![boy stand hover saucepan on hob mixing in catering kitchen classroom looking at camera](/sites/default/files/styles/header_h_400_by_w_2560/public/2023-08/Ben%20Atherton%207-min%20%281%29.jpg?h=cc6fed81&itok=0Xw4a874)
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:
Scroll down to view our courses
or select a section to jump to:
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:
- Show me:
- All
- In College
- Apprenticeships
- T-Levels
Pre-Technical Certificate in Professional Cookery and Barista
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...
Click HereThis 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...
Click HereThis 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...
Click HereNo courses to show for this type
CLICK HERE TO SEE MORE
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.
![the grove training restaurant, overview of dining area](/sites/default/files/styles/content_wisth_1200/public/2023-01/Hospitality%202022-86-min.jpg?itok=j5LgYkNS)
![Lecturer explaining something on a flip chart to a student in training kitchen](/sites/default/files/styles/content_wisth_1200/public/2023-01/Hospitality%202022-69-min.jpg?itok=tOZv0EwO)
![student chopping potatoes in training kitchen with shelves of cooking equipment in the background](/sites/default/files/styles/content_wisth_1200/public/2023-01/Hospitality%202022-88-min.jpg?itok=KVchG7yh)
![lecturer demonstrates a cooking technique to a student](/sites/default/files/styles/content_wisth_1200/public/2023-01/Hospitality%202022-9-min.jpg?itok=2-JBlqjM)
![overview of grove training restaurant seating area](/sites/default/files/styles/content_wisth_1200/public/2023-01/Hospitality%202022-84-min.jpg?itok=0sLhviA1)
![close up of food and drink academy banner](/sites/default/files/styles/content_wisth_1200/public/2023-01/Hospitality%202022-17-min.jpg?itok=ID2WrBnQ)
![Liberation](https://www.weston.ac.uk/sites/default/files/2022-02/Liberation-Logo-Primary.png)
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?
Why Become a Chef?
Find out more about training programme nurturing the catering and hospitality professionals of the future.
OUR HOSPITALITY VIDEOS
Meet our team
Sandra BullDirector of Faculty Service Sectors |
Debbie Palmer |
Pete GoodshipCurriculum Co-ordinator |
Grant Spencer |
Our partners
![](/modules/custom/weston_misc/img/left-arrow.png)
![](/modules/custom/weston_misc/img/right-arrow.png)
Occupations related to Hospitality and Catering
Show AllLATEST NEWS
![Meet Mark Chapman, Leading Today's Chef Masterclass](/sites/default/files/styles/max_1300x1300/public/2021-11/seafood-concepts-2021-08-26-17-52-04-utc_0.jpg?itok=HfJBhxt4)
<p>As part of the <a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi… Excellence Hub in hospitality and catering</a>, a Chef Apprentice has access to an exciting masterclass programme, giving them the essential chef skills. Masterclasses are delivered monthly by industry professionals including producers and artisans including expert guest bakers, butchers and fishmongers.</p>
<p>Today's Chef apprentice masterclass is led by Mark Chapman, the Executive Chef from Gambas Tapas Bar, Bristol, who will guide the apprentices through a seafood and shellfish masterclass, where they:</p>
<ul>
<li>Shuck fresh oysters and serve them au natural with lemon and tabasco.</li>
<li>Peeled, de-veined and cleaned prawns, served as a traditional Spanish dish called ‘Gambas pil pil’ (garlic chilli prawns).</li>
<li>Shuck and cleaned fresh scallops. These were cooked on the plancha and served with a roe bechamel, freshly sliced jamon and parsley butter.</li>
</ul>
<p>We also looked at portion size and weight, understanding fish monger skills and the terms and techniques used, plus discussed the the farm to fork journey.</p>
<p>Mark is a classically trained, fine dining chef, with over 16 years experience. He started his training as a chef in Sydney, Australia completing a 4 year apprenticeship whilst working full-time in restaurant’s. He developed his skills in a range of Michelin equivalent ‘hat’ restaurants in Sydney, including Sepia (a French Japanese fusion restaurant), The Light Brigade Hotel, Bistro Ortolan and Wolgan Valley (a 5 Star exclusive Emirates hotel in the Blue Mountains).</p>
