London Geller College of Hospitality and Tourism

London Geller College of Hospitality and Tourism With over six decades of teaching excellence, our courses are designed to put you at the centre of the dynamic and growing service sector. Our fantastic results from the National Student Survey 2016 were due to the College s high quality teaching and employability links. All our programmes are currently subject to validation/re-validation. All courses are available for September and January start. 100% overall satisfaction for FdA Hospitality No.2 modern university in London for overall satisfaction 95% of students agree staff are good at explaining things Travel & Tourism Enhanced career prospects: Nationally respected as a provider of industry-relevant courses. Please visit LGCHT for the most up-todate information. 68 Figures on this page came from the National Student Survey 2016 69

N853 N854 NW27 /FdA Code FdA: N853 : N854 /FdA Airline and Airport Accredited by the Institute of Travel and Tourism, and taught by experienced academics, this course offers an exciting and highly focused programme of study that is designed to give you the skills and experience you need to work in management positions for major airlines and/or airports across the world. BSc (Hons) Culinary Arts The course appeals to students from many different food cultures and nationalities where the hospitality industry is a key economic driver. This gives a truly international aspect to the degree, and students often pursue careers overseas in this dynamic and expanding industry. BSc (Hons) Code NW27 Our graduates go on to work for a wide range of international airlines, airports, aviation agencies, in-flight catering companies and international cargo organisations. These have included British Airways, Virgin Atlantic Airways, Lufthansa, London City Airport and London Heathrow. Although this course is best suited to individuals pursuing a career in aviation, the management and professional skills you will gain on this course can be transferred to a range of other business contexts. Designed to give you the highest quality commercial aviation management education, this course capitalises on its location, which is just 7.5 miles from London Heathrow the world s busiest international airport. Our strong links to such a major employer, as well as a whole host of other airlines and airports, ensure we offer you unique opportunities. These include guest lectures from leading industry practitioners and work placements to help you get a foot in the door in this highly competitive industry. FdA and The Aviation Experience Introduction to Airline and Airport Aviation Travel Geography. FdA and Airline and Airport Operations Aviation Law for Managers. Human Factors in Aviation Air Cargo Operations. only Strategic Airport Planning and Development Aviation Policy and Strategy Air Route Planning Contemporary Aviation Issues and of Change. Governance of Aviation Sustainable Aviation. Students on this course develop a range of kitchen and patisserie techniques supported by nonpractical modules that encourage the development of knowledge in food microbiology, diet and nutrition, and gastronomy. You will also undertake a range of management modules to help you develop the business and people skills needed to become a successful manager within the industry. The College is successful in national and international competitions in which students are encouraged to participate. This is an opportunity for them to raise their personal profile in the industry. Our students are required to undertake a placement of a minimum of 40 weeks (1,600 hours). You may be exempt from the placement year if you have appropriate work experience or a current occupation. There is also an opportunity for some students to undertake a one year placement to a one year full-time placement at the end of their second year of study, then returning to complete their final year. Food and Beverage Operations I Kitchen Foundation Pastry Foundation Food Microbiology and Hygiene. Production Operations Diet and Nutrition Food Innovation. International Beverage Provision Applied Sciences for Modernist Cuisine. International Gastronomy Innovation and Entrepreneurship Culinary Design Concepts Product Development or Business Project. 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. BA FdA 72 70 71

N822 N821 D601 /FdA Code FdA: N822 : N821 /FdA Event This course is aimed at those who want to forge a career in the planning and management of a range of events such as conferences, fundraisers, exhibitions, concerts, sports events, festivals, weddings, corporate events, charity events, and fashion shows. Food and Professional Cookery (Top-up) The course focuses on applied learning, and gives you the opportunity to explore issues related to food and professional cookery, including current concepts, trends and fashion in food development. Code D601 18 months for top-up management background in the context of events management, you will also gain transferable skills that you will be able to apply to a range of careers, including: Event organiser Event planner Fundraising officer Festival manager Event designer Event logistics manager Venue manager Event and project coordinator Event client coordinator Event assistant. In addition, many graduates have gone on to start their own successful events business. The course is designed to equip you with the skills you will need to become an independent and critical learner while developing your knowledge of the global events industry. These, along with the extensive links we have forged with industry, will enable you to succeed as a graduate in the professional world of events. We cover a wide range of event areas and business disciplines, allowing students the opportunity to specialise in specific sectors of the industry. Throughout the course there are also numerous opportunities to engage with industry through field trips, live event projects, guest speakers and volunteering at a variety of events. Choose one option from: Event Planning The Event Environment Event Operations and Logistics. Choose one option from:. Applied Events Production of Events. Corporate Events Managing Sports Events Celebration Events The Music and Live Events Industry Restaurants and of Functions Understanding Business Tourism. Event Impact, Legacies and Regeneration Strategic Contemporary Issues and of Change or Business Project. Strategic Event Communications Events and the Social Sciences Entrepreneurship and Small Business Risk. And one option from: Managing the Event Venue Managing the Event Workforce Special Interest Tourism. This course follows on from the first two years of the Foundation Degree in Food and Professional Cookery. It equips you with the business skills and the intellectual development necessary to become a professional practitioner in the food and cookery industry. These skills will allow you to enhance your career development and opportunities. Our tutors are experts with extensive experience of the hospitality and food industry, and work with employers to identify the employment needs of the industry. The teaching team has won many awards, and the course is accredited and recognised by the Institute of Hospitality, the Craft Guild of Chefs and the Royal Academy of Culinary Arts. Food and Business and Gastronomy for Food Production Managers Strategic Hospitality. Dissertation Food Policy. The course has received external recognition from major professional bodies such as the Royal Academy of Culinary Arts and the Craft Guild of Chefs. The College nurtures industry links through patrons and sponsors to ensure that students are able to both network and develop the relevant skills demanded by today s employers. Your degree can take you anywhere, but some popular careers for graduates include: Junior supervisory roles in a food production environment Chef de partie in hotels Restaurant and contract catering Private dining (in a range of environments where the chef needs both creative skills and management ability) Running their own businesses Working in education and training. BA FdA 72 Additional entry requirements Applicants must have a Level 3 qualification in professional cookery or an equivalent food-related Level 3 qualification, or relevant industry experience. 72 73

