Local Holiday Park Pontin’s Brean Sands has made a significant commitment to training their staff through their work with Training Solutions.

The park, based in Burnham-on-Sea, approached Training Solutions as they wanted to offer further training and qualifications to all their staff.

So far the park has had nine achievements in the NVQ Level 2 Food & Drink Service qualification and an impressive 22 achievements on the Level 2 EDI Certificate in Team Leading. They have also had achievements in Customer Service, NVQ Level 2 and 3, and the NVQ Level 2 in Professional Cookery.

Brian Howe, Training Manager at Pontin’s, said: “We have a great working relationship with Training Solutions; they are extremely professional and always help us achieve our goals.” He added: “Training Solutions has had a significant impact on our business; our teams have had a fantastic time working with them, our business has flourished and we now have a more positive and professional team.”

This NVQ level 2 Food and Drink Service is best suited to people who provide a table service of food and drink, and bar staff, who prefer to do a qualification directly related to their job. The qualification covers topics such as customer service, teamwork, health and safety, food service, and preparing drinks.

Ryan Edgell, aged 27, recently complete the NVQ Level 2 in Food and Drink Service. Ryan said: “Training with Training Solutions has been a very beneficial experience. The staff helped me throughout the qualification with a dedicated and supportive assessor as well as informative workshops which were flexible and tailored to my needs. Achieving my NVQ has enabled me to put my knowledge and skills into practice and has given me greater confidence in providing a quality service.”

Brian explained the key benefits of working with Training Solutions and said: “They are flexible to our needs and they offer support and advice which is both professional and personal to us and our teams. Our team members have all gained knowledge, experience and achieved great results – and some of them have even been promoted!”

He also encouraged other employers to contact Weston College and said: “I would recommend Training Solutions as they are achieve to high standards and work with you not against you - on time every time. They are team players who are professional, approachable and friendly.”

This NVQ Level 2 in Professional Cookery qualification is best suited to anybody who is a chef that prepares a wide range of dishes using numerous cooking methods from basic fresh ingredients. The course includes topics such as preparing fish, meat and poultry, maintaining food safety, effective teamwork and ordering stock.

Glen Simpson, aged 22, recently completed this course. The Catering Manager said: “My NVQ has really benefited the running of the kitchen and I am planning to offer the qualification to the rest of the team. As a manager, having an enthusiastic team who want to do well, are driven to achieve something for themselves, makes my job a lot easier.”

Alex Moore, Senior Work-Based Co-ordinator at Training Solutions, said: “Over the past two years we have developed a strong working relationship with Pontin’s and we’re delighted to see so many of their staff achieving. We’ve built a good level of communication and trust, and I am always keen to help them identify any training opportunities.”

Pontin’s are intending to work with Training Solutions next year and considering retail training, housekeeping, customer care and team leader courses again, combined with skills for life in numeracy and literacy.

Training Solutions offer a wide range of flexible, business-related training, development and consultancy services including NVQ qualifications, Professional Development Workshops and Coaching and Mentoring programs. The majority of these can be delivered in the workplace, reducing the disruption to the business while engaging in staff training.

Pontin’s employ over 180 people. They are part of the Pontin’s holiday company founded in 1946 which currently runs five holiday parks across the UK.

For further information please call Training Solutions on 01934 411594. 

Talented Weston College student Ben Debreceni left Hungary for the UK aged 15 three years ago. Now he is a finalist in South West Student Chef of the Year competition. 

Ben, 18, of Clevedon, already beat scores of competitors who fought for a semi-finalist place in front of judges including top chef Michael Caines MBE, and  will battle it out at Exeter College on October 27^th.

Ben’s culinary expertise in the semi-finals saw him create two delicious set dishes for examiners in just 90 minutes.

The first was butter poached whiting with razor clams, beurre blanc, garlic-infused spring onions, radishes and baby beetroot and the second was pan-roasted pork fillet with potato tubes, texture of cauliflower, heritage carrots and red wine jus.

