Hospitality and Catering courses

Our outstanding facilities and industry links will help you achieve your goals.

Hospitality and Catering

Studying Hospitality and Catering at Weston College

Whether you're looking to run a restaurant, serve front of house, be a head chef or start your own catering business, we offer a range of courses that can help you achieve your goals.

We have two pathways to choose from:

Classroom and kitchen based courses at The Grove Training Kitchen and Restaurant - see below for more information.
Learn as you work with apprenticeships (which include masterclasses) in Weston-super-Mare or Bristol. See all the latest vacancies here.

Whichever route you choose you can apply below - start by selecting the course you're interested in.

Available Hospitality and Catering courses

Free Online Courses Now Available…

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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.

Monthly guest masterclasses

As part of the full-time and apprenticeship cookery/chef courses you will have the opportunity to take part in monthly masterclasses at Nisbets National Equipment Centre (NCEC), delivered by industry professionals.

The NCEC was opened in 2017 to meet the demand for an innovation hub for catering professionals. We will be using the high-tech 100m2 demonstration kitchen and training facility each month allowing you access to the best catering equipment and products on the market.

These masterclasses include:

Opportunities to meet and learn from Michelin-starred chefs
Sessions from 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.

Why Become a Chef?

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

Click here

Meet our team

Sandra Bull

Director of Faculty Service Sectors

Jamie Wilmot

Co-ordinator

Debbie Palmer

Chef Lecturer

Clare Watson

Hospitality Lecturer

Pete Goodship

Work Based Trainer

Pedro Aparicio

Work Placement Co-ordinator

Latest news

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: £25,438
Employment in region: 1,590 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: £20,738
Employment in region: 3,016 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: £24,981
Employment in region: 2,118 positions

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What our students say

Jordan Hinks, Professional Cookery

Jordan Hinks

“This course is varied and interesting, and I constantly learnt new dishes and expanded my skills”

Former school: King Alfred

Course: Professional Cookery

What next? Progressing to the Level 3 Diploma and then aiming to get a job on a cruise liner or in a high-end restaurant or hotel.

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