Catering & Hospitality

There are many openings in the Catering and Hospitality industry. With such demand for skilled chefs and hospitality specialists, studying catering and hospitality can lead to many exciting employment opportunities.

You will gain a range of skills, enabling you to develop an in-depth knowledge about cooking and preparation methods. Working in the College’s production kitchen you will be able to put your skills into practice.  You can also build on your service and customer care skills in the College’s restaurant ‘Chapters’ and have the opportunity to work on a range of functions, conferences and dinner events throughout the year.  At the same time, you will produce a portfolio of evidence to prove that you have the skills and knowledge required for the catering industry. 

 

Full Time Courses Available:

  • Hospitality and Catering

  • Catering – including Professional Cookers and Food and Beverage Services

  • Hospitality Supervision and Leadership

 

Part Time courses Available:

  • Introduction to Hospitality and Catering

  • NVQ 2 Diploma in Professional Cookery

  • NVQ 3 Diploma in Professional Cookery

  • NVQ 3 Diploma in Hospitality Supervision and Leadership

  • Artisan Bread Making Advanced

  • Dishes of the World

  • Feast on Fat Free Foods

  • Cakes & Pastries for Afternoon Tea

For dates, times and costing of Part Time courses, please refer to our Part Time Guide

 

Also available Apprenticeships:

  • Apprenticeship in Catering and Hospitality at Intermediate and Advanced Level

 

What could I earn?

Chef = £13,000 - £22,000

As a Chef your role will be to prepare, cook and present food. A Chef de Partie will have a number of years’ experience in a professional kitchen environment.

 

Catering Manager = £20,000 - £45,000

As a Catering Manager you will be entirely responsible for the food service provided within your organisation.

 

Head Chef = £25,000 - £45,000

You will be responsible for the performance of the kitchen staff and for managing the preparation, cooking and plating of the food.

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