For the final he will have to create two new dishes with cod and lamb neck fillets as the main ingredients.

Ben said: “The experience of competing was amazing, and I never thought about getting into the final. Credit has to go to all my College lecturers for their teaching, support and faith in me.”   

Senior Weston College Chef Lecturer and mentor to Ben, Jos Wellman said: “Ben is an outstanding student with a genuine passion for food. He produces consistently wonderful food that tempts the eye and the palate.

“His level of professionalism shines through and he is a credit to himself and   to the College, especially as he only started learning English three years ago.”          

While Ben is training at Weston College, he has also been accepted into the Casamia Academy in Bristol. The Michelin Star chefs there have teamed up with the College to launch a specialist hands-on teaching facility.

Lecturer Jos, who has cooked for Royalty, Presidents and celebrities including her Majesty the Queen, Prince Phillip, Prince Charles and Princess Diana, Frank Sinatra, Bond actors and Bon Jovi as well as US Presidents Carter, Reagan, Clinton and George Bush’s Senior and Junior, added: “If Ben carries on like this the world is his oyster. Cooking is an amazing career if you love creating wonderful food.”

The College is now taking bookings for its on-site refurbished Grove Restaurant offering  three-course lunches on Tuesdays, Wednesdays and Thursdays and dinners Tuesday and Wednesday from as little as £8.

The second-floor accessible restaurant can also be booked out privately for groups of 20-plus.

To book please call 01934 411 422 or email groverestaurant@weston.ac.uk

POLITICIANS from Weston-super-Mare and North Somerset visited Weston College to help students to understand how immigration affects modern politics.

Conservative MP for Weston-super-Mare, John Penrose, and UKIP politician Ian Kealey, who stood as UKIP’s parliamentary candidate for North Somerset in the 2015 General Election, visited the College on Friday 6th May.

The two politicians visited students on the social science diploma of the Access to Higher Education course, a course which provides adults with the qualifications and academic skills to progress to university.

The visit tied in with the students’ last assignment, contemporary political issues, where they are required to take part in a debate on immigration.

The two-hour debate covered a range of topics relating to immigration, including the economy, healthcare, cultural values, refugees, freedom of movement, border controls and more.

Mr Penrose said: “I was impressed by the depth of understanding on an extremely difficult and emotionally-charged issue and by the good natured style of the debate – perhaps a few MPs in Westminster could learn a bit if they were with me today.”

Sarah Rees, a qualified lawyer who lectures in Law and Social Policy at the College, said: “This was a great opportunity for students studying politics to hear first-hand from active members of parliament about a subject close to many people’s hearts.

“We are grateful to Mr Penrose and Mr Kealey for their contribution.”

Mr Kealey said: “I thought the students seemed well-informed about the topic and the issue of immigration, its economic impacts and how it affects services.”

The 2016/17 academic year was an exciting and ambitious year for the Weston College Group, which saw record success rates and the creation of sector-leading facilities. These successes were appraised at the College's annual Business Breakfast, which broght together hundreds of businesspeople from across the South West. Here is a summary of what the College did between September 2016 and August 2017...

We’ve received national recognition for our teaching

The Association of Colleges was so impressed with our teaching that they awarded us two out of the 11 Beacon Awards presented this year. Judges recognised our work towards creating an inclusive and engaging learning environment for our students with special educational needs and disabilities and our offender learners.

We’ve invested £25 million in our facilities

The money has gone towards refurbishing classrooms, installing the latest technology, and creating some of the most high-tech learning environments in the country. Most impressively, the successful refurbishment of the Winter Gardens has secured the building’s future as a community asset. We plan to invest a further £20 million in the current academic year to create specialist facilities for health, sport and construction.

