Catering Students End Half-Term with Exciting Visits

Level 1 Introduction to Hospitality students went on a visit to Salts Diner at Salts Mill. Paul Hugo, The Head Chef, showed us the catering outlets at Salts Mill and went through their processes and procedures, giving an invaluable insight into a part of the Hospitality Industry for our students.

Students travelled to Saltaire by train and spent three hours at the venue, giving plenty of time for tours and to ask plenty of questions!

Meanwhile, Level 1 Professional Cookery students and Level 2 Culinary Skills students had the opportunity to visit Rudding Park in Harrogate and the Devonshire Arms at Bolton Abbey.

Our students were made most welcome at both venues and were given full tours of the premises by HR and the Head Chefs. Pathways into employment were discussed and explained helping to provide the students with a full picture of life as a Chef/Employee in these two operations.

Richard Newall, Lecturer in Catering and Hospitality said, “The students enjoyed the trips very much and felt it enhanced their learning and College experience to be able to link what they are studying at College to real world scenarios.”