and nutrition for hospitality operations; training and development; food policy; industry project.

Duration & Attendance Qualification Tuition fees Fee type
4 - 5 years
Part Time Day
BA (Hons) £6,650 ???abroad???
4 - 5 years
Part Time Day
BA (Hons) £5,650 ???home???

Qualifications required:

  • Foundation Degree