at Bury College
Catering
&
Hospitality
One of the
best furth
er educatio
n colleges
Catering and
Hospitality at
Bury College
Bury College has a dedicated department for Catering and Hospitality that delivers a wide range of courses to provide students with the skills they need to meet the requirements of this fast-paced industry.The college works in partnership with many local and national businesses and also has its own Three Seasons restaurant and bistro, offering students the opportunity to gain a wide range of work experience during their time with us.
Size and scope of the catering sector in the UK
• The hospitality and tourism sector employs seven percent of the working population, or one in every 14 jobs.*
• The latest figures show there were 181,500 individual business sites operating across the hospitality and tourism sector. Restaurants, hotels, and pubs, bars and nightclubs comprise the greatest number of businesses and represent the greater share (70 percent) of the sector’s GVA.*
• The hospitality and tourism sector continues to offer attractive enterprise opportunities to entrepreneurs, with low barriers to entry.*
• More than a third of sector businesses (35 percent) expect their workforce to increase in the coming year and the number of people working in the sector as a second job has increased.*
• Longer-term employment projections suggest that by 2020 the sector’s workforce will have grown by six percent, which is higher than the projected increase for the economy as a whole.
• Including replacement demand, an additional 660,200 people will need to be recruited to 2020. Importantly, recruitment will continue to be needed in management roles that demand a broad range of high level skills critical to business success and profitability.*
* (Source: People1st – Sector Skills Council for Hospitality, Passenger Transport, Travel and Tourism).
Benefits
• Outstanding success rates.
• Excellent commercial restaurant and bistro with industry standard facilities and a vibrant customer base.
• Established Level 3 provision covering both kitchen and restaurant operations.
• Work experience programmes designed with a focus on employability.
• Excellent progression routes into further and higher education or employment.
• A diverse curriculum ranging from entry level to degree.
Courses available
• Entry Level Certificate Introduction to the Hospitality Industry • Level 1 Certificate Introduction to the Hospitality Industry • Level 1 Diploma Introduction to Professional Cookery • Level 2 Diploma Professional Cookery
• Level 2 Diploma Professional Food and Beverage Service • Level 3 Diploma Advanced Professional Cookery • Level 3 Diploma Hospitality, Supervision and Leadership
Apprenticeships
• Level 2 Diploma in Hospitality Service • Level 2 Diploma in Beverage Service
• Level 2 Diploma in Food and Beverage Service • Level 2 Diploma in Food Production and Cooking • Level 2 Diploma in Professional Cookery
• Level 2 Diploma in Kitchen Services • Level 2 Diploma in Housekeeping • Level 3 Diploma in Professional Cookery • Level 3 Diploma in Hospitality Supervision
and Leadership
University
• Degree in International Hospitality Management BSc (Hons)
Gain the edge to succeed in the dynamic hospitality sector and develop skills for a career in management and leadership.
Short courses
For more information on bespoke courses in catering and hospitality please contact our Employer Engagement team at Bury College Business Solutions on:
0161 765 3650
Catering and Hospitality
success at Bury College
skills. Natalie completed a Level 2
qualification in Professional Cookery before finding a position in a French Patisserie in Hervey Bay, Brisbane. Natalie aims to use the experience working in the family run bakery to learn more about pastry. She said, “It’s been fun at Bury College and I’ve learnt a lot. The best thing has been meeting new people and learning new skills.”
Prestigious jobs for
college leavers
Three students have started exciting careers as a result of the catering qualifications they gained at Bury College. Natalie Dawson,
Vicky Cooperand Chris Hasledinehave bright futures ahead of them thanks to the skills they have developed.
Chris and Vicky will head to Guernsey on completion of their course to work as Commis Chefs on a full-time, permanent basis. Chris will be based in Les Rocquettes Hotel and Vicky will be working in Best Western Moores Hotel. Both students have expressed a keen determination to succeed in the catering profession since their arrival at the college, each progressing through a number of qualifications to gain the skills they need for a career in catering.
Chris said, “I learnt about the job in Guernsey through my tutor at Bury College. The courses I have studied here have helped me develop my catering skills to a higher level so I can apply for jobs and I now feel prepared for the workplace.”