<p>Mark moved to Bristol to be with his now wife in 2012. Where he has since worked in a range of restaurants in Bristol and Bath since then including at the Michelin Star hotel The Bath Priory.</p>
<p>Since joining Season + Taste as a Head Chef at Bravas in 2016, Mark became an Executive Chef of the whole group in 2018 and is enjoying putting his fine dining experience into some more creative ventures like Gambas, Cantina and Bakers and co.</p>
<p>He became the Executive Chef of Gambas Tapas bar in 2019 earning the restaurant a Michelin plate and volunteers for a number of Bristol charity unions such as Bristol Food Union, for whom he managed a community of 11 of Bristol best restaurants to provide meals for frontline workers and vulnerable people during the pandemic.</p>
<p>He said “there is a shortage of staff in the hospitality industry but the only way the industry can overcome this is by investing time, training and money into the new generation of chefs who are 21 years or younger, and allowing them the space to work alongside those in the industry who are older with more experienced.</p>
<p>"It’s harder to find staff for both kitchen and front of house, so empowering the younger generation with creativity, stability, flexibility, motivation and interest is the only way to ensure the new generation not just join the industry but stay and grow in it also. This is why I am here today!”</p>
<p>Mark’s final words to future chefs is “Cook with Passion.”</p>
<p>Find out more about being a Chef Apprentice:</p>
<ul>
<li><a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi… and Apprenticeships</a> for school leavers</li>
<li>Next <a href="https://www.weston.ac.uk/news-and-events/events">open event</a></li>
</ul>
![Chef cooking, hospitality apprenticeship week](/sites/default/files/styles/max_1300x1300/public/2021-10/chef-showing-master-class%20SMALL_0.jpg?itok=-NZnhaQq)
<p>To celebrate Hospitality Apprenticeships Week, we caught up with Dan Flannagan from the Liberation Group (one of our brand new Hospitality Career Excellence Hub endorsers), to get his thoughts on the sector, and how Weston College is supporting them.</p>
<p><strong>Who are the Liberation Group (Butcombe)?</strong></p>
<p><em>Butcombe are an award-winning range of pubs, bars and hotels with our own brewery that creates a fantastic range of stunning ales, lagers and IPA’s. Our pubs are food led, having won the prestigious Best Food Offering Award at the National Publican Awards 2 years running. We have an emphasis on local produce and everything we make is made from scratch, with no corners cut!</em></p>
<p><strong>What challenges have you been facing over the last 18 months?</strong></p>
<p><em>Like any Hospitality business, we have had a tough time with the closures of our pubs. Everything we do is geared towards providing a great customer experience and we have really missed seeing our customers happy. We have had some challenges around recruitment but are starting to see some light at the end of the tunnel and believe that relationships with organisations such as Weston College will provide us with access to the next wave of talent in the industry.</em></p>
<p><strong>Have you faced a skills shortage?</strong></p>
<p><em>Our Back of House teams (kitchens) have faced the largest challenge in terms of recruitment.</em></p>
<p><strong>How have you managed to combat these challenges?</strong></p>
<p><em>We have created and rolled out a range of innovative solutions to help us address the recruitment challenge and believe that our best solution will always be to work with local colleges, charities and organisations that can help us identify, recruit and train the future stars of the business.</em></p>
<p><strong>Why did you choose to work with Weston College?</strong></p>
<p><em>We are proud of our Somerset roots and having grown our business in this area, a relationship with Weston College seemed a natural step. Weston has a superb set up and we firmly believe that our future partnership will provide a huge benefit to both parties.</em></p>
<p><strong>If you were starting in the sector now, what advice would they give to that young person?</strong></p>
