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QUALIFICATIONS EXPLAINED
A Levels develop the knowledge, skills and study habits to excel at university, as well as the attributes recognised by employers.
Your academic studies will be complemented with enrichment opportunities such as trips, mentoring and work experience, providing the perfect springboard for your future career.
A Levels are assessed through exams at the end of two years of study. Most learners study three subjects - some choose four.
With an apprenticeship you’ll go straight into the workplace and be shown clear routes to progress straight into employment within a specific occupation. You can achieve nationally recognised qualifications, earn a wage, and gain skills that will see you get ahead. On average you will spend 20% of your learning time in the college and 80% within the workplace
Professional and technical qualifications are designed to provide you with the knowledge, skills and behaviours needed to gain employment within specific industries or occupations. They provide a balance between theory and practical skills development. They are suited to those who want to get hands-on experience within a particular vocational area. These programmes include work placements. Assessment is more varied and will include exams, coursework and practical work.
T Levels give you the chance to learn what a real career is like while you continue your studies. T Levels have been designed with leading businesses and employers to give you the knowledge and skills you need, including a minimum of 45 days on an industry placement – this means you will spend 80% of your learning time in College and 20% within the workplace.
LATEST NEWS
Marcus Banks from Clevedon is seen receiving an award from Professor Iwan Davies, Vice-Chancellor of Bangor University. Marcus previously studied the Animal Management BTEC Extended Diploma at College and is now studying Zoology with Herpetology at Bangor University. He was awarded an Excellence Scholarship, and received a cheque of £3500.
SCHOLARSHIP winners at Bangor University received their prizes at the annual Entrance Scholarship Presentation evening recently.
A total of 124 awards totalling almost £290,000 were awarded to new first year students. The majority were receiving Scholarship awards after excelling in the University’s own Entrance Scholarship exams, or for their high academic achievement in their A Level exams or equivalent.
“Our scholarship awards mean that we’re able to recognise and reward those who either excel in our entrance scholarship examinations, or achieve the highest academic attainment upon entry” said Amanda Smith, Marketing Manager, Bangor University.
“We're really keen to attract the best calibre students to Bangor University and to support those students as far as possible,” she added.
Bangor University - ranked Top 10 in the UK for student satisfaction - has over £3.4M in bursaries and scholarships available for new and returning students in September 2020.
"The College Animal Management team are very proud of Marcus for achieving this award and we are sure that Marcus will have a bright future in the zoology profession. We are also grateful to Bangor University for recognising the hard work and dedication that went into achieving such an excellent grade profile and we are sure that this news will inspire our current students to continue aiming for high grades" said Maxine Park, Access to Higher Education and Animal Management Subject Area Manager.
Find out more:
- Animal management course at Weston College
- The next open event at Weston College
- Scholarship opportunities at Bangor University
Weston College has been shortlisted for three major apprenticeship awards at the national AAC Apprenticeship Awards.
The FE Week and AELP AAC Apprenticeship Awards celebrate excellence in apprenticeship delivery in the UK.
Weston College has been shortlisted in three categories:
- Digital Apprenticeship Provider of the Year
- Promoting Apprenticeships Campaign of the Year
- Overall Apprenticeships Provider of the Year
This accolade demonstrates the College’s dedication to working with employers and industry; it currently works with over 2,500 business and delivers over 50 different apprenticeships.
This announcement is the latest in a string of highly impressive accolades received in 2019, with the most recent seeing the College named Lloyds Bank’s National Employer of the Year.
Dr Paul Phillips CBE, Principal and Chief Executive of Weston College Group, said: “This is fantastic recognition of the hard work we put into our apprenticeship delivery.
“At Weston College we are committed to producing as many opportunities for our learners as possible. We are playing an important role in creating the workforce of tomorrow, working closely with employers and learners, to ensure our offer is meeting everyone’s needs.
“To be recognised for the specialist area of digital apprenticeships demonstrates our strength in this sector, as we also embark on the Digital T Level and the Institute of Technology in 2020.
“To be a finalist in the Promoting Apprenticeships Campaign of the Year recognises our innovative approach to marketing apprenticeships to schools and the wider community.
“And to be shortlisted nationally for overall apprenticeship provision, truly showcases the exceptional work of Weston College staff, and further cements why we are creating brighter futures.”
Managing director of FE Week publisher Lsect Shane Mann said: “Nominations were up by 20 per cent this year, which is great and shows there is a real appreciation across the sector for celebrating individuals and organisations.”
He said the judging panel, which included representatives such as CocaCola’s Sharon Blyfield and chair of the Apprenticeship Ambassador Network Jason Holt, found it “incredibly tough” to decide the finalists.
The winners will be announced on the 3rd March 2020, in Birmingham.
Weston College catering learners have had the opportunity to pick the brains of one of the world’s top chefs.
Marco Pierre White visited the College’s Grove Restaurant and Kitchen this week for a question and answer session with learners.
Marco was interviewed by Matthew, a Commis Chef Apprentice, and Josh, currently studying the Professional Cookery Award. Among a series of searching questions, they asked what it was like be a world-renowned chef, about his industry experience and for some top tips.
Matthew also asked Marco to name the strangest combination of food he has tasted.
“I’m a classicalist – I don’t like strange combos,” answered Marco. “I like salt and vinegar, cheese and onion – who wants salmon with liquorish?!
“In my opinion the more you do to food the more you take away from the food. I believe that, as chefs progress, dishes become simpler because they start to have confidence in themselves. So, have confidence in yourself.”
Marco shared an inspirational story about leaving Allerton High School in Leeds without any qualifications. After deciding to train as a chef, he began working in the kitchen at the Hotel St George in Harrogate, before moving to the Box Tree in Ilkley.
Arriving in London as an 19-year-old with “£7.36, a box of books and a bag of clothes”, Marco began his classical training as a commis chef under Albert Roux and Michel Roux at Le Gavroche – one of the UK’s top restaurants.
Aged just 24, he and a business partner opened their own restaurant – Harveys – and, nine years later, he became the first British chef and, at the time, the youngest chef be awarded three Michelin stars.
During these years, Gordon Ramsay, Heston Blumenthal and a host of now well-known chefs all benefitted from his tutelage. These include Bryn Williams, Matt Tebbutt, Robert Reid, Thierry Busset, Jason Atherton and James Stocks.
Josh asked if Marco had any advice for those coming to the end of their course.
Marco said: “Trust people around you, work as a team and stay focussed. Take advantage of opportunities that are presented to you.
“You may have to make personal sacrifices to achieve your dream so don’t look back and have regrets. The more you work the quicker you learn; the more you invest, the more you will take back.
“Knowledge is key, so find a chef who can teach and inspire you.”
Matthew, who hopes to open his own restaurant one day, appreciated the opportunity to attend the inspirational event.
He said: “It was great to speak with Marco. It was interesting to hear his thoughts about the creation of dishes and his honesty about how tough the job can be. “It’s great that the college have the contacts to give us this opportunity and the guest chef masterclasses we benefit from as part of our course.”
If you’re interested in a front-of-house or chef course:
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