Our success rates are at an all-time high

Our 16-18 achievement rates grew by 4% to 86.5%, and 90.7% of our adult learners successfully completed their courses. The overwhelming majority of our apprentices were taken on by their employers at the end of their course. Our 90% student satisfaction rate places us 18th on the FE Choices survey of colleges across the country.

We’ve been working with businesses to create apprenticeships

We work with over 1,400 businesses to deliver apprenticeships, and our new relationships with employers such as the Bristol Port Company, the Ministry of Defence and Rolls Royce means that we are bringing more and more apprenticeship opportunities to young people and adults across the South West.

We’ve put on free courses for the community

2017 saw us announce our first free adult leisure courses to great success. The courses helped hundreds of adults reengage with education, as well as teaching them some useful skills such as car mechanics, cooking, dancing and bricklaying.

For more information, contact the Marketing Department

 

Find out more

Degree apprenticeships are an exciting new way to combine academic study with work-related, practical experience which is crucial for employers.

One of the degree apprenticeships that we offer at University Centre Weston (UCW) is the BSc (Hons) Degree in Digital and Technology Solutions. This has been developed with UWE Bristol, and delivers four of the pathways which have been developed for the Digital and Technology Solutions Degree including cyber security, software engineer, business analyst and data analyst.

To get the low down on this course, and how the apprenticeships are helping our students, we spoke with two of our apprentices…

Dave Rose, who studies the Digital and Technology Solutions degree-level apprenticeship at UCW, said: “With the degree apprenticeship I was given the opportunity to have one day out of work a week, while my pay and benefits stayed the same for my job that I had already been in for quite a while.

“This has given me a great chance to upskill and as long as I put the work in I can walk away with a full honours degree all with no student loan or debt. I think that is an absolutely incredible deal, it’s almost ridiculous and anyone who can should jump at that opportunity!”

Tommy Beaton, UCW degree apprentice, said: “My course covers a large part of IT and allows me to learn a lot of the skills required to do my job.”

There is a stigma around apprenticeships that apprentices don’t get stuck in with real life tasks, however this is not the case. Tommy said: “I am working for the College and I’m currently helping to develop online courses for distance learners. I am also building a coaching and mentoring course for our online platform, 'TIDE'.

“I've always wanted to be in a working environment as I find that's when I learn best, so to be able to work on real projects allows me to be creative and learn a lot too. It's an excellent opportunity and not one I was willing to turn down.

"This apprenticeship has given me the opportunity to develop my team working skills, instructional design and website development.”

It has become an increasingly popular choice to choose an apprenticeship over a degree in recent years with apprenticeship participation at a record high.

Interested?

You can find out more about becoming a degree apprentice over on the University Centre Weston website.

Degree apprenticeships are increasingly used to upskill existing employees using this industry approach.If you’d like more information about how degree apprenticeships can support your business please contact our Training Solutions team on 01934 411 594.

It's the Royal Wedding this weekend (although you probably knew that by now)!

Students at our Hair and Beauty Centre have been putting together their favourite wedding hairstyles, that'll look great regardless of whether you’re the bride or a guest!

Read on to find out more...

Students at Weston College will be among the first in the country to study the new T Level qualification.

The College is one of just 54 providers selected to launch the new technical equivalent to A Levels.

T Levels will be available in 15 industry-related subjects, known as ‘pathways’. Weston College will deliver the Digital (software applications design and development) programme from September 2020 – two years before the full roll-out.

Dr Paul Phillips CBE, Principal and Chief Executive of Weston College Group, said: “T Levels have been described as the biggest overhaul in post-school education for 70 years.

“For Weston College to be at the forefront of this revolution is an honour and an exciting challenge. We’ve built a national reputation for the quality of our sixth form and helping to launch this pioneering programme only enhances that standing.

“It also represents a tremendous opportunity for school leavers in Weston-super-Mare and beyond.

“T levels are shaped by employers and benefit from the unique insights of industry leaders. This means learners will be equipped with the skills and knowledge they need to get ahead in the modern jobs market.”