<p><em>I started myself in the hospitality when I was 16 years old in a hotel in Bristol and would say to anyone looking for a career in the industry, enjoy it! Try and absorb everything you learn from your college, work placements and if you work in the industry, listen and learn from Head Chefs, General Managers etc. It is easy in this industry to learn as people genuinely want to share their knowledge and help you develop.</em></p>
<p>If you'd like to enter the hospitality industry, you can study a course with us. Click on the link relevant link, below.</p>
<ul>
<li><a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi… courses</a></li>
<li><a href="https://www.weston.ac.uk/what-can-i-study/apprenticeships?utm_source=ma…;
<li><a href="https://www.weston.ac.uk/what-can-i-study/courses-adults?utm_source=mai… courses</a></li>
<li>Find out about <a href="https://www.weston.ac.uk/career-excellence-hubs">Career Excellence Hubs</a></li>
</ul>
![Meet Christopher Hayes, Leading Today's Chef Masterclass](/sites/default/files/styles/max_1300x1300/public/2021-10/cooked-ribeye-steak-cast-iron-pan-pepper-rosema-2021-08-31-12-20-36-utc.jpg?itok=XyZw58zD)
<p>As a Chef Apprentice you have access to an exciting masterclass programme, giving you the essential chef skills. Masterclasses are delivered monthly by industry professionals including producers and artisans including expert guest bakers, butchers and fishmongers.</p>
<p>Today's Chef apprentice masterclass is led by Christopher Hayes from the Stable, who are one of our <a href="https://www.weston.ac.uk/career-excellence-hubs">Career Excellence Hub</a> endorsers, and will guide the apprentices through cooking pan-fried steak in garlic and tyme with a béarnaise sauce, triple cooked chips and tenderstem broccoli in a chilli and roasted garlic butter.</p>
<p>Chris has been a chef and worked in hospitality for twenty years. He told us:</p>
<p>"I didn’t grow up wanting to be a chef, I knew how to cook a little as I grew up in a big family and we sat down together for dinner every night and all chipped in. I grew up wanting to be an artist and to do something creative. After leaving school I was offered a few apprenticeships but decided to take a year out and live in and work at a country hotel. They wanted to put me through my GNVQ, which I accepted, because I’d become attracted to lifestyle.</p>
<p>“After qualifying, I got a paid position as a Commis Chef in a renowned hotel, this is where my passion was lit, this is where I looked at chefs with respect and realised the talent and determination you need to be successful.</p>
<p>“It truly blew my mind, when on my first day a chef asked me to “knock some pasta up” which I thought was a first day prank - you buy pasta it’s dry, why do you need a machine to shape it? From that day I’ve never looked back. Every day there was something new to learn, thirty chefs all cool and calm doing things with food that I couldn’t even comprehend as possible!</p>
<p>“My creative itch was being scratched, I was earning some money and my eyes had been opened by some amazing people at what is possible and achievable in this industry.</p>
<p>“From those years of hard work, dedication and commitment, doors began to open and I have been fortunate enough to cook at so many places for so many different people.</p>
<p>“I got to find my own style and develop my own ideas on what hospitality and food should be. I’ve changed my own mind on who chefs really are and what is possible.</p>
<p>“I’ve developed interpersonal skills, ethics, manners and friendships all working in a kitchen. I’ve shared my knowledge and skills with others, worked as a team, put others before myself, accepted other personalities, received the best training. I’m still learning today and still excited by what is possible.”</p>
<p>Find out more about being a Chef Apprentice:</p>
<ul>
<li><a href="https://www.weston.ac.uk/what-can-i-study/courses-16-18-year-olds/hospi… and Apprenticeships</a> for school leavers</li>
<li>Next <a href="https://www.weston.ac.uk/news-and-events/events">open event</a></li>
<li><a href="https://www.weston.ac.uk/event/hospitality-apprenticeships-week">Hospit… apprenticeships week</a> #MoreThanAJob</li>
</ul>