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The BSc Hospitality Entrepreneurship and the BSc in Nutrition and Food Management are also being developed for the academic year 2018/19.


The 70th celebrations kicked off with an Alumni dinner, supported by Alumni and Michelin starred Chef Andreas Antona. Students worked alongside Andreas and his team to produce a phenomenal dinner in the College’s Pillars restaurant.


The recently opened West London Food Innovation Lab with the support of the European Regional Development Fund, offers new product development support to start-ups and small and medium-sized enterprises (SMEs) in Greater London.


Several further events are being organised for this auspicious year which focuses on the various elements of the college throughout the next academic year. Culminating in a Gala dinner at the University in March 2019.


“It’s more than just food”


In 1991 the Ealing College, Queen Charlotte’s College and Thames Valley College merged to become The Polytechnic of West London and went on to become Thames Valley University only a year later. It was six years later when the University completely revised its operating structure and leisure and tourism were combined with hospitality to form The School of Tourism, Hospitality and Leisure amended later to The London School of Tourism, Hospitality and Leisure. During the Schools 50th Year an inspection of the Further Education courses resulted in the award of a high score of a grade 2 thus confirming the leading position of the School. The food and beverage provision was further strengthened with the development of the Advanced Diploma in Culinary Arts into initially a Degree and then an Honours Degree, being the first award of its kind to be validated in the UK. Subsequent developments saw the introduction of a Degree in Culinary Arts Management.


The early noughties saw more accolades of the exceptional quality of the provision scoring highly in inspections from the Training and Skills Council and the Quality Assurance Agency. At the same time the School set out on a major educational development with the introduction of Foundation


Degrees. At this time the Junior Chefs School was also introduced at that time, sponsored by British Meat and supported by Brian Turner. Now known as the Junior Chefs Academy it is still going strong today and now sponsored by Harrisons Catering.


Following the appointment of Professor Peter John as Vice-Chancellor of the University in 2007, the University has gone from strength to strength and continues to be the Career University. The School was renamed the London Geller College of Hospitality and Tourism in 2016. In our 70th Anniversary year the College is widely regarded as one of the country’s best Hotel Schools and continues to innovate and lead in academic developments across its provision whilst building on the sound basis of high quality craft provision.


New programmes being developed include the BSc Multisensory Gastronomy, which is innovative in its modules and ethos and takes learning in this field to a new level.


The course will appeal to creative minds with ambitions to look to provide consultancy on major brands, products, education as well as those working within a variety of dining experiences. We look forward to unveiling this course in the near future.


To get involved or find out more about our courses, please contact Louise Gill on 020 8231 2397 or louise.gill@uwl.ac.uk


We would love to hear from you if you are an alumni of the School or those connected with the College in any of its previous guises. Please share your stories and photos with us on Twitter, Facebook or email: @UWLHospTour | #LGCHT70


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