D601 Code D601 Food and Professional Cookery Hospitality Code N220 N220 Designed for those with an interest in professional cookery, this course will give you the education you will need to work successfully in industry, while giving you the knowledge and skills necessary to supervise or run your own culinary business. This course will allow you to develop your technical, supervisory and managerial abilities within the context of the hospitality business. During your studies, you will explore the management of hospitality products and services. The course has external recognition by major professional bodies such as The Royal Academy of Culinary Arts and The Craft Guild of Chefs. The college has well developed industry links, through patrons and sponsors, to both network and develop relevant skills demanded by today s employers. Your degree can take you anywhere, but some popular careers for graduates include: Junior supervisory in a food production environment Chef de Partie in hotels Restaurants and Contract catering Private dining (in a range of environments where the chef needs both creative skills and management ability) Run their own businesses Work in education and training. This course takes a practical approach to give you knowledge of the theories and concepts that underpin professional cookery. You will develop a range of kitchen techniques and undertake a range of non-practical modules designed to deepen your knowledge. Our students are required to undertake a minimum of 40 weeks placement (1600 hours). You may be exempt from the placement year if you have appropriate work experience or current occupation. There are opportunities for students to engage with the wider curriculum by taking part in activities outside of the classrooms and kitchens this includes attending exhibitions, conferences, guest lectures and demonstrations. In recent years James Martin, Heston Blumenthal, Cyrus Todiwala and Gary Rhodes have all worked with and supported our students. The course has external recognition by major professional bodies such as The Royal Academy of Culinary Arts and The Craft Guild of Chefs. Kitchen Operations Food Microbiology and Hygiene Modern Patisserie Techniques Applied Food Sciences. Product Development for Dietary trends Diet and Nutrition Global Food Network Contemporary Culinary Influences. International Gastronomy for Food Production Managers Dietary Considerations and Nutrition for Hospitality Operations Culinary Design Concepts Food Policy. Optional Business Project. On this course you will be encouraged to develop a strategic approach to the ever-changing business, economic and social demands in the industry. Through both practical and theoretical subjects, you will have the opportunity to interact with the hospitality industry through competitions, guest speakers, industry mentoring programmes, and both external and internal events. Food and Beverage Operations I Rooms Division Operations Food and Beverage Operations II. Financial for the Hospitality Industry. Plus two options from: Room Restaurant and of Functions International Beverage Provision Corporate Events Food Culture and Society. Service Operations Strategic Global Marketing International Human Resource Business Leadership and Professional Development And one option from: Hotel Project Revenue Entrepreneurship and Small Businesses Hospitality Information Technology Strategies. management background in the context of hospitality, you will also gain transferable skills that you will be able to apply to a range of careers, including: International hotels UK hotel and leisure groups Restaurant companies Contract or licensed sectors Independent hospitality or food businesses. This innovative new course helps you combine theoretical understanding with practical vocational skills. By obtaining these highly sought-after skills in the graduate jobs market, you prepare yourself for meaningful employment after graduation. 96 Additional entry requirements Applicants must have a Level 3 qualification in professional cookery or an equivalent food-related Level 3 qualification or relevant industry experience. 74 75

