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

Hospitality, Extended Certificate in Vocational Studies

Duration: 1 Year

Start Date: Sep 2025

Location: KNIGHTSTONE CAMPUS

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This course is a great introduction to cookery within a professional environment. Learners will gain a Barista qual through front of housework as well as exploring core technical skills such as: Food Hygiene and Safety Using Kitchen Equipment Basic Food Preparation Customer Service in the Hospitality Industry Food Service Serving Food and Dri...

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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: COURSE CANCELLED

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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.

Click here

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

Kian

Kian's journey showcases unwavering determination. His banana-infused dishes dazzle peers and tutors, culminating in victory at the WorldSkills Catering competition.

Studied:

Hospitality and Catering, Level 1

LATEST NEWS

12 Mar 2025

Hospitality and Catering students and staff smiling in the Winter Gardens

Last week, the Winter Gardens hosted a fantastic Ramadan event to celebrate Iftar, the breaking of fast, where anyone was welcome to attend. With lectures, speeches, prayers, songs and lots of delicious food—it was unmissable and a great way to bring the community together and enrich people in the culture.Ramadan is a month-long celebration of the Quran where Muslims do not eat or drink during daylight hours; this is known as fasting. Fasting allows Muslims to focus on their faith and remember the month that the Quran was first presented to the Prophet Mohammed. Ramadan takes place on the ninth month of the Islamic calendar which changes every year depending on the moon cycles, but this year, it began on Friday 28 February and will end on Sunday 30 March.At the Winter Gardens event, the evening commenced with a recitation of the Holy Quran, followed by captivating performances by Birmingham’s Nasheed group, Shaam. Aishah Ahmed from Aishah’s Food Charity, the organisation behind this event and the provider of the heaps of fantastic food, delivered an inspiring speech, highlighting their efforts and the importance of the event. This was followed by a lecture on the significance of Ramadan and a prayer before the sunset and the attendees broke their fast, indulging in the delicious spread.<drupal-entity alt=""The Winter Gardens full of people celebrating the Ramadan event"" data-entity-type="file" data-entity-uuid="4eaa28e3-cb41-48b8-b8da-69ea8d2b654b" 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> Aishah’s Food Charity prepared trays of food for each table, including roast chicken pieces, vegetable pakora, vegetable samosas, lamb, chicken and vegetable biryani, Dall soup, and baklava for dessert.This charity was set up by Aishah Ahmed, a 21-year-old Law student who wanted to help reduce hunger in Weston-super-Mare by setting up a hot meal foodbank every Wednesday evening to help those in need. She wanted to follow in her dad’s footsteps, Sayd Ahmed, who has a long reputation for similar work in the community. All the food was delicious and packed with flavour and heart which everyone in the room enjoyed.<drupal-entity alt=""Hospitality and Catering students and staff standing smiling with Sayd Ahmed"" data-entity-type="file" data-entity-uuid="92f0cec8-ec24-4413-b1bc-9352d87fbb23" 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> In order to immerse our students in this religious occasion, 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">Level 2 Hospitality and Catering</a> learners assisted in the preparation of some of the food. During a workshop with local business owner, Syed, our students learnt how to make chicken biryani and vegetable pakora, focusing highly on the spices used. They even got to attend the event themselves to enrich themselves in the culture and gain a better understanding of Ramadan, as well as assisting in serving the dishes to the community.<drupal-entity alt=""Syed cutting marinated chicken into pieces for the students to taste test"" data-entity-type="file" data-entity-uuid="7a5e3908-290d-43e3-9db9-c80a202e2aba" 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 evening continued with other speeches from influential people from around Weston-super-Mare, lessons surrounding breaking the fast and the end of the fasting period, and concluding with a final performance from Nasheed by Shaam Group and closing ceremony remarks.This event had over 500 attendees from in and around Weston-super-Mare, welcoming everyone with open arms to learn about their religion and celebrate this event with the community as a whole. With delicious food, amazing company, and fantastic music, this event was a great way to celebrate Ramadan and Iftar, experiencing the cultural traditions and educating everyone about its importance.A big thank you to Aishah’s Food Charity for organising this event and allowing 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 to be a part of it.This workshop forms part of the Hospitality and Catering Careers Excellence Hub. Weston College's Career Excellence Hubs are designed to be the launching pad for our learners' careers. In a world where connections and relevant skills matter more than ever, these hubs offer a holistic approach that prepares learners to thrive in their chosen industries. With the support of these hubs, our learners are well-equipped to make a significant impact in their professional journeys.<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 our Hospitality and Catering courses, click here.</a>

Community Celebration of Ramadan at the Winter Gardens

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

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