HOSPITALITY AND
CATERING

Hospitality and Catering

STUDYING HOSPITALITY AND CATERING AT WESTON COLLEGE

The Hospitality and Catering industry flourishes in the South West region, with a whole host of venues to choose from. If you have a passion for creating great food and delivering high-quality customer service, our courses will feed that passion and provide you with the skills and experience to take you wherever you want to go!

You will train in our modern, stylish, commercial training kitchens and public restaurant, which will give you real-life experience of working in this exciting and fast-paced industry.

Our experienced lecturers will share their wealth of knowledge to develop your skills and support you through your studies and work experience.

Hospitality and catering is a fast-paced and exciting - take your first step with us into your journey towards becoming a chef or a head waiter/waitress at a top restaurant, or even opening your own catering business or restaurant. Through our industry links, no matter which pathway you choose you’ll have access to some great industry experts and guest sessions.

Job roles in the West of England currently include:

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We've bundled the best education in the area with career boosted benefits - and are leveraging our contacts as one of the largest Colleges in the country to give you the best possible chance of success.

Through our industry links, no matter which pathway you choose you’ll have access to some great industry experts and guest sessions.

Our programmes are endorsed by:

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Apprenticeships
T-Levels

Level 1

Professional Cookery and Barista, Pre-Technical Certificate

Duration: 1 Year

Start Date: Sep 2025

Location: KNIGHTSTONE CAMPUS

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If you have a passion for food and cooking, this certificate is a perfect introduction to the industry. The course equips you with a strong foundation in the skills and techniques you need, along with an understanding of how a professional kitchen works. Through practical training and theoretical knowledge, you will develop the expertise neede...

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Level 2

Commis Chef, Apprenticeship

Duration: 13 Months

Start Date: Aug 2025

Location: KNIGHTSTONE CAMPUS

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This apprenticeship offers you a unique opportunity to learn from seasoned professionals, produce high-quality dishes, and gain hands-on experience in a fast-paced kitchen environment. Commis chefs work in many settings, including restaurants, hotels, hospitals, and cruise ships. Their role is to support the other chefs by preparing, cooking, ...

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Level 2

Professional Chef, Vocational Technical Diploma

Duration: 1 Year

Start Date: Sep 2025

Location: KNIGHTSTONE CAMPUS

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This programme is perfect if you are an aspiring chef, looking to take your culinary abilities to the next level. The course is specifically designed for chefs who are eager to enhance their skills and advance in their career. Through this programme, you'll have the opportunity to refine your techniques, expand your knowledge, and excel in the...

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Level 2

Professional Hospitality Team Member, Apprenticeship

Duration: 13 Months

Start Date: Aug 2025

Location: KNIGHTSTONE CAMPUS

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As a hospitality team member apprentice, you are stepping into an exciting and dynamic industry that revolves around delivering exceptional guest experiences. This apprenticeship provides you with a unique opportunity to become an integral part of a dedicated team, learning the ins and outs of various departments within hotels, resorts, or res...

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Level 3

Professional Cookery, Advanced Technical Diploma

Duration: 1 Year

Start Date: Sep 2025

Location: KNIGHTSTONE CAMPUS

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This Level 3 Professional Cookery programme will further assist you in developing skills that will be carried with you during your career at the top of the catering industry. You will be cooking complex dishes in demanding and fast paced kitchens, to help you perform your best even when under pressure. Teamwork and effective communication skil...

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THE FACILITIES

All of the hospitality and catering courses are based in the Grove, our kitchen and restaurant at the Knightstone Campus, which includes:

State-of-the-art training kitchen, giving you a real industry experience
Commercial cafe and restaurant, serving hot and cold drinks, breakfast, lunch and three-course dinners to staff, students and the public - ensuring you get real-life front of house experience
The opportunity to take part in monthly masterclasses which are opportunities to meet and learn from Michelin star chefs, artisans including bakers, butchers and fishmongers, plus trips to growers where you can learn from some of the South West’s most exciting food producers.