N221 Code N221 International Hotel Leisure * Code N800 (four years with placement) N800 This course will give you the opportunity to develop the specialist skills and knowledge needed for management within the global hotel industry. In your final year, you will develop a strategic approach to hotel management within a constantly changing global environment. This course will give you an excellent understanding of how private and public organisations work together within the leisure sector. What s more, you will develop management and business skills that are essential to be successful in the leisure industry. In your second and final years, you will have a choice of modules, allowing you to tailor your degree to suit your interests. management background in the context of hospitality, you will also gain transferable skills that you will be able to apply to a range of careers, including: International hotels UK hotel and leisure groups Restaurant companies Contract or licensed sectors Independent hospitality or food businesses. This innovative course helps you combine theoretical understanding with practical, vocational skills. By obtaining these highly sought-after skills in the graduate jobs market, you prepare yourself for meaningful employment after graduation. On this course, you will learn about the management of international hotel products and services. You will study both practical and theoretical subjects, with there being many opportunities to get involved with the hospitality industry through competitions, guest speakers, industry mentoring programmes, and external and internal events. Food and Beverage Operations I Rooms Division Operations Food and Beverage Operations I. Financial for the Hospitality Industry Room Restaurant and of Functions. Service Operations Strategic Contemporary Issues and of Change in Hospitality Service Industry Dissertation/ Business Project. Plus one option in Semester One from: Global Marketing International Human Resource Business Leadership and Professional Development. And one option in Semester Two from: Hotel Project Revenue Hospitality Information Technology Strategies. On this course, you will learn about the management of leisure from both the public and private sector perspectives. You will study both practical and theoretical subjects and be given opportunities to get involved in the leisure management industry. A limited number of places are available with a one year placement which will give you the opportunity to enhance your skills and knowledge of the sector, and to put theory into practice within a real Introduction to the Leisure and Sports Industry Operations for Leisure Facilities Leisure in the Community. Psychology of Leisure Consumption Applied Industry Practice Globalisation of Sport and Leisure. Managing Sports Events Recreation Parks Health, Fitness and Spa. Facilities in Leisure Strategic Leisure Contemporary Issues and of Change or Business Project. Responsible Leisure Entrepreneurship and Small Businesses Festivals Special Interest Tourism Strategic Event Communications Sport and Leisure Policy. Students will be able to apply their skills and knowledge across a full range of leisure and recreational opportunities. Employment opportunities will cover a range of public or private sector operators within this arena. Based on the entrepreneurial skills developed on this course, graduates will also have the opportunity to set up their own niche business, in areas such as coaching, training and advising. * This course is subject to validation. Please visit the UWL website for the most up-to-date-information. Additional entry requirements Applicants must have a Level 3 qualification in professional cookery or an equivalent food-related Level 3 qualification or relevant industry experience. 76 77

N803 N810 N801 Code N803 Strategic Transport * The Strategic Transport course places a strong emphasis on developing the skills and qualities needed to succeed in this global industry of opportunities which employs two million people, contributing 55 billion each year to the UK economy alone. /FdA Travel and Tourism * This course is designed to give you a thorough understanding of the structure, nature and operating characteristics of the international tourism industry, using a combination of academic learning and practical, industry-focused study. /FdA Code FdA: N810 : N801 management background in the context of transport, you will also gain transferable skills that you will be able to apply to a range of careers. This innovative course helps you combine theoretical understanding with practical, vocational skills. By obtaining highly sought-after skills in the graduate jobs market, you prepare yourself for meaningful employment after graduation. On this course, you will learn about the management of leisure from both the public and private sector perspectives. You will study both practical and theoretical subjects and be given opportunities to get involved in the leisure management industry. The course offers you the option to undertake a one year work placement, which will give you the opportunity to enhance your skills and knowledge of the sector, and to put theory into practice in this sector. Urban Transport Systems Introduction to Aviation and Space Transportation Transport Geography Fundamentals of Logistics. Applied Industry Practice Supply Chain Operations Transport Economics Public Transport Operations. Transport Planning Transport Policy and Strategy Sustainable Transport Service Industry Dissertation Contemporary Transport Issues and of Change. Our strong links with major tourism employers enable us to offer you unique opportunities. These include guest lectures from leading industry practitioners and work placements to help you get a foot in the door of this highly competitive industry. You will learn about issues associated with the travel and tourism industry, such as visitor attractions, tour operators, travel agencies, transportation for tourism, and governments and tourism. During your final year you will be able to choose optional modules to allow you to tailor the course to suit your interests, and will complete a dissertation based on an area of particular interest to you. You will learn about sales and marketing, legislative frameworks and managing people, preparing you to work successfully within the travel and tourism environment. Introduction to Tourism Travel Geography Leadership and Finance and Accounts Tourism Culture and Society. Travel and Tourism Law Research Methods Learning Through Work Human Resource Services Sector Marketing Option. Tourism Planning Contemporary Issues in Tourism Dissertation. And two options from: Sustainable Tourism Special Interest Tourism Resort Governance and Tourism Tourism and the Media. This is a flexible degree that equips you with numerous key business skills, but many of our graduates seek careers in travel and tourism-related areas such as: Tour operations Retail travel Visitor attractions Hotel or airline industries The cruise sector Public sector tourism agencies. * This course is subject to validation. Please visit the UWL website for the most up-to-date information. * This course is subject to validation. Please visit the UWL website for the most up-to-date information. BA FdA 72 78 79