Catering & Hospitality Employer Day
Employer Day is an annual event where the College invites guest speakers into the department to hold a variety of industry and employment themed workshops and lectures.
Last week we welcomed Simon Bolsover, Executive Chef at the Coniston Hotel, and Paul Leonard, from the Devonshire Arms. They spoke about their careers and gave advice to the students on what it takes to work at the highest level in the industry.
Peel Entertainment then introduced the students to all the career opportunities that are available, including working on cruise ships and working in their Alexanders Restaurant in Skipton.
In the afternoon it was great to welcome back ex-student of 2016/2017, Tom, who is now Commis Chef at Rudding Park Hotel, and his colleague Paul Warner. They both held a demonstration on cooking a pigeon dish and a scallop dish.
Stanforths of Skipton came and gave a short butchery skills demonstration and then finally, the group was joined by another of our famed ex-students, Consultant Chef, Stephanie Moon. Stephanie, who attended Craven College over 30 years ago, gave a talk to the students about her career and her experiences.
Richard Newall, Catering and Hospitality tutor, said: “Employer Day is always a great event for our students to learn about what opportunities there are for them in the catering industry. This year It was a real bonus for Craven College to welcome back former student Stephanie Moon who remembers her time here, thirty years ago, with great affection. We are proud that Stephanie credits the College with setting her off on the path to the great success she has had in the industry.”
This programme offers you an exciting opportunity to develop your interest in practical cookery, serving customers and gaining valuable work preparation skills.
This course provides a broad introduction to the Catering industry with a special focus on professional cookery and the practical skills required to work in today’s modern Hospitality...
Passionate about cooking? Develop your food preparation and cookery skills, get an insight into the real working world of the professional chef and learn how to work effectively as a team. This...
A Chef de Partie is responsible for running a specific section of the kitchen. Typically you will manage and organise a small team of workers to ensure dishes go out on time and the work area...
A Commis Chef is the most common starting position in many kitchens and usually the most junior culinary role.
Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers.
A hospitality team member can work in a range of establishments, for example, bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers.
Degrees & Higher Levels
By 2023 nearly one in ten jobs will be in the hospitality industry (the World Travel and Tourism Council). Secure your role in the future of hospitality management with this Foundation Degree which...
Learn how to make delicious bread using traditional artisan methods with a focus on organic ingredients.
Calling all chocoholics! Indulge your chocoholic tendencies with this one day course.
Experience the taste of Italy in this introductory course.