Dan Flannagan

Liberation Group (Butcombe)

"Weston College has a superb set up and our partnership will provide a huge benefit for us as a business to develop future talent....

But also for learners to gain vital experience and develop the skills needed for industry."

Why study Hospitality and Catering with Weston College?

Across the UK the hospitality sector is growing. The demand for skilled hospitality and catering professionals is high, and a qualification in this subject area could lead you to a successful career in the industry.

The jobs available are very diverse. You could find yourself working in a commercial kitchen, a restaurant, a hotel, at an event venue, or one of the many thousands of other roles within the sector.

You'll have clear progression opportunities. The hospitality and catering industry has plenty of progression opportunities. You can start at Level 1 and work your way up, opening up more opportunities and accessing the highest-paid jobs.

Our courses are different. Through our industry links, no matter which pathway you choose you'll have access to some great industry experts and guest sessions.

Why Become a Chef?

Find out more about training programme nurturing the catering and hospitality professionals of the future.

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OUR HOSPITALITY VIDEOS

Meet our team

Sandra Bull

Director of Faculty Service Sectors

Debbie Palmer

Chef Lecturer

Pete Goodship

Curriculum Co-ordinator

Grant Spencer

Chef Lecturer

Our partners

Occupations related to Hospitality and Catering

Hotel or Accommodation Manager/Proprietor

Job holders in this unit group plan, organise, direct and co-ordinate the activities and resources of hotels, hostels, lodging homes, holiday camps, holiday flats and chalets, and organise the domestic, catering, and entertainment facilities on passenger ships.

Average annual earnings: £21,198
Employment in region: 677 positions

Restaurant or Catering Establishment Manager/Proprietor

Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.

Average annual earnings: £22,062
Employment in region: 3,667 positions

Publican or Manager of Licensed Premises

Publicans and managers of licensed premises organise, direct and co-ordinate the activities and resources of public houses (non-residential and residential) and bar and catering facilities at non-residential clubs.

Average annual earnings: £24,443
Employment in region: 1,908 positions

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WHAT OUR STUDENTS SAY

Natasha

The support from the staff was incredible, especially my tutor, who ensured we had the guidance needed while keeping the work fun. The facilities are exceptional, providing a realistic experience of professional kitchens and cafés.

Studied:

Professional Cookery Level 2

LATEST NEWS

9 Dec 2024

Royal Navy giving a guest lecture to the Hospitality and Catering students

The <a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; rel="noreferrer noopener" title="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; target="_blank">Hospitality and Catering</a> students have had many amazing masterclasses recently that have helped to develop their skills but also improve their confidence to produce show-stopping dishes that are delicious and presented to a very high-quality. Recently, the learners’ skills were once again put to the test when the Royal Navy joined the learners for the day and held an exciting Ready, Steady, Cook workshop. This MasterChef-style workshop was around 2.5 hours long and allowed the learners to use their initiative and creativity their dishes. The students were split into teams of up to 5 people and given a box of ingredients with recipe sheets for two dishes – a main course and a dessert. The learners had to work together to produce and present their meals which improved their communication, teamwork and delegation skills to prepare them for a professional kitchen environment. <drupal-entity alt=""Eton Mess dessert made by learners"" data-entity-type="file" data-entity-uuid="dbec06da-0ca9-48a3-a08b-26742c562e17" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> Each group had 90 minutes to create their dishes for tasting, with some guidance from the Royal Navy chefs as they went along. The chefs were impressed with how well their creations turned out, as well as their professionalism and team working abilities. <drupal-entity alt=""Chicken dish made by learners"" data-entity-type="file" data-entity-uuid="32ca1239-21ea-4c96-83ea-c87762e0553b" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> Once the workshop was complete, the Royal Navy members outlined the pathways and perks to joining the Royal Navy as a chef. They discussed the benefits and opportunities of working in the Navy, the application process, and the required training. To work in the Royal Navy, the learners also discovered that no matter the role, you are required to go through at least three phases of training and you require a secondary role. For the Navy chefs visiting, they were both fully trained fire fighters in case of emergencies, but it also allows them to take the qualification elsewhere. The learners were very engaged throughout the session, hearing all the fantastic opportunities that the Royal Navy has to offer, as well as being the epitome of professionalism during their Ready, Steady, Cook workshop.  We are deeply grateful to the Royal Navy for their exceptional support and commitment as a Career Excellence Hub partner. Their dedication to fostering opportunities and inspiring excellence provides invaluable guidance and resources for our students, paving the way for future generations to achieve their aspirations and gain professional development within the <a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; rel="noreferrer noopener" title="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; target="_blank">Hospitality and Catering</a> sector. <a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; rel="noreferrer noopener" title="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; target="_blank">If you are interested in joining one of our Hospitality and Catering courses next September, click here.</a>

