Catering & Hospitality

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1 Bury College Catering & Hospitality ONE OF THE BEST FURTHER EDUCATION COLLEGES IN THE COUNTRY BURY COLLEGE CONTINUES TO BE Outstanding GOVERNMENT OFSTED INSPECTION

2 Bury College - An Outstanding College Following a demanding and detailed Government Ofsted Inspection, Bury College has received a set of Grade 1s the highest grades possible across all areas. This makes Bury College officially one of the best colleges in the country! In 2009, inspectors praised Bury College for: Outstanding quality of provision and An unrelenting pursuit of excellence. Benefits of Catering Courses at Bury College Outstanding success rates. Excellent commercial restaurant with up-to-date 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 3 to Foundation Degree. Size and scope of the catering sector in the North West Business tourism generated 573m for Manchester s economy during (source: my-hospitality.com) The leisure and tourism sector is worth an estimated 14.3 billion annually and supports 220,000 jobs in the region. (source: businesslinknw.co.uk) 40% of chefs in the UK do not possess the minimum level of qualification required to prepare and cook food from scratch. (source: people1st.co.uk) Over 26,000 chefs currently have no qualifications at all. (source: people1st.co.uk) The number of people taking industry-related Apprenticeships in the UK has risen over the last three years and now stands at 18,000. (source: people1st.co.uk) 26% of UK businesses in the sector report they have staff who are not fully proficient to meet the needs of their business compared to 19% across all businesses. (source: people1st.co.uk)

3 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 Foundation Degree in International Hospitality Management (FdSc)* * Starts September 2011 For more information on bespoke courses, for example, Customer Care, Professional Cookery and Food Hygiene please contact our Employer Engagement team at Bury College Business Solutions on I am delighted to be working with and supporting a local college such as Bury College. Our industry is not necessarily glamorous and there is still a major shortage of talented and committed individuals across the world. It s a real benefit to work closely with Bury College to provide placements for students and develop the future of our industry. Robin Ford, Operations Manager, Crown Plaza Hotel, Manchester

4 Apprenticeships Bury College offers a variety of Catering and Hospitality Apprenticeships: Level 2 NVQ Diploma in Food Service Level 2 NVQ Diploma in Beverage Service Level 2 NVQ Diploma in Food and Beverage Service Level 2 NVQ Diploma in Food Production and Cooking Level 2 NVQ Diploma in Professional Cookery Level 2 NVQ Diploma in Professional Cookery (Indian Cuisine) Level 2 NVQ Diploma in Hospitality Services Level 2 NVQ Diploma in Kitchen Services Level 2 Certificate/in Cleaning and Support Services Skills Advanced Apprenticeships: Level 3 Diploma in Hospitality Supervision and Leadership Level 3 NVQ Diploma in Professional Cookery Please call Bury College Apprenticeships on for more information. Catering Apprentice of the Year Lauren Atherton has been named the Bury College Level 2 Catering Apprentice of the Year for being dedicated and focussed throughout her Apprenticeship. Lauren started her Hospitality Apprenticeship at Park Farm in Ramsbottom, a family run business and winners of the F-Word with Gordon Ramsey. Lauren successfully completed her Apprenticeship within just six months, which is a wonderful accomplishment. Lauren, who began working at Park Farm straight from school, is delighted to have a new qualification and a full-time position in a role she really enjoys. She said, I really enjoy working as an Apprentice at the farm as I learn new skills I would not have learnt otherwise. I have also gained my own independence.

5 The Taste of Success Through the support of local employers, students gain valuable experience working within the catering industry. By gaining a range of hands-on skills learners are able to enhance your workforce. Catering Students perform cookery demonstrations at Bury Market Bury College Catering students performed an exciting cookery display in Bury Market, demonstrating their skills and teaching members of the public how to cook simple dishes. Chris Hasledine, second year Level 2 Professional Cookery student, was on hand with other students throughout the day helping out with demonstrations and attracting the crowds to the stall. Chris said, It has been great interacting with people and seeing them enjoy the different foods we have been making. Tutor Andy Duggan agreed; It has been a great day, which has allowed the students to show off their skills to the public. Celebrating Success The annual Catering presentation, held at The Village Hotel, recognised Bury College Apprentices for their hard work and dedication. This year s successes included Duncan Friend (pictured). Duncan won an NVQ Level 3 Catering Apprenticeship of Year award and also a special award, The Gilbert Lefevre Memorial Trophy for his diligence and work as an ambassador for Bury College Apprenticeships.

6 Bury College Catering Students Working with Employers Bury College is delighted to work with many local employers to develop work experience programmes that focus on developing the next generation of catering employees. By tailoring skills to meet the needs of your business we can work in partnership to provide students to work at events and at busy periods in your kitchen. One example of the success of our programmes is the partnership with the Midland Hotel, Manchester. The Midland Hotel supports both work experience and Apprenticeship programmes at Bury College. Jo Chadderton, HR Manager at the Midland Hotel said, We have developed a fantastic partnership with Bury College over the last few years; both the tutors and students are dedicated and committed to the hospitality industry. It is a delight to see the students grow and develop during the programme with regards to their confidence and communication skills. Apprenticeships are a valuable tool in encouraging school leavers to come into the hotel industry and gives them the opportunity to develop their skills and passion for food.

7 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! The Year Ahead The Bury College Catering department continuously works to develop links with employers and businesses. The team is committed to creating new opportunities and providing students with excellent work experience. Future Developments Future plans for 2011 include: Degree in International Hospitality Management to startseptember Advanced Level 3 Diploma in Professional Cookery begins September Andrew Nutter Owner, Nutters Restaurant Mike Magrane Area Manager, Q Hotels Joanne Chadderton Human Resources Manger, Midland Hotel Manchester Gary Jenkins Executive Head Chef, Midland Hotel Manchester Robin Ford Operations Manager, Crowne Plaza Hotel Manchester Julita Mankowska Human Resources Manager, Crowne Plaza Hotel Manchester Mike Hare General Manager, Village Hotel Bury Carl Roberts Executive Head Chef, Village Hotel Bury John Slattery Owner, Slatterys Noel Goulding Catering Consultant Matthew Roantree Catering Consultant Louise Stanbank Didsbury House Hotel Andrew Politi P&O Cruises Angela Greenhalgh Catering Manager, Fairfield Hospital Paul Morris Director, The Chocolate Café UK Ltd Nicola Rose Manager, Compass Catering Alexander Fleming Head Chef, San Rocco Ian Whitmore Executive Head Chef, Bolholt Hotel John Cain Owner, Event Catering Company Craig Walkwell Manager, Old Mill Hotel Peter Marley Head Chef, St. James Club Jonathon Goodman Chef, Red Hall Hotel

8 If you would like more information, please contact: David Hodgeon Manager, Catering and Hospitality Tel: Website: (M197/11) Designed and produced by the Marketing Team, Printed by Heaton Press. February 2011

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