Engineering, Science and the Built Environment (ESBE) Undergraduate Prospectus 2010
BSc (Hons)
Location Location
Southwark Westminster Kingsway College, Hospitality
FdSc
Food and Nutrition
School, Pimlico, London and LSBU Southwark
Duration
Culinary Arts
3 years (full-time) Duration
4 years (full-time sandwich) 2 years full-time
Start date Mode of study
September Attendance at the college or university combined
with workplace learning
Number of places
15 Start date
Engineering, Science and the Built Envir Engineering, Science and the Built Envir
Course description Career opportunities
September
Course description Progression routes to further study
This course integrates the scientific Food science at LSBU has always
How to apply
This foundation degree runs on a Students successfully completing the
Via UCAS Number of places
and technological aspects of food and had close links with both the food
20
full-time basis at the College’s famous Foundation degree may progress to
provides a degree of specialisation in manufacturing and retail industry and
UCAS code
Victoria Centre offering a professional an Honours programme in food design
nutrition. It differs from the Bioscience food research institutes, through the
Full-time and full-time sandwich: BD46 Simple timetable information
qualification in the technology of food and technology and then on to MSc
Full time
(nutrition) route in its specialised London Food Centre, and this has led
Course contact
preparation in the heart of London. programmes for example the MSc in
emphasis on the applied aspects to good employment prospects and
Dr. Neil Morgan How to apply
Westminster Kingsway College has Food Safety and Control.
of food processing and its relevance successful careers in these areas. Food
morgannl@lsbu.ac.uk – 020 7815 7956 Via UCAS
an excellent reputation within the
Students are encouraged to contact Westminster
to consumers and healthy eating. and Nutrition helps prepare students
onment
Typical offer Kingsway College to view facilities
hospitality and catering industry and Professional contacts/industry links
onment
for careers in food production, new
120 UCAS Tariff points
famous former students include Jamie Westminster Kingsway College has
UCAS code

(ESBE)
The quality and quantity of our food product development, food retailing, Oliver, Antony Worrall Thompson and been awarded Centre of Vocational
Course units D600

(ESBE)
is one of the most important issues food law enforcement, as well as
Year 1
Ainsley Harriot. Excellence (CoVE) status in hospitality
that mankind faces. We recognise that with consumer and health promotion
Core Course contact
and catering by the Learning and Skills
one or other aspect of our diet may organisations.
– Core Scientific Skills Ken Spears
The two year programme has been Council with specialist kitchen facilities,
– Biomolecules spearsk@lsbu.ac.uk – 020 7815 8140
lie at the root of much ill health and
– Compulsory
designed for those working in a demonstration and lecture theatres.
few people are without an opinion Progression routes
– Cells and Genes Clare Mannall
professional kitchen environment who
as to how our diet and the safety of to postgraduate study
– Biological Chemistry Clare.mannall@westking.ac.uk – 020 7802 8806
wish to develop their practical, scientific The College hosts international
– Food and Drink Today
our food could be improved. LSBU’s Successful students of this course are
– Microbiology Non-standard entry requirements
and technological, and supervisory catering competitions and seminars
food units have evolved to meet the well placed to apply for our MSc/PG Dip
– Basic Concepts in Nutrition Significant practical experience in food production
skills for a management level position. from prominent practitioner experts in
needs of students who wish to develop in Food Safety and Control.
– Principles of Physiology or catering at supervisory level
Students will study a range of modules the industry. Students are eligible for
Year 2
in-depth understanding of these
– Research Methods Typical offer
including food innovation, resource associate membership of the Institute
issues. We need to understand such For full entry requirements see pages
– Instrumental Methods of Analysis 80 UCAS Tariff points
management and the impact of science of Food Science and Technology.
matters as the effects of processing and 252 to 253.
– Nutrition through the Lifecycle
and technology on culinary processes.
– Nutrition and Public Health Course units
domestic cooking on nutritive value,
– Sensory Properties Year 1
Recent guest lecturers
the relative toxicity of both natural and
– Food Hygiene – Practical Culinary Arts Development 1
There is also the opportunity for – Antonio Carluccio, Carluccio
artificial food components. The possibly
– Food Analysis (students select either a Patisserie route or a
foundation degree students to progress Restaurants
– Food Presentation Kitchen and Larder route.
unwanted effects of food processing
Year 3 – Basic Science of Food Preparation
onto the final year of a Food Design and – Guest lecturer, Molecular Gastronomy
operations need to be balanced
– Project (double unit) – Personal Development Module
Technology Honours degree course at – Guest speaker from Food Standards
against the dangers posed by the
– Case Study – The Culinary Arts Environment
the main campus of the University. Agency
– Science and Society – Practical Culinary Arts Development 2
microorganisms that share our tastes.
– Clinical Nutrition and Dietetics (Patisserie or Kitchen/Larder)
– Attendance at EURO FOOD CHEM.
– Evidence–based and Trans-cultural Nutrition – Gastronomy
Career opportunities
– Food Processing Operations – Resource Management 1
There is a well-established network For full entry requirements see pages
– Food Control – Resource Management 2
Year 2
of employers and industry advisors and 252 to 253.
– Practical Culinary Arts Development 3
visiting speaker programme in place to
(Patisserie or Kitchen/Larder)
support its delivery. Candidates joining
– Food Preservation
– Professional Development Module
the course will be expected to be
– Project Management
working within the food and catering
– Innovation in Food
industry and the course provides
– Sensory Properties
– Practical Culinary Arts Development 4
an ideal opportunity for students
(Patisserie or Kitchen / Larder)
to progress to supervisory
– Research Methods
and senior management positions
in food preparation and catering.
188 189
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