Ready, Steady, Cook with the Royal Navy

4 Dec 2024

Hospitality and Catering learners prepping vegetables

Our <a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; rel="noreferrer noopener" title="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; target="_blank">Hospitality and Catering</a> students have been at it again, preparing delicious meals with the help of professional chef masterclasses and learning new skills that they wouldn’t normally learn until later in their career. The executive head chef from Coast & Country Catering, Chris Chatfield, came in to deliver a masterclass to our hospitality students over two days. On the first day, he gave them a chocolate masterclass which included making a pre-dessert of Pina Colada, followed by an out-of-the-ordinary ‘apple’ crumble, and on the second day, the learners created an outstanding dinner menu using a range of techniques and foods to be presented as the Grove’s dinner menu to the public. The pre-dessert Pina Colada consisted of a chocolate and coconut shell with a pineapple salsa and a coconut foam. The ‘apple’ crumble was also no ordinary apple crumble, but was rather a white chocolate mousse, set in a green coloured chocolate to look like an apple, with an apple and blackberry centre and set on a bed of crumble. These dishes taught the learners how to uniquely present their dishes to look even more high-quality and professional due to the time and effort gone into them. <drupal-entity alt=""Pina Colada pre-dessert final dish"" data-entity-type="file" data-entity-uuid="6a5ef594-b210-4624-8d02-fad1e3703c7f" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> On the second day, the learners readied for the Tuesday night dinner service at the Grove, and, with the help of Chris, the students created some exceptional final dishes including starters like Crab Mille Feuille and Haricot Blanc Velouté, and mains including Mizo Glazed Venison Loin, Hen of the Woods, and Stone Bass. <drupal-entity alt=""Mizo Glazed Venison Loin"" data-entity-type="file" data-entity-uuid="d26fa2c7-c4d2-4dcf-9f10-7d79b93f1be6" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> <drupal-entity alt=""Final Stone Bass dish plated up"" data-entity-type="file" data-entity-uuid="1d53481e-2897-4059-a1ea-c05792bb7179" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> <drupal-entity alt=""Crab Mille Feuille final dish plated up"" data-entity-type="file" data-entity-uuid="2ea0d341-8c13-4bdb-b542-c4e256e6e4b6" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> During this takeover, the students developed their skills and learnt new techniques, not only in cooking but also with presentation and serving. The technical skills included high-end plating skills, cooking and picking crabs, breaking down venison saddles to produce sous vide loin, salt baking vegetables, smoking vegetables, curing, pickling and making a classic au jus. <drupal-entity alt=""Apple crumble in the shape and style of a green apple"" data-entity-type="file" data-entity-uuid="450e603a-739f-4f37-bded-de3ad9e5b314" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> Chris also offered an insight into Michelin level cooking, as well as outlining the expectations and behaviours that are expected within the industry at that level so the learners could develop an understanding of a real-world professional kitchen. Overall, the masterclass was a success, allowing students to flex their culinary skills and learn new ways of cooking and presenting in order to create quality dishes in all aspects. The learners learnt so much from Chris and produced a fantastic final menu that they should be proud of. We’d like to say a big thank you to Chris for helping our learners better their abilities and improve their confidence in the kitchen so they can become our future professionals in the culinary industry. <a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; rel="noreferrer noopener" title="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; target="_blank">If you’re interested in applying to one of Hospitality and Catering courses in September, click here.</a>