Delivered over a two-year period, T Levels provide an alternative to A Levels and are aimed at 16 to 19-year-olds who would rather study work-related courses than traditional academic subjects. They have been launched to counter the long-held assumption that only A Levels and a degree can lead to a fulfilling job. Though, T Level students will still be able to progress to university or higher-level technical qualifications.

T Levels have been created by expert panels of employers, are also designed to deliver the necessary skills required to strengthen and grow the UK economy. They will provide a mix of industry-specific technical knowledge and practical skills; relevant maths, English and digital skills; and a work placement of at least 45 days.

Tell us a bit about yourself

I’m the real deal – a chef who wears many hats. I’m a husband, a father and a grandfather, as well as the singer in a band called The Leylines, and an ex-student of Weston College.

I love, love, love cooking with learners. Not only cooking for them, but inspiring them – teaching them and igniting their passion for food and new flavours. I have great fun teaching learners how to cook and what it means to eat healthily.

When and what did you study at Weston College?

I was here in 1992 and studied a 706 1 and 2 in Catering (now a City and Guilds Level 1 and 2 Professional Cookery)

I came back in 2012 to do an NVQ Level 2 and 3 in Professional and Advanced Cookery.

Do you have any fun stories or fond memories of your time here?

It involves a dark night, Jack Daniels, bambi and a security guard. If you want to know more, you’ll have to find me and ask! I also remember one of the first dishes we created which was a chicken ballotine in a white wine and mushroom sauce, I have since adapted this recipe and it is still my signature dish.

How did Weston College help you get where you are today?

The College gave me the skills, connections and knowledge I needed to enter the workplace and to run my own businesses. It’s given me a solid base. My tutor, Tony Rawlins, was fun and seemed to be able to relate to us, which meant coming to College was easy.

What other jobs have you done?

Where do I start? I’ve owned my own restaurant, burger van and private catering company for events – including weddings.

I’ve also worked in restaurants, school kitchens, hotels and cafés.

How did you get into the catering industry, and why did you choose it?

When I was 16 I wasn’t sure what to do, as I didn’t excel in anything academic. I had a part-time job delivering Chinese takeaways and I was always intrigued about the smells, the colours and of course the taste of the food. Before that, I’d never considered a career in food.

I later joined a YTS course and one of my first placements was the Italian restaurant at Cadbury House Country Club and Hotel in Congresbury. I then got a part-time job at the Anchor Head Hotel, where I did the breakfast and lunch service, and, at weekends, I worked at the Orange Tree Café. The hours were long and hard work, but it taught me how varied and interesting a career in catering could be.

Tell us about today and your role here

The Lead Association for Catering in Education (LACA) South West School Chef of the Year competition was at Weston College at the end of January 2019.

5 south west finalists including Robert Doble of Sandroyd School, and Tollard Royal and Dave Leeper of The Trafalgar School in Downton, competed in the regional final, demonstrating creative dishes that are suitable for 11-year-olds.

The contestants had up to £5.20 to spend and 90 minutes to prepare, cook and serve four identical two-course menus to judges.

The meals were judged by three people, Mark Rigby, executive head chef at the event main sponsors Premier Foods, Stuart Brereton from event sponsors MKN Catering Equipment and Carol Horwood who is the National organiser for LACA SCOTY.

As a committee member for LACA and a former winner of the regional School Chef of The Year title, I was humble to be asked to be the regional organiser and present the awards.

The winner Dave Leeper was named LACA South West School Chef of the Year 2019 and will go through to the national final in March.

You can see photos, video clips and more at https://twitter.com/LACA_UK

It’s been widely publicised that that there is a shortage of skills in the catering and hospitality industry. Why do you think more people should join the industry?

Because everyone loves someone who can cook. If you want to treat someone you take them out for dinner, but if you can do this yourself, it opens up so many possibilities.

If you’re at uni – the best way to make friends in the first week is to be able to help others cook.