Joining Chris and Vicky in their travels is Natalie Dawson, who made the long journey to Australia to perfect her bakery
Callum, who is studying a Level 3 Diploma in Hospitality, Supervision and Leadership said, “ It’s great competing in a prestigious competition such as this. I’ve gained lots of experience in customer service through working at Bury College Three Seasons Restaurant, which has helped me progress. The tutors and facilities at college are great too.”
Students cook
up a storm in
prestigious
competition
Congratulations to Bury College Catering and Hospitality students who achieved success in all categories of the Le Culinaire Francais Inter College Cook and Serve Competition.
The team, which consisted of Callam Hartley, Jade Hawarth, Tom Gilesand
Neil Smith competed against teams from leading colleges in the North West. Callum and Jade (pictured) were delighted to achieve gold in the front of house category and were praised for their outstanding work. They have also been invited for a six course meal in Simon Rogan’s Michellin Star restaurant in The Midland Hotel where they have also been offered work experience.
Bury College student
gains apprenticeship
at Midland Hotel
Victoria Kenningtonsecured an apprenticeship at the Midland Hotel following a vigorous selection process. She completed a work trial and interview before being chosen for the new apprenticeship scheme, which on completion will be accredited by the hotel. Victoria said, “The apprenticeship was an
alternative route to university which was perfect for me. I have gained valuable experience and qualifications that have helped me to really progress in my career.”
Employer forum
members:
Bury College is proud to work with so many fantastic employers. A big thank you to everyone we’ve worked with over the last year!
Noel Goulding– Catering Consultant
Matthew Roantree– Chef, Slattery’s
James Andres– Owner, Caterseek Recruitment
Students
gain skills
for the
workplace
Bury College Catering students gain a wide range of work experience throughout their courses. Students recently took part in Prestwich Food Fest
creating a range of tasty treats to raise money for Bury Hospice and working in a pop-up restaurant preparing three course meals for hungry visitors.
Catering students were also on hand to cook an array of dishes as part of a re-think waste roadshow organised by Recycle for Greater Manchester’s Up and Forward team and Bury Council. Chris Flemming, who is studying Level 1 Introduction to Professional Cookery took part in the recycling event. He said, “I have really enjoyed this experience as I haven’t done this before. The event has helped us work on our knife skills and deal with customers face to face.”
The year ahead
The college will continue to develop its links with employers and businesses. The team is committed to creating new opportunities and providing students with excellent work experience. In 2014 students will have the chance to work at party conferences, the Grand National, Cheshire Races, and the Hilton Hotel. 19 catering students will visit Paris as part of the college’s plans to develop international hospitality links. They will have the opportunity to visit the Corden Bleu School in the centre of Paris to watch a demonstration on French Regional Cuisine followed by a tour of the premises. This is a fantastic opportunity for the students to gain an understanding of classical French cuisine in one of the top training establishments in France.
Nicola Rose– Manager, Compass Catering
Hayley Kilcoyne- Cummins Mellor Recruitment
John Cain– Owner, Event Catering Company
Robin Beeson- Head Chef, Gordon Riggs Garden Centre and Bistro
Niki Ball– Human Resources Manger, Midland Hotel Manchester
Andrew Nutter– Owner, Nutters Restaurant
Mike Magrane– General Manager, Q Hotels
Alexander Fleming– Head Chef, San Rocco
John Slattery– Owner, Slatterys
Peter Marley– Head Chef, St. James Club
Carl Roberts– Executive Head Chef, Village Hotel Bury
Peter Cough– Head Chef, Ashworth Valley Inns, Norden
Andre Matter– Executive Head Chef, Midland Hotel Manchester
Captain Alan Fortuin– Castle Armoury, Bury
Simon Rimmer– Owner, Greens Restaurant
Sarah Tobin– Proprietor, Buttylicious
(M313/13) Designed and produced by the Marketing Team, Printed by Ultragraph Ltd . April 2014 BURY COLLEGE Enterprise Centre The Rock BURY COLLEGE Venture Centre Three Seasons Restaurant
If you would like more information, please contact:
David Hodgeon
Manager - Catering and Hospitality
Three Seasons Restaurant • Woodbury Centre • Market Street • Bury • BL9 0BG
0161 280 8608
Email: david.hodgeon@burycollege.ac.uk