Lasseters Takeover: Head Chef Gives A Masterclass To Our Learners

14 Nov 2024

Student cutting up fish during Thatcher's Takeover

Our <a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; rel="noreferrer noopener" title="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; target="_blank">Hospitality and Catering</a> learners are excelling with their talents, creating many dishes per week for our staff and students, and developing their skills more and more each time. To upscale their abilities even further, chefs from the Railway at Thatchers came in and hosted a seafood masterclass, providing them with professional, hands-on experience that they can use throughout their course. During this masterclass, James, the head chef, and Callum, the sous chef, taught the students how to prepare fish from whole but also how to steam mussels and create delicious dishes that they likely had not previously attempted. To prepare the fish, the learners had to remove the skeleton very carefully which takes skill and precision. The two types of fish the learners used were seabass and plaice in order to master both flat and round fish. Once the fish were ready, the learners moved on to prepping the remaining ingredients to make their final dishes: plaice en papilotte with fennel and orange, and a seabass dish with romesco sauce and crispy garlic. <drupal-entity alt=""A student preparing a fish"" data-entity-type="file" data-entity-uuid="3d909d0c-66fe-4a5e-b51d-81259372e8c9" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> These dishes turned out incredible, especially for their first try, and was an excellent portrayal of the students’ hard work and determination. Not only did they learn more about how to prepare and cook seafood, they also impressed the Head Chef at the Railway not only with their cooking, but also their enthusiasm.  <drupal-entity alt=""Learners final seabass dish with romesco sauce and crispy garlic"" data-entity-type="file" data-entity-uuid="09b9d7d0-ddb0-406f-bfb6-7b2572f527cd" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> The chefs then delivered a session on how to produce steamed mussels (in cider of course!), prepare prawns, and create an Asian broth from a stock. This broth was then served with the fresh oysters to make another delicious seafood dish. The learners were then able to try traditional oysters with lemon and tabasco as well. <drupal-entity alt=""Final mussel dish prepared in the masterclass"" data-entity-type="file" data-entity-uuid="c6ce8d29-16ed-4e60-a3a7-283f5457ef67" data-embed-button="file_browser" data-entity-embed-display="image:image" data-entity-embed-display-settings="{"image_style":"max_500x500","image_link":"","image_loading":{"attribute":"lazy"}}"> </drupal-entity> James, the Head Chef at the Railway, oversees all of the food, from the daily changing menus, to the special event menus and corporate buffets. James said, “the students all seemed very interested in the masterclass and gave it their all. All the final dishes were great, and it was good fun seeing some of them try oysters for the first time!” At Thatchers, they take on many apprentices in order to build the next generation of staff in a hands-on but supportive environment, and the Railway do just that. “It’s great having apprentices working with us who are keen to cook great food and I’m happy to have the opportunity to give a little back to the future of our industry.” Not only did the students learn invaluable skills from this professional masterclass, but they also enjoyed the day and left with more confidence in preparing and cooking seafood. They also built upon their taste pallets by trying a variety of dishes that they may not normally get the opportunity to try. Jenna Ratcliffe, Head of Service Sectors at Weston College, says, “our Careers Excellence Hub (CEH) partnership with Thatchers highlights our commitment to meaningful employer connections. We are grateful that these relationships are directly benefitting our students’ readiness for a career and are positively impacting their experience here at Weston College.” We’d like to give a big thank you to James and Callum from the Railway at Thatchers for running this fantastic masterclass for our students, it was an extremely successful day! <a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; rel="noreferrer noopener" title="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi…; target="_blank">If you’re interested in applying to a Hospitality and Catering course in September, click here.</a>

Thatchers Takeover: The Seafood Masterclass From The Railway Chefs

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