Brand new catering facilities on the Aireville Campus (September 2020) will enable you to experience a real-life and exciting working environment in which to hone your professional catering skills, food preparation skills and culinary techniques as a full-time student or as an Apprentice.
With guidance from our tutors, who are highly skilled chefs and hospitality experts in the food and beverage industry, and with experience in catering management for the National Trust, cafes, hotels and restaurant management both in the UK and overseas, you may take on kitchen supervisory responsibilities in the areas of food safety, menu development, recipe development and dish quality control and learn how the front of house works effectively alongside a professional kitchen. From a broad introduction to cooking a meal, learning about nutrition, diet and allergies, food costing, looking after customers and planning and running events to focusing on professional cookery and the skills required to work in today’s modern hospitality industry, you will experience the real demands and pressures of the industry.
Opportunities to work alongside Great British Menu’s Stephanie Moon at the Great Yorkshire Show and the Head Chef at the Devonshire Arms, Bolton Abbey for a Charity Evening Dinner have provided excellent training opportunities for our students.
|Catering & Hospitality Entry 3||Entry Level 3|
|Culinary Skills Level 2||Level 2|
|Professional Cookery Level 1||Level 1|
|Chef de Partie Apprenticeship||Level 3|
|Commis Chef Apprenticeship||Level 2|
|Hospitality Supervisor Apprenticeship||Level 3|
|Hospitality Team Member Apprenticeship||Level 2|
|Bread Making - Junior - UFPNAK01||Sat 3 October 2020|