If you’re in a band and on the road – the band needs someone who can cook for them (always me).

If you get home late and there are only three ingredients are in the fridge, and a potential girlfriend or boyfriend is coming over, you want to be able to throw something together.

There’s no better feeling than cooking something on the course and taking it home to friends and family – or cooking it at home. You get such a buzz and satisfaction from it.

There are so many potential avenues to follow after catering courses at Weston College, as there are so many opportunities to work locally in one of the many great local restaurants or hotels.

If you have the drive, passion and determination, and want to make money, you can set up your own business. Or, you can move to London and work in a Michelin stared restaurant, work on a cruise ship, take charge of the catering for an F1 team or on a private yacht of VIPs. The opportunities are out there, and Weston College helps set you on your journey with the best skills.

Do you have any advice to future students?

Catering doesn’t have to just be a job, it can be vocation, a lifestyle – don’t be mundane be ‘mazing!

Tell us about your book.

I think there are two key stages in life when it comes to cooking. First, from the age of 3 to 13, when kids enjoy spending time with significant others, whether that’s baking a cake for the family or helping to make dinner. Then, at 16, when you realise you can do exciting things in the kitchen – like flipping pancakes or flambéing (when alcohol is added to a hot pan to create a burst of flame).

‘Family Cooking with The School Chef’ is aimed at the first age group. You don’t have to be a top chef to cook lovely, healthy – and sometimes naughty – nutritious, flavoursome and colourful food. It’s about creating fun, sharing but most of all spending time as a family cooking food.

Most of my recipes are simple, delicious and classic recipes that will bring families together in the kitchen to have fun preparing a meal. The book is also a reference to my family and how we cook together but also has buying guides and top tips.

Visit www.theschoolchef.co.uk for some free videos and easy-to-follow recipe downloads to get you started.

Anything else you would like to add?

I hope by reading this I have inspired you to find out what courses are available.

You can find out more by visiting www.weston.ac.uk today.

Date for your diary - Hospitality Event Taster Day at the Winter Gardens on the 20th March, 11.00 am until 13.00pm. Contact your school to see if they are attending or email Sandra.bull@weston.ac.uk to find out more!

Apprentice chefs and hospitality students at Weston College have showcased their skills at a prestigious awards dinner.

The talented students prepared dinner and served at the front of house at the Bristol Life Awards winners’ dinner at The Chocolate Quarter in the city.

Apprentices from The School of Food, an innovative chef training programme jointly run by Weston College, treated guests to a delicious meal of flat breads and dips; asparagus, nudi, puree salsa verdi; pressed lamb shoulder, lamb rump, potato terrine, sprouting broccoli; and lemon, lavender, raspberry delice and raspberry sorbet.

The Level 1 and 2 hospitality students, who train in the College’s Grove restaurant, served drinks, canapés and hosted tables. All of these skills are reflective of the work the learners need to complete to become competent in their sector.

The Grove training kitchen and restaurant, is a commercial eatery that is open to the public and run solely by students. You can check out its menus and events at www.weston.ac.uk/grove.

The Bristol Life Awards celebrate the very best Bristol businesses at a highly prestigious evening that’s become a highlight of the city’s social calendar. The awards are organised by MediaClash, publishers of Bristol Life, Bath Life and magazines for Cardiff, Exeter and Salisbury, and award-winning foodie mag Crumbs.

The award categories included: Arts, Bar, Business Services, Café / Coffee Shop, Charity, Civic, Creative, Education, Event, Financial, Food / Drink Producer, Gastropub, Hair and Beauty, Health and Wellbeing, Homes and Interiors, Legal, Leisure and Tourism, New Business, Restaurant, Retailer, Technology and Innovation. Award winners have been invited to a special dinner, also at The Chocolate Quarter.

Find out more:

• The School of Food Commis Chef Apprenticeship
• Hospitality and Catering courses at Weston College and the Grove Training Kitchen and Restaurant