Explore the benefits of postgraduate study

A postgraduate qualification can open doors to new career opportunities, boost your earning potential, and help you progress into leadership roles in your field. Whether you want to deepen your expertise or change direction, we’re here to support your next step.

Postgraduate Open Day

• Saturday 14 March
• 10.30am – 2.30pm
• On campus, City and Walsall

This event is open to anyone considering postgraduate taught or research courses.

In honour of Uni Mental Health Day, the open day will be themed around student wellbeing, with support dogs on site, calm spaces, and quiet time at the start for browsing, as well as being in support for those observing Ramadan. 

What to expect:

• Explore our full range of postgraduate courses, including conversion options if you’re looking for a career change
• Speak directly with academic staff and current postgraduate students
• Get expert advice on applications, funding, and career prospects
• Learn about our Fast-Track Scheme for quick and easy applications

Book your place on the Postgraduate Open Day here

Can't make it? No problem - save the date for the online Postgraduate Open Evening on Wednesday 27 May - booking link coming soon. 

Exclusive benefits for WLV students

As a WLV student, you’ll have access to a range of benefits designed to make postgraduate study more accessible:

• 20% discount on taught, on-site postgraduate courses for UK/home students 
• Fast-track application process

And you'll get access to bursaries, financial support and advice; as well as a range of postgraduate events to help you navigate your academic journey and take the next step in your career.

Explore at wlv.ac.uk/progression

Still not sure? Have questions about PG life? 

Chat to one of our friendly student ambassadors about any aspect of university life on The Ambassador Platform "TAP". 

To talk to a current postgrad student, just type in "postgraduate" in the search bar and click on any of the ambassadors' cards. 

Get the conversation started, on TAP.